Zucchini Andor Eggplant Aubergine Meze Recipes
GRILLED ZUCCHINI AND OR EGGPLANT (AUBERGINE)
What to do with all that home grown zucchini? A great refreshing summer side dish. Eat hot or slice and throw into a cold pasta salad. Serve it in a grilled veggie sandwich. For example Chicken With Zucchini and Roasted Pepper Wraps recipe #94658
Provided by Rita1652
Categories Vegetable
Time 16m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Slice zucchini in lengthwise into four slices.
- Mix oil, pepper, garlic, and oregano.
- Rub with oil mixture.
- Let marinate for about 30-60 minutes.
- Place zucchini on hot grill.
- Grill until browned.
- Remove from heat.
- Mix lime juice and cilantro together.
- Sprinkle with lime juice.
- Season with salt to taste.
Nutrition Facts : Calories 162.5, Fat 13.9, SaturatedFat 1.9, Sodium 23.6, Carbohydrate 9.5, Fiber 2.7, Sugar 4.4, Protein 3
EGGPLANT (AUBERGINE) , ZUCCHINI AND CHICKEN PARMESAN
Very filling. This recipe contains a moderate amount of fat and sugar for a dish like this, but is a great source of protein.
Provided by Donna Luckadoo
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Slice chicken breasts in half so they are thin. Get 8 pieces to grill.
- Grill chicken, eggplant and zucchini until tender (I use my George Foreman grill).
- Preheat oven to 350°F.
- Spray a 9x13-inch baking dish with a nonstick spray.
- Layer chicken, eggplant, and zucchini horizontally or sideways covering the bottom of the baking dish.
- Add garlic and paprika to the tomatoes or salsa and pour over the layers of chicken and vegetables.
- Next add panko bread crumbs and mozzarella on top of the diced tomatoes, and then sprinkle on the Parmesan cheese.
- Cover and bake until hot and bubbly, about 20 to 30 minutes depending on your oven.
Nutrition Facts : Calories 246.2, Fat 6.1, SaturatedFat 1.7, Cholesterol 46.5, Sodium 559.3, Carbohydrate 14.1, Fiber 2.4, Sugar 3.1, Protein 32.2
LIGHT EGGPLANT / ZUCCHINI PARMIGIANA
This eggplant and or zucchini parmigiana is a fat reduced version and easy version. The main change is insteat of frying the vegetables you roast them in the oven. This procedure takes some time, but you avoid to soak everything with a lot of oil. I prepare always a big portion as I freeze the rest!
Provided by Artandkitchen
Categories Vegetable
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Slice you eggplants or zucchini in 1/4 inch thick slices.
- Place eggplants in a big bowl and spread salt on them. Stir to coat them well. After 30 minutes rinse them and press out the water. This step is not necessary for zucchini.
- Turn on your oven to high broil.
- Coat with oil the eggplants or zucchini in the bowl with your hands.
- Place one layer of eggplants or zucchini on your baking try (I use a silicon map for this as it is easier to clean) and broil on both sides until they change the color to light brown. Repeat with all vegetables.
- Place your vegetables slightly vertical in your mold (I use a 10-8 inch one) and place mozzarella in between (see photo).
- Spread parmesan on it and press some cheese between the layers.
- Mix marinara sauce, oregano and pesto together and top everything with marinara sauce.
- Bake 30 minutes 350°F/180°C.
- This is usually served warm but in summer it is delicious cold with some bread!
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