ZUCCHINI NOODLES WITH TOMATO, BASIL & PARMESAN
Steps:
- Spiralize the zucchini.
- In a large skillet, heat the olive oil over medium heat. Sauté spiralized zucchini for about 3 minutes. Add the garlic and cook another minute or so. Toss in sliced fresh cherry tomatoes. Heat just until the tomatoes are warm. Add in the crushed red pepper flakes, kosher salt and pepper. Toss to combine evenly.
- Remove from the heat. Sprinkle on torn fresh basil and freshly grated Parmesan cheese. Twirl!
- Double the portion for a (very) light dinner or plate these zoodles with a side of salmon and a glass of white wine served on a backyard deck.
Nutrition Facts : Calories 115 kcal, ServingSize 1 serving
CREAMY TOMATO BASIL ZUCCHINI "LINGUINI" RECIPE BY TASTY
Here's what you need: olive oil, chicken breast, cherry tomatoes, salt, pepper, garlic powder, dried basil, zucchinis, salt, olive oil, garlic, chicken broth, greek yogurt, parmesan cheese, dried basil
Provided by Mercedes Sandoval
Categories Dinner
Yield 2 servings
Number Of Ingredients 15
Steps:
- Use a peeler to thinly slice zucchini into "linguini" noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.
- Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.
- Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).
- Add in Greek yogurt, parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat.
- Serve and garnish with fresh chopped basil, as desired.
- Enjoy!
Nutrition Facts : Calories 553 calories, Carbohydrate 29 grams, Fat 30 grams, Fiber 4 grams, Protein 41 grams, Sugar 16 grams
ZUCCHINI AND BASIL SOUP
Blend a little potato into this soup for a rich and creamy texture.
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Heat the oil in a medium saucepan over medium heat. Add the onion and cook, stirring, until soft, 3 to 5 minutes. Add the potatoes, thyme, garlic, 1/2 teaspoon salt and a few grinds of pepper and cook, stirring, until the potatoes are well coated, 2 to 3 minutes more. Pour in the broth and bring to a boil, then reduce the heat and simmer for 10 minutes.
- Add the zucchini, bring back to a simmer and cook until tender, about 10 minutes, adjusting the heat as needed to maintain a simmer. Remove from the heat, discard the thyme and let cool at least 5 minutes. Stir the basil into the soup and carefully puree until smooth with a handheld immersion blender or in 2 to 3 batches in a blender (do not fill the blender more than halfway full).
- Reheat the soup if necessary, adjusting the consistency and seasoning with additional water, salt and pepper.
- Serve hot and garnish with a sprinkle of almonds, basil leaves and a drizzle of oil.
ZUCCHINI, ONIONS & TOMATOES WITH PARMESAN CHEESE
Another way to use up tomatoes and zucchini out of your garden. I came up with this recipe when making another recipe.
Provided by Barb G.
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Using a casserole baking dish, place zucchini into layers; next place the onion slices over zucchini, place tomatoes over the top of the onions.
- Drizzle the olive oil over the tomatoes, onions, zucchini that have been layered; Sprinkle with garlic powder, salt, pepper and basil OR thyme.
- Bake in a 375°F oven for 25 or until zucchini is almost tender, Sprinkle with Parmesan cheese and bake another 5 minutes.
ZUCCHINI PARMESAN
This is a simple layered casserole with three elements: roasted zucchini, a really good homemade tomato sauce and Parmesan. Roasting, rather than frying the zucchini, allows you to cut down on olive oil and time.
Provided by Martha Rose Shulman
Categories dinner, lunch, casseroles, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- If you have a food mill, quarter tomatoes. If not, peel, seed and chop them. (See step 5.)
- To make tomato sauce, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes.
- Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes, salt, pepper, sugar and basil sprigs. Increase heat to medium-high. When tomatoes are bubbling briskly, stir and reduce heat to medium. Cook, stirring often, until tomatoes have cooked down and are beginning to stick to pan, 15 to 25 minutes, depending on consistency. Remove basil sprigs; taste and adjust seasoning.
- Heat oven to 450 degrees. Line 2 sheet pans with parchment. Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick. Season on both sides with salt and pepper and toss with 2 tablespoons olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes. Roast for 12 minutes, until lightly browned and easily pierced with a knife. Remove from oven and reduce heat to 375 degrees.
- If using a food mill, put sauce through medium blade. If not, pulse sauce in a food processor fitted with steel blade until just coarsely puréed. Stir in chopped basil.
