Zucchini Tomato Medley Spicy Recipes

LIGHT SPICY ZUCCHINI AND TOMATO CASSEROLE

Steps:

• Preheat the oven broiler. Slice the zucchini on a sharp angle about 1/2-inch thick and place on a baking sheet lined with foil and nonstick cooking spray. Coat the zucchini with nonstick cooking spray and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil, flipping once, until just golden, 6 to 8 minutes. Reduce the oven temperature to 425 degrees F.
• Meanwhile, heat the oil in a medium pot set over medium-high heat. Add the garlic and jalapeno and cook until softened, 2 to 3 minutes. Add the chili powder, cumin and tomatoes. Continue to cook until the tomatoes are soft and the sauce is thickened, about 10 minutes. Remove from the heat, lightly mash with a fork and season with salt and pepper.
• Coat an 8-inch square baking dish with cooking spray. Place about 1/2 of the zucchini in the bottom of the dish and top with 1/2 of the tomato sauce. Repeat the layers and cover with foil. Bake until bubbly and hot, about 20 minutes. Remove the foil, sprinkle with the cheese and continue to bake until the cheese is melted and lightly browned, about 10 minutes. Let stand 10 minutes, sprinkle with the cilantro.

SKILLET ZUCCHINI AND TOMATOES

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until just tender. Add the garlic and cook, stirring, for 2 minutes longer.
• Add the sliced zucchini, the broth or tomato juice, sugar, bay leaf, salt, and pepper. Cover and simmer for 10 minutes, stirring occasionally.
• When the zucchini is tender, add the tomato wedges. Cover and cook for another 2 to 3 minutes, or until hot.
• Remove bay leaf and transfer the vegetables to a serving bowl.

CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
• Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.

SPAGHETTI WITH ZUCCHINI AND TOMATOES

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Combine the zucchini, yellow squash, tomatoes, fennel, onion, garlic and oregano in a large bowl. Add the olive oil, red pepper flakes and a pinch each of salt and pepper and give it a good toss. Dump that out onto 2 baking sheets and spread it out evenly. Roast until the squash and other vegetables begin to caramelize, 15 to 25 minutes. Scrape the vegetables into a large bowl and cover with a plate to keep warm.
• The pasta water should be boiling by now. Add the spaghetti and stir to separate the strands. Cook until al dente, 8 to 9 minutes, then drain.
• Toss the spaghetti with the vegetable mixture. Squeeze the lemon juice over the top and toss together. Divide among bowls. Garnish with parmesan, if desired.

ZUCCHINI AND TOMATO MEDLEY

Steps:

• Heat the olive oil in a medium skillet, adding just the garlic to let it saute a bit.
• Add the chopped onions,sprinkle the seasoned salt over them, and let them cook, stirring constantly, until they are slightly golden. 2-3 minutes.
• Mix in the zucchini, and sprinkle the oregano and black pepper over the top. Cook on medium low heat until they are heated thoroughly, stirring occasionally. 5 minutes.
• Add the tomatoes, and turn the heat up to medium high. Cook, stirring occasionally, until the tomatoes are softened and the zucchini is as well. 5 minutes.
• Place on a plate spread out, and sprinkle the mozzarella on top. Serve.

ZUCCHINI VEGGIE MEDLEY

Steps:

• Put oil in large pan.
• Warm pan while dicing veggies.
• Dice the tomatoes, halve the green beans, slice the zucchini diagonally (makes it look fun!), and chop the garlic.
• Keep the pan on a medium temp, you want the juices to blend slowly.
• Throw the garlic and zucchini in warmed pan first, then add the rest.
• Throw dash of salt on the veggies to bring out the juices.
• The tomatoes will cook down almost completely, but the color they add is essential!
• Cook over medium heat until either Al Dente or soft, whatever you prefer!
• ENJOY!

ZUCCHINI MOZZARELLA MEDLEY

Steps:

• In a large skillet, saute the zucchini, onion and seasonings in butter until crisp-tender. Add garlic; cook 1 minute longer., Gently stir in tomato wedges; sprinkle with cheese. Remove from the heat; cover and let stand for 1-2 minutes or until cheese is melted.

TO DIE FOR ZUCCHINI AND TOMATOES !!!!

Steps:

• Chop finely the onion.
• Slice the zucchini (not to thick).
• Saute the zucchini with the onion, garlic.
• Add all your seasonings.
• Saute this for a few minutes in a pan sprayed with butter pam.
• Do not saute too long as you do not want the zucchini soft.
• Add the tomatoes and simmer few minutes.
• Remove from heat and serve on plates adding parmesan cheese on top.

SUMMER SQUASH AND ZUCCHINI SIDE DISH

Steps:

• In a large skillet, saute the yellow squash, zucchini, onion and red pepper in oil for 5 minutes. Add garlic and seasonings; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir in tomato; heat through.

ZUCCHINI TOMATO MEDLEY (SPICY)

Steps:

• In a large sauce or soup pan, heat oil and sautee garlic and onion.
• Add the remaining ingredients (quantity to taste) and let simmer for a minimum of half an hour (the longer the better) stirring occasionally.
• Serve as a side dish or over pasta noodles.
• Parmesean cheese sprinkled on top is very tasty but will add to the calories and fat content.
• Note: I have never really measured while making this, I just throw it all together for the most part, so please add more or less of every item to your liking.