Zucchini With Summer Herbs Recipes

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LEMONY PASTA WITH ZUCCHINI AND FRESH HERBS



Lemony Pasta With Zucchini and Fresh Herbs image

This simple pasta comes together quickly and makes use of what can sometimes be an overwhelming bumper crop of zucchini and other summer squash come August. Browning the squash in two batches is the only semi-fussy request, and it pays off by giving the squash an almost crunchy texture. Lemon and an abundance of fresh herbs provide brightness to this soon-to-be summer staple. Serve it with a tomato and onion salad dressed with plenty of grassy olive oil.

Provided by Colu Henry

Categories     dinner, lunch, weekday, weeknight, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

1 pound fusilli or other short curvy pasta
1 1/2 pounds zucchini or other summer squash, or a combination, halved lengthwise and cut into 1/2- inch thick pieces
Kosher salt and black pepper
4 tablespoons olive oil
2 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
Juice and zest of 1 lemon
1/2 cup grated Pecorino or grated Parmesan cheese, plus more for serving
1 1/2 cups roughly chopped herbs, such as mint, basil, chervil, Italian parsley, plus more for garnish
Flaky salt, for serving (optional)

Steps:

  • Bring a large pot of well-salted water (2 heaping tablespoons kosher salt to about 7 quarts water) to a boil. Add pasta and cook until it is just under al dente, 1 minute less than package directions. Drain, reserving 1 cup of the pasta cooking water.
  • Meanwhile, prepare the zucchini or other squash: Season chunks with salt and pepper. Heat 3 tablespoons of olive oil in a large skillet over medium heat and add the squash in one layer (you may need to do this in two batches) and cook undisturbed until it begins to turn golden brown, about 3 minutes. Flip and cook 2 to 3 minutes more. Remove from the pan and set aside. Taste and season again, if necessary.
  • Add the remaining 1 tablespoon oil to the pan. Add the garlic and red-pepper flakes and cook until the garlic becomes translucent, about 30 seconds. Add the squash back to the pan along with the lemon juice and half the lemon zest. Toss to combine.
  • Add the pasta to the skillet, and toss to combine. Add 1/2 cup of the pasta water and the grated cheese, and toss until the cheese emulsifies and is silky. If needed, add an additional 1/4 cup pasta water or more to loosen. Add the fresh herbs and toss again. Top with additional herbs and the remaining lemon zest. Serve in bowls, and pass grated cheese at the table. Season with flaky salt, if desired.

Nutrition Facts : @context http, Calories 421, UnsaturatedFat 9 grams, Carbohydrate 62 grams, Fat 13 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 3 grams, Sodium 509 milligrams, Sugar 5 grams

ZUCCHINI & YELLOW SQUASH MEDLEY WITH SUMMER HERBS



Zucchini & Yellow Squash Medley With Summer Herbs image

Here's a wonderful light, quick and easy veggie dish that pairs beautifully with grilled chicken or fish, -or- you can make a meal of it just add some crusty bread, Parmesan cheese, and a nice bottle of wine -or- serve over penne pasta. May be served hot, warm or at room temperature. Use fresh or dried herbs, as you wish. Enjoy!

Provided by BecR2400

Categories     Vegetable

Time 25m

Yield 8 serving(s)

Number Of Ingredients 13

5 medium zucchini, sliced
3 medium crookneck yellow squash, sliced
5 tablespoons extra virgin olive oil
1 teaspoon minced garlic
2 dashes onion powder
1/4 teaspoon dried oregano leaves, crushed
1/2 teaspoon dried basil
1/2 cup chopped fresh parsley
coarse ground fresh pepper, to taste
coarse salt, to taste
1 pinch sugar
1 lemon, thinly sliced
grated parmesan cheese, to serve

Steps:

  • In a large skillet (or wok), saute the squash and garlic in olive oil on medium-high heat about 5-10 minutes, stirring often.
  • Add herbs and stir well.
  • Reduce heat to medium; continue cooking for an additional 10 minutes, stirring twice.
  • Add parsley, salt and pepper and stir well.
  • Cook 5 minutes more, or until squash is done.
  • Add pinch of sugar and lemon slices; stir well.
  • Serve sprinkled with grated Parmesan cheese.

ZUCCHINI HERB CASSEROLE



Zucchini Herb Casserole image

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

⅓ cup uncooked long grain white rice
⅔ cup water
2 tablespoons vegetable oil
1 ½ pounds zucchini, cubed
1 cup sliced green onions
1 clove garlic, minced
1 ¼ teaspoons garlic salt
½ teaspoon basil
½ teaspoon sweet paprika
½ teaspoon dried oregano
1 ½ cups seeded, chopped tomatoes
2 cups shredded sharp Cheddar cheese, divided

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 SUMMER HERBS



Zucchini With Summer Herbs image

A simple sauté of zucchini that pairs nicely with fresh fish or perhaps baked chicken. The recipe calls for fresh herbs, but dried will work very nicely too or even a combination; just use 1/3 to 1/2 of the fresh amounts.

Provided by threeovens

Categories     Vegetable

Time 25m

Yield 6 cups, 6 serving(s)

Number Of Ingredients 10

1 lb zucchini
3 tablespoons olive oil
salt & freshly ground black pepper
1 1/2 tablespoons butter
1 teaspoon garlic clove, minced
1 tablespoon fresh parsley, chopped
2 teaspoons fresh chives, chopped
1 tablespoon fresh dill, chopped
1/2 teaspoon fresh tarragon, chopped
1 tablespoon fresh basil, chopped

Steps:

  • Rinse the zucchini and pat dry. Trim off ends and slice zucchini into 1/8 inch thick slices without peeling. There will be about 6 cups.
  • Heat oil in a skillet over medium high to high heat. Cook zucchini while shaking and stirring the skillet. Turn the zucchini occasionally with a spatula. Add salt and pepper to taste. Cook about 5 to 7 minutes. Drain in a sieve.
  • Add butter to the skillet until melted. Return zucchini. Sprinkle with garlic and herbs. Check for salt. Toss and serve.

SUMMER SQUASH AND ZUCCHINI SIDE DISH



Summer Squash and Zucchini Side Dish image

I'm trying to cut my risk for cardiac disease by changing the way I eat. This colorful sauteed zucchini and squash side dish is packed with as much nutrition as fresh-picked flavor! -Marlene Agnelly, Ocean Springs, Mississippi

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 yellow summer squash, quartered and sliced
1 medium zucchini, quartered and sliced
1 medium onion, chopped
1 medium sweet red pepper, cut into 1-inch pieces
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon salt-free spicy seasoning blend
1/4 teaspoon salt
1/8 teaspoon pepper
1 medium tomato, chopped

Steps:

  • In a large skillet, saute the yellow squash, zucchini, onion and red pepper in oil for 5 minutes. Add garlic and seasonings; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir in tomato; heat through.

Nutrition Facts : Calories 53 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 104mg sodium, Carbohydrate 8g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

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