- To assemble the dish, oil a 2-quart gratin with olive oil. Spread 1/4 cup tomato sauce over bottom of dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup Parmesan. Repeat with 2 more layers, ending with 1/4 cup Parmesan. Drizzle on remaining tablespoon olive oil. Bake 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 862 milligrams, Sugar 9 grams
PAN-COOKED SUMMER SQUASH WITH TOMATOES AND BASIL
This Provençal summer dish is delightful as a starter or as a side dish with fish, chicken or cooked grains.
Provided by Martha Rose Shulman
Categories weekday, side dish
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon of the olive oil over medium-high heat in a wide, heavy skillet. Add the zucchini. Cook, stirring or shaking the pan, until the zucchini is lightly seared and beginning to soften, three to five minutes. Remove from the pan, and set aside.
- Add the remaining olive oil to the pan, then the garlic. Cook, stirring, just until fragrant -- less than 30 seconds. Stir in the tomatoes. Cook, stirring, until the tomatoes have begun to cook down, about five minutes. Return the zucchini to the pan, add salt and pepper to taste, and reduce the heat to medium. Cook, stirring often, until the zucchini is tender and translucent and the tomatoes have cooked down to a fragrant sauce. Stir in the basil, and taste and adjust seasonings. Remove from the heat and serve hot, or allow to cool and serve at room temperature.
Nutrition Facts : @context http, Calories 75, UnsaturatedFat 4 grams, Carbohydrate 7 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 455 milligrams, Sugar 4 grams
More about "zucchini parmesan subs with tomatoes and basil recipes"
ITALIAN ZUCCHINI NOODLES, GARLIC, TOMATO, PARM KETO
From bestrecipebox.com
4.9/5 (11)Total Time 15 minsCategory Main CourseCalories 172 per serving
- Heat large skillet on medium high heat. Add 1 Tablespoon of oil and add zucchini noodles. Cook for about 2 minutes or until some moisture is released, but don’t cook the zucchini noodles too much or they’ll be mush.
- Place the zucchini noodles in a colander to drain excess water and set aside. In the same skillet, add remainder of olive oil. Add garlic and cook until translucent. Add tomatoes and cook for about 1 minutes just until the tomatoes start to soften.
- Add zucchini noodles back into the pan. Add parmesan cheese and gently stir until everything is combined. Season with salt & pepper, add basil leaves and serve warm.
EASY ZUCCHINI PARMESAN - SIMPLY DELICIOUS
From simply-delicious-food.com
PASTA WITH ZUCCHINI AND TOMATOES - IFOODREAL.COM
From ifoodreal.com
EASY ROASTED ZUCCHINI WITH PARMESAN & BASIL - WALDER …
From walderwellness.com
10 BEST PARMESAN ZUCCHINI AND TOMATO BAKE RECIPES | YUMMLY
From yummly.com
RECIPE: FRESH BASIL FETTUCCINE PASTA WITH ZUCCHINI, TOMATOES
From blueapron.com
ZUCCHINI PARMESAN SUBS WITH TOMATOES AND BASIL
From bigoven.com
ZUCCHINI WITH TOMATOES AND BASIL RECIPE - PILLSBURY.COM
From pillsbury.com
EASY BAKED SHRIMP RISOTTO WITH SUN-DRIED TOMATOES AND BASIL
From carlsbadcravings.com
MEATLESS MONDAY: ZUCCHINI PARMESAN SUBS RECIPE
From cookingchanneltv.com
ZUCCHINI PARMESAN SUBS WITH TOMATOES AND BASIL – RECIPES NETWORK
From recipenet.org
BASIL-PARMESAN ZUCCHINI ROLL-UPS CASSEROLE RECIPE
From eatingwell.com
WHAT TO SERVE WITH CHICKEN PARMESAN: 13+ EASY SIDES TO MAKE
From bakeitwithlove.com
BLUE CHEESE AND ZUCCHINI RECIPES - SUPERCOOK.COM
From supercook.com
BASIL PARMESAN CHICKEN RECIPE - HOME CHEF
From homechef.com
TOMATO BASIL ZUCCHINI PASTA | HEART AND STROKE FOUNDATION
From heartandstroke.ca
13 BEST RECIPES WITH TOMATO SOUP - INSANELY GOOD
From insanelygoodrecipes.com
BAKED TOMATOES PARMESAN WITH BASIL-ZUCCHINI PASTA
From foodfolksandfun.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love