Best 4 Zucchini And Carrot A Scapece Recipes

ZUCCHINI AND CARROT A SCAPECE

Steps:

• Heat 1/3 cup oil over medium-high heat.
• Add the zucchini and fry until golden, about 2 minutes per side. Transfer to a baking dish.
• Sprinkle generously with salt and pepper.
• Sprinkle with half of the garlic, basil, and mint leaves.
• Add remaining oil to the pan. Add the carrots and saute until golden, about 5 minutes. Transfer to the dish of zucchini.
• Sprinkle generously with salt and pepper.
• Sprinkle the remaining garlic, basil, and mint leaves over.
• Drizzle the vinegar over the vegetable mixture and toss gently to coat.
• Cool to room temperature. Cover and marinate at room temperature for 8 hours, or cover and refrigerate overnight.
• Allow the vegetables to come to room temperature before serving. Transfer the scapece to a platter and serve at room temperature. Serve with bread, fish or chicken.

SAUTéED CARROTS AND ZUCCHINI

Steps:

• In a large skillet, saute carrots in butter for 3 minutes. Add the zucchini and onion; saute 6-8 minutes longer or until crisp-tender. Add brown sugar; cook and stir until dissolved.

CARROT AND ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a 2-quart casserole dish.
• Boil carrots in a pot of lightly salted water until slightly tender, about 10 minutes. Add zucchini and onion; boil until zucchini is tender, 5 to 10 more minutes. Drain.
• Melt 2 tablespoons butter in a large skillet over medium heat. Whisk flour into melted butter forming a paste, 1 to 2 minutes. Stir half-and-half into paste, stirring constantly, until mixed. Add bouillon cubes and stir until dissolved, 1 to 2 minutes. Add Colby-Jack cheese, mustard, and dill; whisk until cheese is melted, 2 to 3 minutes. Stir in vegetables. Transfer mixture to prepared casserole dish.
• Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole.
• Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.

ZUCCHINI CARROT SPICE CAKE

Steps:

• In a large bowl, combine the first six ingredients. Gradually add the buttermilk, applesauce, carrots, zucchini and vanilla. In a small bowl, beat egg whites until soft peaks form; gradually beat in sugar, 1 tablespoon at a time, until stiff peaks form. Gently fold into batter., Pour into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 30-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. , For frosting, in a large bowl, beat the cream cheese, marshmallow creme, orange juice and vanilla just until combined. Frost cake.