Zucchiniinredwine Recipes

ZUCCHINI IN RED WINE

Zucchini in Red Wine image

A great low-cholesterol way to enjoy vegetables this summer! Recipe souce is "The Gourmet's Low-Cholesterol Cookbook". We have been enjoying this dish for years.

Provided by Judith N.

Categories Lunch/Snacks

Time 16m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

3 tablespoons polyunsaturated oil
1 lb zucchini, washed unpeeled and sliced 1/2 inch thick
1 medium onion, chopped
1 clove garlic, minced
1/4 lb mushroom, sliced in thirds vertically
1/4 teaspoon thyme
1/4 cup dry red wine

Steps:

Heat oil in a heavy skillet.
Add zucchini, onion and garlic and saute over medium heat, turning often, until zucchini is lightly browned on both sides and onion is golden (about 3 to 5 minutes).
Add mushrooms and thyme.
Saute for 2 more minutes or until zucchini is crisply tender.
Add the wine.
Cook, stirring, over medium heat until wine is somewhat reduced, about 1 minute.

Nutrition Facts : Calories 49.6, Fat 0.3, SaturatedFat 0.1, Sodium 14.3, Carbohydrate 8.2, Fiber 1.9, Sugar 3.7, Protein 2.6

EASY ZUCCHINI RELISH

Easy Zucchini Relish image

This is a delicious relish that can be used in any way you use regular pickle relish. This recipe makes about 14 jelly-size jars.

Provided by Connie Weitzel

Categories Side Dish Sauces and Condiments Recipes Relish Recipes

Time 8h45m

Yield 100

Number Of Ingredients 11

Ingredients

12 cups shredded zucchini
4 cups chopped onion
5 tablespoons salt
1 tablespoon dry mustard
1 ½ teaspoons celery seed
¾ teaspoon ground nutmeg
½ teaspoon ground black pepper
2 ½ cups apple cider vinegar
5 cups white sugar
1 red bell pepper, chopped
14 half pint canning jars with lids and rings

Steps:

Toss zucchini and onion with salt in a large bowl. Refrigerate overnight to drain. Rinse vegetables with cold water and drain well.
Mix dry mustard, celery seed, nutmeg, and black pepper in a bowl.
Heat vinegar, sugar, spice mix, zucchini mixture, and red bell pepper in a large pot over medium heat. Simmer until vegetables are tender, about 25 minutes.
Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the vegetables into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 25 minutes.
Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all).

Nutrition Facts : Calories 46 calories, Carbohydrate 11.3 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.3 g, Sodium 351 mg, Sugar 10.6 g

ROASTED ZUCCHINI

Roasted Zucchini image

Roasting zucchini enhances their delicate flavor while giving them a slightly charred, crisp exterior.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Number Of Ingredients 3

Ingredients

3 medium zucchini (about 1 1/2 pounds)
2 tablespoons olive oil
Coarse salt and freshly ground pepper

Steps:

Preheat oven to 450 degrees. Cut zucchini into 1-inch-thick rounds. Toss in a baking pan with olive oil, salt, and pepper. Roast, turning occasionally, until caramelized, about 15 minutes. Remove from oven; serve hot.

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