Zucchini In Tomato Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ZUCCHINI PARMESAN WITH TOMATO SAUCE



Zucchini Parmesan with Tomato Sauce image

This is my favorite side dish that goes great with chicken or fish or served over rice or pasta.

Provided by MW09

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 20m

Yield 4

Number Of Ingredients 6

2 tablespoons olive oil
4 zucchini - peeled, sliced lengthwise, and sliced
2 teaspoons dried oregano
2 teaspoons dried basil
1 ½ cups tomato sauce
¼ cup Parmesan cheese

Steps:

  • Heat olive oil in a large skillet over medium-high heat; saute zucchini until softened, 5 to 10 minutes. Season zucchini with oregano and basil. Add tomato sauce; cook and stir until heated through, about 5 minutes. Sprinkle Parmesan cheese over zucchini mixture.

Nutrition Facts : Calories 125.9 calories, Carbohydrate 9.8 g, Cholesterol 4.4 mg, Fat 8.6 g, Fiber 3.1 g, Protein 4.8 g, SaturatedFat 1.9 g, Sodium 570.1 mg, Sugar 5.8 g

ZUCCHINI IN TOMATO SAUCE (CANNING)



Zucchini in Tomato Sauce (Canning) image

This recipe is no longer safe for canning. The zucchini can compact so tightly that pressure canning is not able to destroy botulism spores. For the health of your family, please DO NOT CAN THIS RECIPE. I just threw out all the jars I had canned.

Provided by Deb Wolf

Categories     Vegetable

Time 1h

Yield 8 pints, 32 serving(s)

Number Of Ingredients 2

zucchini
tomatoes

Steps:

  • Do not can this recipe.

Nutrition Facts :

ZUCCHINI "FETTUCCINE" WITH TOMATO SAUCE



Zucchini

Skip the carbs and choose raw zucchini pasta, Food Network Magazine's Zucchini "Fettuccine" with Tomato Sauce recipe, as a healthy pasta alternative.

Provided by Food Network

Time 45m

Yield 4 servings

Number Of Ingredients 10

4 large zucchini or yellow squash
Kosher salt
5 medium vine-ripened tomatoes
1/4 cup extra-virgin olive oil, plus more for drizzling
1/2 clove garlic, chopped
1 teaspoon chopped jalapeno pepper
Freshly ground pepper
1/4 cup chopped pine nuts, plus more for topping
1/4 cup chopped fresh basil
1 teaspoon chopped fresh oregano

Steps:

  • Trim and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds). Cut the ribbons into 1/4-to-1/2-inch-wide strips to make them look like fettuccine. Transfer to a colander and toss with 3/4 teaspoon salt; let drain in the sink, tossing occasionally, about 30 minutes. Rinse well and pat dry.
  • Meanwhile, peel the tomatoes using a sharp vegetable peeler, then halve horizontally and squeeze out the seeds. Puree 1 tomato with the olive oil, garlic, jalapeno, and 1/4 teaspoon each salt and pepper in a food processor or blender. Transfer to a bowl. Chop the remaining 4 tomatoes and add to the bowl; add the pine nuts, basil, oregano, and salt to taste.
  • Divide the zucchini among bowls and top with the tomato sauce. Top with more pine nuts and drizzle with olive oil.

Nutrition Facts : Calories 250 calorie, Fat 20 grams, SaturatedFat 2.5 grams, Cholesterol 0 milligrams, Sodium 161 milligrams, Carbohydrate 14 grams, Fiber 3.5 grams, Protein 5 grams, Sugar 8 grams

ZUCCHINI IN TOMATO SAUCE



Zucchini in Tomato Sauce image

Provided by James Beard

Categories     Tomato     Vegetable     Side     Vegetarian     Basil     Zucchini     Spring     Chill     Vegan     Simmer     House & Garden

Yield Serves 6

Number Of Ingredients 9

3 tablespoons olive oil
1 clove garlic, finely chopped
2 1-pound, 13-ounce can Italian plum tomatoes
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon finely ground black pepper
3 tablespoons tomato paste
12 small zucchini, peeled
2 tablespoons chopped basil

Steps:

  • Heat the olive oil, add the garlic and cook 3 minutes. Add tomatoes and bring to a boil. Simmer slowly for 20-25 minutes, stirring occasionally.
  • Add salt, sugar, pepper and tomato paste and simmer again for 10 minutes. Add the zucchini and cook until just pierceable (about 15 minutes). Stir in the chopped basil and cool. Serve cold.

