Zucchini With Garlic And Dried Crushed Red Pepper Recipes

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HERBY ZUCCHINI AND RED PEPPER BAKED PASTA



Herby Zucchini and Red Pepper Baked Pasta image

Sauteed zucchini and a heap of fresh herbs join roasted red pepper in this two-cheese baked pasta.

Provided by Food Network Kitchen

Time 1h5m

Yield 6

Number Of Ingredients 13

3 tablespoons extra-virgin olive oil
4 cloves garlic, thinly sliced
Pinch of crushed red pepper flakes
One 28-ounce can whole plum tomatoes, crushed by hand
One 15-ounce can whole plum tomatoes, crushed by hand
4 large sprigs fresh basil, plus 1 cup chopped fresh basil
1 cup chopped fresh flat-leaf parsley, plus more, for serving
Kosher salt and freshly ground black pepper
1 large zucchini, cut into 1/2-inch pieces
1 pound dried farfalle
1 cup sliced jarred roasted red peppers
3 cups shredded provolone
1 cup grated pecorino

Steps:

  • Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
  • Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
  • Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the zucchini and 1/4 teaspoon salt and cook, stirring occasionally, until crisp-tender, about 4 minutes. Transfer to a large bowl with a slotted spoon.
  • Cook the farfalle in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
  • Add the tomato sauce, red peppers, half of the provolone and half of the pecorino to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining provolone and pecorino. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. Sprinkle with parsley.

ZUCCHINI WITH GARLIC AND DRIED CRUSHED RED PEPPER



Zucchini with Garlic and Dried Crushed Red Pepper image

Categories     Garlic     Vegetable     Side     Sauté     Low Carb     Low/No Sugar     Hot Pepper     Zucchini     Summer     Bon Appétit     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 6

3 tablespoons olive oil
2 pounds zucchini, halved crosswise, each half cut lengthwise into 4 flat slices
4 garlic cloves, minced
1/2 teaspoon dried crushed red pepper
Sea salt (preferably fleur de sel)
1 tablespoon chopped fresh parsley

Steps:

  • Heat oil in heavy large skillet over medium heat. Add zucchini; sauté until slices are light golden and tender, about 5 minutes. Add garlic and red pepper; stir 1 minute. Season to taste with sea salt. Transfer zucchini to serving platter, sprinkle with parsley, and serve.

ZITI WITH ROASTED ZUCCHINI AND GARLIC



Ziti with Roasted Zucchini and Garlic image

Roasting the zucchini takes a little bit of time, but changes everything about this dish! Well worth the wait.

Provided by sjw7997

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 6

Number Of Ingredients 9

2 pounds zucchini, cut into 1/4-inch thick rounds
8 large shallots, sliced
7 tablespoons olive oil, divided
12 cloves garlic, halved
½ teaspoon crushed red pepper
salt and ground black pepper to taste
1 (16 ounce) package ziti pasta
1 cup chopped fresh basil, divided
¾ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Toss zucchini, shallots, 5 tablespoons oil, garlic, and crushed red pepper in a bowl until coated. Spread on rimmed baking sheets and sprinkle with salt and pepper.
  • Roast vegetables in the preheated oven, turning occasionally, until tender, about 30 minutes.
  • While vegetables are roasting, bring a large pot of lightly salted water to a boil. Cook ziti pasta at a boil, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain, reserving 3/4 cup cooking water.
  • Toss cooked pasta with 1 tablespoon oil. Transfer to a large pot. Add roasted vegetables, 1/4 cup cooking water, and remaining 1 tablespoon oil; stir over medium heat until heated through. Add 3/4 cup basil and Parmesan cheese. Toss, adding remaining cooking water, 1 tablespoon at a time, if dry. Season with salt and pepper. Serve with remaining basil sprinkled on top.

Nutrition Facts : Calories 555.9 calories, Carbohydrate 77.7 g, Cholesterol 8.8 mg, Fat 20.2 g, Fiber 4.9 g, Protein 18.2 g, SaturatedFat 4.2 g, Sodium 209.7 mg, Sugar 7.4 g

RED CURRY ZUCCHINI AND PEPPERS



Red Curry Zucchini and Peppers image

From the Chicago Tribune. This is a terrific way to use up summer produce from your garden. This dish is vegetarian if you use a vegetarian curry paste. I used it as both an entree and a side dish (without the rice). I think it would also be great with some chicken, pork or shrimp added. Please note that the nutritional information is off, as you end up with enough sauce for three or four batches of this.

