Marinated Zucchini With Farro Chickpeas And Parmesan Recipes

ZUCCHINI WITH PARMESAN

Provided by Ina Garten

Categories main-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 6

Zucchini with Parmesan image

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.

Ingredients

8 medium zucchini
Good olive oil
2 large yellow onions cut in half and sliced 1/2 inch thick
Kosher salt
Freshly ground black pepper
1/2 cup freshly grated Parmesan cheese

MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD

Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.

Provided by ChristineM

Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 16

Mediterranean Zucchini and Chickpea Salad image

Steps:

Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.

Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g

Ingredients

2 cups diced zucchini
1 (15 ounce) can chickpeas, drained and rinsed
1 cup halved grape tomatoes
¾ cup chopped red bell pepper
½ cup chopped sweet onion (such as Vidalia®)
½ cup crumbled feta cheese
½ cup chopped Kalamata olives
⅓ cup olive oil
⅓ cup packed fresh basil leaves, roughly chopped
¼ cup white balsamic vinegar
1 tablespoon chopped fresh rosemary
1 tablespoon capers, drained and chopped
1 clove garlic, minced
½ teaspoon dried Greek oregano
1 pinch crushed red pepper flakes
salt and ground black pepper to taste

MARINATED ZUCCHINI

This marinated zucchini is very easy to make and tastes refreshing.

Provided by zolotce

Time 2h20m

Yield 4

Number Of Ingredients 10

Marinated Zucchini image

Steps:

Slice zucchini with a vegetable peeler and place in a bowl.
Mix oil, vinegar, honey, parsley, dill, basil, garlic, salt, and pepper together in another bowl.
Cover zucchini with marinade and refrigerate for at least 2 hours. Serve cold.

Nutrition Facts : Calories 296.1 calories, Carbohydrate 13.5 g, Fat 27.5 g, Fiber 1.4 g, Protein 1.7 g, SaturatedFat 4.3 g, Sodium 304.1 mg, Sugar 10.6 g

Ingredients

1 pound zucchini
½ cup vegetable oil
3 tablespoons white vinegar
2 tablespoons honey
1 tablespoon chopped fresh parsley, or to taste
1 tablespoon chopped fresh dill, or to taste
1 tablespoon chopped fresh basil, or to taste
3 cloves garlic, minced, or more to taste
½ teaspoon salt
½ teaspoon ground black pepper

MARINATED CHICKPEAS

These marinated chickpeas are great on their own, but even better for bulking up salads into a full meal. Because the chickpeas soak in vinaigrette, there's typically no need to add any extra dressing when you combine them with other vegetables; they come with enough seasoning to flavor everything. Combine a cup of the dressed chickpeas with a cup of cooked whole grains (such as farro, barley, wheat berries or quinoa), a half cup of shredded carrots, a handful of minced fresh parsley, a pinch of cumin, plus some cayenne or harissa for heat. You could also stir together equal parts marinated chickpeas and diced fresh cucumber with some slivered red onions and chopped fresh dill, or massage some chopped kale with olive oil and a pinch of salt, then toss in a big scoop of marinated chickpeas and some crumbled feta or Cotija.

Provided by J. Kenji López-Alt

Categories easy, quick, weeknight, beans, salads and dressings, vegetables, side dish

Time 5m

Yield 4 cups

Number Of Ingredients 6

Marinated Chickpeas image

Steps:

Combine all ingredients in a medium bowl; season to taste with salt and pepper. Allow chickpeas to marinate in the refrigerator for at least a few hours, or up to 1 week. Flavor will improve with time.

Ingredients

3 to 4 cups cooked chickpeas (from about 10 ounces dried chickpeas, cooked and drained, or two 15-ounce cans chickpeas, drained), see Note
1/2 cup extra-virgin olive oil
6 tablespoons sherry vinegar or white wine vinegar
1 small shallot, finely minced
1 medium garlic clove, finely minced or pressed through a garlic press
Kosher salt and freshly ground pepper

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Add farro, water and salt to a pot. Bring to a boil, cover and then simmer on low for 25 minutes or until tender. If there is any water left, drain.
Mix together zucchini, onion, garlic, olive oil, lemon juice, vinegar, chickpeas and lemon zest in a medium bowl. Set aside to marinate while the farro cooks and cools.
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Marinated Zucchini With Farro Chickpeas And Parmesan Recipes

ZUCCHINI WITH PARMESAN

MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD

Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.

MARINATED ZUCCHINI

This marinated zucchini is very easy to make and tastes refreshing.

MARINATED CHICKPEAS

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