Best 4 Zucchini Fennel Noodles Recipes
Calling all pasta lovers! This tantalizing collection of zucchini and fennel noodle recipes is sure to elevate your culinary repertoire. From a quick and easy stir-fry to a luxurious baked pasta dish, these recipes cater to a range of preferences and skill levels. Prepare to embark on a delightful journey of flavors and textures as you explore the vibrant fusion of zucchini's mild sweetness and fennel's distinct anise note in each delectable creation. Be warned - once you try these zucchini and fennel noodle masterpieces, they might just become your new favorite pasta obsession!
**1. Zucchini and Fennel Stir-Fry:**
Kick-start your culinary adventure with this vibrant stir-fry that combines tender zucchini, aromatic fennel, and a medley of colorful vegetables. Tossed in a subtly spicy sauce and garnished with a sprinkle of sesame seeds, this dish is a symphony of flavors and textures that will tantalize your taste buds.
**2. Baked Zucchini and Fennel Pasta:**
Indulge in a comforting and creamy baked pasta casserole that showcases the harmonious blend of zucchini, fennel, and pasta. Parmesan and mozzarella cheeses provide a delectable golden crust, while a bechamel sauce envelops each bite in a velvety embrace. Serve this dish as a main course or as a hearty side, and prepare to be captivated by its rich and satisfying flavors.
**3. Zucchini and Fennel Noodle Salad:**
Refresh your palate with a light and refreshing noodle salad that bursts with the vibrant flavors of zucchini, fennel, and crisp vegetables. Dressed in a zesty lemon-tahini sauce, this salad is perfect for warm summer days or as a healthy lunch option. Its vibrant colors and tangy dressing make it a delightful choice for any occasion.
**4. Zucchini and Fennel Noodle Soup:**
Embrace the warmth and comfort of a savory noodle soup featuring zucchini, fennel, and a medley of vegetables swimming in a flavorful broth. Each spoonful promises a symphony of textures and flavors that will soothe your soul and nourish your body. Garnish with fresh herbs and a drizzle of olive oil for an extra touch of elegance.
**5. Zucchini and Fennel Noodles with Pesto:**
Experience the magic of a simple yet exquisite pasta dish that pairs zucchini and fennel noodles with a homemade basil pesto. The vibrant green pesto, made from fresh basil, pine nuts, and Parmesan cheese, adds a burst of aromatic complexity to the tender noodles and crisp vegetables. Finish the dish with a sprinkle of toasted pine nuts for an extra layer of texture and flavor.
ZUCCHINI FENCHEL SUPPE (ZUCCHINI AND FENNEL SOUP)
A very refined soup and so easy to make! Zucchini and fennel combine with chicken stock and simple pantry spices for a soup that is great to make when in season.
Provided by Diana
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 38m
Yield 4
Number Of Ingredients 8
Steps:
- Melt butter in a large pot over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add fennel bulb and zucchini; cook, stirring occasionally, for 3 minutes. Pour in chicken stock. Reduce heat to low and simmer soup, covered, until fennel is soft, 10 to 15 minutes.
- Puree soup with an immersion blender until smooth. Season with curry powder, salt, and black pepper. Add white wine vinegar.
- Chop reserved fennel tops finely and sprinkle over soup before serving.
Nutrition Facts : Calories 103.4 calories, Carbohydrate 11.4 g, Cholesterol 15.6 mg, Fat 6.4 g, Fiber 3.3 g, Protein 2.1 g, SaturatedFat 3.8 g, Sodium 458.5 mg, Sugar 3.3 g
ZUCCHINI, FENNEL & WHITE BEAN PASTA
Turn humble pasta and beans gourmet by adding roasted vegetables, fresh mint and tangy, salty aged goat cheese. When making a pasta dish with beans, you can use some of the bean-cooking liquid to give the sauce silky body and help it cling to the pasta. If you're using canned beans, use some of the pasta-cooking liquid or just water.
Provided by Vanessa Barrington
Categories Healthy Penne Recipes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Cut fennel bulb in half lengthwise and then slice lengthwise into 1/2-inch-thick wedges. Quarter zucchini lengthwise. Toss the fennel and zucchini with 1 tablespoon oil and salt. Arrange in a single layer on a large baking sheet. Roast, turning once, until soft and beginning to brown, about 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Add pasta; cook until just tender, 8 to 10 minutes or according to package directions.
- Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add garlic and cook, stirring, for 30 seconds. Remove from the heat.
