SPICY ZUCCHINI SOUP
Here's another delicious way to use fresh zucchini: Turn it into a spicy soup with mint, cilantro, and jalapeño. Serve it hot or cold!
Provided by Elise Bauer
Categories Soup Quick and Easy Cold Soup Soup Zucchini
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Sauté the onions and jalapeño: Heat the olive oil in a large pot over medium-high heat. Add the onion and the chopped jalapeño, and sauté for 4 to 5 minutes until the onions are translucent, but not browned.
- Cook the garlic and zucchini: Add the garlic and zucchini to the pan and sauté for another 3 to 4 minutes, stirring often. Sprinkle with salt.
- Add the bread and liquids: Add the bread, broth, and water, and bring to a simmer. Reduce the heat to low and simmer gently for 20 minutes. (Note: If you're using uncooked potatoes instead, you may need to simmer a little longer, depending on what kind of potatoes you use.)
- Purée the soup: Remove the soup from the heat. Add the mint and cilantro (if using). Purée in a blender or food processor until smooth, working in batches if necessary. (You can also use an immersion blender.)
- Add lemon juice, salt, pepper: Return the soup to the pot. Add the lemon juice, along with salt and pepper to taste.
- Garnish and serve: Garnish with lemon wedges and sprigs of mint or cilantro. Serve hot or chilled. Keeps for up to a week in the fridge.
Nutrition Facts : Calories 333 kcal, Carbohydrate 22 g, Cholesterol 50 mg, Fiber 4 g, Protein 16 g, SaturatedFat 4 g, Sodium 564 mg, Sugar 8 g, Fat 21 g, ServingSize Serves 4, UnsaturatedFat 0 g
PASTA WITH ZUCCHINI AND MINT
This minty Roman-style zucchini is wonderful with pasta or served on its own.
Provided by Martha Rose Shulman
Categories dinner, lunch, one pot, pastas, appetizer, main course
Time 30m
Yield Serves four
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil for the pasta. Meanwhile, heat the oil over medium heat in a large, heavy nonstick skillet, and add the zucchini. Cook, stirring or shaking the pan, until the zucchini is tender, 10 to 15 minutes. Season generously with salt and pepper. Add the sugar, and stir in the vinegar, lemon zest and mint. Remove from the heat, and keep warm while you cook the pasta.
- When the water comes to a boil, salt generously and add the pasta. Cook al dente, following the timing instructions on the package. Add 1/2 cup of the pasta cooking water to the zucchini, then drain the pasta and toss with the zucchini. Serve, passing the cheese at the table for sprinkling.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 6 grams, Carbohydrate 70 grams, Fat 9 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 1 gram, Sodium 628 milligrams, Sugar 7 grams
GRILLED PORK CHOPS WITH SPICY ZUCCHINI-PINEAPPLE SALSA
Provided by Geoffrey Zakarian
Categories main-dish
Time 9h35m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Place the pork chops into a glass baking dish or bowl and pour the chilled Base Brine over top. Cover with plastic wrap and refrigerate for 8 hours or overnight.
- About an hour before serving, make the salsa. Combine the pineapple, zucchini, mint, olive oil, chardonnay, shallots, jalapenos, ginger and some salt and pepper in a mixing bowl. Let marinate 1 hour. (This is best if allowed to marinate for 1 hour, but you can also serve it straight away if necessary.)
- When ready to cook the pork, prepare a grill for medium-high heat. Remove the pork chops from the brine, pat dry and allow to sit out while the grill is preheating.
- Season the pork chops on all sides with salt and pepper. Place onto the hot grill and cook until the internal temperature registers 145 degrees F on a meat thermometer, 7 to 8 minutes per side for medium. Allow the pork chops to rest for 5 minutes before serving topped with the salsa.
- Combine the brown sugar, salt, peppercorns, garlic, thyme, rosemary, bay leaf and 8 cups (2 quarts) water in a large stockpot and heat just to dissolve the salt and sugar. Chill thoroughly before using.
