Best 2 Zucchini And Shells Recipes
Zucchini and shells, a delightful combination of flavors and textures, come together in a symphony of culinary creations. From the classic Italian pasta dish to hearty bakes and refreshing salads, this versatile duo shines in a myriad of recipes. Explore a collection of carefully curated dishes that showcase the best of zucchini and shells, each offering a unique taste experience. Discover the vibrant flavors of zucchini and tomato sauce, perfectly complementing the delicate pasta shells. Indulge in a comforting zucchini and cheese casserole, a cheesy delight that is sure to warm your soul. For a lighter option, savor the crispiness of zucchini and shell fritters, a delightful appetizer or snack. Transport yourself to the Mediterranean with a refreshing zucchini and shell salad, bursting with zesty flavors. And for a unique twist, try the creative zucchini and shell stuffed peppers, a colorful and flavorful dish that will impress your taste buds. With each recipe, embark on a culinary journey that celebrates the harmonious blend of zucchini and shells, promising a delightful experience in every bite.
Let's cook with our recipes!
ZUCCHINI TACO SHELLS WITH BEEF AND ZUCCHINI-TOMATO SALSA
Provided by Nikki Dinki, Food Network Star Season 9 Finalist
Categories main-dish
Time 1h20m
Yield 8 small tacos
Number Of Ingredients 25
Steps:
- For the zucchini taco shells: Preheat the oven to 450 degrees F.
- Grate the zucchini with a box grater or the shredder attachment on a food processor; after doing so, you should have about 4 cups. Place the zucchini in a large microwave-safe bowl and microwave on high, stirring after 3 1/2 minutes, until tender and liquid has collected in the bottom of the bowl, about 7 minutes. Set the zucchini aside until it is cool enough to handle.
- Once cool, use a slotted spoon (or your hands) to transfer it to a kitchen towel or piece of cheesecloth; roll up the cloth and twist and squeeze out as much liquid as you can. Squeeze hard to get out all the excess water; this is crucial to getting good taco shells. You should end up with about 2 cups of shredded cooked zucchini.
- Line a baking sheet with parchment paper and spray it with cooking oil to help prevent sticking. Add the zucchini, Parmesan, scallions, chili powder, cumin, garlic powder, salt and eggs to a medium bowl; stir until blended into a dough. Scoop this mixture into 1/4-cup-size balls and place them on the prepared baking sheet. Use your hand to flatten each ball into a very thin 5-inch diameter round, about 1/8 inch thick. Bake the shells until they are brown around the edges, about 15 minutes. Let them cool and then remove them from the parchment.
- For the zucchini-tomato salsa: Add the tomatoes, basil, mint, salt, zucchini and lime juice to a medium bowl and toss together.
- For the taco filling and fixings: Heat the oil in a large skillet over medium heat. Add the ground beef, shallot, serrano and 1/2 teaspoon of the salt and cook this mixture until the beef is done through and the veggies are tender, 3 to 5 minutes. Add the corn kernels, ancho chile powder, cumin, 1/4 cup water and the remaining 1/2 teaspoon salt. Cook this mixture for 3 minutes more, adding more water if needed to thin the taco filling out.
- Spread about 1/4 cup of the refried beans onto each zucchini taco shell. Place 1/4 cup of the beef filling onto each, then top with 1 heaping tablespoon of the zucchini tomato salsa and 1 heaping teaspoon of the feta. Fold up and enjoy!
ZUCCHINI AND SHELLS
Family favorite to use that beautiful summer zucchini! Very simple recipe that tastes great accompanied by garlic bread! Very good for vegetarians, too.
Provided by FABA1228
Categories World Cuisine Recipes European Italian
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Heat the olive oil in a saucepan over medium heat. Stir in the onion and garlic, and cook until tender. Mix in zucchini and coat in the olive oil. Pour in tomato sauce and water. Season with oregano, basil, and red pepper. Dissolve sugar in the sauce. Reduce heat to low, and simmer 1 hour, stirring occasionally.
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- In a large bowl, mix sauce and cooked past shells. Top with cheese to serve.
Nutrition Facts : Calories 515.2 calories, Carbohydrate 79.3 g, Cholesterol 7.7 mg, Fat 17.2 g, Fiber 5.4 g, Protein 13.3 g, SaturatedFat 3.5 g, Sodium 650.3 mg, Sugar 32 g
Tips:
- Choose the right zucchini: Select firm and young zucchini with a deep green color. Avoid zucchini that is too large or has blemishes.
- Prepare the zucchini: Wash the zucchini and trim off the ends. Cut the zucchini into thin slices or strips.
- Cook the zucchini: You can cook the zucchini in various ways, such as sautéing, grilling, roasting, or steaming. Cooking time may vary depending on the cooking method and the thickness of the zucchini slices.
- Add flavor to the zucchini: Season the zucchini with salt, pepper, and other herbs and spices to enhance its flavor. You can also add ingredients like garlic, onion, tomatoes, or cheese.
- Serve the zucchini: Zucchini can be served as a side dish, main course, or appetizer. It can also be used in salads, sandwiches, and wraps.
Conclusion:
Zucchini is a versatile vegetable that can be used in many different dishes. It is a good source of vitamins, minerals, and antioxidants, making it a healthy and delicious addition to your diet. With its mild flavor and ability to absorb other flavors, zucchini is a great ingredient for a variety of recipes. Whether you are looking for a quick and easy side dish or a more elaborate main course, there is a zucchini recipe out there for everyone to enjoy.
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