ZUCCHINI RIBBONS WITH HERBED BUTTER
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Slice the zucchini into long ribbons 1/16-inch thick using a mandoline slicer.
- Add the butter and oil to a large saute pan over medium-high heat. Add the shallots then the zucchini in two batches and toss through the hot butter and oil, using tongs, until soft, a good 4 to 5 minutes. Add the basil, parsley and lemon zest at the very end. Season the zucchini with salt and pepper and stir. Transfer to a serving bowl.
CHICKEN ALFREDO WITH ZUCCHINI RIBBONS
Provided by Ellie Krieger
Categories Milk/Cream Cheese Chicken Dairy Pasta Poultry Dinner Parmesan Squash Zucchini Summer Healthy Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 12
Steps:
- Slice the ends off the zucchini and discard. Using a mandoline or carefully with a sharp knife, slice the zucchini lengthwise into very thin slices. Stack the slices and cut lengthwise into 1/4-inch-wide ribbons.
- Heat 1 tablespoon of the oil in large nonstick skillet over medium heat. Add half the garlic and cook for 30 seconds. Add the zucchini ribbons, cover, stirring occasionally, and cook until the zucchini is just tender, about 3 minutes. Transfer to a bowl.
- Heat 1 tablespoon of the oil in the skillet over medium-high heat. Season the chicken with 1/4 teaspoon salt and the black pepper and cook until cooked through, 2 to 3 minutes per side. Transfer the chicken to a plate and tent with foil to keep warm.
- Cook the pasta al dente according to the directions on the package. Reserve 1/2 cup of the pasta water. Drain the pasta and return it to the pasta pot.
- Meanwhile, make the sauce. Combine the flour and low-fat milk, stirring until the flour is dissolved. Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the remaining garlic and cook for 30 seconds. Add the milk-flour mixture and cook, stirring constantly, until the mixture begins to boil. Reduce the heat to low and cook, stirring, for 2 minutes more. Add the evaporated skim milk, the remaining 1/2 teaspoon salt, and the cheese and cook, stirring, until the cheese is melted, about 1 minute.
- Add 1 cup of the sauce, the zucchini, and 3 tablespoons of the parsley to the pasta in the pot and toss to combine. Add a little of the reserved pasta water as necessary to loosen the sauce.
- To serve, place 2 cups of the pasta mixture on each plate. Top with a piece of chicken. Drizzle with the remaining sauce and garnish with the remaining parsley.
CREAMY ALFREDO ZUCCHINI BAKE
Someday, you may meet someone who says he doesn't like zucchini. Invite him to your house for this creamy Alfredo-style casserole-then see what he says!
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 400°F.
- Combine vegetables, sauce and basil.
- Place in 13x9-baking dish sprayed with cooking spray.
- Bake 30 min. or until heated through, topping with cheeses for the last 5 min.
Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 35 mg, Sodium 430 mg, Carbohydrate 6 g, Fiber 1 g, Sugar 2 g, Protein 9 g
ZUCCHINI ALFREDO
Excellent! Shredded zucchini in a creamy sauce.
Provided by Terry
Categories 100+ Pasta and Noodle Recipes Noodle Recipes
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 8 to 10 minutes or until al dente; drain.
- Heat the oil in a skillet over medium heat. Stir in garlic, and cook 2 minutes. Mix in zucchini, and cook 10 minutes, until some of the moisture has evaporated.
- Pour the milk into the skillet, and stir in cream cheese until melted. Mix in basil. Season with salt and pepper, and sprinkle with Parmesan cheese. Serve over the cooked pasta.
Nutrition Facts : Calories 378.6 calories, Carbohydrate 44.1 g, Cholesterol 72.4 mg, Fat 17.4 g, Fiber 2.8 g, Protein 12.4 g, SaturatedFat 6.7 g, Sodium 517.2 mg, Sugar 3.3 g
ALFREDO-ZUCCHINI RIBBONS
In this 15-minute recipe, zucchini gets sliced lengthwise into long ribbons and cooked in an Alfredo sauce. Sprinkle with Parmesan and enjoy!
Provided by My Food and Family
Categories Home
Time 15m
Yield 6 servings, 1/2 cup each
Number Of Ingredients 4
Steps:
- Slice zucchini lengthwise using vegetable peeler, creating long ribbons.
- Cook cream cheese spread, milk and 2 Tbsp. Parmesan in medium saucepan on medium heat 5 min. or until cream cheese is melted and sauce is heated through, whisking constantly.
- Stir in zucchini; cover. Cook 5 min. or until zucchini is tender, stirring occasionally. Sprinkle with remaining Parmesan.
Nutrition Facts : Calories 70, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 140 mg, Carbohydrate 4 g, Fiber 1 g, Sugar 2 g, Protein 4 g
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