Zucchini Tomato Provencal Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

ZUCCHINI PROVENCAL



Zucchini Provencal image

My sister created this recipe and shared it with me. She has a huge vegetable garden and each year works with her abundant yield, combining her vegetables in many different ways. Somehow, she always seems to come up with a new dish that's both colorful and delicious!

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 4-6 servings.

Number Of Ingredients 10

1 small onion, chopped
2 tablespoons vegetable oil
2 medium zucchini, cubed
1/3 cup diced green pepper
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
2 large tomatoes, peeled and quartered
1/4 cup grated Parmesan cheese
1 tablespoon snipped fresh parsley

Steps:

  • In a skillet, saute onion in oil until tender. Stir in zucchini, green pepper, garlic, salt and pepper. Cover and cook over low heat 5-6 minutes or until vegetables are almost tender. Stir in tomatoes; heat through. Transfer to a serving platter and sprinkle with Parmesan cheese and parsley. Serve immediately.

Nutrition Facts :

ZUCCHINI TOMATO PROVENCAL



Zucchini Tomato Provencal image

Here's a delicious side dish I turn to often. Vegetarians can make it into a main dish by simply adding vegetables to the pasta.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 2 servings.

Number Of Ingredients 10

1 small onion, thinly sliced
1 tablespoon olive oil
1 medium zucchini, cubed
2 plum tomatoes, peeled, quartered and chopped
2 tablespoons chopped green pepper
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 tablespoon grated Parmesan cheese
2 teaspoons minced fresh parsley

Steps:

  • In a small skillet, saute onion in oil until tender. Add the zucchini, tomatoes, green pepper, garlic, salt and pepper. Reduce heat; simmer, uncovered, for 8-10 minutes or until vegetables are tender. Sprinkle with Parmesan cheese and parsley.

Nutrition Facts :

ROASTED GARLIC ZUCCHINI AND TOMATOES



Roasted Garlic Zucchini and Tomatoes image

This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.

Provided by SweetBasil

Categories     Side Dish     Vegetables     Tomatoes

Time 33m

Yield 4

Number Of Ingredients 9

2 zucchini cut in half lengthwise, then cut into 1/2-inch half moons
2 cups quartered ripe tomatoes
½ onion, minced
3 cloves garlic, minced
½ teaspoon crushed red pepper flakes
¼ cup olive oil
salt and pepper to taste
½ cup grated Parmesan cheese
1 tablespoon chopped fresh basil

Steps:

  • Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
  • Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
  • Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 9.5 g, Cholesterol 8.8 mg, Fat 16.8 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 165.2 mg, Sugar 4.7 g

COD PROVENCAL



Cod Provencal image

Cod is low in calories and saturated fat. Marinating the fish in lemon juice intensifies the dish's flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 10

4 cod fillets (6 ounces each), skinned
1 lemon, halved
3/4 teaspoon coarse salt
Freshly ground pepper
2 tablespoons extra-virgin olive oil
2 small onions, chopped (2 cups)
2 garlic cloves, thinly sliced
1 small zucchini, thinly sliced (2 cups)
4 medium ripe tomatoes, thinly sliced
2 teaspoons fresh thyme, plus 3 sprigs

Steps:

  • Preheat oven to 400 degrees. Place cod fillets in a nonreactive dish, and squeeze lemon on top. Refrigerate for 30 minutes. Sprinkle with 1/4 teaspoon salt, and season with pepper.
  • Heat 1 tablespoon oil in a medium Dutch oven over medium heat. Add onions; cook until golden brown, about 12 minutes. Add garlic; cook for 3 minutes. Remove from heat. Top with half the zucchini, tomatoes, and thyme. Drizzle with 1 1/2 teaspoons oil, sprinkle with 1/4 teaspoon salt, and season with pepper. Add cod and remaining zucchini, tomatoes, thyme, oil, and salt. Season with pepper.
  • Bake, covered, for 10 minutes. Baste with the juices, and bake, uncovered, for 15 minutes more.

