Basil Zucchini Toast Recipes

Steps:

• Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potatoes, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a boil, then reduce the heat and simmer for 10 minutes.
• Add the zucchini, bring back to a simmer and cook until tender, about 10 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir the basil into the soup and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
• Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
• Serve hot and garnish with a sprinkle of almonds, basil leaves and a drizzle of oil.

Steps:

• Heat the oil in a medium non-stick skillet.
• Stir fry the zucchini until it is just tender.
• Add the basil and garlic near the end of the cooking time.
• Salt and pepper to taste.

Steps:

• Use a peeler to thinly slice zucchini into "linguini" noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.
• Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.
• Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).
• Add in Greek yogurt, parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat.
• Serve and garnish with fresh chopped basil, as desired.
• Enjoy!

Steps:

• For the basil maple syrup: In a saucepan, bring the maple syrup and basil leaves to a simmer. Set aside to steep for 5 minutes, and then strain out the basil leaves.
• For the French toast: Whisk together the cream, granulated sugar, vanilla extract and eggs in a bowl and pour into a shallow baking dish. Add the zucchini bread slices and allow to sit for 30 seconds on each side.
• Heat the butter in a large pan or griddle until it begins to froth. Add the zucchini bread slices and cook until browned and caramelized, 2 to 3 minutes per side.
• Divide the French toast among plates and top with confectioners' sugar. Serve with the warm basil maple syrup.

Steps:

• Heat oven to 500 degrees. Toss the zucchini and oil with 1/2 teaspoon salt and pepper to taste. Arrange zucchini on a baking sheet in a single layer. Roast, tossing occasionally, until golden and tender, 20 to 30 minutes.
• Meanwhile, toast the almonds in a skillet over medium heat until golden, 3 to 4 minutes. Transfer to a small bowl.
• Simmer the cream and basil sprig in a small saucepan over medium heat until reduced to 1/4 cup, about 7 minutes. Whisk in the goat cheese until the sauce is smooth. Remove from heat; stir in lemon zest and 1/4 teaspoon salt. Cover and keep warm.
• Bring a large pot of salted water to a boil. Cook the pasta according to the package directions. Drain well. Toss the pasta with the cream sauce. Serve topped with the zucchini and almonds.

Steps:

• Heat oil in heavy medium nonstick skillet. Add zucchini, 1 tablespoon basil and garlic and stir-fry until zucchini is just tender, about 5 minutes. Season to taste with salt and pepper. Remove from heat. Sprinkle with remaining basil.

Steps:

• Heat a grill or grill pan over medium-high and brush the grates clean, if grilling outdoors.
• With a small spoon, scrape the seeds from the middle of zucchini halves and discard. Rub zucchini with 2 tablespoons olive oil and season with salt and pepper. Place zucchini halves onto grill, cut-sides down, and cook until charred on both sides, turning halfway through, 10 to 15 minutes. Transfer grilled zucchini onto a cutting board, let cool slightly then cut into bite-size pieces.
• While zucchini grills, brush bread on both sides with 2 tablespoons olive oil. Grill until lightly charred on both sides, about 5 minutes. Transfer to a serving platter.
• While zucchini and bread grill, prepare the spice oil: Heat remaining 1/4 cup oil in a small saucepan over medium-low until hot. Stir in the garlic, cumin seeds, coriander seeds and red-pepper flakes, and remove from heat. The residual heat from the oil will cook the garlic and spices. Transfer spice oil to a large bowl, add grilled zucchini and toss to combine.
• Spoon zucchini over grilled bread and top with large pieces of feta. Serve with lemon wedges for squeezing on top.