Zucchini Pomodoro Recipes
PASTA POMODORO
Easy and light pasta with tomatoes and garlic. Cooked chicken breast chunks or shrimp can also be added to sauce for a great main dish!
Provided by DEBNJAMES
Categories World Cuisine Recipes European Italian
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 minutes or until al dente; drain.
- Pour olive oil in a large deep skillet over high-heat. Saute onions and garlic until lightly browned. Reduce heat to medium-high and add tomatoes, vinegar and chicken broth; simmer for about 8 minutes.
- Stir in red pepper, black pepper, basil and cooked pasta, tossing thoroughly with sauce. Simmer for about 5 more minutes and serve topped with grated cheese.
Nutrition Facts : Calories 499.7 calories, Carbohydrate 69.7 g, Cholesterol 5.7 mg, Fat 18.3 g, Fiber 5.4 g, Protein 16.2 g, SaturatedFat 2.9 g, Sodium 349.9 mg, Sugar 6.5 g
ZUCCHINI E POMODORI GRATINATI (ZUCCHINI AND TOMATO GRATIN)
A quick and easy vegetarian dish for two, or a starter for 4, or even a side. A rustic Italian favorite, taught me by my Roman friends. If serving as a main, then crusty bread, torn off the loaf by hand, and a green salad with a lemon and/or lime vinaigrettey dressing cannot be bettered.
Provided by Swiss Phil
Categories World Cuisine Recipes European Italian
Time 1h
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Move oven rack into the top third of the oven.
- Heat the olive oil in a large skillet over medium heat, and spread the zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over the zucchini, and cook until the zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.
- Arrange the slices of zucchini in an 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle the Parmesan cheese and basil over the dish, and season to taste with salt and pepper.
- Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 24.9 g, Cholesterol 43.5 mg, Fat 26.4 g, Fiber 7 g, Protein 23.8 g, SaturatedFat 9.5 g, Sodium 563.1 mg, Sugar 14.3 g
ZUCCHINI POMODORO
Make and share this Zucchini Pomodoro recipe from Food.com.
Provided by drhousespcatcher
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Saute onions, red pepper, garlic, and celery in a few T of water, veggie broth or balsamic vinegar for a few minutes, until tender.
- Add tumeric, ginger, cumin and zucchini. Cook over medium heat for 5 minutes.
- Add tomato sauce, peas and cayenne pepper and cook until zucchini is tender, about 15 minutes.
- Can be a main dish on its own or serve over pasta or rice.
Nutrition Facts : Calories 122, Fat 0.9, SaturatedFat 0.2, Sodium 1022.5, Carbohydrate 26.2, Fiber 6.3, Sugar 13.2, Protein 6.1
BAKED ZUCCHINI PASTA
Provided by 5 Dinners 1 Hour
Yield 4-6 people
Number Of Ingredients 8
Steps:
- Chop zucchini into 1 inch pieces and add to a large bowl.
- Add next 6 ingredients to zucchini and mix well.
- Spray a 9 x 13 baking dish non stick spray and layer ingredients- ½ Sauce/noodle mix then ½ mozzarella cheese. Repeat ending with cheese on top. Cover with foil.
- Bake covered 350 degrees for 45 - 55 minutes or until bubbly.
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- Place a large skillet over medium heat and add in the olive oil. Once the oil heats, add in the garlic and cook for 30 seconds or until fragrant.
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- Cut onion slices into 1½-in pieces. Cut 1½ cups tomatoes in half and set aside. In a medium bowl, combine whole tomatoes and onion and spray with cooking spray. Spread onto prepared pan. Roast at 425°F for 10 minutes.
- In medium bowl, combine halved tomatoes and garlic and spray with cooking spray. Add to pan with whole tomatoes and onion, stirring to combine. Roast at 425°F until whole tomatoes are shriveled and onion is tender. Remove pan from oven. Sprinkle tomato mixture with basil, 1/4 tsp salt, and pepper and stir gently to combine. Sprinkle remaining ⅛ tsp salt over zucchini spirals. Serve tomato mixture over zucchini.
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- Place a pot/saucepan over medium heat and add in the olive oil. Once the oil heats, add in the chicken. Season with salt, pepper and garlic powder. Cook for 3 minutes and then flip over, cooking another 3-5 minutes or until chicken is cooked through and no longer pink on the inside.
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