Zucchini With Walnuts Recipes

ZUCCHINI WITH WALNUTS

Zucchini with Walnuts image

Provided by Marian Burros

Time 10m

Yield 2 servings

Number Of Ingredients 4

Ingredients

1 pound zucchini
4 tablespoons butter
1/2 cup coarsely chopped walnuts
Salt and freshly ground black pepper to taste

Steps:

Wash zucchini, remove ends and cut into one-inch thick slices. Sauté slices in three tablespoons hot butter until zucchini begins to soften.
Meanwhile, brown walnuts in remaining butter.
Combine walnuts with zucchini; season with salt and pepper and cook until zucchini is tender.

Nutrition Facts : @context http, Calories 436, UnsaturatedFat 23 grams, Carbohydrate 12 grams, Fat 43 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 17 grams, Sodium 663 milligrams, Sugar 6 grams, TransFat 1 gram

STUFFED ZUCCHINI WITH WALNUTS AND FETA

Stuffed Zucchini With Walnuts and Feta image

I made these for lunch today and thought they were quite good. They could either be served as a vegetable side, or as a light lunch or supper dish. I used 2 fairly large zucchini, but kept the filling ingredients in the amounts listed. The recipe is from a book about Greek food.

Provided by GaylaJ

Categories Vegetable

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

4 medium fat zucchini
3 tablespoons olive oil, divided
1 onion, chopped finely
1 garlic clove, chopped finely (I used more)
2 ounces Greek feta cheese, crumbled
1/4 cup chopped walnuts
1 cup white breadcrumb (I used whole wheat)
1 egg, beaten
1 teaspoon chopped fresh dill
salt and pepper, to taste

Steps:

Put the zucchini in a large pan of boiling water, return to a boil, and then boil for 3 minutes. Drain, rinse under cold water, drain again and let cool.
When the zucchini are cool enough to handle, cut a thin strip off the top side of each one with a sharp knife and gently score around the inside edges to help scoop out the flesh. Using a teaspoon, scoop out the flesh, leaving a shell to hold the stuffing. Chop the zucchini flesh.
Heat 2 tablespoons of the oil in a saucepan. Add the onion and garlic and fry for 5 minutes, until softened. Add the chopped zucchini flesh and fry 5 minutes, until the onion is golden brown. Remove from heat and let cool slightly. Stir in the cheese then the walnuts, bread crumbs, egg, dill, salt, and pepper. Use the stuffing to fill the zucchini shells, and place side by side in an ovenproof dish. Drizzle over the remaining oil.
Cover the dish with foil and bake in a preheated oven at 375F for 30 minutes. Remove foil and bake for another 10-15 minutes or until golden brown (mine weren't as brown as I wanted so I broiled them a couple of minutes). Serve hot.

Nutrition Facts : Calories 267.4, Fat 19.9, SaturatedFat 4.5, Cholesterol 65.6, Sodium 274.5, Carbohydrate 17, Fiber 3.3, Sugar 5.9, Protein 8.2

ZUCCHINI WALNUT BREAD

Zucchini Walnut Bread image

A delicious, moist, bread which may be glazed with confectioners' sugar, even better after frozen.

Provided by Barbara Domurat

Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes

Yield 24

Number Of Ingredients 12

Ingredients

1 cup chopped walnuts
4 eggs
2 cups white sugar
1 cup vegetable oil
3 ½ cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons salt
1 teaspoon ground cinnamon
¾ teaspoon baking powder
2 cups grated zucchini
1 cup raisins
1 teaspoon vanilla extract

Steps:

Whisk together flour, baking soda, salt, cinnamon, and baking powder.
In a large bowl, beat the eggs. Gradually beat in sugar, then oil. Add flour mixture alternately with zucchini into the egg mixture. Stir in the raisins, walnuts, and vanilla. Pour batter into two 9 x 5 inch greased and lightly floured loaf pans.
Bake on lowest rack of the oven at 350 degrees F (175 degrees C) for 55 minutes. Let cool for 10 minutes in the pan, then turn out onto racks to cool completely. To freeze, wrap loaves in plastic wrap, and then wrap in heavy freezer paper. Will keep indefinitely.

Nutrition Facts : Calories 276.1 calories, Carbohydrate 36.5 g, Cholesterol 31 mg, Fat 13.4 g, Fiber 1.2 g, Protein 4 g, SaturatedFat 1.8 g, Sodium 253 mg, Sugar 20.7 g

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