PROVENçAL TOMATO AND SQUASH GRATIN



Provençal Tomato and Squash Gratin image

Some of the tomatoes in this gratin are cooked down to a savory sauce, while the rest are sliced and used to decorate the top.

Provided by Martha Rose Shulman

Categories     side dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 11

2 pounds tomatoes
2 tablespoons extra virgin olive oil
2 large garlic cloves, minced
1/2 medium or 1 small onion
1/2 pound summer squash (1 good-size zucchini, for example), cut in 1/2-inch dice
Salt and freshly ground pepper to taste
2 teaspoons fresh thyme leaves, or 1 teaspoon crumbled dried thyme
1 cup cooked rice, farro or barley
3 eggs
2 ounces Gruyère cheese, grated (1/2 cup)
1 to 2 tablespoons slivered or chopped fresh basil leaves

Steps:

  • Peel and seed half the tomatoes, and chop fine. Slice the rest and set aside. Preheat the oven to 375 degrees. Oil a 2-quart gratin or baking dish.
  • Heat 1 tablespoon of the olive oil in a large, heavy nonstick skillet over medium heat. Add the onion and cook, stirring often, until it is translucent, about 5 minutes. Add the garlic, stir together for about 30 seconds, until it begins to smell fragrant, and stir in the squash. Cook, stirring often, until the squash is translucent, about 5 minutes. Add the chopped tomatoes and the thyme, season with salt and pepper, raise the heat slightly and cook, stirring often, until the tomatoes have cooked down and smell fragrant, 10 to 15 minutes. Stir in the rice or other grains and remove from the heat.
  • Beat the eggs in a large bowl. Stir in the cooked vegetables, salt and pepper to taste, and the cheese and combine well. Scrape into the gratin dish.
  • Slice the remaining tomatoes and cover the top of the gratin in one layer. Drizzle on the remaining tablespoon of olive oil. Bake 45 minutes, or until the top is browned and the gratin is sizzling. Remove from the heat and allow to sit for at least 10 minutes before serving. Sprinkle the basil over the top. Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 11 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 3 grams, Sodium 608 milligrams, Sugar 5 grams, TransFat 0 grams

TO DIE FOR ZUCCHINI AND TOMATOES !!!!



To Die For Zucchini And Tomatoes !!!! image

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

1 large fresh zucchini
1 can tomatoes seasoned with basil garlic & oregano
1 medium onion, chopped fine
1 clove garlic, minced
low-fat parmesan cheese
1/4 teaspoon garlic salt, with parsley seasoning (Lowrey's)
fresh basil
fresh oregano
salt and pepper
pam butter-flavored cooking spray

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.

SAUTéED ZUCCHINI AND TOMATOES PROVENCAL



Sautéed Zucchini and Tomatoes Provencal image

Make and share this Sautéed Zucchini and Tomatoes Provencal recipe from Food.com.

Provided by dicentra

Categories     Vegetable

Time 20m

Yield 3-4 serving(s)

Number Of Ingredients 8

2 tablespoons olive oil
1 lb zucchini, sliced 1/4 inch thick
1 cup tomatoes, seeded and chopped
1 large garlic clove, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In large skillet over medium high heat, heat oil. Add zucchini and cook, until lightly browned and crisp tender, about 5 minutes.
  • Add tomato, garlic, herbs, salt and pepper. Cook, stirring, until tomatoes give off their liquid and zucchini is tender but not mushy, 2-3 minutes.

Nutrition Facts : Calories 118.5, Fat 9.6, SaturatedFat 1.4, Sodium 209.4, Carbohydrate 7.6, Fiber 2.3, Sugar 5.4, Protein 2.5

HALIBUT PROVENçAL WITH TOMATOES AND ZUCCHINI



Halibut Provençal with Tomatoes and Zucchini image

Categories     Sauce     Tomato     Bake     Halibut     Zucchini     Brine

Yield serves 4 to 6

Number Of Ingredients 10

3 tablespoons olive oil, plus more for the pan
1 onion, preferably Vidalia, chopped
3 large cloves garlic, finely chopped
1 tablespoon chopped fresh thyme, plus thyme sprigs for garnish
2 small zucchini, chopped
2 tomatoes, cored, seeded, and chopped
20 kalamata or other brine-cured black olives, pitted and halved
1 tablespoon red wine vinegar
Coarse salt and freshly ground black pepper
4 (6-ounce) halibut fillets, skinned, or 1 large (24-ounce) fillet, skinned