ZUCCHINI TOMATO SAUCE WITH FAT SPAGHETTI



Zucchini Tomato Sauce with Fat Spaghetti image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 15

1/4 cup EVOO
3 small, firm zucchini, seeded and chopped
1 small onion, finely chopped
4 cloves garlic, chopped
1 chile pepper, seeded and finely chopped or 1 teaspoon crushed red pepper flakes
1 tablespoon fresh rosemary, finely chopped
Salt and pepper
2 tablespoons tomato paste
1/2 cup dry red or white wine
One 28- to 32-ounce can San Marzano tomatoes
1 cup passata or tomato sauce
A few leaves fresh basil, torn
1 pound pici or bucatini pasta
2 tablespoons butter
Grated Pecorino cheese (tangy) or Parmigiano-Reggiano (buttery, nutty)

Steps:

  • Heat a Dutch oven or pot over medium to medium-high heat. Add the zucchini and lightly brown a few minutes. Then add the onion, garlic, chile and rosemary. Season with salt and pepper and cook 7 to 8 minutes more. Add the tomato paste and stir for 1 minute. Stir in the wine, then add the tomatoes and passata. Stir in the basil and simmer over low heat for 20 minutes more. Cool and store. Reheat over medium heat.
  • To serve, bring a large pot of pasta water to a boil, salt the water and cook the pasta until al dente. (Save a cup of the starchy cooking water.) Drain the pasta and toss it with the butter, half the sauce, 1/2 cup of the starchy pasta water and some cheese. Serve in shallow bowls and top with more sauce and cheese. Use more of the starchy pasta water to loosen up the pasta if it gets tight.

ZUCCHINI 'PASTA' WITH FRESH TOMATO SAUCE



Zucchini 'Pasta' With Fresh Tomato Sauce image

Provided by Molly O'Neill

Categories     main course, side dish

Time 20m

Yield Four servings

Number Of Ingredients 10

1/2 teaspoon olive oil
1 medium zucchini, diced small
3 cloves garlic, peeled and minced
2 medium tomatoes, seeded and diced small
2 tablespoons chopped Italian parsley
3 tablespoons thinly sliced basil leaves
3/4 teaspoon kosher salt, plus more to taste
Freshly ground pepper to taste
4 medium zucchini, halved lengthwise
1/2 teaspoon kosher salt

Steps:

  • To make the sauce, heat the olive oil in a medium nonstick skillet over medium heat. Add the diced zucchini and cook until browned, about 4 minutes. Stir in the garlic and cook for 1 minute. Add the tomatoes, parsley, basil, salt and pepper and cook until heated through, about 1 minute longer.
  • To make the pasta, bring a large pot of lightly salted water to a boil. Place the halved zucchini on a work surface, cut side down, and slice lengthwise into thin strips. Place in the pot and cook for 3 minutes. Drain well. Place in a large bowl, sprinkle with the salt and toss with the tomato sauce. Taste and adjust seasoning if needed. Divide among 4 plates and serve immediately.

Nutrition Facts : @context http, Calories 59, UnsaturatedFat 1 gram, Carbohydrate 11 grams, Fat 1 gram, Fiber 3 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 611 milligrams, Sugar 7 grams

TOMATO ZUCCHINI SAUTE



Tomato Zucchini Saute image

Add a burst of color and garden-fresh flavor to the plate with this tasty side. "I usually serve this in a bowl with a spoon because the vegetables produce their own wonderfully nutritious and tasty broth-no one will want to leave it behind!" Claudia Ruiss - Massapequa, New York

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 8

2 medium zucchini, cut into 3/4-inch cubes
1 medium yellow summer squash, cut into 3/4-inch cubes
1/3 cup chopped onion
1 tablespoon olive oil
6 medium plum tomatoes, chopped
3/4 teaspoon salt
1/4 teaspoon pepper
Grated Parmesan cheese

Steps:

  • In a large skillet, saute the zucchini, squash and onion in oil for 5 minutes. Add the tomatoes, salt and pepper. Cook and stir until vegetables are tender. Sprinkle with cheese.

