SAUTEED ZUCCHINI AND TOMATOES
Fresh, colorful, and flavorful, this zucchini and tomatoes recipe is the ultimate side dish!
Provided by Holly Nilsson
Categories Side Dish
Time 22m
Number Of Ingredients 11
Steps:
- Heat olive oil in a 10-inch skillet. Cook onion over medium heat until tender.
- Add garlic, zucchini, parsley, and basil. Cook until zucchini is tender-crisp, about 5-6 minutes.
- Add tomato, seasoned salt & pepper. Cook an additional 2-3 minutes.
- Remove from heat, sprinkle with cheeses and cover with a lid*, rest 2-3 minutes, or until cheese melts.
Nutrition Facts : Calories 96 kcal, Carbohydrate 7 g, Protein 4 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 401 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
TOMATO AND ZUCCHINI SALAD
What a better way to use those fresh veggies from the Farmers Market this summer. I found this in a Better Homes and Gardens magazine. I didn't think I'd like the raw zucchini but it was great.
Provided by gertc96
Categories Low Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium mixing bowl combine tomato, zucchini, green onions, basil, and Italian salad dressing. Toss lightly to mix.
- Line 4 salad plates with lettuce. Divide tomato mixture among plates. Sprinkle each serving with some of the cheese. Makes 4 servings.
ZUCCHINI-TOMATO SALAD
Provided by Pierre Franey
Categories easy, quick, salads and dressings, appetizer, side dish
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Trim the ends of the zucchini and cut them slightly on the bias into 1/4-inch thick slices. Drop the slices into boiling salted water. Let them simmer half a minute. The zucchini should remain crunchy. Drain and let cool.
- Arrange the zucchini and tomatoes in alternate patterns in a round dish. Sprinkle with the onions and chopped egg. Arrange the anchovy fillets on top. Sprinkle with salt, pepper, vinegar and oil. Add the parsley and serve.
Nutrition Facts : @context http, Calories 106, UnsaturatedFat 6 grams, Carbohydrate 5 grams, Fat 8 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 1 gram, Sodium 341 milligrams, Sugar 3 grams
HEIRLOOM TOMATO & ZUCCHINI SALAD
Tomato wedges give this salad a juicy bite. It's a great use of fresh herbs and veggies from your own garden or the farmers market. -Matthew Hass, Franklin, Wisconsin
Provided by Taste of Home
Categories Lunch Side Dishes
Time 25m
Yield 12 servings (1 cup each).
Number Of Ingredients 8
Steps:
- In a large bowl, combine tomatoes, zucchini and peppers. In a small bowl, whisk vinegar, oil, sugar and salt until blended. Stir in herbs., Just before serving, drizzle dressing over salad; toss gently to coat.
Nutrition Facts : Calories 68 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
TOMATO AND ZUCCHINI CASSEROLE WITH CRISP CHEDDAR TOPPING
This casserole is a modern twist on an old favorite, the tomato-zucchini bake. But instead of a Parmesan and bread-crumb topping, this one is covered in a savory oat and Cheddar crumble that crisps and browns in the oven. Dollops of garlicky, herbed ricotta make the casserole wonderfully rich and creamy, while olives liven it up with their salty tang. This is equally good warm or at room temperature, preferably served within four hours of baking so the topping stays crunchy. Or you could make it the night before and reheat it in a 375-degree oven until bubbling. It makes an excellent side dish or meatless main course.
Provided by Melissa Clark
Categories dinner, casseroles, main course
Time 1h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oven to 400 degrees and butter a 9- by 13-inch casserole dish or 2-quart gratin dish.
- In a food processor or blender, purée the ricotta, basil and garlic.
- Toss tomatoes, zucchini and 1 teaspoon salt in casserole to combine, then spread into an even layer. Dollop with ricotta mixture and scatter olives evenly across the top.
- In a medium bowl, combine flour, oats, cheese, oregano or marjoram, lemon zest, cayenne and a large pinch of salt. Use your fingertips to work in the 5 tablespoons butter; you should end up with small clumps. Scatter clumps over vegetables, then drizzle liberally with olive oil.
- Bake until golden and bubbly, 35 to 45 minutes. Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 300, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 21 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 11 grams, Sodium 444 milligrams, Sugar 5 grams, TransFat 0 grams
ZUCCHINI AND TOMATO SALAD
Provided by Pierre Franey
Categories salads and dressings
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Cut away cores of tomatoes. Drop tomatoes into a basin of boiling water and let simmer about 9 to 10 seconds. Peel tomatoes and cut into 1-inch or slightly larger pieces. There should be about 4 cups.
- Cut zucchini into thin 1/4-inch thick rounds. There should be about 3 cups.
- Bring enough water to the boil to cover zucchini pieces when added. Add zucchini and cook about 1 1/2 minutes. Drain and run briefly under cold water. Drain well and set side.
- Cut scallions crosswise into small pieces. There should be about 1 cup.
- Put tomatoes in a large bowl and add zucchini, scallions and eggs.
- Put vinegar and mustard in separate bowl. Start beating while gradually adding oil. Beat in garlic, anchovy paste, salt and pepper. Pour this over vegetables and toss to blend.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 11 grams, Carbohydrate 8 grams, Fat 13 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 525 milligrams, Sugar 5 grams, TransFat 0 grams
TOMATO, ZUCCHINI AND AVOCADO SALAD
Whenever you make a dish with uncooked zucchini, be sure to slice or dice it finely, so that the zucchini can absorb the dressing or seasonings. I like to eat this salsa salad with rice.
Provided by Martha Rose Shulman
Categories easy, quick, salads and dressings, side dish
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Sprinkle the zucchini with salt, and drain in a colander for 15 minutes. Rinse if the zucchini tastes very salty, and drain on paper towels.
- Combine the tomatoes, chiles and cilantro in an attractive bowl. Combine the zucchini, avocado and lemon or lime juice and olive oil in another bowl. Taste and add salt if desired. Add to the tomatoes, and toss together gently. Taste and adjust seasonings. Serve on lettuce leaves as a salad, or serve over rice.
Nutrition Facts : @context http, Calories 120, UnsaturatedFat 8 grams, Carbohydrate 9 grams, Fat 10 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 426 milligrams, Sugar 4 grams
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