CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
- Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.
ZUCCHINI PARMESAN WITH TOMATO SAUCE
This is my favorite side dish that goes great with chicken or fish or served over rice or pasta.
Provided by MW09
Categories Side Dish Vegetables Squash Zucchini
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over medium-high heat; saute zucchini until softened, 5 to 10 minutes. Season zucchini with oregano and basil. Add tomato sauce; cook and stir until heated through, about 5 minutes. Sprinkle Parmesan cheese over zucchini mixture.
Nutrition Facts : Calories 125.9 calories, Carbohydrate 9.8 g, Cholesterol 4.4 mg, Fat 8.6 g, Fiber 3.1 g, Protein 4.8 g, SaturatedFat 1.9 g, Sodium 570.1 mg, Sugar 5.8 g
ZUCCHINI-TOMATO PASTA SAUCE
"I came up with this recipe after planting too many zucchini plants in our vegetable garden," writes Joy Turner of Amherst, Ohio. "My husband loved it the first time I served it and now we make it quite often."
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 5 cups.
Number Of Ingredients 10
Steps:
- In a large saucepan, melt butter with oil over medium heat. Add onions, cook and stir until tender, 5-7 minutes. Stir in tomatoes, zucchini, garlic, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until zucchini is tender and sauce reaches desired consistency, 50-60 minutes. Serve with pasta.
Nutrition Facts : Calories 89 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 266mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
ZUCCHINI "FETTUCCINE" WITH TOMATO SAUCE
Skip the carbs and choose raw zucchini pasta, Food Network Magazine's Zucchini "Fettuccine" with Tomato Sauce recipe, as a healthy pasta alternative.
Provided by Food Network
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Trim and peel the zucchini, then use a mandoline or a vegetable peeler to thinly slice lengthwise into wide ribbons (stop when you get to the seeds). Cut the ribbons into 1/4-to-1/2-inch-wide strips to make them look like fettuccine. Transfer to a colander and toss with 3/4 teaspoon salt; let drain in the sink, tossing occasionally, about 30 minutes. Rinse well and pat dry.
- Meanwhile, peel the tomatoes using a sharp vegetable peeler, then halve horizontally and squeeze out the seeds. Puree 1 tomato with the olive oil, garlic, jalapeno, and 1/4 teaspoon each salt and pepper in a food processor or blender. Transfer to a bowl. Chop the remaining 4 tomatoes and add to the bowl; add the pine nuts, basil, oregano, and salt to taste.
- Divide the zucchini among bowls and top with the tomato sauce. Top with more pine nuts and drizzle with olive oil.
Nutrition Facts : Calories 250 calorie, Fat 20 grams, SaturatedFat 2.5 grams, Cholesterol 0 milligrams, Sodium 161 milligrams, Carbohydrate 14 grams, Fiber 3.5 grams, Protein 5 grams, Sugar 8 grams
SPAGHETTI WITH ZUCCHINI AND TOMATOES
"This dish is a true taste of summer. Every time make it, feel like I'm doing something good for myself," says Tyler.
Provided by Tyler Florence
Categories main-dish
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
- Combine the zucchini, yellow squash, tomatoes, fennel, onion, garlic and oregano in a large bowl. Add the olive oil, red pepper flakes and a pinch each of salt and pepper and give it a good toss. Dump that out onto 2 baking sheets and spread it out evenly. Roast until the squash and other vegetables begin to caramelize, 15 to 25 minutes. Scrape the vegetables into a large bowl and cover with a plate to keep warm.
- The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook until al dente, 8 to 9 minutes, then drain.
- Toss the spaghetti with the vegetable mixture. Squeeze the lemon juice over the top and toss together. Divide among bowls. Garnish with parmesan, if desired.
ZUCCHINI SPAGHETTI
Fooled my husband into eating his vegetables. When fully cooked, the texture is like an al dente pasta. You can turn this vegetarian by omitting the ground beef.
Provided by Sarah
Categories World Cuisine Recipes European Italian
Time 30m
Yield 3
Number Of Ingredients 13
Steps:
- Heat a large skillet over medium-high heat. Cook and stir beef and black pepper in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Mix tomato sauce, tomatoes, salt, basil, oregano, garlic powder, onion powder, thyme, and red pepper flakes into ground beef; cook and stir until sauce is warmed through, about 2 minutes. Stir tomato paste into sauce.
- Mix zucchini "noodles" into sauce, pressing down to fully submerge them; simmer over medium-low heat until zucchini is tender, about 10 minutes.
Nutrition Facts : Calories 448.8 calories, Carbohydrate 29.4 g, Cholesterol 92.9 mg, Fat 24.6 g, Fiber 7.6 g, Protein 32.1 g, SaturatedFat 9.4 g, Sodium 3800.7 mg, Sugar 18 g
PASTA WITH TOMATO, ZUCCHINI AND CREAM SAUCE
Provided by John Rockwell
Categories dinner, pastas, main course
Time 20m
Yield 3 to 4 servings, depending on appetites
Number Of Ingredients 10
Steps:
- Add oil to skillet. When oil is hot, add the garlic and saute 30 seconds.
- Add zucchini and stir-fry two minutes.
- Add tomatoes and saute for three minutes. Then add tomato sauce and simmer for 10 minutes. Taste first and, if necessary, add salt and sugar. (Mr. Perlman suggests adding the sugar only to counteract the acidity of the tomatoes.)
- Just before serving, add heavy cream and Parmesan cheese; cook for five minutes. Serve with the pasta prepared al dente.
Nutrition Facts : @context http, Calories 505, UnsaturatedFat 11 grams, Carbohydrate 73 grams, Fat 17 grams, Fiber 3 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 900 milligrams, Sugar 7 grams
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