PARMESAN ROASTED ZUCCHINI
Steps:
- Preheat the oven to 425 degrees F.
- Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil, and turn the zucchini cut side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
- Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.
- Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm, or at room temperature.
ROASTED ZUCCHINI
This is the simplest of side dishes, endlessly customizable. Try it when you have an abundance of zucchini in the garden.
Provided by LauraF
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet in the oven to heat up.
- Place zucchini in a bowl. Add oil, salt, pepper, garlic powder, and cayenne; toss to coat.
- Carefully remove the hot baking sheet and spray lightly with cooking spray. Spread out zucchini in an even layer.
- Roast in the preheated oven until browned, turning halfway, about 20 minutes. Squeeze lemon juice on top and garnish with parsley. Sprinkle sea salt on top.
Nutrition Facts : Calories 131 calories, Carbohydrate 8.8 g, Fat 10.6 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 263.4 mg, Sugar 4.3 g
ROASTED SALMON SALAD WITH ZUCCHINI AND POTATOES
Steps:
- For the salmon and vegetables: Preheat the oven to 400 degrees F.
- Combine the olive oil, garlic, dill, finely chopped shallot, lemon juice, red pepper flakes and smoked paprika in a small bowl or jar. Shake or stir to combine. Set aside.
- Fold a large piece of parchment paper in half, unfold it and drizzle with a little olive oil. On the bottom half of the parchment, layer the potatoes, zucchini and sliced shallots, seasoning each layer with salt and pepper. Place the salmon on top of the bed of veggies. Drizzle with about half of the lemon dressing (reserve the rest for serving), making sure to include the garlic and spices as you drizzle. Lay the lemon slices on top of the salmon. Fold the parchment over the salmon and fold the edges to seal in all the ingredients. Place the pouch on a sheet pan and bake until the salmon is just cooked and the vegetables are tender, about 20 minutes.
- For the salad and vinaigrette: Meanwhile, add the red wine vinegar, Dijon mustard, honey, salt and garlic to a small bowl and mix to combine. In a slow steady stream, add 2 to 4 tablespoons olive oil, stirring as you go to emulsify.
- To serve, add the greens to a bowl and toss with the vinaigrette. Top with the kalamata olives, feta and cucumber.
- Unwrap the parchment and transfer the salmon and vegetables to the top of the salad. Serve with the reserved lemon dressing on the side.
ZUCCHINI PANZANELLA SALAD
I learned how to make panzanella from my friend's grandmother. Once I discovered how to make the perfect vinaigrette, it became a dish I crave during the summer. It's also a great way to use day-old bread and your garden's bounty of zucchini. -Felicity Wolf, Kansas City, Missouri
Provided by Taste of Home
Categories Lunch Side Dishes
Time 1h
Yield 14 cups.
Number Of Ingredients 13
Steps:
- Place zucchini in a 15x10x1-in. baking pan. Toss with 1 tablespoon olive oil. Bake, uncovered, at 400° until tender and lightly browned, 25-30 minutes, stirring halfway. Remove from the oven and cool., Meanwhile, in a large bowl, toss bread cubes with 1 tablespoon olive oil. Transfer to a baking sheet. Bake at 400° until lightly browned, 12-14 minutes, stirring occasionally., Place the cooled zucchini, toasted bread, tomatoes, green pepper and red onion in a large bowl. In a small bowl, whisk together vinegar, garlic, seasonings and remaining oil. Drizzle over salad; toss gently to combine. Add the mozzarella and stir to combine. Serve immediately.
Nutrition Facts : Calories 152 calories, Fat 8g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 301mg sodium, Carbohydrate 16g carbohydrate (4g sugars, Fiber 1g fiber), Protein 5g protein. Diabetic Exchanges
ZUCCHINI SALAD
This exquisitely simple recipe from Jacques Pépin first appeared in The Times in 1991, and couldn't be easier. The zucchini is gently roasted until tender, then tossed with salt, pepper, white wine vinegar and oil. It's the perfect treatment for almost any summer squash.
Provided by Jacques Pepin
Categories easy, quick, salads and dressings
Time 12m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees.
