PASTA WITH ZUCCHINI AND MINT
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Reserve about 1 1/4 cups cooking water, then drain.
- Meanwhile, pulse the bread in a food processor to make coarse crumbs. Heat 1 tablespoon olive oil in a large skillet over medium-low heat. Add the breadcrumbs and toss until toasted, 4 minutes. Transfer to a small bowl and stir in 1 tablespoon mint, 1 teaspoon lemon zest, 1/4 teaspoon salt and a few grinds of pepper.
- Wipe out the skillet and return to medium heat. Add 1 tablespoon olive oil and the pancetta. Cook until the pancetta is crisp around the edges, about 2 minutes. Add the red onion and cook until it starts softening, about 2 minutes. Increase the heat to medium high, add the zucchini and season with 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until lightly browned around the edges, about 2 minutes. Add 3/4 cup of the reserved cooking water and cook until the zucchini is tender, 2 to 3 minutes.
- Add the pasta to the skillet. Drizzle the remaining 1 tablespoon olive oil on top and toss, adding the remaining cooking water as needed to loosen. Remove the skillet from the heat; add the cheese and the remaining 1 tablespoon mint and 1 teaspoon lemon zest. Top with the seasoned breadcrumbs.
ZUCCHINI AND FRESH MINT
Another adapted recipe from Nava Atlas' Vegetarian Celebrations. I changed a cold salad to a warm side dish entree. You could also substitute yellow zucchini in this recipe. Also delicious pan fried or grilled.
Provided by COOKGIRl
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to BROIL setting.
- Cut the zucchini in half crosswise, then cut into 1/2" slices, lengthwise.
- In large serving bowl, place the mint and green onion.
- In separate small glass bowl, combine the dressing ingredients and stir well.
- On a baking sheet place the zucchini so that they do not overlap. Baste the zucchini slices with some of the dressing.
- Broil for about 3-4 minutes or until golden.
- Turn zucchini slices over, baste with more dressing and broil another 2-3 minutes or until brown and crispy.
- Watch carefully to make sure the zucchini does not burn!
- Toss the cooked zucchini slices gently with the mint and green onions. Season to taste with salt, pepper and additional dressing. Serve warm.
ZUCCHINI WITH BASIL OIL AND MINT
Provided by Molly O'Neill
Categories salads and dressings, side dish
Time 10m
Yield Four servings
Number Of Ingredients 6
Steps:
- Bring a medium pot of lightly salted water to the boil. Add the zucchini and blanch for 45 seconds. Drain and immediately place under cold running water until cool. Drain again and pat dry. Place zucchini in a bowl and toss with the basil oil, lime juice, mint, salt and pepper. Taste and adjust seasoning if desired. Can be served cold or at room temperature.
Nutrition Facts : @context http, Calories 42, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 3 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 287 milligrams, Sugar 3 grams, TransFat 0 grams
ZUCCHINI WITH VINEGAR AND MINT
Provided by Melissa Roberts
Categories Side Sauté Vegetarian Quick & Easy Zucchini Spring Summer Healthy Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Heat oil and butter in a large heavy skillet over medium-high heat until foam subsides, then cook zucchini, undisturbed, until undersides are golden brown, about 8 minutes. Turn over and cook until undersides are golden brown, about 6 minutes.
- Add vinegar and 3/4 teaspoon salt and cook, shaking skillet, until vinegar has evaporated. Remove from heat; crumble in mint. Add 1/4 teaspoon pepper and toss.
GRILLED ZUCCHINI WITH TOMATOES AND MINT
Grilled zucchini planks are served with a fresh tomato and mint topping in this easy side dish recipe.
Provided by VirginiaWillis
Categories Grilled Zucchini
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill to high heat and lightly oil grate.
- Cut zucchini into thin lengthwise planks; brush with olive oil and season with salt and black pepper. Arrange on grate without crowding.
- Grill until tender and lightly charred, 2 to 3 minutes per side. Transfer to a rimmed plate.
- Stir together tomatoes, extra-virgin olive oil, apple cider vinegar, and mint in a bowl. Smash some of the tomatoes to release their juices. Stir once more and spoon over zucchini.
Nutrition Facts : Calories 96.9 calories, Carbohydrate 7.7 g, Fat 7.2 g, Fiber 2.3 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 141.8 mg
ZUCCHINI WITH MINT
Make and share this Zucchini with Mint recipe from Food.com.
Provided by Mirj2338
Categories Vegetable
Time 50m
Yield 30 serving(s)
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F.
- Heat 2 large roasting pans in the oven for 5 minutes.
- Meanwhile, in a large bowl, toss the zucchini with the olive oil and crushed red pepper.
- Season generously with salt and pepper.
- Spread the zucchini on the hot pans and roast for 30 minutes without stirring, until the rounds are tender and their bottom are golden.
- Transfer to a platter, garnish with mint and serve.
SAUTEED ZUCCHINI AND YELLOW SQUASH WITH MINT
Lemon juice and fresh mint add bright notes to a quick saute, which would make an ideal accompaniment to grilled chicken or fish.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 9
Steps:
- Heat half the olive oil in a large skillet over medium-low heat. Cook garlic and onion, stirring, until translucent but not yet softened, about 2 minutes.
- Increase heat to medium-high. Add the remaining oil along with the zucchini, squash, and crushed red pepper. Cook, stirring occasionally, until vegetables are tender and golden brown, about 5 minutes. Remove from heat, stir in the lemon juice, and season with salt and pepper. Transfer to a serving dish, sprinkle the mint on top, and serve immediately.
MARINATED ZUCCHINI WITH MINT
This side goes well with Lamb, Tomato, and Mint Kebabs or lamb chops.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 475 degrees. On two large rimmed baking sheets, toss zucchini with 2 tablespoons extra-virgin olive oil; season with salt and pepper. Roast until zucchini are tender and undersides are browned, 10 to 15 minutes.
- On a serving plate, sprinkle zucchini with minced garlic and drizzle with 2 tablespoons oil and white-wine vinegar. Let stand 1 hour (or refrigerate, up to overnight; bring to room temperature before serving). To serve, sprinkle with torn mint leaves.
Nutrition Facts : Calories 151 g, Fat 14 g, Fiber 1 g, Protein 2 g
ZUCCHINI AND TOMATOES WITH MINT
Categories Onion Tomato Side Sauté Vegetarian Quick & Easy Mint Zucchini Vegan Capers Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion, stirring occasionally, until golden and softened, 8 to 10 minutes. Add garlic and cook, stirring, 1 minute. 3Stir in tomatoes with juice, capers, salt, and pepper and bring to a boil. Add zucchini and cook, covered, over moderate heat, stirring occasionally, until zucchini is just tender, about 15 minutes. Remove lid, then boil, stirring occasionally, until most of liquid is evaporated, about 5 minutes. Remove from heat and stir in mint.
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