STEAMED ZUCCHINI
A quick and healthy way to make zucchini.
Provided by BARBLUVSFOOD
Categories Side Dish Vegetables Squash Zucchini
Time 20m
Yield 4
Number Of Ingredients 3
Steps:
- Bring a large pot of water to a boil. Trim ends from zucchini. Cut each one in half, then cut each half lengthwise into quarters.
- Place zucchini and garlic into a steamer basket, then place the steamer basket into the pot. Steam for 10 to 15 minutes, or until the zucchini are tender.
- Transfer zucchini to a large bowl. Mash the garlic and put it in the bowl with the zucchini. Drizzle the olive oil into the bowl and toss until the vegetables are coated with oil and garlic.
Nutrition Facts : Calories 59.5 calories, Carbohydrate 6.2 g, Fat 3.7 g, Fiber 2.4 g, Protein 2.4 g, SaturatedFat 0.5 g, Sodium 6.2 mg, Sugar 3.2 g
SPICY ZUCCHINI
This was so good last night, I don't want to forget what I did! This was a great side dish for cheese enchiladas. Adjust the seasonings according to your tastes and the age of your kids. I used the lower end for my 6yo (who ate it without protest) and 20mo (who was not so fond of it). If I were to cook this for just the adults at my house, I would use the upper end. I used really small zucchini for this, less than an inch in diameter and about 5-6 inches long.
Provided by CraftScout
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place oil in a large, heavy non-stick skillet and begin heating over medium high heat.
- Meanwhile, slice onion and cut zucchini into 1/4" rounds.
- Once oil is nice and hot, saute onion until it is starting to carmelize (about 2 minutes).
- Add zucchini and seasonings. Turn heat down slightly (to medium), and cook for about 5 minutes, stirring occasionally.
- Zucchini should be yellow with some brown spots, slightly transparent looking and soft without being mushy. Onions should be thoroughly carmelized and yummy. :).
SPICED STEWED ZUCCHINI
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a skillet over moderate heat. Go 1 turn of the pan with a slow stream of extra-virgin olive oil. Add crushed garlic and red pepper flakes to the pan. Saute garlic and red pepper flakes 1 or 2 minutes. Add zucchini and season with salt, cumin and chili powder. Saute, stirring occasionally, about 3 minutes. Add chick peas, tomatoes and scallions to the pan and stir to combine. Cook over medium low heat for 10 minutes. Stir in cilantro and serve.
- To reduce the heat level, omit the red pepper flakes from the recipe and method.
MOM'S SPICED ZUCCHINI BREAD
This zucchini bread recipe is super moist and super spicy, loaded with cinnamon, nutmeg, and cloves. I tried several recipes before I asked my mom for her recipe. I go to the farmers market every Saturday and get these huge zucchinis, and this is the perfect use for them. It reminds me of my childhood. The loaves can be frozen and are great as gifts. People love them.
Provided by carriekdevine
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Beat sugar, oil, eggs, and vanilla extract together in a bowl until smooth; fold in zucchini. Stir flour, cinnamon, salt, baking soda, nutmeg, baking powder, and cloves together in a separate bowl; gradually stir into sugar mixture until batter is mixed. Fold walnuts and raisins into the batter; pour into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 50 minutes.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 48.5 g, Cholesterol 34.9 mg, Fat 17.3 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 247.4 mg, Sugar 28.6 g
SPICY STEAMED CHICKPEA ZUCCHINI CAKE
Number Of Ingredients 15
Steps:
- 1. Prepare the ginger-green chili pepper paste. In a bowl, mix together the rice and chickpea flours, then add the buttermilk, plus water as needed to make a batter that will pour easily. Mix in the ginger-chili paste, coriander, garam masala, turmeric, and salt, and using a whisk or a fork, whip well to incorporate air into the batter and make it fluffy, about 1 minute. Mix in the zucchini.2. Heat the oil in a small saucepan over medium-high heat and add the mustard seeds they should splutter upon contact with the hot oil, so cover the pan until the spluttering subsides. Add the asafoetida and curry leaves, and mix the spices into the batter. Cover and place in a warm, draft-free place 8 to 10 hours to ferment.3. Preheat oven to 400°F. Grease a flat, ovenproof dish with raised edges (such as a shallow metal cake pan or pie pan). Pour the batter into the dish and bake about 45 minutes, or until a knife inserted into the cake comes out clean.4. Meanwhile, prepare the chutney. Cut the cake into pieces, top each one with a drop of chutney, and serve warm.From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
SPICY ZUCCHINI RELISH
I can't seem to make enough of this zippy, chunky relish. Zucchini creates a nice change of pace from the usual pickle relish, and the assortment of peppers adds a tongue-tingling bite.-Amy Martin, Bellefontaine, Ohio
Provided by Taste of Home
Time 1h15m
Yield 3 cups.
Number Of Ingredients 12
Steps:
- In a large resealable plastic bag, combine the zucchini, onion and salt. Seal bag and turn to coat: refrigerate for 8 hours or overnight. Rinse with water; drain. , In a large saucepan, combine the cornstarch, mustard, turmeric, celery seed and pepper. Gradually whisk in vinegar until blended. Stir in peppers and zucchini mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Cool. Cover and refrigerate for at least 4 hours before serving.
Nutrition Facts : Calories 5 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 223mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.
MICROWAVE-STEAMED ZUCCHINI
My daughter and I love zucchini this way. So easy....no chopping, dicing, etc. Give it a try, and use one zucchini, or as many as you need. I use non-fat spray, so extremely diet-friendly. Parmesan cheese or bacon bits are good additions.
Provided by Denibates
Categories Vegetable
Time 6m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Slice zucchini lenth-wise, not cutting all the way to the bottom.
- Open slightly and spray interior with butter.
- Sprinkle interior with salt and pepper.
- Wrap in plastic wrap and place in microwave. Microwave for 5 minutes on high power.
- Let stand for two minutes, remove, and cut in wedges.
- Voila.
SPICY STEAMED ZUCCHINI
This is an easy, unusual vegetable dish with a burst of exotic flavor. Got it from a girlfriend, and everyone I've made it for raves about it. Note: If I (or anyone else I know who's tried it) ever makes a mistake with this recipe, it's in adding (too much) water. You don't want to have to drain this dish before serving! Keep in mind that the courgettes produce moisture too when cooking. When you put the lid on to cook, you really only need the barest amount of water in the pan.
Provided by Karenlee 2
Categories Vegetable
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut the courgettes in half lengthwise, then slice into thin half moons. If using the green chilis, cut in half, de-seed, remove all white membrance, then slice thinly.
- Put the onion in a pan with enough stock to cover. Bring to the boil - don't put a lid on - and boil off the liquid, stirring regularly. The idea is to soften the onion without browning it.
- When the liquid is almost gone (approx. 10 minutes), add the cumin seed and stir fry briefly before adding the courgette slices. Add a little water only if necessary (there really should be hardly any in the pan) a pinch of salt and mix well. Turn the heat to very low and cover.
- Leave to steam until very soft (about 20 minutes) - this is not a 'crisp' vegetable dish at all, rather a meltingly tender one. You will probably not need to stir at all. Keeping the lid on retains all the moisture so it won't burn. Just before serving, add the coriander leaves and green chili (if using) and stir well.
Nutrition Facts : Calories 31, Fat 0.5, SaturatedFat 0.1, Sodium 12.2, Carbohydrate 6.3, Fiber 1.5, Sugar 2.7, Protein 1.6
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