Zucchini Noodle Slice Recipes

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ZUCCHINI 'NOODLES'



Zucchini 'Noodles' image

A tasty and fairly simple way for people on a gluten-free or wheat-free diet to enjoy a noodle dish. I usually use 4 zucchini and 2 summer squash for a colorful mix.

Provided by Becka

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 45m

Yield 4

Number Of Ingredients 6

6 zucchini
2 teaspoons salt
3 tablespoons margarine
1 clove garlic, minced
salt and black pepper to taste
¼ cup grated Parmesan cheese

Steps:

  • Cut zucchini into thin, noodle-like strips (a mandoline works well for this). Toss with the 2 teaspoons salt, and place in a colander to drain for 30 minutes.
  • Bring a pot of water to boil. Add zucchini; cook for one minute. Drain; rinse immediately with cold water to stop cooking.
  • Heat margarine in a large skillet over medium high heat. Add zucchini and garlic; cook and stir until just tender, about 5 minutes. Season to taste with salt and pepper. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 10.4 g, Cholesterol 4.4 mg, Fat 9.9 g, Fiber 3.2 g, Protein 5.6 g, SaturatedFat 2.4 g, Sodium 1361.8 mg, Sugar 5.2 g

ZUCCHINI AND NOODLE SLICE



Zucchini and Noodle Slice image

Provided by recipes.com.au

Yield 4 servings

Number Of Ingredients 10

2 pkt MAGGI 2 Minute Chicken Noodles with Wholegrain
3 cup boiling water
5 none eggs
1 cup self-raising flour, sifted
4 none large zucchinis, grated
1 none onion, finely chopped
1 tsp crushed garlic
8 none rindless bacon rashers, chopped finely
1 cup grated cheddar cheese
0.25 cup vegetable oil

Steps:

  • Preheat oven to 190ºC/170ºC fan forced. Grease and line a 30 x 21cm lamington pan.
  • Cook 2 Minute Noodle as directed on pack, reserving the flavour sachet. Drain well; reserve noodles.
  • Beat eggs in a large bowl until combined. Add flour and beat until smooth. Stir in zucchini, onion, garlic, bacon, cheese, oil, noodles and contents of flavor sachet; stir to combine. Pour mixture into prepared pan and bake in oven for 30 minutes or until cooked through. Serve with mixed salad leaves, if desired.

Nutrition Facts : ServingSize 725.1 calories, Calories 722 calories, Fat 40.4 g, SaturatedFat 14.5 g, Carbohydrate 56.8 g, Sugar 5.3 g, Sodium 1 mg, Fiber 4.3 g, Protein 33.6 g

ZUCCHINI & NOODLE SLICE



Zucchini & Noodle Slice image

Found this recipe in a food magazine and have made a few changes to suit the family. They loved it ....YES even with the zucchini!!! You could use any combination of vegies in this slice -- Asparagus, mushrooms, peas, leek, spinach... even halved cherry tomatoes. Its all up to you and your imagination! This slice can be made without the bacon or even the bacon could be substituted for ham or prosciutto.

Provided by Tisme

Categories     < 4 Hours

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 15

50 g vermicelli, dried
1 small onion, finely chopped
3 slices bacon, chopped
3 medium zucchini, grated
1 medium carrot, peeled & grated
2 (125 g) cans corn kernels, well drained
2 spring onions, thinly sliced
1 medium red capsicum, finely chopped
1 cup self raising flour
3/4 cup cheddar cheese
4 eggs
1/2 cup milk
1/4 cup vegetable oil
1/4 cup oyster sauce
mixed salad green, to serve (optional)

Steps:

  • Preheat oven to 180 dg & grease a 20cm x 30cm lamington pan.
  • Line the base and sides of the pan with baking paper, allowing 2cm overhang at the long ends of the pan.
  • Place noodles in heatproof bowl & cover with boiling water, set aside for 10mins. Drain noodles, and cut into 5cm lengths using kitchen scissors.
  • Finely chop onion and cook with bacon for a few minutes in the microwave.
  • Squeeze the excess liquid from zucchini & carrot and combine the noodles, zucchini, carrot, corn, onion, capsicum, flour & cheese in a large bowl. Place eggs, milk, oil & oyster sauce in a jug. Whisk to combine then stir through noodle mixture.
  • Spread the mixture into tray & cook for 20-25 mins or until golden & just set.
  • Stand for 20 mins to set & serve with mixed salad leaves. (If using).

