Zucchini And Garlic Spread Recipes

EASY SAUTEED ZUCCHINI WITH GARLIC

Steps:

• Slice the zucchini lengthwise into quarters and then chop into 1/3 inch thick pieces. Make sure that the slices are the same size.
• Mince the garlic. Heat the olive oil in a large pan over medium-high heat. Add the garlic and cook stirring constantly for about 30 seconds to 1 minute. Make sure the garlic doesn't burn as it will get bitter.
• Add the zucchini to the pan and toss until all zucchini slices are covered with olive oil and the garlic is distributed equally. Don't cover as zucchini get soggy when cooked covered.
• Cook the zucchini for about 5 minutes stirring occasionally until they are cooked through but still have a bite to them. Make sure to not overcook as zucchini can get too soft very fast.
• Season with salt and pepper and serve immediately or keep in the fridge in a glass container with a tight lid. The sauteed zucchini taste great the next day but will start losing flavor if kept too long.

SAUTéED ZUCCHINI WITH GARLIC

Steps:

• Heat the olive oil over medium high heat.
• Add the garlic and thyme. Cook for 1 minute until fragrant.
• Add the zucchini. Stir and then press down into the pan and let cook for 2-3 minutes without stirring until the zucchini begins to brown.
• Stir and cook for 2-3 more minutes until tender crisp.
• Turn off the heat and season with salt and pepper. Top with extra thyme if desired. You can also add fresh lemon juice and Parmesan cheese.

7-MINUTE SAUTEED ZUCCHINI WITH GARLIC & BASIL

Steps:

• Place a medium saute pan over medium heat. When hot, add the olive oil and then the garlic. Cook, stirring frequently, for one minute. Add the zucchini along with a pinch or two of salt and black pepper. Saute, stirring occasionally, until bright green and fork tender, 3-4 minutes. Remove from heat and top with basil leaves. Add additional salt and pepper if desired. Serve.

EASY STIR-FRIED ZUCCHINI AND GARLIC

Steps:

• In a large skillet, saute the zucchini, garlic and Italian seasoning in oil and butter, until zucchini is crisp-tender, about 5 minutes.
• Season with salt and pepper, then sprinkle with Parmesan cheese.
• Serve immediately.

ZUCCHINI GARLIC BITES

Steps:

• Preheat oven to 400˚F. Lightly coat a baking sheet with olive oil or non-stick spray. Set aside.
• Use a box grater to grate the zucchini into a clean towel. Roll up the towel and twist to wring out the moisture.
• Grate the garlic using the small holes on the box grater.
• Add the shredded zucchini, garlic, egg, breadcrumbs, parmesan, chives, parsley, basil, oregano, salt and pepper to a medium bowl. Mix well to combine.
• Shape a tablespoon of the mixture into your hands, pat into small balls, and place on the baking sheet.
• Bake for 15-18 minutes in the preheated oven until golden. Serve warm with marinara sauce. Recipe makes about 16 bites.

ZUCCHINI AND GARLIC SPREAD

Steps:

• Steam the zucchini and eggplant until tender.
• Sauté the tomatoes and garlic until very soft, remove from the heat and add the sugar.
• Blend all the ingredients in a food processor or blender.
• Serve hot or cold.
• NOTES: Tahini is made from ground sesame seeds and is used as both for its binding qualities and for flavouring; it is rich in minerals, calcium, magnesium, phosphorus and iron. Tahini is an ingredient in most hummus recipes. Tamari is pure, top quality soy sauce, and is free from chemicals and preservatives. It can be used for flavouring in place of added salt or stock cubes in soups, vegetable dishes, pies, casseroles and dressings. Tahini and tamari are available at health food stores and large supermarkets.

ZITI WITH ROASTED ZUCCHINI AND GARLIC

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Toss zucchini, shallots, 5 tablespoons oil, garlic, and crushed red pepper in a bowl until coated. Spread on rimmed baking sheets and sprinkle with salt and pepper.
• Roast vegetables in the preheated oven, turning occasionally, until tender, about 30 minutes.
• While vegetables are roasting, bring a large pot of lightly salted water to a boil. Cook ziti pasta at a boil, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain, reserving 3/4 cup cooking water.
• Toss cooked pasta with 1 tablespoon oil. Transfer to a large pot. Add roasted vegetables, 1/4 cup cooking water, and remaining 1 tablespoon oil; stir over medium heat until heated through. Add 3/4 cup basil and Parmesan cheese. Toss, adding remaining cooking water, 1 tablespoon at a time, if dry. Season with salt and pepper. Serve with remaining basil sprinkled on top.

ZUCCHINI CHEESE GARLIC APPETIZER

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a mixing bowl, combine the zucchini, biscuit baking mix, Parmesan, Cheddar, eggs, vegetable oil, onion, garlic, parsley, salt and oregano. Spread the mixture into a greased 9x13 inch baking pan and bake 25 to 30 minutes, until golden brown.
• Allow the mixture to cool. Cut into small squares and serve warm or cold.

CREAMY ZUCCHINI AND RICOTTA SPREAD

Steps:

• In a medium nonstick skillet, heat olive oil over medium-high. Add zucchini, garlic, and thyme; season with salt and pepper. Cook, stirring occasionally, until zucchini is tender and golden brown in spots, about 5 minutes. Transfer to a medium bowl and let cool to room temperature (or refrigerate, up to overnight; bring to room temperature before continuing). Add ricotta, lemon zest, and lemon juice, and stir to combine. Season with salt and pepper.