ZUCCHINI "TAGLIATELLE" WITH MINT, CUCUMBER, AND LEMON
Provided by Dorie Greenspan
Categories Salad Vegetarian Low Cal High Fiber Mint Cucumber Healthy Low Cholesterol Vegan Lemongrass Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Using mandoline or V-slicer and working with 1 zucchini at a time, thinly slice lengthwise, discarding first strip. Slice up to seeded core; turn zucchini and continue to slice until only rectangle of seeded core remains; discard core. Place slices in medium bowl.
- Add cucumber, onion, 1/2 of chopped mint, and lemon peel. Whisk lemon juice and pistachio oil in small bowl, then pour over zucchini mixture; toss to coat. Season with salt and generously with pepper. Cover zucchini mixture and refrigerate at least 1 hour and up to 3 hours.
- Sprinkle remaining chopped mint over salad and toss to coat.
ZUCCHINI AND FRESH MINT
Another adapted recipe from Nava Atlas' Vegetarian Celebrations. I changed a cold salad to a warm side dish entree. You could also substitute yellow zucchini in this recipe. Also delicious pan fried or grilled.
Provided by COOKGIRl
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to BROIL setting.
- Cut the zucchini in half crosswise, then cut into 1/2" slices, lengthwise.
- In large serving bowl, place the mint and green onion.
- In separate small glass bowl, combine the dressing ingredients and stir well.
- On a baking sheet place the zucchini so that they do not overlap. Baste the zucchini slices with some of the dressing.
- Broil for about 3-4 minutes or until golden.
- Turn zucchini slices over, baste with more dressing and broil another 2-3 minutes or until brown and crispy.
- Watch carefully to make sure the zucchini does not burn!
- Toss the cooked zucchini slices gently with the mint and green onions. Season to taste with salt, pepper and additional dressing. Serve warm.
TAGLIATELLE WITH PARMESAN AND COURGETTES (ZUCCHINI)
This is one my brother cooked us and it was lovely - I think he got it straight from a recipe book but not sure which one.
Provided by Karen Pea
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Add the olive oil and garlic into a thick bottomed pan and fry for 30 seconds.
- Add the courgettes and toss for 2 minutes.
- Add the lemon juice, salt pepper and most of the basil.
- Cook for a few minutes.
- Meanwhile cook the tagliatelle in boiling water until al dente.
- Toss with the courgettes in the pan adding most of the parmesan cheese (may need a little extra olive oil to loosen).
- Serve with torn basil and sprinkle with parmesan.
Nutrition Facts : Calories 698, Fat 25.8, SaturatedFat 7.3, Cholesterol 115.6, Sodium 387.4, Carbohydrate 90.6, Fiber 6.2, Sugar 8.6, Protein 27.7
ZUCCHINI CASSEROLE WITH MINT AND PARSLEY
This dish was inspired by 2 enormous zucchinis given to us by our neighbors. When split in half they were too large for my deep lasagna casserole dish! After reading several different recipes, I opted to try for a variation on my stuffed bell pepper recipe and the result was heavenly. Granddaughters 4 and 8 asked for seconds! This recipe can also be vegetarian; just omit the meat.
Provided by Bubbe
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a casserole dish.
- Scoop pulp from the center of each zucchini half, leaving a 1/2-inch deep shell. Chop pulp and reserve. Place zucchini shells in a pot of lightly salted water; bring to a boil. Cook until zucchini are slightly tender, about 5 minutes. Drain and arrange zucchini in bottom of prepared casserole dish.
- Heat olive oil in a skillet over medium heat; cook and stir onions and zucchini pulp until onions are softened, 5 to 7 minutes. Season with salt and black pepper. Add rice and reserved juice from canned tomatoes; cook until liquid is nearly evaporated, stirring regularly, about 5 minutes. Add tomatoes and stir to combine.
- Stir water in 1/2 cup increments into rice mixture until rice has absorbed all the water and is almost tender, 10 to 15 more minutes. Add mint, parsley, wine, and sausages; cook until heated through and rice is tender, adding additional water if needed, 5 to 10 minutes. Spoon rice mixture over zucchini halves in casserole dish.
- Bake casserole in preheated oven until zucchini are tender, about 20 minutes.
Nutrition Facts : Calories 250.8 calories, Carbohydrate 24.5 g, Cholesterol 15.4 mg, Fat 13.9 g, Fiber 3 g, Protein 6.6 g, SaturatedFat 3.8 g, Sodium 491.7 mg, Sugar 5.3 g
PASTA WITH ZUCCHINI AND MINT
This minty Roman-style zucchini is wonderful with pasta or served on its own.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, pastas, appetizer, main course
Time 30m
Yield Serves four
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil for the pasta. Meanwhile, heat the oil over medium heat in a large, heavy nonstick skillet, and add the zucchini. Cook, stirring or shaking the pan, until the zucchini is tender, 10 to 15 minutes. Season generously with salt and pepper. Add the sugar, and stir in the vinegar, lemon zest and mint. Remove from the heat, and keep warm while you cook the pasta.