Nutrition Facts : Calories 432.5, Fat 23.9, SaturatedFat 7.5, Cholesterol 166.4, Sodium 593.7, Carbohydrate 40.6, Fiber 3.9, Sugar 4.1, Protein 16

ROASTED ZUCCHINI SLICES



Roasted Zucchini Slices image

Incredibly easy to make and so full of flavor, these Roasted Zucchini Slices are as healthy as they are delicious. Flavors of garlic, thyme and parmesan. We love zucchini cooked like this.

Provided by Heather

Categories     Vegetable/Side Dish

Number Of Ingredients 9

4 med sized zucchini
3 tbsp high heat oil
1/2 tsp garlic powder
1 tsp oregano
1/2 tsp thyme
1/4 tsp black pepper
1/8 tsp cayenne pepper
1 tsp sea salt
1 cup finely grated parmesan

Steps:

  • Preheat oven to 450℉.
  • In a mixing bowl whisk togther oil, spices and salt.
  • Wash and cut ends off of zucchini. Using a chefs knife carefully cut 1 inch zucchini slices at a 45 degree angle.
  • Toss zucchini in oil making sure to coat all sides and lay slices flat onto a sided cookie sheet.
  • Grate parmesan and sprinkle over tops of zucchini slices.
  • Roast for 15-19 mins or until desired doneness.

Nutrition Facts : Calories 130 kcal, Carbohydrate 1 g, Protein 6 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 655 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

ZUCCHINI AND NOODLE SLICE



Zucchini and Noodle Slice image

A yummy, tasty slice packed with vegies and rice vermicelli noodles... a great accompaniement with your evening meal or a filling midday lunch. For the noodles, I buy Changs Rice Vermicelli Noodles. They come in a pack of four individual portions. One portion is more than enough. Be aware, the measurement for the corn kernels is before they are drained from the can. You can add a little bacon for some extra flavour. The preparation time includes the 20 minutes standing time.

Provided by Mrs_Nostawk

Categories     Lunch/Snacks

Time 1h

Yield 6 slices, 6 serving(s)

Number Of Ingredients 13

62 1/2 g vermicelli rice noodles
3 medium zucchini, grated
1 medium carrot, peeled and grated
2 (125 g) canned corn kernels, drained
4 green onions (shallots)
1 garlic clove, crushed
1 medium red capsicum, finely chopped
1 cup self-raising flour
3/4 cup tasty cheese, grated
4 eggs
1/3 cup milk
1/4 cup vegetable oil
1/4 cup oyster sauce

Steps:

  • 1. Preheat oven to 180 degrees celcius (160 degrees celcius for a fan-forced oven). Grease a 20cm x 30cm lamingon pan. Line base and sides with baking paper, allowing 2cm overhang at long ends.
  • 2. Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until softened. Drain. Return to bowl. Using kitchen scissors, cut noodles into 5cm lengths. Set aside to cool.
  • 3. Squeeze excess liquid from zucchini and carrot. Combine noodles, zucchini, carrot, corn, onion, garlic, capsicum, flour and cheese in a bowl. Place eggs, milk, oil, flour and cheese in a jug. Whisk to combine. Stir through noodle mixture and then spread the mixture into the prepared pan. Bake for 20 to 25 minutes or until golden brown and just set. Stand for 20 minutes to set. Serve.

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