Moorishzucchinisaladensaladadecalabacinesalamorisco Recipes

25+ BEST ZUCCHINI RECIPES: BAKED ZUCCHINI RECIPE WITH PARMESAN AND THYME

Steps:

• Preheat your oven to 350 degrees F.
• Mix together the grated Parmesan, thyme, and spices in a medium bowl.
• Prepare a large baking sheet that's topped with a wire baking rack. Lightly brush the wire baking rack with extra virgin olive oil (or use a healthy cooking spray.) Place the zucchini spears, skin-side down, on the baking rack in a single layer. Brush each one with extra virgin olive oil.
• Sprinkle the herb and cheese topping on each zucchini stick so they are all lightly coated.
• Bake in the heated oven for 15 to 20 minutes, or until tender. For a crispy golden topping, broil for 2 to 3 minutes more. Watch it carefully so the zucchini does not burn.
• Serve immediately as an appetizer with a dipping sauce, or as a side next to your protein of choice.

MOORISH ZUCCHINI SALAD - ENSALADA DE CALABACINES A LA MORISCO

Steps:

• Heat the oil in a large skillet over medium heat. Add the garlic and then let cook until golden to flavor the oil, then remove and discard.
• Add the zucchinis and cook, stirring until just tender. Immediately remove from the skillet and transfer to a large serving bowl.
• Add the pine nuts, raisins, mint, lemon juice and salt and pepper to taste and stir together. Taste and add more oil, lemon juice and seasonings if necessary.
• Set aside and let cool completely. Cover and chill for at least 3 hours.
• Remove from refrigerator 10 minutes before serving.
• *Cooks note:.
• This salad is best made with young, tender zucchinis no more than 1 inch thick. If using older, larger zucchinis, cut them in half or quarter lenghtwise first, then slice thinly. For a more robust flavor, chop 4 drained anchovy fillets in oil and add in step 2.