Steps:

  • Preheat the oven to 375°F. Brush a shallow, ovenproof casserole with olive oil.
  • To make the sauce, heat the 3 tablespoons oil in a large skillet over medium-high heat. Add the onion and cook until soft and translucent, 2 to 3 minutes. Add the garlic and chopped thyme and cook until fragrant, 45 to 60 seconds. Add the zucchini and tomatoes and sauté until soft, 5 to 7 minutes. Remove from the heat. Add the olives and vinegar. Taste and adjust for seasoning with salt and pepper.
  • To cook the fish, place the halibut in the prepared casserole and turn in the oil to lightly coat; season with salt and pepper. Spoon the vegetable mixture over the fillets. Bake until just opaque in the center, about 10 minutes. Garnish with additional sprigs of thyme.

POTATO, ZUCCHINI, AND TOMATO GRATIN



Potato, Zucchini, and Tomato Gratin image

Provided by Lora Zarubin

Categories     Cheese     Potato     Tomato     Side     Bake     Christmas     Thanksgiving     Vegetarian     High Fiber     Oscars     Dinner     Casserole/Gratin     Parmesan     Zucchini     Family Reunion     Low Cholesterol     Potluck     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 6

2 3/4 pounds medium tomatoes (about 10), halved, cored, seeded
3/4 cup olive oil, divided, plus 2 tablespoons
1 pound medium Yukon Gold potatoes, peeled, cut into 1/4-inch-thick rounds
1 pound large zucchini, trimmed, cut diagonally into 1/4-inch-thick slices
2 teaspoons fresh thyme leaves
1/2 cup finely grated Parmesan cheese

Steps:

  • Preheat oven to 250°F. Line rimmed baking sheet with parchment paper. Arrange tomato halves, cut side up, on prepared sheet. Drizzle 1/2 cup olive oil over tomatoes; sprinkle with salt. Roast in oven until soft, about 1 hour. Cool slightly. Using fingertips, slip skins off tomato halves. Set tomatoes aside. Increase oven temperature to 375°F.
  • Line another rimmed baking sheet with parchment paper. Combine potato slices and 1/4 cup olive oil in medium bowl; sprinkle with salt and pepper and toss to coat. Arrange potatoes in single layer on prepared sheet; drizzle any oil from bowl over. Roast until soft and beginning to brown, about 25 minutes. Cool.
  • Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Sprinkle zucchini with salt and pepper. Working in batches, add zucchini to skillet; sauté until lightly browned, about 1 minute per side. Transfer to paper towels to drain. Cool.
  • Lightly oil 13x9x2-inch ceramic or glass baking dish. Starting at outer edges of baking dish and working toward center, alternate potato slices, zucchini slices, and tomato halves, overlapping slightly. Sprinkle with salt and pepper, then thyme leaves and Parmesan. DO AHEAD: Can be made 1 day ahead. Cover and chill.
  • Preheat oven to 350°F. Bake gratin uncovered until cheese melts and juices bubble at edges, about 35 minutes.

ZUCCHINI E POMODORI GRATINATI (ZUCCHINI AND TOMATO GRATIN)



Zucchini e Pomodori Gratinati (Zucchini and Tomato Gratin) image

A quick and easy vegetarian dish for two, or a starter for 4, or even a side. A rustic Italian favorite, taught me by my Roman friends. If serving as a main, then crusty bread, torn off the loaf by hand, and a green salad with a lemon and/or lime vinaigrettey dressing cannot be bettered.

