Zucchini Creole Recipes
ZUCCHINI CREOLE
Make and share this Zucchini Creole recipe from Food.com.
Provided by CJAY8248
Categories Vegetable
Time 20m
Yield 1 saucepan, 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash and put the zucchini in a saucepan with tomatoes and water. Add salt, garlic, thyme, basil and peppers. Simmer together until zucchini is just tender, about 10 minutes. Be careful not to overcook. The tomatoes give a lot of flavor and butter is not necessary.
Nutrition Facts : Calories 54.4, Fat 0.8, SaturatedFat 0.2, Sodium 603.3, Carbohydrate 10.9, Fiber 3.4, Sugar 7.5, Protein 3.3
ZUCCHINI CREOLE CASSEROLE RECIPE
Provided by ajcooper
Number Of Ingredients 14
Steps:
- For Sauce: Saute onions, celery and green peppers in cooking oil. Combine remaining ingredients, except cheese, and cook over slow heat 40 to 45 minutes or until thickened. Cut zuchini into bite size pieces. Put half in 2 qt casserole dish. Spoon enough sauce to cover. Cover with cheese sauce. Layer remaining. Bake at 325 degrees for 50 to 60 minutes.
ZUCCHINI MEXICALI
Try this swift skillet sensation when you're strapped for time. "This vegetable side dish goes with practically any meal," notes Pauletta Bushnell of Lebanon, Oregon. For more south-of-the-border flavor, simple increase the taco sauce.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, combine the first eight ingredients. Cover and cook over medium-high heat for 5 minutes. stir in the taco sauce and mustard; top with tomato wedges. Cook, uncovered, for 5 minutes or until heated through.
Nutrition Facts : Calories 122 calories, Fat 10g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 276mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein.
CREOLE ZUCCHINI BISQUE
Fresh Zucchini, Garden Herbs and Creole Seasoning infuse a little spice into the Bisque. The Bisque is finished with rich heavy cream.
Provided by Potagekempcc
Categories Very Low Carbs
Time 50m
Yield 6 serving(s)
Number Of Ingredients 0
Steps:
- In a Dutch oven melt butter, add olive oil and bay leaves.
- Add vegetables, Creole seasoning and fresh garlic. Saute vegetables 4-5 minutes or until tender.
- Add fresh herbs, fine sea salt, white pepper and sauté 1-2 minutes.
- Add Chardonnay wine and reduce by half.
- Add vegetable stock and potatoes. Bring to a full boil, reduce to a simmer for 15-minutes or until vegetables are tender.
- Add tempered heavy cream, nutmeg, bring to a full boil and reduce to a simmer for 10-minutes.
- Remove bisque from heat and discard bay leaves. Puree the bisque and fold in Crème Fraiche . Season with fine sea salt and white pepper to taste.
- Serve bisque in warm soup bowls.
- Garnish with a sprig Fresh Thyme.
- *Chef's Note: Add Creole Seasoning to your taste.
Nutrition Facts :
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