Zucchini Pork Dinner Recipes

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PORK AND ZUCCHINI RICE SKILLET



Pork and Zucchini Rice Skillet image

This is a yummy rice skillet with pork chop, zucchini, and Parmesan cheese. You don't need a lot of oil for this recipe - chicken broth does the trick.

Provided by Eli

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 45m

Yield 2

Number Of Ingredients 9

1 cup uncooked white rice
3 cups chicken broth, divided
1 tablespoon olive oil
1 pork chop, diced
2 zucchini, diced
3 green onions, chopped
2 sprigs chopped fresh rosemary
½ cup grated Parmesan cheese
salt and freshly ground black pepper to taste

Steps:

  • Combine 2 cups of chicken broth and brown rice in a saucepan over medium heat and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 20 minutes.
  • Meanwhile, heat olive oil in a deep skillet over medium heat and cook pork until browned on all sides, about 5 minutes. Add zucchini and cook for 3 minutes. Add 1 cup chicken broth and simmer until zucchini are soft, about 5 minutes. Add rice. Mix in green onions, rosemary, and Parmesan cheese and cook until well combined, 1 to 2 minutes. Season with salt and pepper.

Nutrition Facts : Calories 660.3 calories, Carbohydrate 82.3 g, Cholesterol 62.5 mg, Fat 21.7 g, Fiber 3.2 g, Protein 31 g, SaturatedFat 7.5 g, Sodium 2168.7 mg, Sugar 4.7 g

PORK AND ZUCCHINI WITH ORZO



Pork and Zucchini with Orzo image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

Kosher salt
1 large pork tenderloin (about 1 1/4 pounds)
2 zucchini, halved lengthwise and crosswise
3 tablespoons extra-virgin olive oil
Grated zest and juice of 1 lemon, plus wedges for serving
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/4 teaspoon cayenne pepper
1 cup orzo
2 tomatoes, chopped
3 tablespoons chopped fresh parsley

Steps:

  • Bring a medium pot of salted water to a boil. Butterfly the pork: Slice lengthwise down the center, stopping about 1/2 inch before cutting through the meat. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a skillet until 1/2 inch thick.
  • Put the pork and zucchini in a large bowl. Add 2 tablespoons olive oil, the lemon zest, cumin, coriander, 1 teaspoon salt and the cayenne and toss; let sit 10 minutes.
  • Meanwhile, add the orzo to the boiling water and cook as the label directs. Drain and rinse under cold water. Transfer to a bowl; add the tomatoes, parsley, lemon juice, the remaining 1 tablespoon oil and 1/4 teaspoon salt; toss.
  • Preheat a grill or grill pan to medium high. Grill the pork and zucchini, flipping once, until the pork is cooked through and the zucchini is tender, about 12 minutes for the pork and 14 minutes for the zucchini. Slice the pork on an angle and serve with the zucchini, orzo and lemon wedges.

Nutrition Facts : Calories 457 calorie, Fat 17 grams, SaturatedFat 3 grams, Cholesterol 79 milligrams, Sodium 675 milligrams, Carbohydrate 40 grams, Fiber 4 grams, Protein 36 grams

ZUCCHINI, PORK, AND PEPPERS



Zucchini, Pork, and Peppers image

This has been in our family for years. It's great for get togethers -- just to put out in an electric frying pan and let everyone enjoy. Serve on fresh Italian bread.

Provided by Mary Beth Hanford

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 50m

Yield 12

Number Of Ingredients 8

1 pound ground pork
2 ½ cups cubed zucchini
4 Hungarian hot peppers, seeded and chopped
2 green bell peppers, seeded and chopped
garlic powder to taste
salt and pepper to taste
2 cups spaghetti sauce
1 (1 pound) loaf Italian bread, thickly sliced

Steps:

  • In a large skillet over medium heat, cook the ground pork until evenly browned.
  • Mix the zucchini, Hungarian hot peppers, and green bell peppers into the skillet. Season with garlic powder, salt, and pepper. Stir in the spaghetti sauce, and simmer 25 minutes, stirring occasionally. Serve on Italian bread slices.

Nutrition Facts : Calories 227.3 calories, Carbohydrate 27.1 g, Cholesterol 25.4 mg, Fat 8 g, Fiber 2.7 g, Protein 11.3 g, SaturatedFat 2.7 g, Sodium 414.1 mg, Sugar 4.9 g

PORK AND ZUCCHINI CASSEROLE



Pork and Zucchini Casserole image

If you're cooking with pork meat, one of the best ways of doing it is in the oven, which helps release its distinct and savory aroma. With that in mind, try adding some veggies and shredded mozzarella next to the meat, and you will get this delicious, yet easily made, casserole. Perfect for when planning to enjoy a cozy meal, after a hard day's work.