- When the vegetables are cool enough to handle, coarsely chop. Add the vegetables, beans and bean-cooking liquid (or other liquid) to the pan with the garlic and place over medium-low heat. Drain the pasta and immediately add it to the pan. Toss thoroughly and add tomatoes; toss until just warm. Remove from the heat and stir in cheese and mint. Season with pepper.
Nutrition Facts : Calories 511.5 calories, Carbohydrate 61.4 g, Cholesterol 22.3 mg, Fat 21.7 g, Fiber 11.6 g, Protein 19.6 g, SaturatedFat 7.1 g, Sodium 364.2 mg, Sugar 7.7 g
ZUCCHINI-AND-FENNEL SALAD WITH PECORINO AND MINT
In 2007, if you were looking for a sign of the culinary times, you could do no better than the one prominently displayed in San Francisco, in my local Übermarket for the conscientious shopper: "Organic Summer Squash, $3.99 a pound." Our growing food fetishization created a new produce category: luxury squash. I was disturbed but also intrigued: perhaps familiarity had blinded me to squash's delicate charms - at these prices it clearly deserved more than a typically bland sauté or a quick turn on the grill. Given its etymology (the word "squash" comes from a Native American word meaning "eaten raw"), maybe it shouldn't be cooked at all. So I swallowed hard, bought some zucchini and shaved them into a salad with fennel, mint and pecorino, which made a delicious and interesting starter.
Provided by Daniel Patterson
Categories easy, quick, salads and dressings
Time 10m
Yield Serves 4
Number Of Ingredients 7
Steps:
- Use a vegetable peeler or mandoline to thinly shave the zucchini lengthwise. In a large bowl, toss together the zucchini, mint, pecorino Romano, fennel, lemon juice and olive oil. Season with salt and black pepper. Add more lemon juice or olive oil to taste.
Nutrition Facts : @context http, Calories 237, UnsaturatedFat 9 grams, Carbohydrate 12 grams, Fat 16 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 589 milligrams, Sugar 6 grams
ZUCCHINI, FENNEL & WHITE BEAN PASTA
Make and share this Zucchini, Fennel & White Bean Pasta recipe from Food.com.
Provided by TattooedMamaof2
Categories Penne
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400F.
- Cut fennel in half lengthwise, then into 1/2" thick wedges. Quarter zucchini lengthwise. Toss veggies with 1 T oil & salt. Arrange in a single layer on a large baking sheet. Roast, turning once, until soft & beginning to brown - about 20 minutes.
- Meanwhile, bring a large pot of water to a boil. Add pasta and cook until tender, 8-10 minutes.
- Heat remaining 2 T oil in a large skillet over medium heat. Add garlic and cook, stirring for 30 seconds. Remove from heat.
- When vegetables are cool enough to handle, coarsely chop. Add veggies, beans and water to the pan with the garlic and cook over med-low heat.
- Drain the pasta and immediately add it to the pan. Toss well and add tomatoes, cheese and mint. Stir until just armed through. Season with pepper.
Nutrition Facts : Calories 396, Fat 11.5, SaturatedFat 1.6, Sodium 200.2, Carbohydrate 64.2, Fiber 11.4, Sugar 2.7, Protein 15.2
Tips:
- Prep the Vegetables First: Wash and trim the zucchini and fennel before spiralizing them into noodles. Remove the seeds from the bell pepper to keep the stir-fry light and crisp.
- Use a Spiralizer: A spiralizer is the best tool for creating zucchini and fennel noodles. If you don't have one, you can use a julienne peeler or mandoline to create thin strips.
- Cook the Noodles Briefly: Zucchini and fennel noodles cook quickly, so stir-fry them for just a few minutes until they are tender-crisp. Overcooking will make them mushy.
- Add Vegetables in Stages: Start by stir-frying the harder vegetables like bell peppers and carrots. Then add the zucchini and fennel noodles, which cook more quickly.
- Use a Flavorful Sauce: A simple soy sauce-based sauce, with a touch of ginger and garlic, adds a ton of flavor to the stir-fry. You can also use other sauces, such as teriyaki sauce or hoisin sauce.
- Garnish with Fresh Herbs: Add a sprinkle of fresh cilantro or basil to the stir-fry for a pop of color and flavor.
Conclusion:
This zucchini and fennel noodle stir-fry is a light, healthy, and flavorful meal that is easy to make. It's a great way to use up summer vegetables, and it's perfect for a quick weeknight dinner. Serve it over rice or quinoa for a complete meal.
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