Nutrition Facts : Calories 52 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

EASY ZUCCHINI-TOMATO SIDE DISH



Easy Zucchini-Tomato Side Dish image

This quick and easy vegetable dish can be served as a side or as a vegetarian main with rice or pasta. I could eat it all by myself, but I put down 2 servings.

Provided by mooku007

Categories     Side Dish     Vegetables     Tomatoes

Time 25m

Yield 2

Number Of Ingredients 10

2 tablespoons olive oil
1 small onion, chopped
1 clove garlic, minced
2 small zucchini, cubed
1 teaspoon tomato paste
1 beefsteak tomato, cubed
1 teaspoon herbes de Provence, or more to taste
salt and freshly ground black pepper to taste
1 pinch white sugar
1 tablespoon chopped fresh basil leaves, or to taste

Steps:

  • Heat olive oil in a large skillet and cook onion until soft and translucent, about 5 minutes. Add garlic and cook for 30 seconds. Add zucchini and cook until softened, about 3 minutes. Stir in tomato paste and tomato. Season with herbes de provence, salt, black pepper, and sugar. Stir in basil and serve.

Nutrition Facts : Calories 172.4 calories, Carbohydrate 11.7 g, Fat 13.9 g, Fiber 3 g, Protein 2.7 g, SaturatedFat 1.9 g, Sodium 117.9 mg, Sugar 6.3 g

ZUCCHINI-TOMATO PASTA SAUCE



Zucchini-Tomato Pasta Sauce image

"I came up with this recipe after planting too many zucchini plants in our vegetable garden," writes Joy Turner of Amherst, Ohio. "My husband loved it the first time I served it and now we make it quite often."

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 5 cups.

Number Of Ingredients 10

2 tablespoons butter
2 tablespoons canola oil
2 medium onions, chopped
8 large tomatoes, chopped
2 medium zucchini, cut into 1/2-inch pieces
4 garlic cloves, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon pepper
Hot cooked pasta

Steps:

  • In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.

Nutrition Facts : Calories 89 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 266mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges

STUFFED ZUCCHINI WITH FRESH TOMATO SAUCE



Stuffed Zucchini With Fresh Tomato Sauce image

This recipe, by Craig Claiborne with Pierre Franey, was published in New York Times in 1981. Its easy and sensational, and that's why I've been making it every summer since then. Recently, when I misplaced the recipe, I was unable to find it online. Now that I've found it, I wanted to post it where others can enjoy -- and I'll never panic again that I may not be able to find it.

Provided by Catherine Rome

Categories     Pork

Time 50m

Yield 2 1/2 cups, 6 serving(s)

Number Of Ingredients 18

3 zucchini, about 1 1/2 pounds
2 tablespoons olive oil
1/4 cup finely chopped onion
1 garlic clove, finely minced
6 tablespoons finely chopped green peppers
1 teaspoon dried oregano
1/2 lb ground pork
1/4 cup pine nuts
1 egg
6 tablespoons fine fresh breadcrumbs
2 tablespoons grated parmesan cheese, sauce
2 cups tomatoes, cored, seeded and but into one-inch cubes
2 tablespoons butter
1/4 cup finely chopped onion
1/2 teaspoon finely minced garlic
1/3 cup dry white wine
3 fresh basil leaves or 1 teaspoon dried basil
salt and pepper

Steps:

  • Split the zucchini in half. Scoop out the center flesh/pulp, leaving a shell about a quarter-inch thick. Reserve the pulp.
  • Drop the zucchini shells into cold water and bring to a boil. Simmer for 30 seconds. Drain and run under cold running water.
  • In a skillet, heat half of the oil and add the onion, garlic, green pepper and the reserved pulp. Cook, stirring, about 5 minutes. Add salt and pepper to taste, and oregano. Remove from heat and briefly cool.
  • Stir in the pork, pine nuts, egg and four tablespoons of the bread crumbs. Blend well with hands. Stuff the squash with this mixture. Sprinkle with salt and pepper. Blend remaining bread crumbs and the grated cheese and sprinkle over the stuffed zucchini, then dribble with the remaining oil.
  • When ready to cook, preheat the oven to 400 degrees. Bake the stuffed zucchini, uncovered, for 30 minutes. Serve with fresh tomato sauce.
  • Fresh Tomato Sauce:.
  • Prepare the tomatoes and set them aside.
  • Melt the butter in a saucepan, add the onion and garlic and cook briefly. Add the wine and reduce the liquid by one-half. Add the tomatoes, basil, salt and pepper, and cook for five minutes.
  • Use a blender or food processor to blend to a puree. Return the puree to the saucepan, reheat and serve.

