ZESTY PARMESAN-BREADCRUMB-CRUSTED ZUCCHINI
The perfect answer to an easy side dish or snack.
Provided by Food City
Categories Side Dish Vegetables Squash Zucchini
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F. Spray an 8-inch or 9-inch round pie dish with pan spray.
- Slice the zucchini into 1/8- to 1/4-inch slices. Arrange slices in a shingle fashion from the outside edge of the dish to the center.
- Mix together the salt, spices, breadcrumbs, and Parmesan cheese. Stir in the oil to coat all the breadcrumbs.
- Sprinkle the breadcrumb mixture over the zucchini. Make sure you get all the nooks and crannies of the zucchini slices.
- Place in the oven for 30 to 35 minutes or until the breadcrumbs are golden brown and the zucchini is cooked through.
Nutrition Facts : Calories 78.3 calories, Carbohydrate 8.1 g, Cholesterol 3.3 mg, Fat 4.8 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 315 mg, Sugar 1.5 g
BREADED AND BAKED ZUCCHINI
Tangy breaded zucchini is baked until soft.
Provided by Meggles
Categories Side Dish Vegetables Squash Zucchini
Time 45m
Yield 2
Number Of Ingredients 4
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Mix mustard and Italian dressing together in a bowl. Place bread crumbs in a separate bowl. Dip zucchini slices in the mustard mixture; coat with bread crumbs. Arrange coated zucchini in a casserole dish.
- Bake in the preheated oven until soft, about 30 minutes.
Nutrition Facts : Calories 110.8 calories, Carbohydrate 17.1 g, Cholesterol 1.1 mg, Fat 3.1 g, Fiber 1.6 g, Protein 4.5 g, SaturatedFat 0.5 g, Sodium 757 mg, Sugar 2.9 g
ZUCCHINI TIAN WITH CURRIED BREAD CRUMBS
Provided by Melissa Clark
Categories casseroles, side dish
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Heat oven to 400 degrees. Heat a large skillet over medium-high heat, then add curry powder and let toast until fragrant, about 30 seconds. Add 2 tablespoons olive oil, then stir in panko bread crumbs and 1 teaspoon salt. Cook for 2 to 3 minutes, stirring occasionally. Transfer to a bowl and wipe out skillet.
- In the same skillet, heat 2 tablespoons olive oil over high heat, then add onions, rosemary and 1 teaspoon salt. Cook for 10 to 15 minutes, stirring often, until onions are a deep golden brown. Add tomatoes and cook for another 5 minutes. Pour white wine into pan and bring to a simmer, scraping up any brown bits. Remove from heat and stir in garlic, orange zest and black pepper.
- Grease inside of a medium-size gratin dish with 1/2 tablespoon olive oil and spread a third of the onion and tomato mixture on the bottom. Begin layering zucchini in an overlapping pattern, beginning around the outside and working your way in. Sprinkle with a third of the bread crumbs. Repeat layering two more times, ending with bread crumbs. Drizzle 3 tablespoons olive oil over bread crumbs and bake for 1 to 1 1/2 hours, or until vegetables are extremely tender and top has browned.
Nutrition Facts : @context http, Calories 188, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 470 milligrams, Sugar 5 grams
ZUCCHINI CURRY RECIPE BY TASTY
Here's what you need: oil, red onion, garlic, ginger, coriander, smoked paprika, turmeric, cumin, zucchinis, tomato paste, vegetable stock, full fat coconut milk, salt and pepper, fresh cilantro
Provided by Shashi Charles
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
Steps:
- First off, dice the onions and garlic and grate the ginger.
- Then, add oil to a pan over medium heat and when warm, add in the diced onions and saute about 7 -10 minutes, stirring to keep the onions from burning.
- While the onions are sauteing, dice the zucchini into bite-sized pieces.
- Then add in the ginger, garlic and zucchini into the pan with the sauteed onions and saute about 5 minutes, stirring often.
- Add in the coriander, cumin, smoked paprika and turmeric and stir so spices are well incorporated.
- Then, add in the tomato paste, vegetable stock and coconut milk and stir till all three have combined well. Once it has been mixed well, let this simmer about 3-5 minutes.
- Season with salt and pepper. If you'd like it a bit spicy, add in a teaspoon of chili powder and mix. Garnish with chopped cilantro and enjoy with roti or naan or rice.
- Enjoy!
