ZUCCHINI RIBBONS WITH HERBED BUTTER
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Slice the zucchini into long ribbons 1/16-inch thick using a mandoline slicer.
- Add the butter and oil to a large saute pan over medium-high heat. Add the shallots then the zucchini in two batches and toss through the hot butter and oil, using tongs, until soft, a good 4 to 5 minutes. Add the basil, parsley and lemon zest at the very end. Season the zucchini with salt and pepper and stir. Transfer to a serving bowl.
SESAME PARMESAN ZUCCHINI
A quick, easy and mouth-watering zucchini recipe. The sesame imparts intense flavor which combines deliciously with the Parmesan and seasonings. Cayenne pepper adds a little kick for those who like some spice in their side dishes.
Provided by KATHYP100
Categories Side Dish Vegetables Squash Zucchini
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, toss the zucchini with the olive oil, sesame oil, sesame seeds, Parmesan cheese, cayenne pepper, and garlic salt. Spread in a single layer on a baking sheet.
- Bake 20 minutes in the preheated oven, until lightly browned.
Nutrition Facts : Calories 90.3 calories, Carbohydrate 2.2 g, Cholesterol 2.2 mg, Fat 8.6 g, Fiber 0.8 g, Protein 1.9 g, SaturatedFat 1.5 g, Sodium 270 mg, Sugar 0.9 g
LEMONY ZUCCHINI RIBBONS
Fresh zucchini gets a shave and a drizzle of lemony goodness in this fab salad. Sprinkle the goat cheese or feta on top and dive in. -Ellie Martin Cliffe, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- For dressing, in a small bowl, mix the first 5 ingredients. Using a vegetable peeler, shave zucchini lengthwise into very thin slices; arrange on a serving plate., To serve, drizzle with dressing and toss lightly to coat. Top with cheese.
Nutrition Facts : Calories 83 calories, Fat 6g fat (2g saturated fat), Cholesterol 12mg cholesterol, Sodium 352mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
REFRIGERATOR PICKLED ZUCCHINI RIBBONS
Make and share this Refrigerator Pickled Zucchini Ribbons recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Vegetable
Time 3h20m
Yield 15-20 serving(s)
Number Of Ingredients 11
Steps:
- Combine first nine ingredients in a medium saucepan; bring to a boil.
- Reduce heat and simmer uncovered 15 minutes.
- Combine zucchini and onion in a large bowl and pour hot vinegar mixture over vegetables.
- Cover and let stand at room temperature for 3 hours.
- Refrigerate for a minimum of 8 hours before using.
- Store covered in refrigerator for up to 4 weeks.
Nutrition Facts : Calories 29.6, Fat 0.2, Sodium 315.7, Carbohydrate 6.3, Fiber 0.7, Sugar 4.6, Protein 0.7
SAUTEED ZUCCHINI RIBBONS
Categories Vegetable Sauté Vegetarian Quick & Easy Zucchini Summer Vegan Gourmet
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Cut zucchini lengthwise into 1/8-inch-thick slices using slicer. Heat 1 tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring, until golden, about 2 minutes. Remove garlic with a slotted spoon and discard.
- Add half of zucchini to garlic oil and sauté, turning and stirring frequently, until just tender but not golden, about 5 minutes. Sprinkle with 1/4 teaspoon salt and 1/8 teaspoon pepper. Transfer to a platter using tongs.
- Heat remaining tablespoon oil, then sauté and season remaining zucchini in same manner and transfer to platter. Sprinkle zucchini with zest and toss gently using tongs.
SESAME VEGETABLE RIBBONS
I threw this together tonight by combining my favorite parts of a couple of other Zaar recipes. You may need to adjust the oil amounts to the size of your vegetables.
Provided by helowy
Categories Vegetable
Time 20m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Using a vegetable peeler, peel "ribbons" of the zucchini, squash, and carrots; that is, run the peeler along the vegetables lengthwise to make long, thin strips. Use as much of the vegetables as possible, leaving the core and seeds behind.
- Heat vegetable oil and sesame oil in a large pan.
- Add carrots and saute for a minute or two.
- Add zucchini and squash and continue to saute until they start to soften.
- Add soy sauce and continue to saute until veggies are desired tenderness.
Nutrition Facts : Calories 92.1, Fat 5, SaturatedFat 0.5, Sodium 161.3, Carbohydrate 11.2, Fiber 3.5, Sugar 5.6, Protein 3.2
GRILLED ZUCCHINI RIBBONS
Zucchini is the summer vegetable grillers love to hate. We love it for its summery flavor and sheer abundance. We love it less for its unfortunate tendency to become soggy when grilled. Russ Faulk, chief designer at Kalamazoo Outdoor Gourmet and author of "Food + Fire," has come up with an ingenious method of keeping zucchini crisp during grilling: He slices it thin on a mandolin, then accordions the strips on skewers to grill over a screaming hot fire. The edges char and crisp, giving you the vegetable equivalent of meaty ribs' burnt ends. I've taken the burnt end idea one step further by seasoning the zucchini with a classic barbecue rub - use your favorite - and basting it with spiced butter.
