Zucchini Pate Recipes

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ZUCCHINI PATTIES



Zucchini Patties image

These cheesy zucchini patties are an excellent way to use up that abundance of zucchini from the garden. Serve with a bit of tomato sauce or sour cream dabbed on top.

Provided by Sherlie A. Magaret

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 4

Number Of Ingredients 8

2 cups grated zucchini
2 eggs, beaten
¼ cup chopped onion
½ cup all-purpose flour
½ cup grated Parmesan cheese
½ cup shredded mozzarella cheese
salt to taste
2 tablespoons vegetable oil

Steps:

  • In a medium bowl, combine the zucchini, eggs, onion, flour, Parmesan cheese, mozzarella cheese, and salt. Stir well enough to distribute ingredients evenly.
  • Heat a small amount of oil in a skillet over medium-high heat. Drop zucchini mixture by heaping tablespoonfuls, and cook for a few minutes on each side until golden.

Nutrition Facts : Calories 244.9 calories, Carbohydrate 15.7 g, Cholesterol 110.8 mg, Fat 14.7 g, Fiber 1.2 g, Protein 12.8 g, SaturatedFat 5 g, Sodium 281.7 mg, Sugar 1.9 g

SPAGHETTI WITH ZUCCHINI



Spaghetti with Zucchini image

Lo Scoglio in Positano, Italy, is one of Katie Lee's favorite old restaurants. After a recent trip to the Amalfi Coast, she came home with the best possible souvenir: a recipe for Lo Scoglio's famous zucchini pasta. "The owner said it wouldn't be the same because we don't have their zucchini in the States," says Katie, "but I think it's about 98 percent there!"

Provided by Katie Lee Biegel

Time 20m

Yield 2 servings

Number Of Ingredients 8

1 clove garlic, smashed
2 medium zucchini, thinly sliced
6 fresh basil leaves, torn
1/3 cup grated parmigiano-reggiano cheese, plus more for topping
Kosher salt
8 ounces spaghetti
3 tablespoons extra-virgin olive oil
1/3 cup grated pecorino cheese

Steps:

  • Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, 9 to 11 minutes. Reserve 1 cup pasta water, then drain the pasta.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic; when it begins to sizzle, add the zucchini and saute for a couple of minutes. Add 1/4 cup of the pasta water and cook until the zucchini is tender, about 5 minutes. Add 1/4 teaspoon salt and half of the basil. Remove the garlic.
  • Add the pasta to the skillet along with about 1/2 cup of the reserved cooking water; shake the pan vigorously, adding a little more cooking water if the pasta looks dry. Cook, tossing, until the liquid is absorbed, 3 to 4 minutes. Remove from the heat and add the parmigiano, pecorino and the remaining basil; toss. Top with more Parmesan.

ZUCCHINI PASTA



Zucchini Pasta image

Zucchini, not pasta, is the star of the show in this easy weeknight dish from Mark Bittman. Six zucchinis, two tomatoes and one onion for a half pound of pasta make this a vegetable-rich tangle that makes worthy use of your farmers' market haul.

Provided by Mark Bittman

Categories     pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 8

Salt and pepper
1/4 cup extra virgin olive oil
5 or 6 medium zucchini, rinsed, trimmed and cut into ribbons or coins
1 large onion, chopped
2 or 3 sprigs thyme
2 tomatoes, in wedges or roughly chopped, with their juice
1/2 pound cut pasta, like ziti or penne
Freshly grated Parmesan or freshly chopped parsley for garnish.

Steps:

  • Bring a large pot of water to a boil and salt it. Put olive oil in a large skillet over medium heat. Add zucchini, onion and thyme, and cook, stirring occasionally. Add salt and pepper and adjust heat so onion and zucchini release their liquid without browning. Cook for about 20 minutes, or until very tender.
  • Add tomatoes and their liquid to zucchini and raise heat a bit so mixture bubbles. Cook pasta until it is nearly but not quite tender. If sauce threatens to dry out, add a little pasta cooking water.
  • Drain pasta and finish cooking it in sauce. Serve, garnished with parsley or Parmesan.

Nutrition Facts : @context http, Calories 407, UnsaturatedFat 12 grams, Carbohydrate 58 grams, Fat 15 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 2 grams, Sodium 1028 milligrams, Sugar 11 grams

ZUCCHINI PASTA



Zucchini Pasta image

Pasta with zucchini in a garlicky sauce. Serve with crusty bread and a chilled white wine, if desired.

