ZUCCHINI WALNUT BREAD
A delicious, moist, bread which may be glazed with confectioners' sugar, even better after frozen.
Provided by Barbara Domurat
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 24
Number Of Ingredients 12
Steps:
- Whisk together flour, baking soda, salt, cinnamon, and baking powder.
- In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, walnuts, and vanilla. Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
- Bake on lowest rack of the oven at 350 degrees F (175 degrees C) for 55 minutes. Let cool for 10 minutes in the pan, then turn out onto racks to cool completely. To freeze, wrap loaves in plastic wrap, and then wrap in heavy freezer paper. Will keep indefinitely.
Nutrition Facts : Calories 276.1 calories, Carbohydrate 36.5 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 253 mg, Sugar 20.7 g
WALNUT ZUCCHINI SAUTE
This recipe is special to me because I can get my family to eat their veggies when I make this delicious side. -Angela Stewart, West Seneca, New York
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Saute zucchini and walnuts in oil and butter in a large skillet until zucchini is tender. Add the garlic, salt and pepper; cook and stir for 1 minute.
Nutrition Facts :
ZUCCHINI WITH WALNUT PESTO
Provided by Molly Yeh
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat a layer of olive oil in a skillet over medium high. When the oil begins to shimmer, add the zucchini in an even layer, avoiding overlapping in the skillet (you may need to cook in batches to avoid overcrowding!). Season with salt and pepper. When the zucchini begins to brown on the bottom, about 5 minutes, flip over and allow to brown on the other side, about 4 minutes more. Remove from the skillet to the serving plate.
- Meanwhile, make the pesto. Add the walnuts, basil, mint, Parmesan, vinegar and a pinch of crushed red pepper to the carafe of a food processor. Pulse until the ingredients are combined but still chunky. Taste and season with salt and pepper as needed.
- Drizzle the pesto on top of the zucchini. Top with additional Parmesan, fresh basil and crushed red pepper flakes and serve!
ZUCCHINI WITH WALNUTS
Provided by Marian Burros
Categories easy, quick, side dish
Time 10m
Yield 2 servings
Number Of Ingredients 4
Steps:
- Wash zucchini, remove ends and cut into one-inch thick slices. Sauté slices in three tablespoons hot butter until zucchini begins to soften.
- Meanwhile, brown walnuts in remaining butter.
- Combine walnuts with zucchini; season with salt and pepper and cook until zucchini is tender.
Nutrition Facts : @context http, Calories 436, UnsaturatedFat 23 grams, Carbohydrate 12 grams, Fat 43 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 17 grams, Sodium 663 milligrams, Sugar 6 grams, TransFat 1 gram
GNOCCHI WITH GARLIC SCAPES AND WALNUTS
Fresh garlic scapes taste delicious and you don't need a lot of other ingredients. Combined with gnocchi, walnuts, and Parmesan cheese they make a great quick mid week meal.
Provided by nch
Categories Main Dish Recipes Pasta
Time 40m
Yield 4
Number Of Ingredients 6
Steps:
- Roast walnuts in a pan over medium heat until nuts start to turn golden brown and become fragrant. Allow to cool and roughly chop.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain well. Put in prepared baking dish in one layer. Sprinkle walnuts over gnocchi.
- Trim garlic scapes if needed by cutting off ends and tips. If you have very fresh and young stalks you can use the entire stalk. Finely chop.
- Melt butter in a pan over medium heat. Add garlic scapes and saute for 1 minute. Don't brown butter. Season with salt and pepper and layer over gnocchi. Sprinkle evenly with Parmesan cheese.
- Bake in the preheated oven until heated through, about 10 to 15 minutes.
Nutrition Facts : Calories 566.6 calories, Carbohydrate 29.1 g, Cholesterol 81.5 mg, Fat 44.2 g, Fiber 2.9 g, Protein 17 g, SaturatedFat 19.7 g, Sodium 611.5 mg, Sugar 1.1 g
PASTA WITH A WALNUT AND ZUCCHINI SAUCE
This is a very light and quick cooking sauce. This isn't a heavy, creamy, thick sauce but has lots of flavor. It cooks up in just minutes. This is perfect for any week night.
Provided by SarasotaCook
Categories Vegetable
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 13
Steps:
- Pasta -- Cook the pasta according to directions. When it is done, just drain reserving 1 cup of the pasta water and return the pasta to the pot. NOTE: Whole wheat pasta does make a difference in this dish.
- Sauce -- In a large sauce pan, add the butter and saute the onions for about 5 minutes until soft but not caramelized. Then add in the zucchini and cook another few minutes. They take just minutes to cook. Then add the walnuts, cream, parsley, rosemary, salt and pepper.
- Combine -- Add the pasta to the sauce along with the parmesan and some of the pasta water and toss well. Garnish with some extra parmesan if you want. ENJOY!
STUFFED ZUCCHINI WITH WALNUTS AND FETA
I made these for lunch today and thought they were quite good. They could either be served as a vegetable side, or as a light lunch or supper dish. I used 2 fairly large zucchini, but kept the filling ingredients in the amounts listed. The recipe is from a book about Greek food.
Provided by GaylaJ
Categories Vegetable
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Put the zucchini in a large pan of boiling water, return to a boil, and then boil for 3 minutes. Drain, rinse under cold water, drain again and let cool.
- When the zucchini are cool enough to handle, cut a thin strip off the top side of each one with a sharp knife and gently score around the inside edges to help scoop out the flesh. Using a teaspoon, scoop out the flesh, leaving a shell to hold the stuffing. Chop the zucchini flesh.
- Heat 2 tablespoons of the oil in a saucepan. Add the onion and garlic and fry for 5 minutes, until softened. Add the chopped zucchini flesh and fry 5 minutes, until the onion is golden brown. Remove from heat and let cool slightly. Stir in the cheese then the walnuts, bread crumbs, egg, dill, salt, and pepper. Use the stuffing to fill the zucchini shells, and place side by side in an ovenproof dish. Drizzle over the remaining oil.
- Cover the dish with foil and bake in a preheated oven at 375F for 30 minutes. Remove foil and bake for another 10-15 minutes or until golden brown (mine weren't as brown as I wanted so I broiled them a couple of minutes). Serve hot.
Nutrition Facts : Calories 267.4, Fat 19.9, SaturatedFat 4.5, Cholesterol 65.6, Sodium 274.5, Carbohydrate 17, Fiber 3.3, Sugar 5.9, Protein 8.2
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