ZUCCHINI HERB CASSEROLE
I've been making this casserole for almost 20 years and it's always a hit. Even my meat-eater husband likes it. Serve with a crusty French bread or soft breadsticks. Leftovers are great in an omelet the next day.
Provided by Debi Blair McGinness
Categories Side Dish Vegetables Tomatoes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
- Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
- Bake uncovered 20 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 16.5 g, Cholesterol 39.5 mg, Fat 17.5 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 8.7 g, Sodium 628.3 mg, Sugar 3.8 g
ZUCCHINI WITH CUMIN AND CORIANDER
I often want to buy zucchini but I really never can think of something different to do with it and this dish really zips up the flavor and it is different. I found this recipe in my Home Town Newspaper and it was written by a Chief that teaches at out local Culinary School
Provided by Pokerfreak Russo
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter and oil together in a saute pan, over high heat and add the zucchini.
- Sprinkle the cumin and coriander over the vegetables and toss lightly as they cook.
- Season with the sea salt and black pepper and serve at once, garnishing with the chopped cilantro.
Nutrition Facts : Calories 101.3, Fat 9.4, SaturatedFat 4.2, Cholesterol 15.3, Sodium 53.4, Carbohydrate 4.2, Fiber 1.4, Sugar 2, Protein 1.6
ZUCCHINI WITH CUMIN
Provided by Marian Burros
Categories easy, quick, side dish
Time 30m
Yield 3 or 4 servings
Number Of Ingredients 5
Steps:
- Wash and slice zucchini quarter-inch thick. Saute in hot oil until golden, turning.
- Add tomato puree, cumin and season with salt and pepper (if fresh tomato is used, chop coarsely.
- Reduce heat; cover and cook about 10 minutes. Serve.
Nutrition Facts : @context http, Calories 117, UnsaturatedFat 7 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 607 milligrams, Sugar 7 grams, TransFat 0 grams
GRILLED ZUCCHINI WITH CUMIN
Make and share this Grilled Zucchini With Cumin recipe from Food.com.
Provided by Ms B.
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut zucchini in half lengthwise.
- Make criss-cross hatches into the cut side of the flesh.
- Season with salt and pepper.
- Drizzle with olive oil.
- Sprinkle with cumin.
- Grill on medium hot grill for about 5 minutes on each side, or until desired tenderness.
Nutrition Facts : Calories 109.1, Fat 10.6, SaturatedFat 1.5, Sodium 9.4, Carbohydrate 3.4, Fiber 1.1, Sugar 2.5, Protein 1.3
CHILLED ZUCCHINI-CUMIN SOUP
Steps:
- Heat oil in heavy medium saucepan over medium heat. Add onion; sauté until tender, about 5 minutes. Add cumin; stir until aromatic, about 30 seconds. Mix in zucchini. Add broth; bring soup to boil. Reduce heat; simmer until zucchini is very tender, about 30 minutes. Cool slightly.
- Mix 1/3 cup chopped basil into soup. Working in batches, puree soup in blender until smooth. Transfer to bowl. Season with salt and pepper. Cover; chill until cold, about 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Ladle soup into bowls. Top each with 1 tablespoon yogurt and sliced basil.
SPICED ZUCCHINI
Cumin seeds dot this quick stir-fry side dish.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Number Of Ingredients 4
Steps:
- In a 12-inch skillet, heat oil over medium-high. Add cumin seeds; cook, stirring constantly, until fragrant and sizzling, about 30 seconds.
- Add zucchini; reduce heat to medium. Cook, stirring occasionally, until lightly browned and tender, 6 to 7 minutes. Season with salt and pepper. Serve.
Nutrition Facts : Calories 59 g, Fat 3 g, Protein 2 g
CORN AND ZUCCHINI SAUTé
Categories Vegetable Side Sauté Corn Zucchini Summer Vegan Cilantro Gourmet Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking, then cook scallions, stirring occasionally, until softened, about 3 minutes. Add garlic and cook, stirring, 1 minute. Add corn, zucchini, cumin, salt, and pepper and cook, stirring occasionally, until zucchini is tender, 4 to 6 minutes. Stir in cilantro and season with salt and pepper.
COUSCOUS WITH ZUCCHINI
Provided by Pierre Franey
Categories easy, quick, side dish
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a saucepan. Add the garlic, onion, cumin, coriander, zucchini, salt and pepper. Cook over medium-high heat, stirring, until wilted, but do not brown.
- Add the water and bring to a boil. Add the couscous and blend well. Cover tightly, remove from the heat and let stand 5 minutes.
- Add the butter; stir and blend with a fork to separate the grains. Serve immediately.
Nutrition Facts : @context http, Calories 229, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 3 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 327 milligrams, Sugar 1 gram, TransFat 0 grams
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