ZUCCHINI SUPREME
Zucchini recipes are popular this time of year. I'm always on the lookout for new ones. This dish has a very pleasant flavor and nice combination of color and texture.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8-10 servings.
Number Of Ingredients 11
Steps:
- In a Dutch oven or soup kettle, bring water to a boil. Add the zucchini, carrot, onion and salt. Cook for 8-10 minutes or until vegetables are tender; drain. , In a large bowl, combine the soup, sour cream, garlic powder and pepper. Fold in vegetable mixture. Combine croutons and butter; place half in a greased 13-in. x 9-in. baking dish. Top with vegetable mixture and remaining croutons. , Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until golden brown.
Nutrition Facts : Calories 244 calories, Fat 15g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 843mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.
ZUCCHINI SURPRISE
We really enjoy this during zucchini season. My family named it when I first made and served it. It is easily done in one skillet and can be served as soup (with the juices) or main dish as it includes meat and veggies. When I lived in Texas, I included okra as one of the vegetables.
Provided by knjnjnjnjn
Categories One Dish Meal
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown ground beef in large skillet. Drain off fat.
- Cut vegetables in bite size pieces, 1/2 to 1 inch size.
- Add zucchini, onion, pepper and tomatoes, squeezing tomato peices to start bringing out the juice.
- Sprinkle with salt seasoning and stir.
- Cover, bring to a simmer and simmer for 25 minutes, stirring occasionally; It makes it's own juice.
- Serve in a soup bowl if you like the juice with it, or use a slotted spoon to serve without juice.
- Sprinkle with shredded cheese and/or parmesan.
ZUCCHINI COBBLER
This cobbler is my surprise dessert! No one ever guesses that the secret ingredient is zucchini. Everyone says it tastes like apples. It's fantastic to make for a potluck supper or to serve to a crowd. -Joanne Fazio, Carbondale, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 20 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 375°. In a large saucepan over medium-low heat, cook and stir zucchini and lemon juice until zucchini is tender, 15-20 minutes. Stir in sugar, cinnamon and nutmeg; cook 1 minute longer. Remove from the heat; set aside. , In a large bowl, combine flour and sugar; cut in butter until mixture resembles coarse crumbs. Stir 1/2 cup into zucchini mixture. Press half the remaining crust mixture into a greased 15x10x1-in. baking pan. Spread zucchini mixture over top; crumble remaining crust mixture over zucchini. Sprinkle with cinnamon. , Bake until golden and bubbly, 35-40 minutes. Cool in pan on a wire rack.
Nutrition Facts : Calories 341 calories, Fat 14g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 114mg sodium, Carbohydrate 52g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
SMASHED ZUCCHINI WITH CHICKPEAS AND PEANUTS
The contrasting flavors and textures in this dish might make you wonder - in a good way - "What is going on here?" First, raw zucchini is treated like cucumber, smashed and left to intensify with salt and lime juice. Next, it's showered with toasted chickpeas and peanuts, which are zingy from lime zest and citrusy spices like sumac or coriander. Offsetting the sweet crunch of zucchini and the fatty, crispy topping are thick rounds of jalapeño. Eat this quick mix with whole grains, tortillas or pita, yogurt, Cotija or another crumbly cheese, salad greens or soft-boiled eggs.
Provided by Ali Slagle
Categories dinner, easy, lunch, weeknight, vegetables, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Trim the zucchini ends and slice lengthwise into quarters. Position cut sides down, then smash with the side of your knife until craggy and split. Rip into 1/2- to 1-inch pieces. Transfer to a colander set in the sink, then toss with the sliced jalapeño, lime juice and 1 1/2 teaspoons salt. Let drain while you cook the chickpeas.
- Heat the oil in a medium nonstick skillet over medium heat. Add the chickpeas and peanuts and cook, stirring occasionally, until the chickpeas are lightly browned and crisp, 5 to 10 minutes. Remove from heat and add the lime zest, sumac and a sprinkle of salt. Stir until fragrant, then taste and add more salt as needed.
- Shake the zucchini to get rid of any excess liquid, then transfer to a platter or plates. Drizzle with a little olive oil, then top with the chickpeas. Get a spoonful of everything and taste. Add salt and a squeeze of lime until flavors are bright and zingy. Serve warm or at room temperature (although the chickpeas will become less crispy as they sit with the wet ingredients).
BAKED PARMESAN ZUCCHINI CURLY FRIES
Steps:
- Preheat oven to 425 Degrees. Line two baking sheets with aluminum foil and spray with cooking spray.
- In one bowl, place beaten eggs. In a second bowl, place flour. In a third bowl, mix together bread crumbs, garlic powder and parmesan cheese.
- Cut zucchini noodles into shorter pieces (about 5-6 inches). Squeeze any extra moisture out of your zucchini with a paper towel. Working in batches, place dredge the noodles through the flour, shaking off the excess. Dredge through eggs, shake off excess, then dredge through parmesan mixture.
- Spread thin (into one layer) on prepared baking sheets. Bake until golden and crisp, about 12-15 minutes.
- Dip in ketchup or your favorite fry sauce.
Nutrition Facts : Servingsize 1 serving, Calories 584 kcal, Fat 9 g, SaturatedFat 3 g, Cholesterol 13 mg, Sodium 728 mg, Carbohydrate 100 g, Sugar 13 g, Protein 25 mg
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