Nutrition Facts : Calories 314.8, Fat 22, SaturatedFat 7, Cholesterol 82.5, Sodium 152.7, Carbohydrate 13.6, Fiber 2.7, Sugar 4.9, Protein 15.1

STUFFED EGGPLANTS AND ZUCCHINI IN A RICH TOMATO SAUCE (BAATINGAN W KUSAA BIL BANADOURA)



Stuffed Eggplants and Zucchini in a Rich Tomato Sauce (Baatingan w Kusaa Bil Banadoura) image

Stuffing vegetables is such an everyday event in the Palestinian kitchen that most cooks have a special knife to help. This recipe comes from Sami Tamimi.

Provided by Sami Tamimi

Categories     Eggplant     Rice     Tomato     Lamb     Ground Lamb     Mint     Parsley     Garlic     Coriander     Dill     Yogurt

Yield Serves 6 as a main, or twelve as a side

Number Of Ingredients 35

Sauce:
2½ tbsp olive oil
2 onions, finely diced (2½ cups/350g)
4 cups/1kg tomato puree
12¼ oz/350g ripe tomatoes (2 large), coarsely grated
3¼ cups/750ml chicken stock or water
1 tbsp sugar
Salt and black pepper
Stuffing:
¾ cup plus 2 tbsp/175g Egyptian rice or arborio rice (see note below)
9 oz/250g ground lamb
¼ cup/60ml olive oil
½ tsp ground cinnamon
¾ tsp ground allspice
½ tsp ground cumin
About 3 green onions, finely sliced (⅓ cup/35g)
¾ cup/15g mint leaves, roughly chopped
¾ cup/15g parsley leaves, roughly chopped
1 cup/20g dill, roughly chopped
1 red chile, seeded and finely diced (1 tbsp/10g)
1 lemon: finely grate the zest to get 1 tsp
3 tbsp water
1½ lb/700g eggplants (between 3 and 6, depending on size)
1½ lb/700g zucchini (between 3 and 6, depending on size)
Coriander adha:
7 tbsp/100ml olive oil
6 garlic cloves, finely chopped
1 tbsp coriander seeds, lightly crushed in a mortar and pestle
1 red chile, seeded and finely diced (1 tbsp/10g)
To serve:
¼ cup/5g parsley leaves, roughly chopped
¼ cup/5g mint leaves, roughly torn
¼ cup/5g dill leaves
1 green onion, thinly sliced (2 tbsp/10g)
1 cup/250g Greek yogurt

Steps:

