Zucchini Romano Recipes
GRILLED ZUCCHINI SALAD WITH LEMON-HERB VINAIGRETTE AND SHAVED ROMANO AND TOASTED PINE NUTS
Provided by Bobby Flay
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat the grill to high heat. Brush the zucchini on both sides with canola oil and season with salt and pepper, to taste. Grill for just about 1 minute per side (until slightly charred and wilted), then remove them to a platter.
- Whisk together the Dijon mustard, lemon juice, lemon zest, honey, to taste, and salt and pepper, to taste, and parsley in a small bowl. Slowly, whisk in the olive oil until emulsified.
- Drizzle the vinaigrette over the zucchini and let it marinate for 15 minutes at room temperature. Top with shaved cheese, pine nuts, parsley and mint leaves.
FETTUCCINE WITH WALNUTS, ZUCCHINI RIBBONS, AND PECORINO ROMANO
Categories Cheese Herb Nut Pasta Vegetable Dinner Parmesan Walnut Zucchini Summer Noodle Bon Appétit Pescatarian Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 12
Steps:
- Place 1 zucchini on work surface. Using vegetable peeler and firmly holding zucchini by stem end, shave zucchini lengthwise into long ribbons. Discard scraps. Repeat with remaining zucchini. Place ribbons (about 10 cups total) in large colander set over large bowl; sprinkle with 1 teaspoon fleur de sel. Let stand 30 minutes. Rinse zucchini under cold running water; drain well. Spread on 2 large kitchen towels; roll up in towels to absorb excess water. Set aside.
- Combine garlic, anchovy fillets, and crushed red pepper in very large serving bowl. Using pestle or wooden spoon, crush mixture until paste forms.
- Cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1/2 cup cooking liquid. Transfer pasta to bowl with garlic mixture. Add 1/3 cup oil and 1/4 cup reserved cooking liquid; toss. Add zucchini, walnuts, 1/2 cup cheese, basil, and mint; toss. Season with salt and pepper, adding more pasta cooking liquid if mixture is dry. Drizzle with additional oil. Sprinkle with zucchini flowers, if desired. Serve with remaining cheese.
ZUCCHINI ROMANO MUFFINS
the shredded zucchini retains its green color and adds moisture...Pecorino Romano is a sharp, tangy cheese made from sheep's milk. Add more black pepper if you like a lot of spice..
Provided by grandma2969
Categories Breads
Time 27m
Yield 12 medium muffins
Number Of Ingredients 11
Steps:
- Preheat oven to 400*.
- Lightly butter, or spray with non stick spray or line with paper liners.12 muffin cups.set aside.
- Combine flour, cheese, sugar, baking powder,baking soda, pepper and salt in a large bowl, stir till blended.
- In a seperate bowl, whisk together the milk, zucchini, oil and eggs.Add to the dry ingredients all at once and fold together just until evenly moistened. Do not over mix.
- Divide the batter evenly among the muffin cups. Sprinkle each muffin with a little cheese, if desired.
- Bake until a toothpick inserted in the center comes out clean.22-25 minutes.
- Cool on a wire rack before removing frompan.
Nutrition Facts : Calories 180.9, Fat 7.3, SaturatedFat 2, Cholesterol 37.5, Sodium 255.6, Carbohydrate 22.9, Fiber 0.9, Sugar 1.4, Protein 5.7
TO DIE FOR ZUCCHINI AND TOMATOES !!!!
OK this is sooooooooo Good. I could eat this 3 times a night and not get sick of it. Zesty and spicy and very tasty.The tomatoes really add to the flavor
Provided by Shirl J 831
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Chop finely the onion.
- Slice the zucchini (not to thick).
- Saute the zucchini with the onion, garlic.
- Add all your seasonings.
- Saute this for a few minutes in a pan sprayed with butter pam.
- Do not saute too long as you do not want the zucchini soft.
- Add the tomatoes and simmer few minutes.
- Remove from heat and serve on plates adding parmesan cheese on top.
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