ZUCCHINI BABY FOOD
Simple zucchini puree for one of your baby's first foods. The rule of thumb is to give your baby a new food for 2 to 3 days before introducing another to rule out any potential allergies. Once you've given zucchini for 2 to 3 days, you can combine it with another vegetable you've already introduced, such as carrot.
Provided by Anonymous
Categories Fruits and Vegetables Vegetables Squash
Time 15m
Yield 3
Number Of Ingredients 1
Steps:
- Place zucchini in a saucepan and cover with water. Bring to a boil and cook until very soft, 5 to 10 minutes. Drain well.
- Transfer zucchini to a blender or food processor; puree until smooth. Allow to cool before serving.
Nutrition Facts : Calories 17.2 calories, Carbohydrate 3.6 g, Fat 0.2 g, Fiber 1.2 g, Protein 1.3 g, Sodium 10.8 mg, Sugar 1.9 g
ZUCCHINI FENCHEL SUPPE (ZUCCHINI AND FENNEL SOUP)
A very refined soup and so easy to make! Zucchini and fennel combine with chicken stock and simple pantry spices for a soup that is great to make when in season.
Provided by Diana
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 38m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add fennel bulb and zucchini; cook, stirring occasionally, for 3 minutes. Pour in chicken stock. Reduce heat to low and simmer soup, covered, until fennel is soft, 10 to 15 minutes.
- Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.
- Chop reserved fennel tops finely and sprinkle over soup before serving.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 11.4 g, Cholesterol 15.6 mg, Fat 6.4 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 458.5 mg, Sugar 3.3 g
ZUCCHINI, POTATO AND FENNEL STEW
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- In a medium soup pot, heat the olive oil, then add the potatoes. Season with salt and pepper, and then the Piment d'Espelette. Lightly brown, 5 minutes, while you chop the remaining vegetables. Add the garlic, zucchini, fennel and onion to the soup as they are chopped. Add the tomatoes and cover the pan to soften the vegetables and burst the tomatoes, 5 to 8 minutes. Add the stock and passata, and mix to combine. Cool and store for a make-ahead meal.
- Reheat over medium heat and garnish with the reserved fennel fronds and a drizzle of olive oil. Serve with warm bread.
ZUCCHINI FENNEL NOODLES
Steps:
- Heat the 1 tablespoon olive oil in a skillet over low heat. Saute the prosciutto, stirring, until crispy, 7 to 10 minutes. Transfer to a paper-towel-lined plate to drain.
- Place the zucchini and fennel in a colander and sprinkle lightly with salt. Toss to coat evenly. Set aside for 5 minutes to allow the vegetables to soften and become pliable, then transfer to a large bowl.
- Whisk the 1/4 cup olive oil, fennel fronds, mustard, garlic, lemon zest and juice, and some salt and pepper in a bowl. Dress the vegetables. Serve topped with the pecorino and sprinkled with chives.
SHAVED FENNEL, ZUCCHINI, AND CELERY SALAD
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h15m
Number Of Ingredients 8
Steps:
- Combine celery, fennel, zucchini, oil, vinegar, and beans in a bowl. Season with salt and pepper. Refrigerate 1 hour.
- Stir in almonds and season with more salt and pepper just before serving.
TOMATO-THYME ROASTED SQUASH OR ZUCCHINI WITH FENNEL
Entered for safe-keeping. From First, 1/26/09. Suggested side with Minted Gremolata Halibut, Tea-Scented Orzo, and Feta-Stuffed Cucumber Salad.
Provided by KateL
Categories Vegetable
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 450 degrees Fahrenheit.
- In large bowl, combine zucchini, fennel, garlic and olive oil. Season with salt and pepper, if desired.
- Arrange vegetables in single layer on 2 foil-lined baking sheets.
- Top with thyme sprigs.
- Roast 12 minutes, or until vegetables are tender, adding chopped tomatoes during last 2 minutes.
- Arrange vegetables on serving platter.
ZUCCHINI-AND-FENNEL SALAD WITH PECORINO AND MINT
In 2007, if you were looking for a sign of the culinary times, you could do no better than the one prominently displayed in San Francisco, in my local Übermarket for the conscientious shopper: "Organic Summer Squash, $3.99 a pound." Our growing food fetishization created a new produce category: luxury squash. I was disturbed but also intrigued: perhaps familiarity had blinded me to squash's delicate charms - at these prices it clearly deserved more than a typically bland sauté or a quick turn on the grill. Given its etymology (the word "squash" comes from a Native American word meaning "eaten raw"), maybe it shouldn't be cooked at all. So I swallowed hard, bought some zucchini and shaved them into a salad with fennel, mint and pecorino, which made a delicious and interesting starter.
Provided by Daniel Patterson
Categories easy, quick, salads and dressings
Time 10m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Use a vegetable peeler or mandoline to thinly shave the zucchini lengthwise. In a large bowl, toss together the zucchini, mint, pecorino Romano, fennel, lemon juice and olive oil. Season with salt and black pepper. Add more lemon juice or olive oil to taste.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 589 milligrams, Sugar 6 grams
SPINACH, FENNEL, AND ZUCCHINI FRITTATA
This frittata came to be simply out of the need to use up some fridge and pantry items. The end result was quite tasty! Feel free to swap out any ingredients you may or may not have on hand.
Provided by Kim
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 1h15m
Yield 10
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Whisk eggs, milk, Italian seasoning, salt, and pepper together in a large bowl.
- Heat olive oil in a 12-inch oven-safe skillet over medium heat. Add fennel and onion and cook until softened, about 5 minutes. Add zucchini and garlic; cook, stirring often, until zucchini softens, 5 to 7 minutes. Add 1/2 of the spinach and cook until wilted, about 2 minutes. Mix in remaining spinach, red peppers, and sun-dried tomatoes; cook for 2 to 3 more minutes.
- Spread veggies into an even layer in the skillet. Pour egg mixture over top, then gently shake the pan a few times to help eggs settle to the bottom. Remove from the heat and sprinkle goat cheese over top.
- Place skillet in the preheated oven and bake until eggs are set, about 25 minutes. Cool for 5 to 10 minutes before slicing and serving.
Nutrition Facts : Calories 171.8 calories, Carbohydrate 5.9 g, Cholesterol 195.4 mg, Fat 11.7 g, Fiber 1.9 g, Protein 10 g, SaturatedFat 4.4 g, Sodium 299.2 mg, Sugar 2.1 g
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- Bring 2 inches of water to a boil in a medium saucepan over medium heat. Place the potato into a steamer basket over the boiling water, cover and cook for 10 minutes.
- Add in the zucchini on top of the potatoes, cover and cook for another 7 minutes or until potatoes and zucchini are tender. Do not over cook the potatoes. Reserve steamer water. Let cool slightly.
- Place the zucchini and potato into a blender or food processor and puree for 1 minute or until completely smooth, adding the reserved steamer water into the puree in 1 tablespoon increments if needed.
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