Lime And Zucchini Squares Recipes
LIME BARS
A different take on the lemon bars we all love. I actually prefer them to lemon. This is my favorite bar cookie and I'm asked to bring it when going to a potluck or picnic. The recipe says it serves 36, but you can't eat just one of these delicious, tangy lime bars. You can omit the glaze and sprinkle with powdered sugar if that's your preference.
Provided by Jeanne16
Categories Desserts Cookies Bar Cookie Recipes
Time 3h
Yield 36
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 12x15-inch baking dish.
- Mix 2 cups flour, 1/2 cup confectioners' sugar, and salt in a bowl; cut in butter with a pastry cutter until crust mixture resembles crumbs. Pat crust evenly into bottom of the prepared baking dish.
- Bake crust in the preheated oven for 10 minutes.
- Whisk eggs, 1/3 cup lime juice, 1/4 cup flour, white sugar, 2 teaspoons lime peel, baking powder, and food coloring in a bowl; pour over the crust.
- Return baking dish to oven; bake until filling is set, about 25 minutes. Cool thoroughly.
- Whisk 1 1/2 cup confectioners' sugar, 1 tablespoon lime juice, and 1 teaspoon grated lime peel to make a smooth glaze; spread evenly over cooled lime bars. Let glaze set before serving.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 24.3 g, Cholesterol 34.2 mg, Fat 5.8 g, Fiber 0.2 g, Protein 1.6 g, SaturatedFat 3.4 g, Sodium 83.5 mg, Sugar 18 g
LEMON ZUCCHINI BARS
This snack cake is a good use for that bumper zucchini crop!
Provided by Rosina
Categories Fruits and Vegetables Vegetables Squash
Time 2h
Yield 12
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- In a large bowl, combine sugar, oil, eggs, lemon rind, and lemon juice; mix well. Stir in shredded zucchini.
- In another bowl, combine flour, baking powder, baking soda, and salt. Gradually add this mixture to the zucchini mixture. Stir until thoroughly combined; mix in the walnuts.
- Pour batter into prepared pan and bake until a tester inserted in the center comes out clean, 35 to 45 minutes. Cool. Sprinkle cake with sifted confectioners' sugar and cut into bars.
- Sprinkle top with sifted confectioners' sugar and cut into bars.
Nutrition Facts : Calories 417.2 calories, Carbohydrate 42.6 g, Cholesterol 46.5 mg, Fat 26.2 g, Fiber 1.5 g, Protein 5.4 g, SaturatedFat 3.4 g, Sodium 433.6 mg, Sugar 24.9 g
CARROT ZUCCHINI BARS WITH LEMON LIME FROSTING
I got this recipe from a friend several years ago on a handwritten card. She told me they were her family's favorite. And my family and friends like these very much, also. There appear to be several version of this on the net and the BHG version is the closest I have found to this recipe so it may have originated there.
Provided by Kathie Carr
Categories Other Desserts
Time 45m
Number Of Ingredients 19
Steps:
- 1. Preheat oven to 350 degrees. In a large bowl mix together flour, brown sugar, baking powder, ginger, and baking soda. In another bowl stir together eggs, carrot, zucchini, raisins, walnuts, oil, honey, and vanilla.
- 2. Add carrot mixture to flour mixture and stir just until mixed. Spread batter in an un-greased 9 by 13 inch cake pan. Bake for 25 minutes or until toothpick inserted in center of bar comes out clean. Cool pan on a wire rack and when cool frost with Lemon-Lime Frosting.
- 3. FROSTING: In a medium mixer bowl combine cream cheese, and powdered sugar. When well mixed and fluffy add lemon and lime peel. Frost bars. Store any leftovers in the refrigerator.
LIME AND ZUCCHINI SQUARES
This is one of my favorite recipes using zucchini- The ingredients make the bars moist and chewy. A friend of mine said she loved these because it gave her a chance to use up all the zucchini she has and that these freeze well. Kathy is a great cook and baker on her own and has shared many of her recipes with me too. I'll share...
Provided by Pat Duran
Categories Cookies
Time 55m
Number Of Ingredients 12
Steps:
- 1. In medium bowl, combine eggs, sugar, oil, lime juice and rind; beat by hand until well blended. Add zucchini; mix well. Sift together flour, baking soda, baking powder, salt and nutmeg; stir into zucchini mixture. Fold in walnuts. Pour batter into a greased 13x9-inch baking pan. Bake in a 350^ oven for 45-50 minutes or until cake springs back when pressed lightly with tip of finger. Cool in pan. Cut into squares to serve. This is great frosted the a lime , cream cheese and powdered sugar frosting.
SUMMER SQUASH WITH SPICED LIME SOUR CREAM RECIPE
Sautéed summer squash or zucchini get drizzled with a spiced sour cream and lime sauce. Sprinkle some chopped cilantro over top for added freshness.
Provided by The Hungry Hutch
Time 45m
Number Of Ingredients 10
Steps:
- Toss the squash with 1 teaspoon kosher salt and let sit for 20 to 30 minutes; pat dry with a paper towel.
