ROASTED ZUCCHINI, ONION, AND PEPPERS
Serve this delicious side with our Honey-Glazed Chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 45m
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. Combine vegetables on a rimmed baking sheet; drizzle with olive oil, and season with salt and pepper. Toss to coat.
- Roast until vegetables are tender and browned inspots, 30 to 35 minutes.
ZUCCHINI PANCAKES
These zucchini pancakes make a fresh, flavorful, and light dish that's perfect for a meal for one-or a nice appetizer at a dinner party. The pancakes are beautifully green and easy to make in about 30 minutes.
Provided by Amanda Hesser and Merrill Stubbs
Categories appetizer
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Grate the zucchinis and potato using the large hole grater: you should have 2 cups of grated zucchini and a ½ cup of grated potato. (Save remaining zucchini and potato for another use.) Salt generously. Put mixture in a colander lined with a tea towel and let rest for at least 15 minutes to drain out the moisture. This will help the pancakes hold together.
- In a small bowl, beat the egg. Add parsley, lemon zest, and a pinch of salt and set aside. Roll and squeeze zucchini/potato mixture in the tea towel to release the moisture. Combine egg mixture with zucchini-potato mixture; add breadcrumbs as needed to absorb excess liquid.
- In a skillet, melt 1 tablespoon butter over medium heat until sizzling. Drop ¼ cup-sized balls into skillet; do not overcrowd. Using a spatula, flatten the balls into thin discs for crispier results. Once the first side has browned, about 2 minutes, add another tablespoon of butter, flip the pancake, and continue to cook on the other side, about 2 minutes more, until both sides are browned and crisp. Transfer to a plate lined with paper towels and season with a pinch of salt. Repeat until you've made all the pancakes. Serve immediately, accompanied by sour cream or plain Greek yogurt.
SAUTEED ZUCCHINI AND ROASTED RED PEPPERS
This is really easy to add other vegetables to, like broccoli or green beans, and is a super-easy side dish.
Provided by mplsgirl
Categories Vegetable
Time 7m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Slice the red peppers into strips.
- Pour the oil into a skillet and heat over med-high heat.
- Add zucchini and sauté until tender, about 4 minutes.
- Add lemon juice and red pepper strips and sauté 1-2 more minutes.
Nutrition Facts : Calories 24.8, Fat 0.2, Sodium 12, Carbohydrate 6, Fiber 1.4, Sugar 2.6, Protein 1.5
CORN AND ZUCCHINI PANCAKES
These savory corn and zucchini fritters use fresh seasonal produce to make a unique side for any of your grilled favorites. Perfect with grilled chicken, fish or beef. The zucchini helps to keep the cakes moist and the corn gives them a sweet crunch. It's a perfect way to sneak in more veggies, especially if you have some picky eaters in the family. Who can resist savory little pancakes?
Provided by Anne Talbot-Kleeman
Time 40m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 200 degrees F (95 degrees C).
- Whisk buttermilk, whole wheat flour, all-purpose flour, Parmesan cheese, egg, olive oil, salt, baking powder, and pepper together in a medium bowl until smooth. Stir in corn, zucchini, onion, basil, and garlic.
- Coat a large nonstick skillet with cooking spray and heat over medium heat. Pour 1/4 cup batter into the pan to make a 3-inch fritter. Repeat to make 3 more fritters in the skillet. Cook until edges are firm and bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes more. Transfer to a baking sheet and place in the preheated oven to keep warm. Repeat to make remaining pancakes.
- Serve warm.
Nutrition Facts : Calories 78.8 calories, Carbohydrate 11.1 g, Cholesterol 13.3 mg, Fat 2.9 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 0.7 g, Sodium 205.1 mg, Sugar 1.8 g
ZUCCHINI STUFFED WITH FETA AND ROASTED RED PEPPERS
Steps:
- Preheat broiler.
- Cut zucchini crosswise into 3/4-inch-thick sections, discarding ends, and with a melonballer scoop out center of each section, leaving 1/16-inch-thick shells and reserving centers for another use. In a steamer set over simmering water steam zucchini shells, covered, 4 minutes, or until barely tender but still bright green. Transfer shells to paper towels to drain upside down.
- In a small bowl stir together roasted peppers, feta, oregano, and black pepper and mound in each shell. Arrange shells in a lightly oiled shallow flameproof baking dish and broil about 4 inches from heat until bubbling and beginning to turn golden, about 4 minutes.
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