Best 4 Zucchini Parsnip Moghlai Recipes
Welcome to a culinary journey where flavors dance in harmony! Our article presents a delightful fusion of Zucchini and Parsnip, a unique combination that promises a taste bud adventure.
1. **Zucchini Parsnip Moghlai:** Embark on a flavorful voyage with this enticing recipe. Zucchini and parsnip, two often-overlooked vegetables, unite in a symphony of flavors, enhanced by aromatic Indian spices and creamy coconut milk. Indulge in a rich, velvety dish that's sure to impress.
2. **Zucchini Parsnip Fritters:** Craving a crispy, golden treat? Look no further than these fritters! Shredded zucchini and parsnip are combined with a blend of spices and herbs, then coated in a crispy batter and fried to perfection. Serve them as an appetizer, snack, or side dish for a delightful crunch.
3. **Zucchini Parsnip Soup:** Warm your soul with a comforting bowl of creamy soup. Roasted zucchini and parsnip blend seamlessly with a rich vegetable broth, creating a smooth and flavorful base. A touch of cream adds a velvety richness, while a sprinkle of toasted nuts adds a delightful textural contrast.
4. **Zucchini Parsnip Stir-Fry:** Experience the vibrancy of a quick and easy stir-fry. Tender zucchini and parsnip ribbons are tossed with a flavorful sauce made from ginger, garlic, soy sauce, and sesame oil. The result is a colorful, nutritious dish that's perfect for a weeknight dinner.
5. **Zucchini Parsnip Salad:** Discover a refreshing and light salad that's packed with flavor. Raw zucchini and parsnip are tossed with a zesty dressing made from lemon juice, olive oil, and herbs. Topped with crumbled feta cheese and a sprinkle of roasted pine nuts, this salad offers a bright and tangy twist on your usual greens.
Each recipe promises a unique taste experience, showcasing the versatility and deliciousness of zucchini and parsnip. Whether you're seeking a hearty main course, a crispy appetizer, a comforting soup, a quick stir-fry, or a refreshing salad, our collection has something to satisfy every palate. So dive in, explore the recipes, and let the flavors of zucchini and parsnip dance on your taste buds!
SKILLET PORK CHOPS WITH ZUCCHINI
My husband and I live on a small farm with our two young sons. We're always blessed with plenty of zucchini from our garden in summer, so I try lots of different zucchini recipes. This is one of my family's favorites. -Diane Banaszak, West Bend, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a shallow dish, combine the flour, 2 tablespoons cheese, salt, dill and pepper. Dip pork chops in flour mixture to coat both sides; shake off excess., In a large skillet, brown chops on both sides in oil. Top with onions; add water. Bring to a boil. Reduce heat; cover and simmer for 15 minutes., Place zucchini over the onions. Sprinkle remaining cheese over zucchini. Sprinkle with paprika. Cover and simmer for 10-15 minutes or until vegetables are tender and a thermometer inserted in pork reads 145°. Let stand 5 minutes.
Nutrition Facts :
ZUCCHINI WITH PARMESAN
Steps:
- Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.
- Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.
PARSNIP AND COURGETTE IN MOGHLAI SAUCE
A mild curry with a bit of a difference. Even though the recipe doesn't call for it i like to roast the parsnips as it adds a bit of texture to the meal. You can use your leftover parnips from your sunday roast.Also freezes well.
Provided by Pink Penguin
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Parboil the parsnip and roast till them turn golden.
- Heat the oil in a large pan. Add the onions and courgettes, fry for 5 minutes
- Add the korma paste and cook for another 2 minutes
- Add the single cream the creamed coconut, along with the parsnips.
- Allow to simmer for 2 mins on a low heat.
- Finally add the coriander and garnish with sliced almonds.
Nutrition Facts : Calories 317.2, Fat 26.4, SaturatedFat 18.8, Cholesterol 15.8, Sodium 29.6, Carbohydrate 20.6, Fiber 3.8, Sugar 5.3, Protein 3.9
ZUCCHINI PARMESAN
Delicious and easy way to use zucchini!
Provided by Mary Jo
Categories World Cuisine Recipes European Italian
Time 45m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
- Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
- Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.
Nutrition Facts : Calories 217 calories, Carbohydrate 21 g, Cholesterol 16.3 mg, Fat 11.5 g, Fiber 4.7 g, Protein 8.3 g, SaturatedFat 3.7 g, Sodium 512.3 mg, Sugar 12.2 g
Tips:
- Choose fresh and tender zucchini and parsnips. Look for vegetables that are firm and free of blemishes.
- Peel the parsnips before cooking. This will help to remove the tough outer layer and make them more palatable.
- Cut the vegetables into even-sized pieces. This will help them to cook evenly.
- Don't overcrowd the pan when cooking. This will prevent the vegetables from steaming instead of frying.
- Season the vegetables generously with salt and pepper. This will help to bring out their natural flavors.
- Add a splash of lemon juice or vinegar to the vegetables before serving. This will help to brighten their flavor.
Conclusion:
Zucchini and parsnip moghlai is a delicious and healthy dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your food mild or spicy, this dish is sure to please. So next time you are looking for a new and exciting way to cook zucchini and parsnips, give this recipe a try. You won't be disappointed!
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