SPAGHETTI WITH ZUCCHINI AND GARLIC
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pile up 2 or 3 layers of paper towels on a work surface. Working on the paper towels, shred zucchinis using a box grater holding the zucchini at an angle.
- Heat a large skillet over moderate heat. Add extra-virgin olive oil to the pan Add chopped garlic to the oil. When garlic speaks by sizzling in oil, add shredded zucchini. Season zucchini with salt and pepper. Saute shredded zucchini 7 to 10 minutes. Add hot, drained pasta to the pan. Toss spaghetti with zucchini and garlic oil. Add a couple of handfuls of grated cheese to the pan. Adjust seasoning and serve.
FETTUCCINE WITH ZUCCHINI
Beautiful, glossy zucchini from the farm stand are to be treasured. Here they are diced, sautéed until tender, bolstered with garlic, pine nuts and Grana Padano, and mingled with fresh pasta.
Provided by Florence Fabricant
Categories dinner, easy, pastas, appetizer, main course
Time 1h20m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place zucchini in a colander, toss with salt and set aside to drain in sink or over a bowl 30 minutes. Meanwhile, heat 3 tablespoons oil in a heavy sauté pan, add onion, pine nuts and garlic and sauté over low heat about 10 minutes, until onion is soft and nuts start to brown. Rinse and drain zucchini and add to pan. Sauté about 20 minutes, until tender.
- Bring large pot of salted water to a boil for pasta, cook pasta about 3 minutes and drain, reserving about 1 cup pasta water. Add pasta to sauté pan, cook over low heat about 5 minutes, to blend ingredients, adding pasta water as needed. Season with salt and pepper. Fold in parsley, cheese and additional olive oil and serve.
Nutrition Facts : @context http, Calories 519, UnsaturatedFat 21 grams, Carbohydrate 52 grams, Fat 29 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 549 milligrams, Sugar 5 grams
ZUCCHINI PASTA
Pasta with zucchini in a garlicky sauce. Serve with crusty bread and a chilled white wine, if desired.
Provided by ELLENC
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and reserve.
- Fill a medium sauce pan with lightly salted water. Add zucchini and bring to a boil; boil for 10 minutes or until tender.
- In a large skillet, saute garlic in oil and hot pepper flakes. Add drained zucchini and parsley, then mix all together and simmer for 5 to 10 minutes. Toss with pasta; then add cheese and salt and pepper to taste, and serve.
Nutrition Facts : Calories 319.8 calories, Carbohydrate 44.7 g, Cholesterol 4.4 mg, Fat 11.9 g, Fiber 2.9 g, Protein 10.5 g, SaturatedFat 2.4 g, Sodium 88.6 mg, Sugar 3.3 g
ZUCCHINI E POMODORI GRATINATI (ZUCCHINI AND TOMATO GRATIN)
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
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
SPAGHETTI WITH ZUCCHINI AND GARLIC
Savor this garlicky pasta recipe - it is tossed in sautéed zucchini and topped with shredded parmesan. My pasta with zucchini recipe makes a quick and light summer dinner.
Provided by Dina
Categories Main Course
Time 25m
Number Of Ingredients 6
Steps:
- Using a box grater, shred the zucchini, then squeeze out the juices using your hands.
- Heat the olive oil in a pan over medium heat, then add the minced garlic. Stir until the garlic gives off an aroma and begins to sizzle.
- Add the shredded zucchini and season with salt a pepper. Sauté for about 5-7 minutes. Cook the pasta al dente and add the hot, drained pasta to the pan.
- Give the pasta and zucchini a toss and add additional salt if need be.
Nutrition Facts : Calories 333 kcal, Carbohydrate 45 g, Protein 12 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 8 mg, Sodium 209 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
TOMATO ZUCCHINI GRATIN
A simple recipe for Tomato Zucchini Gratin with breadcrumbs, parmesan, garlic and fresh basil. A quick and easy vegetarian side dish!
Provided by Tonia Schemmel | Feasting at Home
Categories side dish
Time 40m
Yield 6
Number Of Ingredients 15
Steps:
- Preheat oven to 400F
- Hand tear bread to form coarse crumbs (or quickly pulse in food processor). Place on a sheet pan and bake at 400 degrees for 3-5 minutes, until dried out.
- Toss toasted bread, 2 tablespoons of olive oil, thyme, oregano, salt, black pepper, red pepper flakes, and parmesan together in a bowl. Set aside.
- Alternate tomato and zucchini slices in a shallow baking pan.
- Season with salt and pepper.
- Whisk together remaining olive oil, red wine vinegar, minced garlic and shallot. Pour over tomatoes and squash.
- Top evenly with bread crumb mixture.
- Bake at 400 for 15-20 minutes or until bread crumbs are toasty.
- Tear basil leaves on top and serve warm or at room temperature.
Nutrition Facts : Calories 181 calories, Sugar 4.2 g, Sodium 390.1 mg, Fat 11.8 g, SaturatedFat 2.5 g, TransFat 0.1 g, Carbohydrate 15.9 g, Fiber 2.9 g, Protein 5 g, Cholesterol 6.1 mg
ZUCCHINI WITH PARMESAN
Steps:
- Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.
- Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.
FRANCO'S PASTA WITH ZUCCHINI AND POTATOES
Provided by Faith Willinger
Categories Pasta Potato Side Vegetarian Quick & Easy Zucchini Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6
Number Of Ingredients 8
Steps:
- In a 6-quart kettle bring 5 quarts water to a boil. Peel potato and cut into 1/2-inch dice. Add potato and salt to boiling water and boil 2 minutes. Add zucchini and pasta and boil until pasta is al dente.
- Drain pasta and vegetables in a colander, reserving 1/2 cup cooking liquid, and in a bowl toss pasta and vegetables with oil, basil or parsley, reserved cooking liquid, and Parmesan. Season with additional salt and pepper.
MEDITERRANEAN SPAGHETTI WITH TOMATOES AND FETA
Make and share this Mediterranean Spaghetti With Tomatoes and Feta recipe from Food.com.
Provided by Punky Julster
Categories Spaghetti
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large non-stick skillet over medium-high heat.
- Add oregano and garlic and Saute 30 seconds.
- Add tomatoes, green onions, 2 tablespoons parsley and lemon juice.
- Cook 2 minutes or until thoroughly heated.
- Combine tomato mixture, spaghetti and 3/4 cup cheese; toss gently in the pan to warm everything together.
- Top with remaining cheese and parsley. Serve with fresh gound pepper.
Nutrition Facts : Calories 290.9, Fat 21.1, SaturatedFat 11.9, Cholesterol 66.8, Sodium 859.1, Carbohydrate 14.8, Fiber 3.6, Sugar 8.9, Protein 13.4
ZUCCHINI AND GRAPE TOMATOES IN PESTO WITH FETA
Pesto makes a delightfully fresh marinade for thinly sliced zucchini and grape tomatoes. Plus, it is a no cook recipe making it a perfect summer dish for when it is too hot to do anything but drink spiked lemonade.
Provided by Pot Scrubber
Categories Vegetable
Time 10m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine pesto, oil and lemon juice. Season to taste with salt and pepper.
- Arrange zucchini slices, overlapping slightly, on a platter. Top with grape tomatoes and feta and drizzle pesto mixture on top. Cover and let stand at least 1 hour for flavors to blend.
- Meanwhile, sit on the porch with a fly swatter and put some Grey Goose in your lemonade.
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