Provided by ELLENC

Categories     Fruits and Vegetables     Vegetables     Squash

Yield 8

Number Of Ingredients 8

1 pound rotini pasta
5 small zucchini, sliced
⅓ cup olive oil
4 cloves garlic, minced
1 pinch crushed red pepper flakes
⅓ cup chopped fresh parsley
salt and pepper to taste
½ cup grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and reserve.
  • Fill a medium sauce pan with lightly salted water. Add zucchini and bring to a boil; boil for 10 minutes or until tender.
  • In a large skillet, saute garlic in oil and hot pepper flakes. Add drained zucchini and parsley, then mix all together and simmer for 5 to 10 minutes. Toss with pasta; then add cheese and salt and pepper to taste, and serve.

Nutrition Facts : Calories 319.8 calories, Carbohydrate 44.7 g, Cholesterol 4.4 mg, Fat 11.9 g, Fiber 2.9 g, Protein 10.5 g, SaturatedFat 2.4 g, Sodium 88.6 mg, Sugar 3.3 g

ZUCCHINI PATTIES



Zucchini Patties image

My sister gave me this recipe and I, in turn, have given it to many of my friends. These patties have a nice flavor and are compatible with just about any entree.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 4-6 servings.

Number Of Ingredients 9

2 cups shredded zucchini
1/2 cup shredded cheddar cheese
1/3 cup biscuit/baking mix
2 tablespoons grated onion
1/2 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 eggs, lightly beaten
2 tablespoons butter

Steps:

  • In a bowl, combine first seven ingredients. Stir in eggs; mix well. Shape into six patties, using about 1/4 cup of zucchini mixture for each patty. , In a skillet, melt butter; cook patties for 4-5 minutes on each side or until lightly browned.

Nutrition Facts : Calories 126 calories, Fat 9g fat (5g saturated fat), Cholesterol 91mg cholesterol, Sodium 398mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.

ZUCCHINI/HERB PATE



Zucchini/Herb Pate image

Meet the Cook: A friend gave me the recipe for this pate after she'd served it at a formal wedding reception. But I make it most often to spread on crackers at picnics, potlucks and other casual get-togethers. My family - my husband, son and I - live on a small acreage. We all enjoy gardening (I grow my own herbs and vegetables). Hunting for antiques is a frequent activity of ours, too! -Melissa Sullivan, Iuka, Kansas

Provided by Taste of Home

Categories     Appetizers

Time 1h15m

Yield 1-1/2 cups.

Number Of Ingredients 9

4 medium zucchini (about 1 pound)
2 teaspoons tarragon vinegar
2 teaspoons sugar
2 teaspoons salt, divided
1/2 cup packed fresh parsley sprigs
1/2 cup minced chives
1 package (8 ounces) cream cheese, softened
1/2 teaspoon pepper
Crackers

Steps:

  • Line a bowl with a double thickness of cheese cloth. Coarsely shred zucchini into prepared bowl. Sprinkle with the vinegar, sugar and 1 teaspoon salt. Toss gently; cover with a towel and set aside for 1 hour., Meanwhile, in a food processor with the chopping blade, mince parsley and chives. Gather ends of cheesecloth, squeezing out as much liquid as possible. Add drained zucchini to food processor and process until pureed. Add the cream cheese, pepper and remaining salt; process until smooth. , Press pate into a small bowl. Cover and refrigerate overnight. Serve with crackers.

Nutrition Facts : Calories 29 calories, Fat 2g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 280mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges

ZUCCHINI PATE



Zucchini Pate image

Nice summer pate, you can easily double the recipe for a large crowd. I sometimes add some paprika powder. Also nice spread on a sandwich and then topped with tomato and cucumber.

Provided by PetsRus

Categories     Spreads

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 8

8 ounces zucchini
1 teaspoon white wine vinegar
1 teaspoon salt
1 teaspoon sugar
2 tablespoons chopped parsley
2 tablespoons chopped chives
3 -4 ounces cream cheese
salt and pepper

Steps:

  • Coarsely grate the zucchini, mix with the vinegar, salt and sugar.
  • Leave this in a sieve, you can line it with cheese cloth if you have it, cover and leave for an hour or so.
  • In your food-processor, process the parsley and chives until finely chopped.
  • Squeeze the zucchini to get as much moisture out as possible, with just your hands or whilst in the cheese cloth.
  • Add the drained zucchini to the food-processor, process until smooth.
  • Then add the cream cheese, some salt and pepper to taste, process until it is well combined.
  • Put the pate in a small bowl, cover and put in the fridge for a few hours or overnight.
  • If you line the bowl with cling film you can turn it out of the bowl, peeling of the cling film, dust the pate with some paprika, then garnish with some thin cucumber slices around it, but this is optional.
  • Serve with pita toasts.

