Zucchini Pilaf With Almonds Recipes

ZUCCHINI RICE PILAF

Steps:

• In a large skillet, saute basil in butter for 2 minutes. Add water and bouillon; bring to a boil. Stir in rice and carrot. Reduce heat; cover and simmer for 10 minutes. , Add zucchini; cover and simmer until rice is tender, about 5 minutes longer.

ZUCCHINI PILAF WITH ALMONDS

Steps:

• For the rice: Preheat oven to 350 degrees. Place almonds on a baking sheet, and bake until lightly toasted, about 10 minutes. Remove, and set aside to cool.
• In a small pan over medium heat, add butter and rice. Stir until the rice is lightly toasted, 5 to 8 minutes. Add vegetable broth, allspice, and salt. Bring to boil, then reduce heat to very low so the broth barely simmers; use a heat diffuser if necessary. Cover and cook for 15 minutes. Meanwhile, prepare the zucchini.
• For the zucchini: Place a large sauté pan over medium heat, and add olive oil. Add onion, and cook, stirring, until translucent and lightly browned, about 10 minutes. Add garlic, and cook for 2 minutes. Add the zucchini, coriander, cumin, cayenne and salt. Cook, stirring, for 5 minutes. Add rice and currants, and mix well. If the rice looks dry, add two tablespoons water. Cover, and cook until the zucchini and rice are tender, about 15 minutes. The rice mixture may be uncovered and quickly stirred once or twice, covering it immediately after.
• For the yogurt garlic sauce: In a small bowl, combine the yogurt, garlic, mint and a pinch of cayenne. Mix well, and season with salt and pepper to taste.
• When the rice and zucchini are ready, top with cilantro, toasted almonds and fresh black pepper. Serve immediately, with yogurt-garlic sauce passed separately.

ZUCCHINI ALMOND BREAD

Steps:

• 1. Preheat the oven to 350 degrees F. Butter and flour a 9 by 5 by 3-inch loaf pan. Trim the ends off the zucchini and grate on the large holes of a box grater. Toss with 2 tablespoons sugar and place in a colander set over a bowl. Let stand 15 minutes.
• 2. Meanwhile, in a food processor, finely grind 1/4 cup almonds and set aside. Roughly chop the remaining 1/4 cup nuts and reserve. In a medium bowl, whisk the ground almonds with 1 cup flour, baking soda, and 1/4 teaspoon fine salt. In another bowl whisk the remaining 2/3 cup sugar with the vegetable oil, eggs, honey, and vanilla until the sugar dissolves. Stir in the flour mixture until just combined.
• 3. Using your hands, firmly squeeze handfuls of the grated zucchini to remove excess water and add the drained zucchini to the batter along with the reserved chopped almonds and lemon zest. Stir a few times to incorporate into the batter and transfer batter to the prepared loaf pan.
• 4. Bake until golden brown and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool in the pan, on a wire rack for 10 minutes. Turn the bread out of the pan and cool completely on the rack. Serve.

ZUCCHINI ALMOND CAKE

Steps:

• Preheat oven to 350°F.
• Grease well and flour 10" tube pan.
• Sift together Flour,baking powder,baking soda,and salt.
• In a large bowl, beat eggs until thick and light colored.
• Gradually add sugar 1/4 cup at a time beating well after each addition.
• Stir in oil and almond extract.
• blend in dry ingredients, mixing until smooth.
• Stir in zucchini and almonds.
• pour batter into prepared pan and bake for 1 HR 15Mins or until skewer inserted in center comes out clean. Cool in pan for about 15 minutes remove from pan and cool completely on rack.
• spread with almond glaze.
• FOR GLAZE:.
• stir together icing sugar,milk,and extract until smooth.
• spread over top of cooled cake.
• Let icing run down sides of cake.
• Sprinkle top with toasted almonds.

ZUCCHINI PILAF!

Steps:

• 1. Sauté zucchini and garlic in olive oil until just wilted. Remove from skillet
• 2. Add butter to pan and sauté rice until it starts to turn golden brown.
• 3. Place rice into a saucepan. Add broth, wine and salt and bring to a boil. Place zucchini on top BUT DO NOT STIR!
• 4. Reduce heat to low. Cover and simmer until rice is done, about 20 minutes. Serve sprinkled with freshly grated Parmesan. NOTE: Please don't use the stuff in The Green Can. :-)

ZUCCHINI RICE PILAF

Steps:

• In a skillet, saute basil and butter for one minute; then add chicken stock and bring to a boil.
• Stir in the rice and carrot.
• Reduce heat; cover and simmer for 10 minutes.
• Add zucchini slices and simmer another 10 minutes or until zucchini is tender.