  • To make the sauce, put the oil into a saucepan or casserole pan with a lid-about 10 inches/25cm wide-and place over medium heat. Add the onions and cook for about 10 minutes, stirring frequently, until soft and caramelized. Add the rest of the sauce ingredients, along with 2½ tsp of salt and a good grind of black pepper. Simmer over medium heat for about 10 minutes, stirring from time to time, then remove from the heat and set aside.
  • To make the stuffing, while the sauce is cooking, place all the ingredients in a large bowl with 1½ tsp of salt and a good grind of black pepper. Mix well, using your hands to make sure that everything is well incorporated. If making in advance, keep in the fridge until ready to use.
  • Trim the stalks from the eggplants, then insert a manakra (or peeler or corer) into the eggplant; you want it to be very close to the skin-about ⅛ inch/3mm away-but not so close that it tears and won't hold its shape when it's stuffed. Scoop out the flesh to create a generous cavity. You don't need the flesh anymore, but keep it for another recipe; it can be cut into cubes and steamed or added to your next omelette. If your eggplants are particularly large, slice them in half, crosswise, and scoop out the flesh using a regular small serrated knife-be sure to keep one end of each half intact, so that the stuffing does not fall out!
  • Use the manakra or a swivel peeler to scoop out the zucchini flesh. Keep about ⅛ inch/3mm of flesh attached to the skin inside the zucchini and about ½ inch/1cm from the end intact-they need to be robust enough to keep the stuffing inside. Again, keep the scooped-out flesh to use elsewhere.
  • Using your hands, so that you can push in a bit of stuffing at a time, fill all the eggplant and zucchini cavities. Stop filling them about ½ inch/1cm from the top of each vegetable; the stuffing needs some space to expand inside the vegetables when they are cooking.
  • Gently lower the stuffed vegetables into the sauce. They won't fit in a single layer, but try to avoid too much overlap and submerge them in the sauce as much as you can. Return the sauce to medium heat and, once simmering, decrease the heat to low. Cover the pan and simmer very gently for 90 minutes, or until the rice is completely cooked through and soft-test if it is ready by sticking a knife into the middle of one of the vegetables; it should go in very easily. Don't worry if some of the rice/stuffing spills into the tomato sauce, this can happen and it will be fine when served.
  • To make the adha, meanwhile, put the oil into a small frying pan and place over medium heat. After about 1 minute, add the garlic and decrease the heat to medium-low. Cook for about 5 minutes, stirring very often, until the garlic is golden and crispy. Keep a close eye on the pan here; you don't want the oil to get too hot and for the garlic to burn. Reserving the oil as you pour, strain the garlic through a sieve. Set the garlic aside-it will crisp up as it cools down-and return the oil to the pan. Add the coriander seeds and chile and cook for about 1 minute, stirring a few times, until fragrant. Remove from the heat, transfer to a separate bowl, and set aside until needed.
  • When the vegetables are cooked and the sauce is thick and rich (but still pourable), use a slotted spoon to carefully lift the vegetables out of the pan. Pour the sauce onto a large serving platter (or individual serving plates) with a rim and top with the stuffed vegetables. Spoon on the adha-the coriander-chile oil first, followed by the fried garlic-then sprinkle with the fresh herbs and green onion. Serve warm or at room temperature, with the yogurt spooned alongside.

More about "zucchini in tomato sauce recipes"

ZUCCHINI IN TOMATO SAUCE TRADITIONAL ITALIAN RECIPE
zucchini-in-tomato-sauce-traditional-italian image
2018-07-11 Method. First, wash the zucchini, remove the ends and cut them into cubes. If the inner part is too much, remove it with a corer. Add oil to a …
From thefoodellers.com
4.6/5 (155)


21 EPIC MEDITERRANEAN ZUCCHINI RECIPES | THE MEDITERRANEAN DISH
2021-07-12 Make the filling for the zucchini boats. Put the zucchini flesh in a mixing bowl and add the cherry tomatoes, green onions, feta, mint, parsley, lemon zest. Add a small splash of lemon juice and sprinkle a little more oregano. Drizzle a little extra virgin olive oil and mix everything together.
From themediterraneandish.com


ZUCCHINI NOODLES WITH FRESH TOMATO SAUCE – VEGETARIAN RECIPES …
2021-08-23 Mince the garlic and chop the fresh tomatoes. Heat 2 teaspoons olive oil in a skillet on medium heat. Add minced garlic and sauté for a minute. Don’t let the garlic turn brown. Add finely chopped tomatoes, red wine vinegar, salt, and black pepper. Simmer until the tomatoes are well cooked and pureed, about 10 minutes.
From butteredveg.com


ITALIAN STUFFED ZUCCHINI IN TOMATO SAUCE - SUGARLOVESPICES
2020-05-21 Drizzle oil into a oven safe large saute pan. Heat up to a medium to high heat and place zucchini in. Sear the surface until the are seared on all sides. Season with salt and pepper. Pour in crushed tomatoes and coat the zucchini. taste and season some more if necessary . Place pan in oven and bake for 20 minutes.
From sugarlovespices.com


15-MINUTE SHRIMP AND ZUCCHINI IN GARLIC TOMATO SAUCE
Add the chopped cherry tomatoes to a pan with olive oil and saute for 2-3 min at medium-high. Press the tomatoes with a cooking spatula to release the tomato juice and stir in the tomato paste. Add in the shrimp and chili powder. Cook for 2-3 minutes then add the chopped zucchini and garlic. After 3 more minutes turn the heat off and stir in ...
From beautybites.org


