Zucchini With Tomatoes And Basil Recipes

Steps:

• Heat a 10-inch skillet over medium-high heat; add the olive oil, swirling to coat the pan. Add zucchini; cook, stirring often, until slightly browned, about 2 minutes.
• Add the garlic; cook, stirring, until just fragrant, about 30 seconds. Add the tomatoes; stir until softened, about 1 minute. Stir in the basil, salt and pepper to taste.

Steps:

• Cut the zucchini in half crosswise and then into 1/4 to 1/2-inch thick slices. If the center slice is very seedy, discard it. Arrange the slices on a paper towel-lined pan and sprinkle with 1 tablespoon salt, turning so you get both sides. Cover with another paper towel and set aside about 1 hour, letting the excess liquid weep from the zucchini.
• Meanwhile, dice, halve or chunk the tomatoes, depending on their size and your whim. Put in a bowl with the olive oil, vinegar and garlic. Tear the basil into pieces and add to the bowl. Season well with salt and pepper. Set aside to marinate.
• Mix together the panko, Parmesan, thyme and oregano and season with 1 tablespoon salt and some pepper in a broad, flat bowl or pan. Put the flour in a lipped plate or bowl. In a third bowl, whisk the milk and eggs together. (Have a bowl of water for dipping your fingers to keep them clean while breading.)
• Blot the zucchini very dry with paper towels. Dredge the zucchini slices in the flour, then dip in the egg and then dredge in the breadcrumb mixture, turning as needed to coat completely. Shake off excess breading and transfer to a baking sheet. Pour about 3/4-inch oil in a medium straight-sided skillet; heat over medium heat until it registers 365 degrees F on a deep-frying thermometer. Working in batches, fry the zucchini slices, turning once, until golden brown, 3 to 5 minutes. Transfer to a paper towels and season with salt. (The zucchini can be fried up to 2 hours before serving.)
• Preheat the broiler. Arrange the rolls, split-side up, on a baking sheet and drizzle some of the juice from the tomatoes over the bread. Cover the bottom roll with the zucchini and top with the provolone, then toast under the broiler to melt. Add the tomatoes and cover with the roll tops. Slice and serve.

Steps:

• Heat grill. Lay zucchini on large baking sheet and brush both sides with 2 tablespoons of the oil. Sprinkle generously with salt and pepper.
• When grill is hot, use stiff wire brush to scrape surface clean. Grill zucchini until dark grill marks are visible on one side, 2-3 minutes. Turn and continue to grill until the other side is marked, about 2 minutes. Remove from grill and cool briefly.
• Whisk remaining 2 tablespoons oil with balsamic vinegar, 1/2 teaspoons salt, and 1/4 teaspoons pepper. Toss tomatoes and basil with dressing in large bowl.
• Cut grilled zucchini into 1-inch pieces. Toss with tomatoes and dressing. Adjust seasoning and serve. (Can be covered and set aside at room temperature for up to 3 hours at this point.).

Steps:

• Use a peeler to thinly slice zucchini into "linguini" noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.
• Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.
• Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).
• Add in Greek yogurt, parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat.
• Serve and garnish with fresh chopped basil, as desired.
• Enjoy!

Steps:

• Cut the zucchini into 1/4-inch slices diagonally, or 1/4- inch cubes.
• Heat the olive oil over high heat in a large skillet. Cook the zucchini and garlic for 2 minutes. Add the tomatoes and basil. Continue to cook for 3 more minutes, or until the zucchini is tender.
• Season with salt and pepper to taste. Serve hot or cold.

Steps:

• Chop finely the onion.
• Slice the zucchini (not to thick).
• Saute the zucchini with the onion, garlic.
• Add all your seasonings.
• Saute this for a few minutes in a pan sprayed with butter pam.
• Do not saute too long as you do not want the zucchini soft.
• Add the tomatoes and simmer few minutes.
• Remove from heat and serve on plates adding parmesan cheese on top.