Zucchini With Mint And Parsley Recipes

ZUCCHINI CASSEROLE WITH MINT AND PARSLEY

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.

PASTA WITH ZUCCHINI AND MINT

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve about 1 1/4 cups cooking water, then drain.
• Meanwhile, pulse the bread in a food processor to make coarse crumbs. Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add the breadcrumbs and toss until toasted, 4 minutes. Transfer to a small bowl and stir in 1 tablespoon mint, 1 teaspoon lemon zest, 1/4 teaspoon salt and a few grinds of pepper.
• Wipe out the skillet and return to medium heat. Add 1 tablespoon olive oil and the pancetta. Cook until the pancetta is crisp around the edges, about 2 minutes. Add the red onion and cook until it starts softening, about 2 minutes. Increase the heat to medium high, add the zucchini and season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until lightly browned around the edges, about 2 minutes. Add 3/4 cup of the reserved cooking water and cook until the zucchini is tender, 2 to 3 minutes.
• Add the pasta to the skillet. Drizzle the remaining 1 tablespoon olive oil on top and toss, adding the remaining cooking water as needed to loosen. Remove the skillet from the heat; add the cheese and the remaining 1 tablespoon mint and 1 teaspoon lemon zest. Top with the seasoned breadcrumbs.

ZUCCHINI WITH MINT AND PARSLEY

Steps:

• Heat a large skillet over medium heat.
• Cut zucchini into 1/4-inch slices.
• Add oil, garlic, and zucchini to pan and saute 7 to 8 minutes, turning occasionally with a firm shake of the skillet, until zucchini are just tender.
• Add mint, parsley, salt, and pepper, and cook 1 minute longer.
• Remove from heat and serve.

CONCIA (ZUCCHINI WITH MINT AND VINEGAR)

Steps:

• Cut the zucchini into 1/4-inch thick slices, or to prepare it Veneto fashion, cut the zucchini lengthwise into 1/4-inch thick slices. Sprinkle with salt and let stand in a colander for 30 minutes to drain off any bitter juices. Rinse and pat dry.
• In a small bowl, combine the mint or basil, parsley, and garlic.
• Warm the olive oil in a frying pan over medium high heat. In batches, add the zucchini and cook, turning as needed, until golden on both sides, 4 to 5 minutes.
• Transfer to a shallow serving dish and sprinkle with some of the mint mixture and some of the vinegar. Repeat with the rest of the zucchini, mint mixture and vinegar. Leave at room temperature for 1 to 2 hours, basting occasionally with vinegar in the dish, before serving

SPAGHETTI WITH ZUCCHINI AND MINT

Steps:

• Salt a large pot of water, and bring it to a boil over high heat. Put the olive oil into a 10- or 12-inch skillet over medium-high heat. A minute later, add the zucchini, and cook, stirring only occasionally, until very tender and lightly browned, 10 to 15 minutes. Season with a little salt and a lot of pepper.
• Beat the eggs and 1/2 cup of the cheese together. Add the pasta to the boiling water, and cook until it is tender but firm. When it is done, drain it, and combine it immediately with the egg-and-cheese mixture, tossing until the egg is cooked. Add the zucchini, and toss again. Taste, and add more salt and pepper if necessary.
• Toss in the herb, and serve immediately, passing the remaining cheese at the table.

ZUCCHINI WITH MINT

Steps:

• Preheat the oven to 450 degrees F.
• Heat 2 large roasting pans in the oven for 5 minutes.
• Meanwhile, in a large bowl, toss the zucchini with the olive oil and crushed red pepper.
• Season generously with salt and pepper.
• Spread the zucchini on the hot pans and roast for 30 minutes without stirring, until the rounds are tender and their bottom are golden.
• Transfer to a platter, garnish with mint and serve.

ZUCCHINI CASSEROLE WITH MINT AND PARSLEY

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.

ZUCCHINI AND TOMATOES WITH MINT

Steps:

• Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden and softened, 8 to 10 minutes. Add garlic and cook, stirring, 1 minute. 3Stir in tomatoes with juice, capers, salt, and pepper and bring to a boil. Add zucchini and cook, covered, over moderate heat, stirring occasionally, until zucchini is just tender, about 15 minutes. Remove lid, then boil, stirring occasionally, until most of liquid is evaporated, about 5 minutes. Remove from heat and stir in mint.