- When the water comes to a boil, salt generously and add the pasta. Cook al dente, following the timing instructions on the package. Add 1/2 cup of the pasta cooking water to the zucchini, then drain the pasta and toss with the zucchini. Serve, passing the cheese at the table for sprinkling.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 6 grams, Carbohydrate 70 grams, Fat 9 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 628 milligrams, Sugar 7 grams
TAGLIATELLE WITH LEMON
Provided by Madeleine Kamman
Categories Pasta Lunch Lemon Sour Cream Simmer Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 6
Steps:
- 1. Cook the tagliatelle in boiling salted water until al dente. Drain.
- 2. While the pasta is cooking, grate the zest of lemons and squeeze and reserve the juice of 1 lemon.
- 3. In a saucepan, warm up the olive oil, add the zest, and cook over low flame for 2 minutes. Add the crème fraîche and bring to a boil; pour in the reserved lemon juice and bring to a boil again.
- 4. When the cream starts to thicken, add the Parmesan, season to taste, mix well, and cook for another minute. Add the drained pasta and toss to mix. Serve immediately.
More about "zucchini tagliatelle with mint cucumber and lemon recipes"
ZUCCHINI "TAGLIATELLE" WITH MINT, CUCUMBER, AND LEMON …
From bonappetit.com
Servings 6
LEMON TAGLIATELLE RECIPE | DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
ZUCCHINI | PAGE 5 | BON APPéTIT
From bonappetit.com
ZUCCHINI WITH MINT AND VINEGAR - ITALIAN RECIPES BY GIALLOZAFFERANO
From giallozafferano.com
ZUCCHINI "TAGLIATELLE" WITH MINT, CUCUMBER, AND LEMON RECIPE | EAT …
From eatyourbooks.com
EGG TAGLIATELLE WITH ZUCCHINI AND MINT PESTO | RECIPE - RACHAEL …
From rachaelrayshow.com
ZUCCHINI TAGLIATELLE WITH MINT, CUCUMBER, AND LEMON NUTRITION …
From nutritiondata.self.com
CUCUMBER AND MINT LEMONADE WITH TEQUILA RECIPE - COUNTRY LIVING
From countryliving.com
FRENCH FRIDAYS WITH DORIE: MINTED ZUCCHINI TAGLIATELLE WITH …
From eatlivetravelwrite.com
ZUCCHINI TAGLIATELLE WITH MINT, CUCUMBER, AND LEMON
From santamariatimes.com
SUMMER TAGLIATELLE WITH ZUCCHINI AND LEMONY BREADCRUMBS
From kitchenstories.com
ZUCCHINI TAGLIATELLE WITH MINT, CUCUMBER, AND LEMON
From eganjames88.blogspot.com
ZUCCHINI TAGLIATELLE WITH MINT, CUCUMBER, AND LEMON
From foodhouses.blogspot.com
ZUCCHINI TAGLIATELLE RECIPE | MINDFOOD RECIPES & TIPS
From mindfood.com
MARINATED ZUCCHINI WITH MINT (ZUCCHINE ALLA MENTA)
From cookingwithmammac.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
FFWD – MINTED ZUCCHINI TAGLIATELLE WITH CUCUMBERS AND LEMON
From dulceshome.com
MINTED ZUCCHINI TAGLIATELLE WITH CUCUMBERS AND LEMON — THE …
From littlefrenchbakery.com
ZUCCHINI WITH MINT | RECIPES | COOK FOR YOUR LIFE
From cookforyourlife.org
ZUCCHINI "TAGLIATELLE" WITH MINT, CUCUMBER, AND LEMON | RECIPE
From pinterest.com
20-MINUTE TAGLIATELLE WITH FRIED ZUCCHINI AND AGED RICOTTA
From thespruceeats.com
ZUCCHINI TAGLIATELLE - RECIPES - LUPUS REBEL
From lupusrebel.com
TAGLIATELLE WITH ZUCCHINI – LEMON – CREAM – SAUCE
From bosskitchen.com
ZUCCHINI TAGLIATELLE - RECIPES - ALKALINE WELLNESS
From alkalinewellness.com
ZUCCHINI TAGLIATELLE WITH MINT CUCUMBER AND LEMON - RECIPES
From tastyquery.com
ZUCCHINI “TAGLIATELLE” FROM DORIE GREENSPANBON APPéTIT - KITCHN
From thekitchn.com
EGG TAGLIATELLE WITH ZUCCHINI AND MINT PESTO - RECIPES LIST
From recipes-list.com
ZUCCHINI "TAGLIATELLE" WITH MINT, CUCUMBER, AND LEMON
From goose.horine.dev
TAGLIATELLE WITH ZUCCHINI, OYSTER MUSHROOMS, LEMON AND MINT
From melissas.com
BRAISED ZUCCHINI WITH MINT AND LEMON RECIPE - LOS ANGELES TIMES
From latimes.com
TAGLIATELLE WITH ZUCCHINI & MINT PESTO - RACHAEL RAY IN SEASON
From rachaelraymag.com
FRESH ZUCCHINI SALAD WITH LEMON-MINT DRESSING - SIMPLY SO GOOD
From simplysogood.com
ZUCCHINI WITH LEMON AND MINT - DELICIOUS LIVING
From deliciousliving.com
ZUCCHINI QUICHE WITH FETA AND MINT - A BAKING JOURNEY
From abakingjourney.com
WWW.SPECIALRECIPETODAY.COM
From specialrecipetoday.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love