Provided by Swiss Phil

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 2

Number Of Ingredients 8

2 tablespoons olive oil
4 zucchini, sliced
1 large clove garlic, crushed
4 ounces thinly sliced mozzarella cheese
4 large tomatoes, peeled and sliced
¼ cup grated Parmesan cheese
1 tablespoon chopped fresh basil
salt and freshly ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Move oven rack into the top third of the oven.
  • Heat the olive oil in a large skillet over medium heat, and spread the zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over the zucchini, and cook until the zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.
  • Arrange the slices of zucchini in an 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle the Parmesan cheese and basil over the dish, and season to taste with salt and pepper.
  • Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.

Nutrition Facts : Calories 412.2 calories, Carbohydrate 24.9 g, Cholesterol 43.5 mg, Fat 26.4 g, Fiber 7 g, Protein 23.8 g, SaturatedFat 9.5 g, Sodium 563.1 mg, Sugar 14.3 g

TOMATOES PROVENCAL



Tomatoes Provencal image

This crumbly baked tomato dish goes well with roasted chicken, grilled steak, or pan-roasted fish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Number Of Ingredients 7

1 1/2 cups fresh plain breadcrumbs
1/4 cup grated Parmesan
1 tablespoon finely grated lemon zest
Leaves from a few sprigs fresh thyme
2 tablespoons extra-virgin olive oil
Coarse salt and ground pepper
4 large tomatoes cut into 1/2-inch slices

Steps:

  • Preheat oven to 400 degrees. Lightly oil a 2-quart baking dish. In a bowl, combine breadcrumbs, Parmesan, zest, thyme leaves and oil; season with coarse salt and ground pepper.
  • Arrange tomatoes, in prepared baking dish, overlapping slightly; season with salt and pepper. Top with breadcrumb mixture. Bake until tomatoes are tender and crumbs are golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 284 g, Fat 11 g, Fiber 4 g, Protein 9 g

More about "zucchini tomato provencal recipes"

PROVENçAL TOMATO AND SUMMER SQUASH GRATIN | RECIPE
provenal-tomato-and-summer-squash-gratin image
Drizzle the vegetables with half of the olive oil, season with salt and pepper, and transfer to oven. Roast at 160°C/320°F for approx. 30 min.
From kitchenstories.com


SUMMER VEGETABLES PROVENçAL TIAN FRENCH RECIPE - MY …
summer-vegetables-provenal-tian-french-recipe-my image
Arrange vegetables slices on the edge, alternatively eggplant, zucchini and tomatoes. Pack well your rows and make sure the slices are the same size (possibly cutting the larger ones or adjusting 2 of the smaller ones). Season …
From myparisiankitchen.com


TIAN PROVENçAL WITH ORZO (VEGETABLE PASTA CASSEROLE) …
tian-provenal-with-orzo-vegetable-pasta-casserole image
In a bowl, add orzo, 1/4 cup parmesan cheese, chili flakes, oregano, basil, 1/2 tsp salt, lemon zest, 1/2 tsp black pepper, and grated garlic. Mix well. Set aside. 2. If using *tomato/pesto sauce then spread sauce evenly in baking dish in single …
From chefdehome.com


ZUCCHINI ROLL UPS WITH PROVENCAL ROASTED TOMATOES
zucchini-roll-ups-with-provencal-roasted-tomatoes image
2013-03-15 The styling could have been better, I could have been a bit more creative in the shooting process, but the recipe is quite lovely. This is a perfect dish for a luncheon or a light supper. Tangy goat cheese is rolled up in thin …
From astackofdishes.com


ZUCCHINI PROVENCAL - DUNLOP BROTHERS FAMILY COOKBOOK
zucchini-provencal-dunlop-brothers-family-cookbook image
2013-08-03 Directions. Wash the zucchini and then slice into 1/4 inch thick slices. Heat 1 tbsp of olive oil in a frying pan and fry the zucchini, browning both sides. Set aside. Thinly slice the onion and then fry in the same pan as the …
From dunlopbrothers.ca


ROASTED TOMATOES à LA PROVENçALE STUFFED WITH ZUCCHINI …
2018-05-31 Instructions. Preheat oven to 400 degrees F (200 degrees C) Cut the stems and cores from the tops of the tomatoes and place them with the cored side up, in a shallow …
From perfectlyprovence.co
Cuisine French, Provencal
Category Appetizer
Servings 6
Total Time 35 mins
  • Cut the stems and cores from the tops of the tomatoes and place them with the cored side up, in a shallow baking dish.


