FIESTA ZUCCHINI
can be made into a casserole or individual dishes, ricotta has no relevance to the fiesta part...it was simply in my kitchen when this happened so it became part of the recipe. This recipe has no seasoning because I didn't feel it was necessary, however cilantro or salt would probably be a good idea if you like seasonings.
Provided by LiiLii Seniura
Categories Other Main Dishes
Time 35m
Number Of Ingredients 9
Steps:
- 1. Preheat Oven to 350.
- 2. Slice the Jalapeno and garlic cloves thin.
- 3. Dice Tomato, green pepper, and onion.
- 4. Strain Ricotta Cheese.
- 5. Add all ingredients ((except the zucchini))into a medium to large mixing bowl and Stir.
- 6. Prepare your Zucchini as you wish.(We sliced ours into thick sticks.)
- 7. Place zucchini pieces into a nonstick pan/dish/bowls. (We used ceramic dishes.) Scoop cheese mixture onto the zucchini and spread it evenly.
- 8. ((Cover with more zucchini or more cheese)) Bake for about 20-30 minutes, or until the zucchini is to your liking and the cheese is all melted.
- 9. let it cool for about 2-3minutes, serve it and enjoy. :)
FIESTA SKILLET DINNER
Steps:
- In a large skillet, cook turkey and onion until meat is no longer pink; drain if necessary. Stir in the taco seasoning, water, zucchini, tomatoes and corn; bring to a boil. Add rice. , Reduce heat; cover and simmer for 5 minutes or until rice is tender and liquid is absorbed. Sprinkle with cheese; cover and let stand until the cheese is melted.
Nutrition Facts : Calories 324 calories, Fat 11g fat (4g saturated fat), Cholesterol 73mg cholesterol, Sodium 642mg sodium, Carbohydrate 37g carbohydrate (8g sugars, Fiber 2g fiber), Protein 22g protein. Diabetic Exchanges
FIESTA CHOPPED SALAD
"We serve this colorful garden feast when we find vegetables that are bursting with flavor," writes Merwyn Garbini from her home in Tuscon, Arizona. The dressing makes the fresh salad a welcome companion for most any entree.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the first seven ingredients. In a small bowl, whisk the oil, vinegar, sugar, salt and pepper. Drizzle over vegetables and toss to coat. Toss avocado with lemon juice; gently fold into salad. Serve with a slotted spoon.
Nutrition Facts : Calories 91 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 81mg sodium, Carbohydrate 7g carbohydrate (0 sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
FIESTA ZUCCHINI
Squash with a bit of a Tex-Mex twist. I served this as something different to side with tacos and just used what I had on hand: a zucchini and a yellow summer squash, hot and spicy chipotle salsa, and a colby-monterey jack blend. This was adapted from a reader-submitted (Desiree Zamorano) recipe in Bon Appetit.
Provided by GaylaJ
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat olive oil in heavy medium skillet over medium heat.
- Add zucchini, garlic, and oregano; sauté about 2 minutes, until garlic is just golden.
- Add salsa, lower heat, and simmer until zucchini is just tender, around 4-6 minutes.
- Sprinkle cheese over zucchini, cover and cook until cheese melts and zucchini is done to your liking.
Nutrition Facts : Calories 142.8, Fat 11.3, SaturatedFat 3.7, Cholesterol 12.6, Sodium 281.9, Carbohydrate 6.7, Fiber 1.8, Sugar 3, Protein 5.5
OVEN-ROASTED ZUCCHINI
Vibrantly colored, mouth-watering collard-peanut pesto adds flair to this zucchini recipe that brings out the best of zucchini and other squashes.
Provided by Bryant Terry
Categories Side Dinner Lunch Summer Fall Zucchini Squash miso Soy Free Vegetarian Vegan Bake
Yield Makes 4 servings; 1 cup pesto
Number Of Ingredients 15
Steps:
- Make the pesto
- In a food processor, combine the collards, peanuts, miso, and garlic and blend until it forms a chunky paste. While the food processor is running, slowly pour in the olive oil through the feed tube, adding more if needed to reach your desired consistency. Season with salt, pepper, and additional lemon juice to taste. Set aside.
- Make the zucchini
- Preheat the oven to 450°F. Line a baking sheet with parchment paper. In a large bowl, toss the zucchini with the olive oil and salt, then spread the zucchini over the baking sheet in one even layer. Roast until the zucchini is brown around the edges, 18 to 20 minutes. To serve, transfer the zucchini to a bowl and give it a few turns of pepper. Next, drop in a few heaping dollops of pesto so that people can scoop as much as they'd like when serving themselves, adding more pesto to the bowl as needed. Pile the peanuts in a small serving bowl and present alongside the zucchini.
- For any leftover pesto, pour a thin layer of olive oil over it, cover, and refrigerate for up to 1 week.
FIESTA ZUCCHINI
Provided by Desiree Zamorano
Categories Cheese Vegetable Sauté Low Carb Vegetarian Quick & Easy Low Cal Zucchini Summer Bon Appétit Pasadena California
Yield Serves 4
Number Of Ingredients 6
Steps:
- Heat olive oil in heavy medium skillet over medium-low heat. Add zucchini. garlic and oregano and sauté until garlic is just golden, about 2 minutes. Add salsa and simmer until zucchini is just tender, about 6 minutes. Reduce heat to low. Sprinkle Jack cheese over zucchini. Cover and cook until cheese melts, about 2 minutes.
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