ZUCCHINI ROUNDS WITH ROASTED TOMATOES
The heady flavors of Provence come together in this side dish, which can be assembled up to four hours ahead and reheated at the last minute.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees. Toss together tomatoes, 4 garlic cloves, the sugar, 1/2 teaspoon salt, 3 tablespoons oil, the thyme, and marjoram in a large ovenproof skillet (preferably cast-iron). Transfer skillet to oven, and roast until tomatoes are soft and starting to burst, about 30 minutes. Leave oven on.
- Heat 2 tablespoons oil in a large skillet over medium heat. Season zucchini with salt, and arrange in a single layer in skillet. Add water, 2 pinches baking soda, and the basil. Cook, turning often, until water evaporates and zucchini is tender but not mushy, 15 to 20 minutes. Transfer to a baking dish.
- Heat remaining tablespoon oil in a medium saute pan over medium heat. Smash remaining 5 garlic cloves, and add to pan. Add pine nuts, and cook, stirring until toasted, about 3 minutes. Add capers, and cook 1 minute. Stir in olives. Using a slotted spoon, transfer tomatoes to pan; discarding tomato juices, whole garlic cloves, and herbs. Season with pepper, and stir.
- Arrange zucchini in a single layer in baking dish. Spoon heaping mounds of tomato mixture onto each, and pour any juices over tops. Heat rounds in oven until warm, about 10 minutes. Finely grate lemon over rounds.
ROASTED GARLIC ZUCCHINI AND TOMATOES
This is my husband's favorite way to eat up summer's 'never-ending' supply of zucchini and tomatoes. Goes great with grilled chicken or fish, or toss it with some cooked pasta. Grape or cherry tomatoes work well too.
Provided by SweetBasil
Categories Side Dish Vegetables Tomatoes
Time 33m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish.
- Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well.
- Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 9.5 g, Cholesterol 8.8 mg, Fat 16.8 g, Fiber 2.4 g, Protein 5.9 g, SaturatedFat 3.7 g, Sodium 165.2 mg, Sugar 4.7 g
BARILLA ROTINI WITH ZUCCHINI, CHERRY TOMATOES & RICOTTA SALA
I found this on the back of a box of Barilla Rotini Pasta. We lilked it so I am posting iit. I added 3 ribs of celery sliced, 1 medium green bell pepper chopped, sliced black olives and petitte diced tomatoes in juice. But it is very good the way it was and that is the way I posted it. You can add whatever your family likes to your own tastes. If you cannot find Barilla pasta in your area, just use your favorite curly, twisty pasta. We like the Barilla brand because it always cooks perfectly and is never mushy or "fall apart."
Provided by OceanLuvinGranny
Categories One Dish Meal
Time 27m
Yield 1 skillet, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Bring a large pot of water to boil.
- In a large skillet, heal half of the oil and saute' shallots for 3 minutes.
- Add zucchini and season with salt and pepper. Saute for 3 minutes.
- Stir in tomatoes and cook for 2 additional minutes.
- Cook pasta according to pkg. directions.
- Drain and toss with sauteed ingredients in skillet.
- Stir in remaining oil and topo with the ricotta salata cheese before serving.
Nutrition Facts : Calories 574.8, Fat 15.6, SaturatedFat 2.2, Sodium 17.3, Carbohydrate 91.9, Fiber 5.5, Sugar 7.3, Protein 16.6
SAUTEED ZUCCHINI, PEPPERS, AND TOMATOES
With in-season produce like zucchini, tomatoes, and bell peppers, all you need is a little seasoning to bring out their fresh flavors.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Time 15m
Number Of Ingredients 6
Steps:
- Quarter zucchini lengthwise; cut crosswise into 1/2-inch-thick pieces. Remove ribs and seeds from peppers; cut into 3/4-inch squares.
- Heat olive oil in a large skillet over medium-high heat. Add zucchini, peppers, tomatoes, and garlic; season with salt and pepper. Cook, tossing frequently, until vegetables are crisp-tender, 6 to 8 minutes.
Nutrition Facts : Calories 121 g, Fat 7 g, Fiber 2 g, Protein 3 g
ROTINI WITH ZUCCHINI AND TOMATOES
This is a fresh, easy and healthy meal that goes together very quickly. I serve with a small tossed salad.
Provided by Canadian Jane
Categories Low Cholesterol
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook rotini according to package directions.
- Saute onion, garlic and zucchini in oil until tender. Add tomatoes and parsley; heat through.
- Season to taste with salt and pepper (and crushed red pepper if you wish).
- Toss rotini with vegetable mixture and served topped with cheese.
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