PROVENçAL TIAN (EGGPLANT, ZUCCHINI, SQUASH, AND TOMATO CASSEROLE) …
2019-03-27 Add garlic and onion and cook, stirring, until softened, about 4 minutes. Add crushed tomatoes, bring to a simmer, and cook, stirring and adjusting heat to maintain simmer, for 15 minutes. Blend to smooth puree with a hand blender or in a countertop blender, then add marjoram or oregano. Season with salt and pepper.
From seriouseats.com


ZUCCHINI PROVENCAL - RECIPE
Step by step instruction of cooking Zucchini Provencal Шаг 1. Slice the zucchini and tomato slices Arrange them in alternating rows in a high-temperature form Cut thin cheese slices Lay it between the tomatoes and zucchini . Шаг 2. Mix the oil, salt, pepper, Basil, garlic Pour this sauce over the courgettes Bake in the oven until cooked Ready zucchini sprinkled with …
From en.edunclub.ru


PROVENçAL VEGETABLE TART RECIPE - DIDIER MURAT, JULIANNE JONES
Step 2. Roast the vegetables for about 45 minutes, turning once, until tender. Let cool slightly, then return them to the bowl. Add the vinegar, herbs and the remaining 1 1/2 tablespoons of oil ...
From foodandwine.com


STUFFED ZUCCHINI AND BAKED TOMATOES FOR VEGETARIANS
Scoop out the pulp, leaving ¼ inch shell. Invert onto a small baking rack with paper towels underneath to drain. Mix the stuffing ingredients, spoon into tomatoes, Use the 1 oz of cheese that was set aside and sprinkle on top. Place tomatoes in a baking dish and bake at 350°F (175°C) for 35 -40 minutes.
From perfectlyprovence.co


ZUCCHINI AND TOMATO CASSEROLE (TIAN PROVENCAL) - DADCOOKSDINNER
2011-08-04 2. Shingle the squash and tomatoes: While the garlic is cooking, thin-slice the tomatoes and zucchini into ⅛ inch slices. Once the onions are in the baking dish, add a layer of alternating zucchini and tomatoes over the top. Mince basil, then sprinkle the squash and tomato slices with the basil, 1 teaspoon salt and ¼ teaspoon black pepper.
From dadcooksdinner.com


TOMATOES AND ZUCCHINI PROVENCAL - RECIPE | COOKS.COM
Preheat oven to 400 degrees. Cut tomatoes and zucchini into 1/2 inch slices. In shallow 1 quart baking dish alternate tomatoes and zucchini. Sprinkle with salt and pepper. Cover and bake 20 minutes. In skillet heat oil. Add garlic and saute 30 seconds. Reserve 1 tablespoon of oil and drizzle remainder over vegetables. Bake uncovered for 10 ...
From cooks.com


ZUCCHINI WITH BUTTER AND TOMATO PROVENCAL - RECIPE | COOKS.COM
Slice zucchini and saute in butter and season with salt and pepper. Cut top and bottom off of tomatoes. Place on a baking sheet pan and remove a small amount of the center of the tomatoes. Mix together salt, pepper, olive oil, Parmesan cheese and garlic and divide mixture evenly between the tomatoes, placing it on top of the tomatoes. Bake in ...
From cooks.com


PROVENCAL LENTIL ZUCCHINI SOUP RECIPE - SERIOUS EATS
2018-08-30 Directions. Place 1 garlic clove, lentils, bay leaf, and water in a medium pot. Bring to a boil, then reduce heat, cover, and simmer for 20 minutes. Drain lentils and set aside. In a large pot, heat olive oil over medium high heat. Add celery, carrots, and onion and cook, stirring occasionally, for 8 minutes.
From seriouseats.com