Nutrition Facts : Calories 88.5, Fat 7.5, SaturatedFat 4.7, Cholesterol 23.4, Sodium 651.1, Carbohydrate 3.7, Fiber 0.7, Sugar 2.1, Protein 2.4

ZUCCHINI PATTIES



Zucchini Patties image

Make and share this Zucchini Patties recipe from Food.com.

Provided by Christine

Categories     Vegetable

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 1/2 cups grated zucchini
3 tablespoons grated onions
2 tablespoons minced parsley
1/3 cup freshly grated parmesan cheese
1 cup soft breadcrumbs
1/4 teaspoon pepper
3/4 teaspoon salt
2 eggs, well beaten
fine breadcrumbs
melted butter

Steps:

  • Preheat oven to 350* After grating zucchini, squeeze out as much liquid as possible with hands.
  • Combine zucchini, onion, parsley, cheese and 1 cup bread crumbs with salt, pepper and eggs.
  • Shape into patties and cover with fine bread crumbs.
  • Place on well greased cookie sheet and brush with melted butter.
  • Bake for 30-40 minutes or until golden brown.
  • You can fry these patties in a skillet with butter, if desired.

CARAMELIZED ZUCCHINI PASTA



Caramelized Zucchini Pasta image

This recipe transforms two pounds of grated fresh zucchini into one cup of caramelized zucchini that's rich, sweet and jammy enough to become a pasta sauce. Cooked over moderately high heat in a combination of olive oil and butter, the zucchini fries in its own juices and concentrates its flavor. Adding garlic and basil lends sweetness, but consider adding anchovy, preserved lemon or red-pepper flakes. As browned bits appear in the skillet, deglaze with a few tablespoons of water, chicken stock or vegetable stock to help prevent burning and to incorporate all of those tasty caramelized bits into the sauce. With time and patience, you'll have a not-so-pretty but delicious mixture, like caramelized onions made with zucchini. Eat it tossed with pasta, as is done here, or add it to sandwiches, pizzas or antipasti spreads. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.

Provided by Ali Slagle

Categories     dinner, pastas

Time 50m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 pounds zucchini, coarsely grated (about 3 large zucchini)
8 garlic cloves, peeled and smashed
1/2 cup basil leaves, stems reserved, plus more for serving
Kosher salt and black pepper
1 pound ridged or curly pasta (like medium shells or casarecce)
1/2 cup finely grated Parmesan or pecorino (about 1/2 ounce), plus more for serving
1 tablespoon lemon juice

Steps:

  • In a large (at least 12-inch) cast iron skillet over medium-high heat, melt the butter and oil. When it's foaming, add the zucchini, garlic, the basil stems and half the basil leaves. Season with 1 1/4 teaspoons salt and a few grinds of pepper. Cover and cook until pooling with liquid, 5 to 7 minutes. Uncover and cook until the liquid evaporates and the zucchini starts to sizzle, 7 to 10 minutes.
  • Continue to cook until the zucchini is very soft, dark green, and reduced to about 1 cup, another 20 to 25 minutes. When you see a build up of browned bits on the skillet, add a couple tablespoons of water and stir, scraping up the browned bits. Repeat anytime more browning occurs. If you see burning, deglaze with water and lower the heat. (Caramelized zucchini can be made ahead and refrigerated for up to a week; it also freezes well.)
  • Meanwhile, bring a large pot of salted water to a boil. When the zucchini is about done, add the pasta to the boiling water and cook until al dente. Reserve 2 cups of pasta water, then drain the pasta. If the zucchini is ready before the pasta, keep cooking it; the zucchini will only get better the longer it cooks.
  • When the pasta's drained, remove the herb stems from the zucchini. Reduce the heat on the zucchini to medium, then add the pasta, 1 cup pasta water, and the Parmesan. Stir until the pasta is glossed with sauce. Add more pasta water as needed to thin the sauce. Stir in the lemon juice and remaining basil, then season to taste with salt and pepper. Serve with more basil, Parmesan and black pepper.

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