SPICY ZUCCHINI WITH MINT
Another great make-ahead dish, this is an appealing way to serve zucchini at room temperature or chilled. Salting the zucchini and letting it sit for about 30 minutes gets rid of excess liquid and keeps this dish from becoming watery. If you make this ahead of time, remove it from the refrigerator about thirty minutes before serving and taste it. You may find that you need extra shakes of salt and pepper, and an extra squeeze or two of lemon juice.
Yield serves 6 to 8
Number Of Ingredients 7
Steps:
- Place the zucchini in a colander, sprinkle it with the salt, and allow it to sit for 20 to 30 minutes. The salt will extract water from the zucchini, so put a bowl underneath to catch the water. Alternatively, set the colander in the sink so the water drains into the sink.
- Rinse the zucchini thoroughly under cold running water for about 30 seconds to remove the salt. Firmly pat the zucchini very dry with paper towels.
- Preheat the oven to 450°F.
- Toss the zucchini with 2 tablespoons of the olive oil in a large bowl.
- Arrange the zucchini in a single layer on a baking sheet. Bake for 7 to 10 minutes, until golden brown. Cool for about 10 minutes.
- Combine the zucchini, red onion, remaining 1/4 cup olive oil, lemon juice, mint, and red pepper flakes in a serving bowl until well combined. Taste, and add salt, to taste, if necessary. Cover with plastic wrap and chill for about 1 hour before serving.
ZUCCHINI WITH VINEGAR AND MINT
Provided by Melissa Roberts
Categories Side Sauté Vegetarian Quick & Easy Zucchini Spring Summer Healthy Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Heat oil and butter in a large heavy skillet over medium-high heat until foam subsides, then cook zucchini, undisturbed, until undersides are golden brown, about 8 minutes. Turn over and cook until undersides are golden brown, about 6 minutes.
- Add vinegar and 3/4 teaspoon salt and cook, shaking skillet, until vinegar has evaporated. Remove from heat; crumble in mint. Add 1/4 teaspoon pepper and toss.
GRILLED ZUCCHINI SPEARS WITH MINT
Mint brightens up this ubiquitous summer zucchini and lends an extra touch of garden-fresh flavor. The side dish is gluten-free and takes under 30 minutes to prepare.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 15m
Number Of Ingredients 5
Steps:
- Heat grill to high. Drizzle zucchini with oil, and season with salt and pepper. Grill zucchini, turning often, until cooked through, 4 to 6 minutes. Transfer to a platter. Drizzle with oil, and sprinkle with mint leaves. Garnish with mint sprigs.
SPICY GRILLED ZUCCHINI
This mildly spicy dish from southern Italy can serve as an appetizer or side. Cut the zucchini on the diagonal into long, thin slices, or cut it lengthwise.
Provided by Martha Rose Shulman
Categories quick, weekday, side dish
Time 5m
Yield Serves four
Number Of Ingredients 7
Steps:
- Prepare a medium-hot grill. Season the zucchini with salt and pepper, and toss with the olive oil. Grill on each side until the slices are tender and there are light marks on the sides. Transfer to a platter, and sprinkle with the red pepper flakes and the herbs. Douse with lemon juice if desired, and serve.
Nutrition Facts : @context http, Calories 85, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 318 milligrams, Sugar 3 grams
SPICY ZUCCHINI
This was so good last night, I don't want to forget what I did! This was a great side dish for cheese enchiladas. Adjust the seasonings according to your tastes and the age of your kids. I used the lower end for my 6yo (who ate it without protest) and 20mo (who was not so fond of it). If I were to cook this for just the adults at my house, I would use the upper end. I used really small zucchini for this, less than an inch in diameter and about 5-6 inches long.
Provided by CraftScout
Categories Vegetable
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Place oil in a large, heavy non-stick skillet and begin heating over medium high heat.
- Meanwhile, slice onion and cut zucchini into 1/4" rounds.
- Once oil is nice and hot, saute onion until it is starting to carmelize (about 2 minutes).
- Add zucchini and seasonings. Turn heat down slightly (to medium), and cook for about 5 minutes, stirring occasionally.
- Zucchini should be yellow with some brown spots, slightly transparent looking and soft without being mushy. Onions should be thoroughly carmelized and yummy. :).
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