ZUCCHINI TOMATO PROVENCAL RECIPE: HOW TO MAKE IT | TASTE OF HOME
Search terms Search form submit button. Toggle Search. Hi,
From preprod.tasteofhome.com


ZUCCHINI TOMATO PROVENCAL RECIPE: HOW TO MAKE IT
Search terms Search form submit button. Toggle Search. Hi,
From stage.tasteofhome.com


ROASTED TOMATO PROVENCAL | FOUR MAGAZINE
2016-05-26 Peel, de-seed and dice thetomatoes andchop the onion thinly. Cook your onion and your tomatoes slowly for 1h. Dice the eggplant, zucchini and red bell pepper, before frying the mixture. Add the tomato and onion and then return to heat for a further 30mins.
From four-magazine.com


ZUCCHINI PROVENCAL - DUNLOP BROTHERS FAMILY COOKBOOK
2 Medium-sized zucchini (green or yellow or a mixture of the two) (sliced about 1/4 inch thick) 3 Medium-sized fresh tomatoes (sliced about 1/4 inch thick) 1 Large onion (thinly sliced) 1/2 cup grated or shredded old cheddar cheese; salt and pepper to taste
From dunlopbrothers.ca


PROVENçAL VEGETABLE TIAN RECIPE - GREAT EIGHT FRIENDS
2019-05-12 Put the onion mixture into the bottom of a gratin dish or an 8 ½" x 11" dish and spread out. Set the sliced veggies on their sides, alternating the slices, a slice of eggplant, a slice of yellow squash, eggplant, and zucchini. Pack the slices tightly until the dish is filled. Drizzle the remaining 4 Tablespoons olive oil over the top.
From greateightfriends.com


BAKED ZUCCHINI (ITALIAN STYLE WITH TOMATOES – SIDE DISH)
2020-09-04 If using younger zucchini, cut into 1/4 ” slices. Layer into a colander in the sink and sprinkle generously with Kosher salt. Place a plate and weight on top of the zucchini to help push out the liquid, and leave for 15 minutes. Now remove the plate and squeeze the water out by …
From christinascucina.com


RECIPE: PROVENçAL LENTIL ZUCCHINI SOUP STEP BY STEP WITH PICTURES ...
Finely chop the tomatoes (if desired, you can first peel them). Peel and dice carrots. Heat enough olive oil in a pan. Add the onion and after a few minutes the carrots and fry over a low heat while stirring continuously for 8 minutes. Add the garlic, zucchini, tomatoes and lentils. Keep on the heat for 5 minutes.
From handy.recipes


PETITS FARCIS (PROVENCAL SAUSAGE STUFFED ZUCCHINI ... - CURIOUS …
2020-03-05 Preheat your oven to 350F. Cut the top ¼ inch off of the zucchini and set the hats aside. Remove the innards from each zucchini, being careful to leave at least a ¼ inch intact around the edges to create a bowl for stuffing. Dice the zucchini innards and set aside in a bowl (these will be used in the filling).
From curiouscuisiniere.com


CLASSIC PROVENçAL RECIPES TO TRY - PARDON YOUR FRENCH
2021-09-05 Provençal Eggplant Tomato Gratin. This typical Southern French recipe includes tender slices of eggplants baked in-between layers of tomato sauce, spiked with Herbs de Provence and loads of Parmesan cheese. This is a fuss-free recipe that makes a great side or a perfect vegetarian dinner. Classic“Tomates Farcies” (Baked Ground Meat-Stuffed ...
From pardonyourfrench.com


ZUCCHINI PROVENCAL - BIGOVEN.COM
Add onions and gently cook, covered, over low heat ("sweat" the onions), just to soften. Remove lid. Turn heat to medium and add garlic. Cook, stirring, 1 minute. Add tomatoes. Add fresh herbs and wine and the reserved, sauteed zucchini. Cook 5 to 10 minutes, stirring frequently. Season with salt and pepper.
From bigoven.com