Provided by duonyte

Categories     Curries

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 (14 ounce) can unsweetened coconut milk
1/4 cup thai-style red curry paste
1/2 teaspoon salt
2 tablespoons neutral vegetable oil
1 large sweet onion, quartered and thinly sliced
4 medium zucchini (1 1/2 lbs) or 4 medium yellow squash, trimmed, halved lengthwise and sliced 1/4 in thick (1 1/2 lbs)
1/2 yellow bell pepper, seeded and diced
1/2 red bell pepper, seeded and diced
2 garlic cloves, crushed
crushed red pepper flakes, to taste (optional)
1 cup edamame (optional) or 1 cup lima beans (optional)
1/4 cup chopped fresh cilantro
cooked rice

Steps:

  • Mix coconut milk, curry paste and salt in a blender; process until smooth. (You use only part of this, so the nutritional information is way off. The remainder can be refrigerated for a week. Use at room temperature).
  • Heat a 12 in nonstick skillet over medium-high heat. Add oil and heat. Add onion; cook until golden, about 3 minutes.
  • Add xucchini and bell peppers (I used one whole purple pepper, whatever sweet pepper you can get will be just fine). Cook, stirring, until golden and tender, about 6 minutes.
  • Stir in garlic and pepper flakes; cook 1 minute.
  • Stir in 1/2 cup to 2/3 cup of the coconut mixture. Add peas, if using. Simmer gently to reduce the sauce somewhat and blend the flavors, 2 to 3 minutes. Taste for salt. Remove from heat and sprinkle with cilantro. Serve over rice.

Nutrition Facts : Calories 317.3, Fat 28.7, SaturatedFat 19.8, Sodium 322.5, Carbohydrate 15.3, Fiber 3.2, Sugar 7.1, Protein 5.3

STUFFED ZUCCHINI AND RED BELL PEPPERS



Stuffed Zucchini and Red Bell Peppers image

Make and share this Stuffed Zucchini and Red Bell Peppers recipe from Food.com.

Provided by Santa girl

Categories     Poultry

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 13

2 tablespoons olive oil
1 small onion (chopped or grated)
1/4 cup chopped fresh Italian parsley
1 large egg
3 tablespoons ketchup
3 garlic cloves, minced
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/3 cup grated pecorino romano cheese
1/4 cup plain dried breadcrumbs
1 lb ground turkey
2 zucchini, ends removed, halved lengthwise and crosswise
marinara sauce

Steps:

  • Preheat the oven to 400 degrees F.
  • Lightly drizzle the olive oil into a 9 by 12 inch baking dish.
  • Whisk the onion, parsley, egg, ketchup, garlic, salt and pepper in a large bowl to blend. Stir in the cheese and bread crumbs. Mix in the turkey. Cover and refrigerate the turkey mixture.
  • Using a melon baller or spoon, carefully scrape out the seeds and inner flesh from the zucchini, leaving the 1/8 inch thick shells. Be careful not to pierce through the skin. Fill the zucchini and pepper halves with the turkey mixture, dividing equally and mounding slightly. Arrange the stuffed vegetables in the baking dish. Pour the marinara sauce over the stuffed vegetables.
  • Bake uncovered until the vegetables are tender and beginning to brown and a thermometer inserted into the filling registers 165 degrees F, (about 45 minutes).
  • Transfer the stuffed vegetables to a platter and serve.

Nutrition Facts : Calories 208.5, Fat 12, SaturatedFat 2.7, Cholesterol 95, Sodium 595.5, Carbohydrate 9.3, Fiber 1.2, Sugar 3.7, Protein 16.1

ZUCCHINI STUFFED WITH FETA AND ROASTED RED PEPPERS



Zucchini Stuffed with Feta and Roasted Red Peppers image

Categories     Pepper     Broil     Steam     Quick & Easy     Feta     Zucchini     Gourmet

Yield Makes abut 16 hors d'oeuvres

Number Of Ingredients 5

two 6-ounce zucchini
1/3 cup finely chopped drained bottled roasted red peppers
1/3 cup finely chopped drained feta
1/8 teaspoon dried oregano, crumbled
freshly ground black pepper to taste

Steps:

  • Preheat broiler.
  • Cut zucchini crosswise into 3/4-inch-thick sections, discarding ends, and with a melonballer scoop out center of each section, leaving 1/16-inch-thick shells and reserving centers for another use. In a steamer set over simmering water steam zucchini shells, covered, 4 minutes, or until barely tender but still bright green. Transfer shells to paper towels to drain upside down.
  • In a small bowl stir together roasted peppers, feta, oregano, and black pepper and mound in each shell. Arrange shells in a lightly oiled shallow flameproof baking dish and broil about 4 inches from heat until bubbling and beginning to turn golden, about 4 minutes.

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

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