ZUCCHINI CAPONATA WITH OLIVE DIRT
Steps:
- Heat a wide saute pan over medium heat and add olive oil. Add the onions and garlic and cook until translucent. Add the zucchini and let caramelize, stirring occasionally, about 10 minutes. Add the capers, raisins, basil and thyme. Deglaze with the vinegar. Add the pureed yellow tomato. Cook over high heat until everything is coated and mixed together, about 3 minutes. Season with sugar and some salt and pepper.
- Bring neutral oil to 375 degrees F in a deep-fryer. (See Cook's Note.) Place pine nuts in a mesh strainer, then lower them carefully into the oil and let fry until golden. Lift back out to a paper towel-lined tray and season lightly with salt.
- Put zucchini caponata into a bowl. Sprinkle pine nuts and Olive Dirt on top. Garnish with fresh basil leaves and basil buds.
- Preheat the oven to 350 degrees F.
- Pulse olives, panko, flour, butter, cocoa powder and some salt in a food processor until it resembles wet dirt. Spread on a parchment paper-lined baking sheet and toast in the oven, 15 minutes. Allow to cool, then pulse again in food processor.
GRILLED ZUCCHINI WITH BLACK OLIVES AND MINT
Categories Herb Olive Vegetable Side Fourth of July Picnic Quick & Easy Wheat/Gluten-Free Backyard BBQ Mint Zucchini Summer Grill Grill/Barbecue Gourmet Vegan Vegetarian Pescatarian Paleo Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 as a side dish
Number Of Ingredients 5
Steps:
- Prepare grill.
- Pit and thinly slice olives. Cut zucchini diagonally into 1/4-inch-thick slices and in a bowl toss with oil and salt and pepper to taste.
- Grill zucchini, in batches if necessary, on a rack set 5 to 6 inches over glowing coals 2 to 3 minutes on each side, or until lightly charred and just tender. (Alternatively, zucchini may be grilled in a hot well-seasoned heavy ridged grill pan over moderately high heat.) Transfer zucchini to bowl and toss with olives, mint, and lemon juice.
CRISPY PAN-SEARED CHICKEN AND ZUCCHINI WITH OLIVES AND LEMON
This recipe will amaze the zucchini-averse and anyone who thinks they've had zukes every which way. Crosshatching and salting the zucchini for 10 minutes before cooking removes excess moisture and lets the seasoning penetrate all the way through. Next, a hard sear in the fat left over from cooking chicken thighs keeps them crisp-tender. Douse them with a lemony garlic oil studded with olives and chiles, and you'll love zucchini forever.
Provided by Anna Stockwell
Categories Chicken Zucchini Squash Garlic Chile Pepper Olive Oregano Lemon Soy Free Dairy Free Peanut Free Wheat/Gluten-Free Dinner Quick & Easy One-Pot Meal
Yield 2 servings
Number Of Ingredients 11
Steps:
- Cut zucchini in half lengthwise. Using the tip of your knife, deeply score cut sides in a crosshatch pattern, spacing about 1/2" apart. Toss zucchini and 1 tsp. salt in a colander set over a bowl. Let sit 10 minutes, then pat dry with paper towels (discard any liquid in bowl).
- Meanwhile, coat a large cast-iron skillet with 1 Tbsp oil. Season chicken on all sides with 1/4 tsp. pepper and remaining 1/2 tsp. salt and arrange in cold skillet (skin side down) in a single layer. Heat over medium and cook, undisturbed, until skin is deep golden brown and chicken is almost cooked through, 10-12 minutes. Turn chicken and continue to cook just until cooked through and lightly browned underneath, about 5 minutes. Transfer to a platter (skin side up).
- Arrange zucchini (cut side down) in hot chicken fat in skillet. Increase heat to medium-high and cook until surfaces are charred, 6-8 minutes. Turn and continue to cook until skin side is browned, 2-3 minutes. Transfer to platter with chicken.
- Heat garlic and remaining 6 Tbsp. oil in a small saucepan over medium until garlic is sizzling and just barely beginning to brown, 3-4 minutes. Add chile and olives and cook, stirring occasionally, until chile starts to sizzle and brown slightly, 2-3 minutes. Remove from heat and stir in oregano and lemon zest.
- Spoon garlic oil over zucchini and chicken. Squeeze some lemon juice over and serve with additional wedges alongside.
ZUCCHINI-TOMATO TIAN WITH OLIVES
Provided by Marialisa Calta
Categories side dish
Time 50m
Yield Four servings
Number Of Ingredients 11
Steps:
- In a large skillet, heat 2 teaspoons of the oil over medium heat. Add the onion, garlic, half the herbs and salt. Cook gently for 5 minutes.
- Remove onions to a gratin dish, spreading them evenly over bottom.