- Wash the zucchini, trim and discard the ends, and cut crosswise into 1/4-inch thick rounds. Arrange the rounds in one layer on a large cookie sheet and sprinkle them with the salt. Place in oven for 5 to 7 minutes, until they soften slightly.
- Transfer the rounds to a bowl and toss them lightly with the pepper, vinegar and oil. Serve immediately.
Nutrition Facts : @context http, Calories 93, UnsaturatedFat 8 grams, Carbohydrate 2 grams, Fat 9 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 1 gram, Sodium 185 milligrams, Sugar 2 grams
ROASTED ZUCCHINI SALAD
Put veggies on the table for mealtime with this delectable Roasted Zucchini Salad. While zucchinis are already tasty, you won't be able to resist once you try them roasted and topped with feta cheese.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 5 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425ºF.
- Toss vegetables with dressing; spread onto on foil-covered rimmed baking sheet sprayed with cooking spray.
- Bake 25 min., stirring after 10 min. Cool completely.
- Transfer vegetables to large bowl. Add cheese and mint; mix lightly.
Nutrition Facts : Calories 40, Fat 1 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
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10 ROASTED ZUCCHINI RECIPES
From allrecipes.com
Estimated Reading Time 3 mins
- Roasted Vegetable Orzo. This orzo is packed with roasted veggies including zucchini, yellow squash, red onion, asparagus, and portobello mushrooms.
- Kitt's Oven-Roasted Zucchini. Zucchini is put on display in its simplest form: Drizzled with olive oil, tossed with Parmesan and bread crumbs, and then roasted.
- Roasted Baby Eggplant, Tomato, and Zucchini. "A delicious classic similar to the peperonata from Sicily," says reviewer Buckwheat Queen. "I used fresh basil and oregano instead of salt and pepper.
- Sheet Pan Ratatouille. This take on a classic French recipe includes many of the traditional elements of Ratatouille (tomato, eggplant, zucchini, bell pepper), but with the ease of a sheet-pan dinner.
- Roasted Vegetable Bowl with White Beans and Garlic-Balsamic Dressing. Say no to limp, boring salads. In this veggie bowl, a rainbow of fresh, roasted vegetables is tossed with baby arugula, cannellini beans, and a garlic-balsamic dressing.
- Baked Zucchini Parmesan Fries. This non-traditional take on zucchini fries is made with almond and coconut flours. It makes a great, gluten-free alternative to a fan-favorite recipe.
- Roasted Asparagus, Zucchini, and Tomatoes. Let the vegetables do the talking in this simple side dish. A touch of lemon, garlic, and olive oil is all that's needed to bring fresh flavor to these roasted veggies.
- Roasted Zucchini. "This is the simplest of side dishes, endlessly customizable," says recipe creator LauraF. "Try it when you have an abundance of zucchini in the garden."
- Warm Zucchini-Basil Salad. Use a mandoline slicer, veggie spiralizer, or the slicer on your box grater to create thin ribbons of fresh zucchini for this roasted zucchini salad.
- Oven-Roasted Parmesan Zucchin. Reviewer Bren describes this recipe as, "A nice side dish that comes together quickly for a weeknight meal." The cheesy, garlic flavor of this roasted zucchini is sure to satisfy even the pickiest eater.
ROASTED ZUCCHINI SALAD - DELICIOUSLY MEDITERRANEAN
From deliciouslymediterranean.com
Cuisine MediterraneanTotal Time 30 minsCategory SaladCalories 344 per serving
- Preheat the oven to 400ºF. Line a large baking sheet with parchment paper or a silicone mat. Set aside.
- Prepare your potatoes: You have two different choices on how to cut the potatoes for this recipe. The first choice: slice the potatoes with a mandoline. The second choice: quarter the potatoes. It's really up to you on how you would like them to be cut.
- Heat a kettle: fill your kettle with water and bring to a boil. I recommend doing this while you're preparing the vegetables.
- Blanch the Potatoes. Rinse the potatoes and add them to a medium-sized pot. Fill the pot with the boiled water from the kettle. Add 1 tsp of salt to the water, heat on medium-high for about 7-10 minutes. (depending on your stovetop it may be even quicker). Your potatoes should be half cooked and still firm when removing them from the water.
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