ZUCCHINI IN TOMATO SAUCE - RECIPES - PAGE 5 | COOKS.COM
Coat a large skillet with ... beef and onion in skillet 8 minutes or until ... to skillet; add tomato sauce, oregano, basil and pepper ... set aside.Cut zucchini lengthwise in 1/4 inch slices. ... 225 calories per serving).
From cooks.com


STEWED ZUCCHINI WITH TOMATOES AND GARLIC RECIPE
2021-08-26 3 to 4 medium zucchini, unpeeled and cubed. 1 (28-ounce) can diced tomatoes, or 2 (14 1/2-ounce) cans. 1 (8-ounce) can tomato sauce. 1 cup sliced celery. 1 large sweet onion, coarsely chopped. 1/2 cup chopped green bell pepper, or a combination of red and green bell peppers. 2 cloves garlic, thinly sliced. 1 1/2 teaspoons sugar.
From thespruceeats.com


ZUCCHINI AND TOMATO SAUCE RECIPES - CREATE THE MOST AMAZING …
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


ZUCCHINI IN TOMATO SAUCE RECIPE - CREATE THE MOST AMAZING DISHES
Easy Baby Shower Food Menu 30 Best Easter Appetizers Easy Recipes Easy Frog Leg Recipe
From recipeshappy.com


RECIPE FOR GREEK STYLE ZUCCHINI IN TOMATO SAUCE - GREEK BOSTON
This version uses freshly picked zucchini but you can also use summer squash if you have it. Greek Style Zucchini in Tomato Sauce Recipe: 3 tablespoons Greek olive oil; 1 medium onion, chopped; 2 garlic cloves, chopped; 2 medium zucchini, chopped into 1-inch chunks; 1 cup water; 1 teaspoon tomato paste; 1, 14 ounce can diced tomatoes; 1 ...
From greekboston.com


ZUCCHINI IN TOMATO SAUCE: COOKING RECIPES - RECIPES 2021
Squash in tomato sauce: recipe blanks for winter; Ingredients preparation; Cooking tomato sauce; Heat treatment snacks; Sterilize the container; Seaming process; Making zucchini in stewed tomato sauce; Processing components; Stew on the stove; Properly present for dinner; Making a delicious zucchini dish; Prepare the components; Cooking ...
From eng.drinkpinkonline.com


ZUCCHINI IN TOMATO SAUCE RECIPE | SPARKRECIPES
Put quarter stick of butter in bottom of 8 quart pot. Add sliced zucchini, stewed tomatoes, tomato paste, onion and garlic salt, stir. Cook covered on medium heat until soft, stirring occasionally (approx. 60-80 minutes). If any excess liquid, remove cover for last 5 minutes and cook down. Option: This also tastes good with grated chedder on ...
From recipes.sparkpeople.com


DEL MONTE ZUCCHINI WITH ITALIAN STYLE TOMATO SAUCE
2021-10-30 Make sure to save the liquid. Place the zucchini in to separate bowl and set it aside. Add one cup of vegetable stock to the zucchini and tomato liquid. In a pot, add oil and onions and sauté them for a good 2 minutes. Now add garlic and marjoram and keep stirring them on a medium to high flame.
From moderndaycook.com


ZUCCHINI NOODLES IN CREAMY TOMATO SAUCE RECIPE - EATWELL101
2022-02-16 1. Prepare zucchini noodles using a spiralizer or a julienne peeler. 2. Heat a large skillet over medium high heat with olive oil. Saute onion, and garlic for a minute, until the onion is softened but not browned. While it cooks, sprinkle with crushed red pepper, paprika and salt.
From eatwell101.com


ZUCCHINI TOMATO SAUCE BY CHEZLARAE | QUICK & EASY RECIPE - THE …
Zucchini In Tomato Sauce. Each batch requires 5 pounds of zucchini along with @muirglen tomato puree, onions, green peppers and seasonings. A go-to winter dinner later with pasta, soups, stews, ground beef, etc. Canning recipe found at @fooddotcom"
From thefeedfeed.com


