Zucchini Vegetable Toss Recipes

ZUCCHINI VEGETABLE TOSS

Steps:

• Heat dressing in large skillet on medium-high heat. Add onions, garlic and seasoning; cook 3 min., stirring occasionally. Add zucchini; cook and stir 4 to 5 min. or until crisp-tender.
• Stir in snow peas and tomatoes; cook 2 to 3 min. or until heated through, stirring occasionally.
• Sprinkle with cheese; cover. Remove from heat. Let stand 1 min.

GARDEN VEGETABLE & PASTA TOSS

Steps:

• Cook linguine according to package directions. Add summer squash and zucchini during last 4 minutes of cooking time. Drain. Return to pan.
• Stir in Light Butter with Canola Oil, fresh dill, lemon juice, salt and pepper. Remove from heat.
• Add tomatoes; toss lightly to coat. Serve with Parmesan cheese, if desired.

ROASTED EGGPLANT AND ZUCCHINI

Steps:

• Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Slice the top and bottom off the eggplant, then stand the vegetable up and cut into 1-inch slices lengthwise. Then cut the eggplant slices into 1" cubes.
• Season vegetables: Place sliced zucchini and eggplant on a sheet pan and combine with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs that you prefer.
• Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 25 minutes. 10-15 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.

30 BEST ZUCCHINI RECIPES

Steps:

• Preheat oven to 425F
• Slice the zucchini into 1/3 inch disks. Place in a bowl and drizzle with the olive oil, sprinkle with salt, garlic powder, pepper and optional chili flakes. Place in a single layer on a parchment-lined sheet pan. Lightly sprinkle each slice with 1/3 teaspoon grated pecorino.
• Bake in the oven 18 minutes, check, and if need be, rotate, or tent lightly with foil (if getting too dark) and continue baking 5-10 minutes until fork tender. You want tops nicely golden and crispy with tender middles.
• Place on a plater and scatter with the torn basil leaves. Enjoy!