Spiced Zucchini And Peas In Tomato Sauce Recipes

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SPICED ZUCCHINI AND PEAS IN TOMATO SAUCE



Spiced Zucchini And Peas In Tomato Sauce image

Provided by Kitchen Crew

Categories     Vegetables

Number Of Ingredients 10

1/2 c chopped red onion
3 garlic cloves, minced
1 celery rib, sliced
2 Tbsp canola oil
1/2 tsp tumeric
1/2 tsp cumin powder
3 c zucchini, cubed
2 1/2 c tomato sauce
1 c frozen peas
1/4 tsp cayenne pepper

Steps:

  • 1. Saute onions, garlic and celery in oil for 2 minutes.
  • 2. Add turmeric, cumin and zucchini.
  • 3. Cook over medium heat for 5 minutes.
  • 4. Add tomato sauce, peas and cayenne pepper and cook until zucchini is tender, about 15 minutes.
  • 5. HINT: Use chopped fresh or canned tomatoes instead of tomato sauce.

ZUCCHINI PARMESAN WITH TOMATO SAUCE



Zucchini Parmesan with Tomato Sauce image

This is my favorite side dish that goes great with chicken or fish or served over rice or pasta.

Provided by MW09

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 20m

Yield 4

Number Of Ingredients 6

2 tablespoons olive oil
4 zucchini - peeled, sliced lengthwise, and sliced
2 teaspoons dried oregano
2 teaspoons dried basil
1 ½ cups tomato sauce
¼ cup Parmesan cheese

Steps:

  • Heat olive oil in a large skillet over medium-high heat; saute zucchini until softened, 5 to 10 minutes. Season zucchini with oregano and basil. Add tomato sauce; cook and stir until heated through, about 5 minutes. Sprinkle Parmesan cheese over zucchini mixture.

Nutrition Facts : Calories 125.9 calories, Carbohydrate 9.8 g, Cholesterol 4.4 mg, Fat 8.6 g, Fiber 3.1 g, Protein 4.8 g, SaturatedFat 1.9 g, Sodium 570.1 mg, Sugar 5.8 g

CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE



Capellini With Spicy Zucchini-Tomato Sauce image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 9

3 tablespoons extra-virgin olive oil
1 clove garlic, minced
1/4 teaspoon red pepper flakes
1 28-ounce can whole San Marzano tomatoes
Kosher salt
1 medium zucchini, cut into small chunks
1/2 pound capellini
1/4 cup chopped fresh basil
Grated parmesan cheese, for topping

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.

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