- Preheat the oven to 375 degrees. In the same skillet, heat another 2 or 3 teaspoons oil over medium-high heat. Add the zucchini, salt and pepper to taste and the remaining herbs. Saute, stirring frequently, about 10 minutes, or until zucchini begins to color.
- Distribute the zucchini over the onions. Tuck slices of tomato and olives into the mixture. Drizzle the remaining oil over top. Cover with foil and bake for 20 minutes. Remove foil and bake 5 to 10 minutes longer, or until some of the juices have evaporated. Serve warm or at room temperature, with a wedge of lemon or cruet of vinegar, if desired.
Nutrition Facts : @context http, Calories 118, UnsaturatedFat 6 grams, Carbohydrate 11 grams, Fat 8 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 563 milligrams, Sugar 6 grams
GREEK ZOODLE SALAD
Zoodles (zucchini noodles) are all the rage and I keep looking for new ways to prepare them. I decided to combine my love of Greek salad with the zoodles and came up with this recipe. A great alternative to high-carb pasta salads!
Provided by France C
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Cut zucchini into noodle-shaped strands using a spiralizing tool. Place "zoodles" in a large bowl and top with cucumber, tomatoes, olives, red onion, and feta cheese.
- Whisk olive oil, lemon juice, oregano, salt, and pepper together in a bowl until dressing is smooth; pour over "zoodle" mixture and toss to coat. Marinate salad in refrigerator for 10 to 15 minutes.
Nutrition Facts : Calories 146.6 calories, Carbohydrate 9.1 g, Cholesterol 5 mg, Fat 11.1 g, Fiber 2.1 g, Protein 5 g, SaturatedFat 2.3 g, Sodium 391.4 mg, Sugar 2.6 g
ZUCCHINI WITH OLIVES
Make and share this Zucchini With Olives recipe from Food.com.
Provided by hectorthebat
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large skillet over medium heat. Add three of the olives (reserve the others) and cook for a minute, until fragrant. Add the onion and garlic and cook for 4 minutes, until softened, stirring regularly to avoid colouring. Add the zucchini, sprinkle with salt, pepper, and herbes de Provence, and stir to combine. Cover and cook for 5 minutes.
- Add the white wine and the reserved olives, and stir again. Turn the heat to medium-high and cook, uncovered, for 5 to 7 minutes, until most of the juices have evaporated. Serve hot, at room temperature, or cold.
Nutrition Facts : Calories 129.9, Fat 3.6, SaturatedFat 0.5, Sodium 139.1, Carbohydrate 19.8, Fiber 3.3, Sugar 4.6, Protein 4.3
More about "zucchini with olives recipes"
GRILLED ZUCCHINI WITH OLIVES, PARSLEY AND LEMON RECIPE
From seriouseats.com
Servings 4Total Time 40 minsCategory Sides
LEMONY GRATED ZUCCHINI SALAD WITH TOMATOES, OLIVES
From playswellwithbutter.com
EASY SAUTEED ZUCCHINI WITH PARMESAN - WELL PLATED BY …
From wellplated.com
SOCCA WITH ZUCCHINI AND OLIVES - FOOD & WINE
From foodandwine.com
ZUCCHINI WITH NIçOISE OLIVES AND BURRATA RECIPE - TOM …
From foodandwine.com
CREAMY LEMON PARMESAN CHICKEN WITH OLIVES AND HERBS
From foodnetwork.com
Author Mary BergSteps 5Difficulty Easy
CREAMY CHICKEN SKILLET WITH TOMATOES AND ZUCCHINI - QUICK
From juliapacheco.com
ROASTED ZUCCHINI {OVEN BAKED} - SIMPLY RECIPES
From simplyrecipes.com
PASTA WITH ZUCCHINI AND BLACK OLIVES - LA CUCINA ITALIANA
From lacucinaitaliana.com
LOW CARB AIR FRYER ZUCCHINI TOTS RECIPE | @ATKINS
From atkins.com
THIS ORZO RECIPE WILL HELP YOU START WITH A GOOD STEP THE …
From foodcnr.com
CELEBRATE HEART MONTH WITH THESE HEALTHY RECIPES - ABC NEWS
From abcnews.go.com
GREEK-STYLE ZUCCHINI TOSTADAS RECIPE - HOME CHEF
From homechef.com
MEDITERRANEAN ZUCCHINI ROASTED WITH OLIVES, FETA
From parade.com
BEST SAUTéED ZUCCHINI RECIPE - HOW TO MAKE SAUTéED ZUCCHINI
From delish.com
IS ZUCCHINI KETO? - LOW CARB YUM
From lowcarbyum.com
ZUCCHINI NOODLES WITH OLIVES FROM SPAIN - 5 MINUTES FOR MOM
From 5minutesformom.com
ZUCCHINI WITH OLIVE OIL, GARLIC AND BASIL | WILLIAMS SONOMA
From williams-sonoma.com
You'll also love