Herbedzucchini Food

HERB-STUFFED ZUCCHINI

Steps:

• Split 2 medium zucchini and scoop out the seeds; season with salt. Combine 1/3 cup panko breadcrumbs, 1 chopped tomato, 1/4 cup mixed chopped parsley and dill, 2 tablespoons chopped walnuts, 1 minced garlic clove, 2 tablespoons olive oil, and salt and pepper to taste. Spoon into the zucchini; drizzle with olive oil. Bake at 425 degrees F, 25 to 30 minutes.

HERBED ZUCCHINI

Steps:

• In a skillet over medium heat, cook the bacon until crisp. Remove bacon; discard all but 1 tablespoon of drippings. Saute onion, celery and garlic in drippings until tender. add tomatoes, zucchini, parsley and seasonings; bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until zucchini is tender. Sprinkle with cheeses and bacon. Serve with a slotted spoon.

25+ BEST ZUCCHINI RECIPES: BAKED ZUCCHINI RECIPE WITH PARMESAN AND THYME

Steps:

• Preheat your oven to 350 degrees F.
• Mix together the grated Parmesan, thyme, and spices in a medium bowl.
• Prepare a large baking sheet that's topped with a wire baking rack. Lightly brush the wire baking rack with extra virgin olive oil (or use a healthy cooking spray.) Place the zucchini spears, skin-side down, on the baking rack in a single layer. Brush each one with extra virgin olive oil.
• Sprinkle the herb and cheese topping on each zucchini stick so they are all lightly coated.
• Bake in the heated oven for 15 to 20 minutes, or until tender. For a crispy golden topping, broil for 2 to 3 minutes more. Watch it carefully so the zucchini does not burn.
• Serve immediately as an appetizer with a dipping sauce, or as a side next to your protein of choice.

PENNE WITH HERBED ZUCCHINI AND GOAT CHEESE

Steps:

• Fill a 4-quart kettle three-fourths full with salted water and bring water to a boil for pasta.
• Halve zucchini lengthwise and cut crosswise into 1/4-inch-thick slices. Thinly slice garlic lengthwise and finely chop herbs. Crumble goat cheese.
• In a heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring, until browned and just tender. Stir in garlic and herbs and sauté, stirring, 1 minute.
• Cook pasta in boiling water until al dente and reserve 1 cup cooking water. Drain pasta in a colander and in a bowl toss with zucchini mixture, cheese, 1/4 cup reserved cooking water, and salt and pepper to taste, adding additional reserved cooking water if necessary.

HERBED ZUCCHINI NOODLES (LOW-FAT)

Steps:

• Carefully drag a vegetable peeler the length of the zucchini to create
• long strands. Discard centers with the seeds.
• Heat a large nonstick saute pan over medium heat with the butter.
• Add the zucchini and quickly toss to coat with the butter.
• Add parsley, thyme, oregano, and lemon pepper. Toss again and warm through, about 1 minute.
• Add the egg noodles. Toss once again until pasta is warmed through but zucchini
• remains crisp tender.
• Taste and adjust flavor with salt and pepper.
• Sprinkle with Parmesan.

HERBED ZUCCHINI

Steps:

• In a skillet, cook the bacon until crisp.
• Drain the bacon, reserving 2 tablespoons of the drippings in the skillet.
• Crumble the bacon and set aside.
• Cook the chopped onion and celery in the bacon drippings until tender but not brown.
• Stir in the undrained tomatoes, parsley, sage, savory, oregano and pepper.
• Add the sliced zucchini.
• Bring the vegetable mixture to a boil; reduce the heat.
• Cover and cook about 10 minutes or until the zucchini is tender-crisp, stirring occasionally.
• Sprinkle with Parmesan cheese and crumbled bacon.