STUFFED ZUCCHINI IN TOMATO SAUCE - TASTE OF BEIRUT
2009-03-01 3. Reduce the remaining stock to about 1 1/2 cups of liquid. Put aside. Fry the onion in olive oil until golden, add the tomatoes and cook for 30 minutes. Add the meat broth, the zucchinis, garlic and simmer very gently for about 20 minutes. Right before serving, sprinkle with mint. Present hot with some pita bread.
From tasteofbeirut.com


SKILLET ZUCCHINI AND TOMATOES RECIPE - THE SPRUCE EATS
2022-01-12 The zucchini is simmered with garlic and onions and then fresh tomato wedges are added to the skillet. The combination of tomatoes with zucchini is classic. Peel the tomatoes or leave them unpeeled. We used small tomatoes (unpeeled) in the pictured dish. See the variation below the recipe for zucchini and tomatoes with mushrooms.
From thespruceeats.com


ZUCCHINI IN TOMATO SAUCE - LEO TUNAPIKA?
2016-09-05 Cube the zucchini into bite size pieces and set aside. For the tomato sauce I followed my simple tomato sauce recipe which involves blanching fresh ripe tomatoes in hot water to ease removal of the skins and then blending the tomato flesh. blanching the tomatoes. Now to get started on the cooking.
From leotunapika.com


ZUCCHINI PASTA SAUCE (CREAMY TOMATO STYLE WITH HIDDEN ZUCCHINI!)
2020-07-23 Add salt and pepper. Add some pasta water as needed, as you don’t want the sauce to dry up too much. After 10 minutes or so, the sauce should be ready. Put it in a blender and process until smooth, then pour back into the same pan over very low heat. Add the cream and stir until completely blended.
From christinascucina.com


QUICK ZUCCHINI PASTA WITH TOMATO CREAM SAUCE - GIMME DELICIOUS
In a large saucepan, saute onion and garlic in olive oil over medium heat. Be sure not to burn. Add tomatoes (or pasta sauce), basil, oregano, salt and pepper. Bring to boil and continue to boil 3-5 minutes. Remove from heat; stir in and zucchini noodles and whipping cream. Reduce heat and for simmer 2-3 more minutes or until the zucchini is ...
From gimmedelicious.com


ZUCCHINI MEATBALLS IN TOMATO SAUCE - BY ANDREA JANSSEN
2016-01-20 Preheat the oven to 180 degrees Celsius. Put a frying pan on the stove and pour a tablespoon of olive oil in. Put the 2 crushed cloves of garlic and stir fry for 1 minute. Remove the garlic from the oil and then add the zucchini. Stir-fry the zucchini between 5 and 10 minutes, until all the liquid has evaporated.
From byandreajanssen.com


ZUCCHINI IN TOMATO SAUCE (CANNING) | MS. SKINNY BITCH
2012-05-09 Press the zucchini down firmly. Add tomato sauce to fill jar, leaving 1/2 inch head space. Wipe jar rims and threads. Add hot lids and rings. Screw down to finger tight. Place jars in canner on rack with 1-1/2 inches of boiling water. Cover, leave vent open. Heat and allow steam to vent for 10 minutes. Close vent, bring to pressure.
From msskinnybitch.wordpress.com


BAKED ZUCCHINI, PEPPER, ONION, GARLIC IN TOMATO SAUCE; FIRIN SEBZE
2014-11-10 Pre-heat oven to 200 C / 400 F. Combine sliced zucchini (courgettes), peppers, onions and garlic on a baking tray. Pour in the olive oil and mix with the vegetables well. Stir in the chopped tomatoes or canned chopped tomatoes, combine well. Pour in the water.
From ozlemsturkishtable.com


TOMATO AND NOODLES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


ZUCCHINI “PASTA” WITH TOMATO SAUCE - CHEF SAVVY
2020-07-31 Images: Add oil to a large saucepan. Add is onion and cook for 2-3 minutes until tender. Add in garlic and cook for an additional minute. Add in crushed tomatoes, oregano and red pepper flakes. Bring to a light simmer and cook for 10 minutes. Add zucchini noodles to the sauce and cook for 2-3 minutes or until tender.
From chefsavvy.com