Nutrition Facts : Calories 641 calories, Carbohydrate 33 grams, Fat 57 grams, Fiber 5 grams, Protein 9 grams, Sugar 70 grams
ZUCCHINI TIAN WITH CURRIED BREAD CRUMBS
Steps:
- 1.Heat oven to 400 degrees. Heat a large skillet over medium-high heat, then add curry powder and let toast until fragrant, about 30 seconds. Add 2 tablespoons olive oil, then stir in panko bread crumbs and 1 teaspoon salt. Cook for 2 to 3 minutes, stirring occasionally. Transfer to a bowl and wipe out skillet. 2.In the same skillet, heat 2 tablespoons olive oil over high heat, then add onions, rosemary and 1 teaspoon salt. Cook for 10 to 15 minutes, stirring often, until onions are a deep golden brown. Add tomatoes and cook for another 5 minutes. Pour white wine into pan and bring to a simmer, scraping up any brown bits. Remove from heat and stir in garlic, orange zest and black pepper. 3.Grease inside of a medium-size gratin dish with 1/2 tablespoon olive oil and spread a third of the onion and tomato mixture on the bottom. Begin layering zucchini in an overlapping pattern, beginning around the outside and working your way in. Sprinkle with a third of the bread crumbs. Repeat layering two more times, ending with bread crumbs. Drizzle 3 tablespoons olive oil over bread crumbs and bake for 1 to 1 1/2 hours, or until vegetables are extremely tender and top has browned.
TIAN
The tian is both a vessel and the name of what's cooked in it: summer vegetables, sliced quite thin, arranged in careful layers, drenched in quality olive oil and then cooked in a slow oven until each individual vegetable surrenders to the others, becoming one. The true and complete melding of earthy zucchini, sweet onion, waxy potato, juicy and acidic tomatoes is the great achievement of a well-made tian, and resting the finished dish after cooking is no small part of that success. By using a cast-iron pan and starting on the stovetop during the build, covering with a lid along the way, you speed up the cooking significantly. Season every layer and generously drizzle each with olive oil to bring out tremendous flavor and aroma. The Sungold tomatoes are beautiful and bright and quite acidic - perfect against the other flavors - but I find the skins unpleasantly leathery-papery when they are cooked, so simply peel them first. Dropping the tomatoes for 30 seconds into seasoned boiling water splits their skins readily and they slip off effortlessly. I would even say it's kind of fun.
Provided by Gabrielle Hamilton
Categories dinner, lunch, vegetables, main course, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- In a pot, boil 2 inches of water for blanching tomatoes. Place an 8- or 9-inch cast-iron skillet on a burner over low heat, and add butter to melt.
- Peel the potatoes, and slice on a Japanese mandoline into 1/4-inch-thick disks, then arrange in a single layer circle covering the bottom of the cast-iron skillet with its melted butter, keeping the skillet on the burner and leaving the heat on while you start to build the tian.
- Add a second layer of potato slices, and season with salt and pepper, add a drizzle of olive oil and cover with a lid to slightly steam while you slice the yellow onion.
- Peel the onion, then slice into even 1/4-inch or thinner rounds. The Japanese mandoline is sometimes too narrow to use for this, so you may have to use a sharp knife and do it manually.
- Layer abundantly half the onion rings evenly around the pan on top of the steamed potatoes, season with salt and pepper and a drizzle of olive oil, and recover the pan with a lid while you slice the zucchini.
- Slice the zucchini into 1/4-inch-thick rounds, and layer half of them in concentric, just-overlapping shingled circles over the onions to create a neat layer. Season with salt and pepper, drizzle with oil and recover with the lid while you blanch the tomatoes.
- Season the now-boiling water with a few good pinches of salt, and drop the tomatoes into the boiling water. As soon as their skins split - about 30 seconds - retrieve the tomatoes and run under cold water to quickly cool enough to handle; set aside.
- Build another ring of potato around the tian on top of the now-steaming zucchini, this time just a single layer. Drizzle with oil, season with salt and pepper and recover with the lid to steam a bit while you slip the skins off the tomatoes.
- Layer the other half of the onions as before, season and drizzle and replace the lid as before, while you split the tomatoes in half horizontally with a small sharp knife.
- Add final layer of zucchini to the tian, and season with salt and pepper and a drizzle of olive oil. Cover, and let steam while you heat the oven to 375 degrees.
- Place the tomatoes around the top of the tian evenly, and sprinkle the bread crumbs over the top evenly. Drizzle with oil, season with salt and pepper and place in the oven to bake for 30 minutes. (If your skillet threatens to bubble over, slip a sheet pan underneath to prevent any burned wreckage in the bottom of your oven.)
- With a spoon, baste, and drizzle the pan juices that accumulate in the tian over the top when you remove it from the oven at the end. Allow the tian to cool, settle and kind of meld for an hour before eating.
PERCIATELLI WITH ZUCCHINI AND BREADCRUMBS
Provided by Martha Stewart
Categories Food & Cooking Ingredients Pasta and Grains
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Bring a large pot of salted water to a boil. Add pasta, and cook according to the package directions.
- Add bread to a food processor and pulse until coarse crumbs form. Remove, and set aside. In a large heatproof skillet, heat 2 tablespoons oil over medium-high heat. Add garlic, and cook until fragrant, about 1 minute. Stir in breadcrumbs, and season with salt and pepper. Transfer skillet to oven, and bake until golden brown.
- In another large skillet, heat remaining 1/3 cup oil over medium-high heat. Add zucchini, and butter. Cook until just beginning to turn golden brown.