- Heat some oil a large skillet over medium to medium-high heat. In batches, add the squash cut-side down and sear until browned, 3 to 5 minutes; flip and cook 1 to 2 minutes more. Transfer to a platter.
- In a small bowl, combine the sour cream, lime zest and juice, hot sauce, cumin, chili powder, and black pepper. As needed, thin out the sauce with a little bit of water to get it to drizzle. Taste and season with salt or more hot sauce as desired.
- To served, drizzle the sauce over the cooked squash on the platter, sprinkle with some cilantro, and place a few lime wedges on the side.
30 BEST ZUCCHINI RECIPES
Here are our 30 Best Zucchini Recipes that are healthy, flavorful and not boring! Whether you are looking for baked zucchini recipes, vegetarian zucchini recipes, zucchini soups, zucchini salads, grilled zucchini, or zucchini bread recipes, or entire meals made out of zucchini, you'll find some new inspiration here! ( Baked Zucchini)
Provided by Sylvia Fountaine | Feasting at Home
Categories Vegetable
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 425F
- Slice the zucchini into 1/3 inch disks. Place in a bowl and drizzle with the olive oil, sprinkle with salt, garlic powder, pepper and optional chili flakes. Place in a single layer on a parchment-lined sheet pan. Lightly sprinkle each slice with 1/3 teaspoon grated pecorino.
- Bake in the oven 18 minutes, check, and if need be, rotate, or tent lightly with foil (if getting too dark) and continue baking 5-10 minutes until fork tender. You want tops nicely golden and crispy with tender middles.
- Place on a plater and scatter with the torn basil leaves. Enjoy!
Nutrition Facts : Calories 122 calories, Sugar 0.1 g, Sodium 500 mg, Fat 10.9 g, SaturatedFat 3.5 g, TransFat 0 g, Carbohydrate 1.8 g, Fiber 0.4 g, Protein 5.1 g, Cholesterol 14.8 mg
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- Combine the sea salt, lime zest and chili pepper in the bowl of mortar and pestle. Grind the zest and peppers into the salt with the pestle until completely crushed.
- Place zucchini in a colander set over a large bowl and toss with 1 teaspoon of chili lime salt. Let stand 10-15 minutes, and then gently pat dry.
- Heat oil in a large skillet over medium heat (You may need to cook the zucchini in two batches so as not to over-crowd the pan depending on the size of your skillet.). Add smashed garlic and cook until fragrant but not browned (about 2 minutes) then remove from the pan. Add zucchini and cook, tossing occasionally, until tender, (about 4-5 minutes).
- Remove from heat sprinkle with the rest of the sea salt and chopped cilantro. Serve warm and finish with lime juice over the top.
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Category Healthy Vegetarian Recipes For TwoCalories 72 per servingTotal Time 2 hrs 15 mins
- Position racks in upper and lower thirds of oven; preheat to 225 degrees F. Line 2 large baking sheets with parchment paper.
- Slice zucchini 1/8 inch thick (a mandoline slicer is useful for this). Arrange the slices in a single layer on the prepared pans and pat dry with paper towels. (The slices should not overlap, but it's OK if they're very close together.) Coat lightly with cooking spray. Sprinkle with lime juice, chili powder, and salt.
- Bake for 1 hour, switching the positions of the pans halfway through. Turn the zucchini slices over and continue baking until golden and no longer damp, 45 to 55 minutes more. (After the first hour, check every 5 to 10 minutes and remove any darker slices as they are done.) Transfer the zucchini chips to a wire rack to cool.
RED LENTIL PASTA WITH ZUCCHINI AND LIME - THE GREEN CREATOR
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Cuisine LunchEstimated Reading Time 3 minsCategory PastaTotal Time 10 mins
- Bring in a pan 500 ml of water to boil for the pasta. Meanwhile, fry the onion in the coconut oil in a wok. Toss the lentil pasta in the water and let it cook 8 minutes on medium heat. If the onion chunks are golden brown, add the zucchini and sweet peppers. Let it simmer over medium heat. The pasta should be ready after about 8 minutes. Pour off and set aside.
- When the zucchini, onions and peppers are warmed up (soft), add the lime juice, garlic, marjoram, ginger, turmeric, cumin, pepper and salt. Now add in the same wok the pasta and mix well. Only when you are about to serve the pasta add in the fresh arugula or spinach in the wok for a few minutes to soften up. And serve. In the same (empty) wok quickly heat the pine nuts and use them as a garnish for the pasta along with some fresh herbs such as parsley. However, I used quite a lot of pine nuts so feel free to mix and heat them thourgh the pasta while the pasta is still in the wok. Convenience rules when it comes to quick dishes!
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- Grate zucchini using a box grater, or a food processor with the grater attachment (fastest, easiest)
- Toss with the salt and place in a strainer over a bowl to let the liquid drain out for 30 -60 minutes. Press the remaining water out of the zucchini with your fingers. Place drained zucchini in a bowl.
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