Best 3 Lemon Rosemary Zucchini Recipes
Lemon Rosemary Zucchini is a tantalizing side dish bursting with summer flavors. This delectable dish features tender zucchini ribbons tossed in a vibrant and aromatic lemon-rosemary sauce. With its bright citrus notes, earthy rosemary undertones, and a hint of garlic, this recipe promises a symphony of flavors that will elevate any meal. In addition to the classic Lemon Rosemary Zucchini, this article also offers two exciting variations:
- **Lemon Rosemary Zucchini with Feta and Pine Nuts:** This variation adds a delightful layer of savory and nutty flavors. Crumbled feta cheese brings a salty tang, while toasted pine nuts provide a satisfying crunch.
- **Lemon Rosemary Zucchini with Sun-Dried Tomatoes and Kalamata Olives:** This Mediterranean-inspired variation incorporates the vibrant flavors of sun-dried tomatoes and Kalamata olives. The sun-dried tomatoes impart a sweet and tangy taste, while the Kalamata olives add a briny and slightly bitter note.
Each recipe offers a unique twist on the classic Lemon Rosemary Zucchini, ensuring that there's something for every palate. Whether you're looking for a simple yet flavorful side dish or a more elaborate dish to impress your guests, these recipes have you covered.
ZUCCHINI SPEARS WITH ROSEMARY, GARLIC AND LEMON
This side dish is best made with tender small zucchini early in the season, not the behemoths of late summer. Don't stint on the high heat used to brown them; it helps create a pan sauce that is almost meaty (and good for sopping up with bread). Cut the zucchini just before you start cooking; otherwise, it starts to curl, and the spears should be flat so they will brown evenly.
Provided by Cooking Channel
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Put the oil, garlic and rosemary in a high-sided medium skillet over medium heat. Cook, stirring occasionally, until the garlic is deep golden brown, about 8 minutes. Transfer the garlic and rosemary to a serving platter; set aside.
- Raise the heat to medium-high. Sprinkle the zucchini with salt and pepper. When the oil is very hot but not quite smoking, add the zucchini, cut side down. (Be careful: The cut zucchini starts to release water as soon as you salt it, so it might spit a bit in the skillet.) Cook, undisturbed, until the bottom side is deep golden brown, about 2 minutes. Carefully turn to the other cut side and cook until golden brown, about 2 minutes. Now turn the zucchini onto the skin sides, turn off the heat, cover and let sit until very tender (the tip of a paring knife inserted into the zucchini should meet no resistance), 2 to 4 minutes.
- Sprinkle the lemon juice and most of the zest over the zucchini, return the garlic and rosemary to the skillet and use a rubber spatula or tongs to gently turn the zucchini a few times to coat. Add salt and pepper to taste. Transfer the zucchini to the platter and pour the pan juices on top. Serve hot, warm or at room temperature.
LEMON ROSEMARY ZUCCHINI BREAD
With the arrival of spring,I start to plant herbs in my garden and I always look for new ways to use them.I took a chance using a cake mix basically because I wanted to make something quick and to my surprise it was so delicious the compliments just kept coming!
Provided by Sandra McGrath
Categories Other Breads
Time 1h10m
Number Of Ingredients 11
Steps:
- 1. add 4 eggs to a bowl and beat.Add cake mix, 1/2 cup oil,zucchini,rosemary, lemon peel and juice. Beat about 2-3 minutes. Spray a large loaf pan with Pam or other baking spray or use 2 small loaf pans.
- 2. Pour mix into the pan and bake at 350 degrees for 50-60 minutes. When cool, top with glaze and chopped mint if you like. This gives it a fresh look and taste.
LEMON ROSEMARY ZUCCHINI
Categories Vegetable Side Fry Low Carb Low Fat Vegetarian Quick & Easy Low Cal Wheat/Gluten-Free Healthy Vegan
Yield 4
Number Of Ingredients 6
Steps:
- n medium non-stick skillet, heat olive oil over medium heat. Add yellow pepper and rosemary and saute 2 minutes. Add zucchini and salt and pepper, to taste. Continue to saute for another 4 to 5 minutes or until zucchini is just tender. Remove from heat and stir in lemon juice.
Tips:
- Choose the right zucchini: Look for firm, deep green zucchini that are about 6-8 inches long. Avoid zucchini that are too large, as they may be tough and seedy.
- Slice the zucchini thinly: This will help them cook evenly and quickly.
- Don't overcrowd the pan: When cooking the zucchini, make sure to give them enough space so that they can brown properly.
- Cook the zucchini until it is tender-crisp: You want the zucchini to be cooked through, but you don't want it to be mushy.
- Season the zucchini to taste: Salt, pepper, and garlic powder are all good options.
- Serve the zucchini immediately: Zucchini is best enjoyed fresh out of the pan.
Conclusion:
Lemon rosemary zucchini is a quick and easy side dish that is perfect for any occasion. It is also a healthy and delicious way to get your daily dose of vegetables. With its bright flavors and vibrant colors, this dish is sure to be a hit at your next gathering. So next time you're looking for a simple but flavorful side dish, give lemon rosemary zucchini a try. You won't be disappointed!
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