HAM, ZUCCHINI & PUMPKIN RISOTTO
Make and share this Ham, Zucchini & Pumpkin Risotto recipe from Food.com.
Provided by SandraMK
Categories Stew
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large saucepan, melt 2 tablespoons butter over medium-low heat.
- Add onion and garlic and cook for 2-3 minutes until onion has softened.
- Add the wine and cook until the liquid is reduced by half.
- This should take 3-5 minutes.
- Add rice, salt pepper and ham and stir to coat evenly.
- Add 2 cups of stock and stir over medium heat until absorbed.
- This should take 5-6 minutes.
- Stir in pumpkin and zucchini.
- Continue to add as much stock as needed, 1 cup at a time, stirring until rice is creamy and tender but still firm in the centre.
- This should take 15-18 minutes from the time you add first stock.
- Remove from heat and stir in remaining 1 tablespoon of butter, basil and parmesan cheese.
Nutrition Facts : Calories 451.2, Fat 11.9, SaturatedFat 6.6, Cholesterol 32.3, Sodium 1365.3, Carbohydrate 59.6, Fiber 2.6, Sugar 2.9, Protein 17.6
PASTA WITH ZUCCHINI AND HAM
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup cooking water.
- Trim the zucchini, then coarsely grate into a colander set in the sink. Toss the zucchini with 1/4 teaspoon salt and let sit 10 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and 1/4 teaspoon salt and cook, stirring, until the garlic is golden, 3 to 4 minutes. Add the tomatoes and cook until slightly softened, 3 to 4 minutes. Squeeze any excess moisture from the zucchini, then add to the skillet. Add the pasta, ham and the reserved cooking water and toss until warmed through, 2 to 3 minutes. Season with salt and pepper. Remove from the heat and fold in the cheese, parsley and mint.
Nutrition Facts : Calories 447, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 22 milligrams, Sodium 578 milligrams, Carbohydrate 60 grams, Fiber 3 grams, Protein 17 grams
ZUCCHINI, HAM AND PUMPKIN SLICE
I was given a whole heap of zucchini and made various slices out of them. This one turned out great and is a change from the usual zucchini, bacon and carrot version. Cheese can be easily added to suit your own tastes. Other veggies such as broccoli and capsicum work too. Inspired by an Aussie cooking mag.
Provided by Calms79
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 200C (180C Fan forced). Line a 20cm square baking pan with baking paper.
- Heat oil in pan over moderate heat. Cook onion and garlic, stirring, for 3 minutes. Add ham and cook for another 2 minutes.
- Whisk eggs with milk in large bowl. Add zucchini, pumpkin, and ham mixture. Fold flour through mix and season with Italian herbs and salt & pepper to taste. Spoon mix into prepared pan.
- Bake for 35- 40 minute, until slice is golden and set. Cool for 5 minutes in the pan before slicing.
HAM & ZUCCHINI ITALIANO
I strongly believe dinner should be three things: healthy, delicious and simple. With fresh zucchini, ham and marinara sauce baked with mozzarella, you can accomplish all three in the time it takes to describe the dish to a grateful family. -Madison Mayberry, Ames, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. In a large skillet, saute zucchini in oil until crisp-tender. Sprinkle with basil, salt and pepper., Place half of the zucchini in a greased 8-in. square baking dish. Layer with half of the ham, marinara sauce and cheese. Repeat layers., Bake, uncovered, 10-12 minutes or until heated through and cheese is melted. Serve with a slotted spoon.
Nutrition Facts : Calories 196 calories, Fat 8g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 1013mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 17g protein.
PUMPKIN ZUCCHINI BREAD
Everyone in Spokane has zucchini in summer. The people who grow it have enough for all of their friends! This is one of many ways I like to use it.
Provided by Taste of Home
Time 1h
Yield 2 loaves.
Number Of Ingredients 14
Steps:
- In a bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9x5-in. loaf pans. Bake at 350° for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.
Nutrition Facts : Calories 176 calories, Fat 9g fat (4g saturated fat), Cholesterol 35mg cholesterol, Sodium 147mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
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