Provided by Steven Raichlen
Categories vegetables
Time 1h
Yield 6 servings
Number Of Ingredients 7
Steps:
- Set up your grill for direct grilling and heat to high (450 to 600 degrees). Brush or scrape the grill grate clean and oil it with a tightly folded paper towel dipped in vegetable oil and drawn across the bars of the grate with tongs. If using bamboo skewers, soak in cold water.
- Meanwhile, melt the butter in a small saucepan over medium-low heat. Add the garlic, 1 tablespoon barbecue rub and lemon zest, and cook, stirring frequently, until the garlic is softened and fragrant, about 3 minutes. Remove the pan from the heat and let cool.
- Cut off and discard the ends of the zucchini. Using a mandolin outfitted with a finger guard, thinly slice one zucchini lengthwise into slices scant 1/8-inch thick. You can also use a chef's knife to cut slices lengthwise just shy of 1/8-inch thick. (Try folding your first or second strip. If it breaks at the fold, it means it's too thick.) Lay the slices flat on a sheet pan. Lightly brush the tops with enough barbecue butter to lightly coat and lightly sprinkle with some of the remaining 2 tablespoons barbecue rub.
- Fold a zucchini slice into an accordion shape (like multiple Ws or ribbon candy) and thread it onto a metal or soaked bamboo skewer. Continue threading until all the slices from the zucchini are on the skewer. Slice, brush, season and skewer the remaining zucchini the same way. You should wind up with 6 skewers.
- Arrange the zucchini kebabs, skin sides down, on the grate. Grill (covered if using a gas grill), basting with any remaining barbecue butter and turning to evenly brown, until singed at some of the edges, 1 to 2 minutes per side (4 to 8 minutes in all). Season with salt if needed and serve.
SESAME STEAMED ZUCCHINI
Here's a super-simple way to dress up zucchini from Wanda Penton of Franklinton, Louisiana. Asian flavor and sesame seed crunch make this side dish a treat to eat! Tip Idea: Yellow summer squash could be substituted for some of the zucchini.
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Cut the zucchini in half lengthwise and then into 1/2-in. slices. Place in a steamer basket; place in a small saucepan over 1 in. of water. Bring to a boil; cover and steam for 5-7 minutes or until tender., Meanwhile, in a small bowl, combine the oil, lemon juice, sesame seeds, soy sauce, salt and pepper. Transfer zucchini to a serving bowl; drizzle with sesame mixture and toss to coat.
Nutrition Facts :
SESAME ZUCCHINI
Categories Side Steam Vegetarian Quick & Easy Low Cal Low/No Sugar Zucchini Sesame Gourmet Vegan Pescatarian Dairy Free Peanut Free Tree Nut Free No Sugar Added Kosher
Yield Serves 2
Number Of Ingredients 5
Steps:
- Halve zucchini lengthwise and cut crosswise into 1/2-inch pieces. In a steamer set over simmering water steam zucchini, covered, until just tender, about 5 minutes.
- In a bowl toss zucchini with sesame oil and seeds, soy sauce, and salt to taste until coated well and sprinkle with lemon juice. Serve warm or at room temperature.
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SAUTéED SUMMER SQUASH AND ZUCCHINI RIBBONS
From rachelcooks.com
Ratings 2Calories 84 per servingCategory Sides & Vegetables
- Wash and dry summer squash and zucchini. Using a vegetable peeler, cut squash and zucchini into long ribbons, 1/16th inch thick, from top to bottom. Discard the first cut that is simply skin, and the seedy center.
- In a large sauté pan, heat oil over medium heat. Add garlic and cook, stirring, until fragrant, about 1 minute.
- Increase heat to medium-high and add zucchini and squash ribbons. Season with salt and pepper. Stir while cooking (tongs work well), for 3 minutes or until tender.
SAUTEED ZUCCHINI RIBBONS - BAREFEET IN THE KITCHEN
From barefeetinthekitchen.com
5/5 (1)Estimated Reading Time 2 mins
- Using a vegetable peeler, shave the zucchini on all sides, until you reach the seeds. Discard the seeded center of the zucchini. Place the shaved zucchini in a thin kitchen towel and lightly press to remove some of the moisture.
- Heat the olive oil in a large skillet over medium heat. Add the garlic and cook for about a minute. Add the zucchini and toss lightly with tongs to coat with the oil. Saute until warm and just barely tender. This took less than 5-6 minutes for me. Sprinkle with salt and pepper and taste. Adjust seasonings accordingly. Enjoy!
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