- Drain pasta, and transfer to a large shallow bowl. Sprinkle with parsley and Parmesan; toss to combine. Using a slotted spoon, transfer zucchini to pasta, adding as much of the oil as desired. Top with toasted breadcrumbs, and serve immediately.
More about "zucchini tian with curried bread crumbs recipes"
ZUCCHINI TIAN (NATURALLY HEALTHY) | RECIPETIN EATS
From recipetineats.com
ZUCCHINI FRENCH TIAN | RICARDO
From ricardocuisine.com
SUMMER VEGETABLE AND TOMATO TIAN WITH PARMESAN BREAD CRUMBS …
From recipes.sparkpeople.com
BREADED BAKED ZUCCHINI SLICES - DELIGHTFUL MOM FOOD
From delightfulmomfood.com
ZUCCHINI TIAN WITH CURRIED BREAD CRUMBS - BLOGGER
From philsfavoritefood.blogspot.com
ZUCCHINI TIAN - BIGOVEN.COM
From bigoven.com
BAKED ZUCCHINI TIAN | FEASTING AT HOME
From feastingathome.com
ZUCCHINI TIAN WITH CURRIED BREAD CRUMBS RECIPE | RECIPE | BREAD …
From pinterest.co.uk
ZUCCHINI TIAN WITH CURRIED BREAD CRUMBS - DINING AND COOKING
From diningandcooking.com
ZUCCHINI TIAN WITH CURRIED BREAD CRUMBS - THE NEW YORK TIMES
From pinterest.com.au
ZUCCHINI TIAN WITH CURRIED BREAD CRUMBS | KEEPRECIPES: …
From keeprecipes.com
ZUCCHINI TIAN WITH CURRIED BREAD CRUMBS - THE NEW YORK TIMES
From nytimes.com
ZUCCHINI TIAN WITH CURRIED BREAD CRUMBS
From pressreader.com
ZUCCHINI TIAN WITH CURRIED BREAD CRUMBS | RABID CHILD | COPY ME …
From copymethat.com
ZUCCHINI TIAN WITH CURRIED BREAD CRUMBS. - FREE ONLINE LIBRARY
From thefreelibrary.com
AMAZING ZUCCHINI BREAD RECIPE WITH THE BEST CRUMB TOPPING
From tikkido.com
10 BEST ZUCCHINI WITH PANKO BREAD CRUMBS RECIPES | YUMMLY
From yummly.com
ROASTED ZUCCHINI STUFFED WITH PARMESAN GARLIC BREADCRUMBS
From allourway.com
ZUCCHINI TIAN WITH CURRIED BREAD CRUMBS RECIPE
From pinterest.co.uk
RECIPE: ZUCCHINI TIAN WITH CURRIED BREAD CRUMBS - THE …
From seattletimes.com
ZUCCHINI GRATIN - TIAN DE COURGETTES - SIMPLY SO GOOD
From simplysogood.com
ZUCCHINI TIAN WITH CURRIED BREAD CRUMBS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
ZUCCHINI TIAN (FRENCH ZUCCHINI GRATIN) - PICNIC ON A BROOM
From picniconabroom.com
ZUCCHINI TIAN WITH CURRIED BREADCRUMBS RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
WHAT'S UP WITH THAT?: COLLECTION OF TIAN RECIPES
From jarlakansen.blogspot.com
ZUCCHINI TIAN WITH CURRIED BREAD CRUMBS RECIPE | RECIPE | NYT …
From pinterest.com
ZUCCHINI TIAN RECIPE - LOS ANGELES TIMES
From latimes.com
ZUCCHINI WITH BUTTERED BREADCRUMBS - HOMEMADE ITALIAN COOKING
From homemadeitaliancooking.com
ZUCCHINI & POTATO TIAN RECIPE - FOOD NEWS
From foodnewsnews.com
ZUCCHINI TIAN WITH CURRIED BREAD CRUMBS
From pinterest.com
BAKED ZUCCHINI WITH BREAD CRUMBS AND PARMESAN - HOW-TO-BOIL.COM
From how-to-boil.com
ZUCCHINI TIAN – DIANE'S FOOD BLOG
From dianesfoodblog.com
ZUCCHINI AND TOMATO TIAN - PALATABLE PASTIME
From palatablepastime.com
ZUCCHINI CURRY | INDIAN COURGETTE CURRY - SWASTHI'S RECIPES
From indianhealthyrecipes.com
BAKED ZUCCHINI (PERFECTLY SEASONED!) – A COUPLE COOKS
From acouplecooks.com
ZUCCHINI GRATIN WITH HOMEMADE BREADCRUMBS - ENTERTAINING WITH …
From entertainingwithbeth.com
ZUCCHINI IS COMING DRESSED IN LAYERS - THE NEW YORK TIMES
From nytimes.com
BAKED ZUCCHINI WITH GARLICKY PARMESAN BREADCRUMBS - FEASTING AT …
From feastingathome.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
Related Search