Provided by Vlad Popa

Categories     gluten-free, low carb, Main course, nut-free, Pork

Time 40m

Yield 2

Number Of Ingredients 13

1 tablespoon vegetable oil
7 ounces of pork tenderloin
1 teaspoon paprika powder
1 teaspoon dried thyme
1 zucchini
1 tomato
1 onion
2 garlic cloves, chopped
salt
1 thyme sprig
1 tablespoon olive oil
1 teaspoon nutmeg
½ cup mozzarella, shredded

Steps:

  • Place the pork on your wooden board and thinly slice it.
  • Heat a skillet over medium heat and add the pork.
  • Season it with salt, dried thyme, and paprika powder.
  • Cook it for 7-8 minutes, while stirring from time to time.
  • Preheat the oven to 360°F/180°C.
  • Thinly slice the zucchini, tomato, and onion and place the slices in a large bowl.
  • Add the garlic in a small bowl. Mix it with fresh thyme, salt, and olive oil. Pour this dressing over the veggies and mix. Season with salt and nutmeg.
  • Grab an oven tray and lay the veggie slices on the bottom. Keep a few veggies for topping the meat. Add the meat and the remaining veggies. Top with shredded mozzarella.
  • Add the skillet in the oven and leave it for 25 minutes!

Nutrition Facts : Calories 362 calories, Protein 11 grams, Fat 29 grams, Carbohydrate 23 grams

ZUCCHINI PORK DINNER



Zucchini Pork Dinner image

I work full-time, but I love to cook-so I need to rely on meals that are wholesome and fast. This dish deliciously combines both treats! Plus, I like the fact that it doesn't dirty a pile of pots and pans. -Helen Vail, Glenside, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4-6 servings.

Number Of Ingredients 11

3/4 pound pork cutlets, cubed
2 tablespoons vegetable oil
1 large onion, chopped
2 garlic cloves, minced
1 can (12 ounces) tomato juice
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon dried oregano
1/2 teaspoon salt
Pinch cayenne pepper
3 medium zucchini, halved and cut into 1/2-inch slices
Hot cooked noodles

Steps:

  • In a skillet over medium heat, cook pork in oil until browned, about 5 minutes. Add onion and garlic; cook for 5 minutes or until onion is tender. Add tomato juice and seasonings; simmer, uncovered, for 5 minutes. Add the zucchini; cook and stir until crisp-tender, about 5 minutes. Serve over noodles.

Nutrition Facts : Calories 155 calories, Fat 8g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 444mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 14g protein.

EASY ITALIAN-STYLE PORK CHOPS AND ZUCCHINI DINNER



Easy Italian-Style Pork Chops and Zucchini Dinner image

Make and share this Easy Italian-Style Pork Chops and Zucchini Dinner recipe from Food.com.

Provided by lilkittykt

Categories     Low Cholesterol

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
4 (4 ounce) well trimmed boneless pork loin chops
1/2 teaspoon crumbled dried rosemary or 1/2 teaspoon dried oregano leaves
1/2 teaspoon salt (for seasoning chops)
1 small onion, chopped
1 garlic clove, peeled and minced
2 1/2 cups sliced zucchini (1/4-inch thick)
2 cups pasta sauce
black pepper
4 ounces whole wheat spaghetti or 4 ounces regular spaghetti, cooked according to package directions

Steps:

  • Heat the oil in a 12-inch nonstick skillet over medium-high heat, add the pork chops and sprinkle both sides with the rosemary (or oregano) and salt, cook the chops, turning occasionally, until well browned on both sides, about 6-7 minutes.
  • Add the onion, garlic, and zucchini slices, and continue cooking until the onions are soft about 5-6 minutes longer.
  • Add the pasta sauce, stirring until it is well combined with the chops and vegetables, adjust the heat so that the sauce simmers gently and cook 6-8 minutes longer, or until the zucchini slices are crisp tender and the chops are just cooked through, tested in the thickest part with the point of a paring knife.
  • Serve the chops and zucchini sauce mixture over the pasta.

Nutrition Facts : Calories 406.1, Fat 13.6, SaturatedFat 3.3, Cholesterol 64.6, Sodium 1104.6, Carbohydrate 40.2, Fiber 1.7, Sugar 13.2, Protein 32

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