Tag: zucchini

Posted on » by Michael » Theme:

Gordon Ramsay’s Roasted Red Pepper, Lentil, and Herb Salad

gordon-ramsay-salad

Author: Gordon Ramsay

Ingredients

  • 1 pound Puy lentils
  • 2 quarts hot vegetable stock
  • 2 bay leaves
  • 4 zucchinis, trimmed
  • 4 red peppers
  • Olive oil
  • Sea salt and freshly ground black pepper
  • 12 ounces sun-dried tomatoes in olive oil
  • Juice of 1 lemon
  • ½ cup chopped chives
  • Bunch of basil, leaves roughly torn

Instructions

  1. Preheat the over to 400°F.
  2. Boil the lentils in the stock with the bay leaves for about 15 minutes until just cooked. Drain and leave to cool in a large bowl.
  3. Meanwhile, chop the zucchini and peppers into bite-sized pieces. Toss with olive oil and season with salt and pepper. Place in a single layer on a roasting pan and place in the oven for 12-15 minutes until tender and slightly coloring at the edges. Leave to cool.
  4. Drain the tomatoes, reserving the oil, and chop into small chunks. Add 1-2 tablespoons of the reserved oil to the lentils. Add the tomatoes, zucchini, and red peppers and season well.
  5. To serve, dice the avocado and stir into the cooled lentils along with the lemon juice, chives, and basil.

http://www.thedahliascene.com/2014/07/07/gordon-ramsays-roasted-red-pepper-lentil-and-herb-salad/

Posted on » by Dana & Nancy » Theme:

Summer Vegetable Pasta

Summer Vegetable Pasta

I just used the zucchini that Michael gave us tonight in this recipe. I chopped the zucchini into smaller pieces because rings would obviously have been too large! Overall, I’d give it 3 stars. Just average for me.
Everyday With Rachel Ray, June/July 2009

4 Servings
Prep 20 min
Cook 25 min

Ingredients:
1 pound corkscrew pasta, such as rotini
1/4 cup extra-virgin olive oil
4 cloves garlic, finely chopped
1/2 cup Italian-style breadcrumbs
3 zucchini (about 1 pound), thinly sliced
4 ears corn, kernels scraped off
6 ounces Swiss cheese, shredded
Salt and pepper
1/4 cup finely chopped fresh basil

Directions:
1.In a large pot of boiling, salted water, cook the pasta until al dente.Drain, reserving 1 cup of the pasta cooking water and the pot.

2.Meanwhile, in a small skillet, heat 2 tablespoons olive oil over medium heat. Add half of the garlic and cook until golden, about 30 seconds. Stir in the breadcrumbs and remove from the heat.

3.In the reserved pasta pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the remaining garlic and cook until golden, about 30 seconds; add the zucchini and cook, turning occasionally, until crisp-tender, about 5 minutes. Stir in the corn, cooked pasta and reserved 1 cup pasta cooking water. Add 1 cup cheese and toss; season with salt and pepper.

4.Stir the remaining cheese and the basil into the breadcrumb mixture and sprinkle on top of the pasta

Posted on » by Dana & Nancy » Theme:

Marinated Zucchini in the Style of Naples: Zucchine Marinate

Recipe courtesy of Foodnetworktv.com
Mario Batali – Molto Mario

I used a mixture of zucchini and yellow squash.

Ingredients:
1 1/2 pounds zucchini
Salt
2 tablespoons extra-virgin olive oil
1/2 cup white wine vinegar
1/2 cup sugar
1 pinch red pepper flakes
4 garlic cloves, thinly sliced
4 tablespoons chopped fresh basil leaves
4 tablespoons chopped fresh parsley leaves

Directions:
Wash and dry the zucchini. Cut lengthwise into slices 1/3-inch thick. Place the zucchini slices in a colander, sprinkle with salt and set aside to drain for 2 hours.

In a large saucepan, heat the olive oil over medium heat. Place the drained zucchini slices in the pan and cook gently until golden brown on both sides, about 3 minutes per side, being careful not to burn the slices. Set aside.

In another saucepan, bring the vinegar and sugar to a boil over high heat. Add a pinch of pepper flakes and a pinch of salt.

Place the zucchini slices flat in a shallow bowl, with the garlic slices, basil and parsley scattered throughout. Pour the vinegar over the zucchini slices and let marinate, covered, for at least 24 hours before serving.