QUICHE PROVENCALE - HEAVENLY HOME COOKING
2015-09-08 Lay a piece of parchment paper over the dough and fill with pie weights, rice or dried beans. Bake for 40 - 45 minutes. Remove from oven and set aside. Lower oven temperature to 350 degrees. Heat oil in a large skillet over medium heat. Cook onion in oil until tender but not brown, about 4-5 minutes. Add garlic and cook until fragrant, about 30 ...
From heavenlyhomecooking.com


SAVORY TOMATO ZUCCHINI TIAN WITH HERBES DE PROVENCE
2021-07-01 About 5 minutes. Season the eggplant with salt and pepper and stir into the onion mixture in the baking dish. Preheat the oven to 400 degrees. Arrange the sliced zucchini and tomatoes over the eggplant and onion mixture. Sprinkle with the Herbes de Provence, drizzle with remaining oil and season with salt and pepper.
From lanascooking.com


BAKED ZUCCHINI TOMATO AND MOZZARELLA CASSEROLE
2021-04-29 Butter an 8×8-inch glass baking dish and arrange the slices of zucchini in the dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Bake in the oven for about 20 minutes. Remove and add the crushed garlic and the shredded cheddar cheese. Bake for another 5 minutes.
From thebossykitchen.com


BAKED ZUCCHINI WITH MOZZARELLA AND TOMATOES - LAVENDER
2019-07-16 Preheat the oven to 450 F. In a medium bowl mixed together sliced zucchini, Italian herbs, salt, pepper and 1 tablespoon of olive oil. Set aside for 5 minutes. Spray a medium size casserole dish with a baking spray and arrange zucchini followed by garlic, tomatoes and basil. Spoon the tomato sauce on top followed by sliced Mozzarella and a ...
From lavenderandmacarons.com


BAKED TOMATOES PROVENCAL RECIPE | ZUCCHINI BITES RECIPE, RECIPES ...
Oct 16, 2013 - This recipe for baked tomatoes is good for the oven or on the BBQ and is an attractive, tasty and easy side dish that is always a hit! Oct 16, 2013 - This recipe for baked tomatoes is good for the oven or on the BBQ and is an attractive, tasty and easy side dish that is always a hit! Pinterest . Today. Explore. When autocomplete results are available use up and …
From pinterest.ca


JULIA CHILD'S TOMATOES à LA PROVENçALE — COOKS WITHOUT BORDERS
Sprinkle the halves lightly with salt and pepper. 2. In a small mixing bowl, combine the garlic, shallots or scallions, basil and/or parsley, thyme, 1/4 teaspoon of salt, a few grinds of black pepper and the bread crumbs or panko. Mix them well, then stir in the olive oil. Taste and adjust seasoning if necessary.
From cookswithoutborders.com


PROVENçAL ZUCCHINI GRATIN | RECIPE | FOOD & STYLE
Directions. Preheat oven to 375°F (190°C). Trim the stem ends of the zucchini and cut in half lengthwise. Set aside. Heat a large heavy-bottomed frying pan over medium-high heat. (The pan must be large enough to hold the zucchini in one layer. If you don’t have a pan that’s big enough, sauté the zucchini in two batches.)
From foodandstyle.com


PROVENCAL ZUCCHINI GRATIN RECIPE
Provencal Zucchini Gratin Recipe with 200 calories. Includes zucchini, extra-virgin olive oil, sea salt, tomato sauce, parmesan cheese, olive oil.
From recipegraze.com


VEGETARIAN PROVENCAL QUICHE RECIPE WITH VEGETABLES, ZUCCHINI, …
Photo about Vegetarian Provencal quiche recipe with vegetables, zucchini, tomato, pepper, onion, parsley. High quality photo. Image of meal, bakery, organic - 217432280 High quality photo. Image of meal, bakery, organic - 217432280
From dreamstime.com


PROVENçAL VEGETABLE GRATIN (TIAN) | SAVEUR
2016-04-26 Put oil in a large skillet over medium-high heat. Add onions and season with salt and pepper. Cook until softened, about 5 minutes. Add thyme, chile flakes, and garlic. Cook 2 minutes more. Heat ...
From saveur.com


Related Search