Zucchini With Mint And Parsley Recipes

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ZUCCHINI WITH MINT AND PARSLEY



Zucchini With Mint and Parsley image

This recipe came from the Food Network website. I've tried it with a variety of fresh herbs, including oregano, basil and thyme, with good results. It may seem like a lot of herbs when you first add them, but they cook down. I serve with grilled chicken and tomato salsa with pita bread.

Provided by Philreb Wright

Categories     Vegetable

Time 19m

Yield 4 serving(s)

Number Of Ingredients 7

4 small zucchini (about 1 1/2 pounds)
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
1/4 cup of fresh mint, chopped
1/2 cup flat leaf parsley, chopped
kosher salt
pepper

Steps:

  • Heat a large skillet over medium heat.
  • Cut zucchini into 1/4-inch slices.
  • Add oil, garlic, and zucchini to pan and saute 7 to 8 minutes, turning occasionally with a firm shake of the skillet, until zucchini are just tender.
  • Add mint, parsley, salt, and pepper, and cook 1 minute longer.
  • Remove from heat and serve.

Nutrition Facts : Calories 117, Fat 10.4, SaturatedFat 1.5, Sodium 18.3, Carbohydrate 5.7, Fiber 2, Sugar 2.1, Protein 2

ZUCCHINI CASSEROLE WITH MINT AND PARSLEY



Zucchini Casserole with Mint and Parsley image

This dish was inspired by 2 enormous zucchinis given to us by our neighbors. When split in half they were too large for my deep lasagna casserole dish! After reading several different recipes, I opted to try for a variation on my stuffed bell pepper recipe and the result was heavenly. Granddaughters 4 and 8 asked for seconds! This recipe can also be vegetarian; just omit the meat.

Provided by Bubbe

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 8

Number Of Ingredients 12

4 zucchini, halved lengthwise
¼ cup olive oil
3 sweet onions, chopped
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 cup short-grain white rice
1 (16 ounce) can diced tomatoes, drained and juice reserved
1 cup water, or more as needed
2 tablespoons chopped fresh mint, or more to taste
1 cup chopped fresh parsley
3 tablespoons Chardonnay wine
½ (14 ounce) package little smoked sausages, diced

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a casserole dish.
  • Scoop pulp from the center of each zucchini half, leaving a 1/2-inch deep shell. Chop pulp and reserve. Place zucchini shells in a pot of lightly salted water; bring to a boil. Cook until zucchini are slightly tender, about 5 minutes. Drain and arrange zucchini in bottom of prepared casserole dish.
  • Heat olive oil in a skillet over medium heat; cook and stir onions and zucchini pulp until onions are softened, 5 to 7 minutes. Season with salt and black pepper. Add rice and reserved juice from canned tomatoes; cook until liquid is nearly evaporated, stirring regularly, about 5 minutes. Add tomatoes and stir to combine.
  • Stir water in 1/2 cup increments into rice mixture until rice has absorbed all the water and is almost tender, 10 to 15 more minutes. Add mint, parsley, wine, and sausages; cook until heated through and rice is tender, adding additional water if needed, 5 to 10 minutes. Spoon rice mixture over zucchini halves in casserole dish.
  • Bake casserole in preheated oven until zucchini are tender, about 20 minutes.

Nutrition Facts : Calories 250.8 calories, Carbohydrate 24.5 g, Cholesterol 15.4 mg, Fat 13.9 g, Fiber 3 g, Protein 6.6 g, SaturatedFat 3.8 g, Sodium 491.7 mg, Sugar 5.3 g

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