TOMATO ZUCCHINI SAUCE - CHEF'S MANDALA
Directions. 1 ) Heat the olive oil in a large, deep sauce pan over medium heat and add the onions. Cook until soft and translucent, about 5 to 6 minutes. Add the zucchini and fry for 5 to 6 minutes more or until starting to soften. Stir in the minced garlic cloves. and fry for 1 minute more.
From chefsmandala.com


ZUCCHINI-TOMATO SAUCE | THINK TASTY
2015-07-14 Trim the ends of the zucchini and slice in half lengthwise; cut the halves into ¼” half moons. Heat the oil and butter in a large skillet. Add the zucchini and sauté, stirring often, over medium high heat until golden. Add the garlic and cook a little longer. Add the tomatoes, a little salt and pepper; cook, stirring, until the tomatoes are ...
From thinktasty.com


SAUTéED ZUCCHINI AND TOMATOES | WILLIAMS SONOMA
2014-09-09 Set aside. In a large fry pan over medium-high heat, warm the olive oil. Add the onions and sauté until softened, 6 to 7 minutes. Add the zucchini and bell peppers and cook, stirring, until the zucchini begin to soften, 5 to 8 minutes. Add half of the garlic paste, the tomatoes, the 2 Tbs. tomato paste and thyme and stir well.
From williams-sonoma.com


TOMATO & ZUCCHINI PASTA SAUCE - JOYFOODSUNSHINE
2017-07-21 Instructions. Place zucchini and 4 tomatoes into the wet container of a Vitamix blender. Blend, starting on low speed and gradually increase to high speed for 30-60 seconds or until a liquid is formed. (You may need to pause, scrape down the sides, then continue blending).
From joyfoodsunshine.com


ZUCCHINI MUSHROOM PASTA SAUCE - THE WHOLESOME DISH
2016-08-02 Instructions. Add the olive oil to a 12 inch, high-sided skillet* and place over medium-high heat for 2 minutes. Add the zucchini, mushrooms, and onion. Cook for 10 minutes, stirring occasionally. Add the garlic. Cook one minute, stirring often. Add the crushed tomatoes, tomato sauce, tomato paste, water, sugar, basil, oregano, salt, and pepper.
From thewholesomedish.com


SLICED ZUCCHINI IN ITALIAN TOMATO SAUCE SIMILAR TO ... - FARM BELL …
2012-08-12 here’s a recipe from a coworker that may give you a place to start. It’s very good and the best way to preserve some squash that I have seen so far and still be within safe parameters regarding density, etc. The author of the recipe uses Delmonte spaghetti sauce – those big cans you can find on sale for a dollar each.
From farmbellrecipes.com


SCALLOPS & ZUCCHINI IN GARLIC TOMATO SAUCE - SUMPTUOUS SPOONFULS
2019-04-05 Instructions. Add the butter to a medium frying pan over medium heat and heat until melted and bubbly. Add the garlic and saute for 1 – 2 minutes (until fragrant), then add the zucchini and saute for a few more minutes. Stir in the mushrooms, cover and cook, uncovering frequently to stir, until the mushrooms and zucchini are tender.
From sumptuousspoonfuls.com


MEDLINEPLUS: BAKED ZUCCHINI WITH TOMATO SAUCE
Wash hands with soap and water. Preheat oven to 375 °F. Slice zucchini into rounds, about 1/2 inch thick. Spread zucchini slices in a pie pan and pour tomatoes and juice over the top. Sprinkle garlic powder, salt, and cheese over zucchini. Bake uncovered for 35 to 40 minutes. Refrigerate leftovers within 2 hours.
From medlineplus.gov


ZUCCHINI FRITTERS IN TOMATO SAUCE RECIPE
Zucchini Fritters in Tomato Sauce Recipe with 200 calories. Includes zucchini, whole wheat flour, green onions, dried oregano, black pepper, sea salt, lemon juice ...
From recipegraze.com


ZUCCHINI IN TOMATO SAUCE - RECIPE | COOKS.COM
Heat oil; add sliced zucchini and onion, lightly brown. Add tomatoes and spices. Mix and simmer 30 minutes. Sprinkle Parmesan cheese on top (optional). Add tomatoes and spices. Mix and simmer 30 minutes.
From cooks.com


Related Search