Best 3 Zucchini With Garlic And Dried Crushed Red Pepper Recipes
Zucchini with Garlic and Dried Crushed Red Pepper: A Delightful Medley of Flavors
Zucchini, a versatile summer squash, takes center stage in this delectable dish, complemented by the aromatic duo of garlic and dried crushed red pepper. Experience a symphony of flavors as the sautéed zucchini ribbons intertwine with the savory garlic and the vibrant heat of the red pepper. This simple yet flavorful combination is not only a culinary delight but also a nutritional powerhouse, boasting an array of essential vitamins and minerals.
Embark on a culinary journey with our carefully curated collection of zucchini recipes. From the classic Sautéed Zucchini with Garlic and Dried Crushed Red Pepper to the innovative Grilled Zucchini with Lemon and Herbs, each recipe promises a unique taste experience. Discover the vibrant flavors of Zucchini Fritters with Feta and Dill, or indulge in the comforting goodness of Zucchini Soup with Parmesan Croutons. Whether you seek a quick and easy side dish or a hearty main course, our diverse selection of recipes caters to every palate and occasion.
ROASTED ZUCCHINI AND PEPPERS RECIPES
Roasted Zucchini and Peppers, an easy baked zucchini squash and bell pepper recipe. Ready in 40 minutes with only 5 ingredients!
Provided by Kristina Todini, RDN
Categories Salads + Side Dishes
Time 30m
Number Of Ingredients 6
Steps:
- Preheat oven and prep veggies: Preheat oven to 400 degrees F (200 C), then wash and cut vegetables. Slice the ends off of zucchini, then cut into 1/4 inch (1/2 centimeter) slices. Cut bell peppers in half, remove the seeds, then cut into thin slices.
- Season vegetables: Place sliced zucchini and peppers on a sheet pan and combine with a drizzle of olive oil. Once completely coated in oil, season the vegetables with sliced garlic, salt, pepper and any other dried or fresh herbs that you prefer.
- Roast vegetables: Bake veggies in the oven until soft and brown around the edges, which will take about 25 minutes. 10-15 minutes into cooking, toss the vegetables so they brown on all sides. Remove from the oven and serve immediately as a side dish, or let them cool and mix into salads.
Nutrition Facts : ServingSize 1 g, Calories 108 kcal, Carbohydrate 15 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Sodium 35 mg, Fiber 5 g, Sugar 10 g, UnsaturatedFat 4 g
ZUCCHINI WITH GARLIC AND DRIED CRUSHED RED PEPPER
Categories Garlic Vegetable Side Sauté Low Carb Low/No Sugar Hot Pepper Zucchini Summer Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 6
Steps:
- Heat oil in heavy large skillet over medium heat. Add zucchini; sauté until slices are light golden and tender, about 5 minutes. Add garlic and red pepper; stir 1 minute. Season to taste with sea salt. Transfer zucchini to serving platter, sprinkle with parsley, and serve.
MEDITERRANEAN ZUCCHINI AND CHICKPEA SALAD
Chopped zucchini, chickpeas, tomatoes, and fresh basil in a light balsamic dressing. Or you can use red wine vinegar! Makes a great side dish or light lunch. Not necessary, but best if chilled at least a couple hours to let flavors blend.
Provided by ChristineM
Categories Salad Vegetable Salad Recipes Zucchini Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 16
Steps:
- Mix zucchini, chickpeas, tomatoes, red bell pepper, onion, feta, Kalamata olives, olive oil, basil, vinegar, rosemary, capers, garlic, oregano, red pepper flakes, salt, and black pepper together in a large bowl.
Nutrition Facts : Calories 258.4 calories, Carbohydrate 19 g, Cholesterol 11.1 mg, Fat 18.5 g, Fiber 3.8 g, Protein 5.6 g, SaturatedFat 4 g, Sodium 514.6 mg, Sugar 4.8 g
Tips:
- Choose fresh, firm zucchini: Look for zucchini that is deep green in color, smooth, and free of blemishes. Avoid zucchini that is yellow, wrinkled, or has soft spots.
- Slice the zucchini evenly: This will help them cook evenly. If you are using a mandoline, be sure to use the guard to protect your fingers.
- Don't overcrowd the pan: If you overcrowd the pan, the zucchini will steam instead of sautéing. Cook the zucchini in batches if necessary.
- Cook the zucchini until it is tender-crisp: You don't want to overcook the zucchini, or it will become mushy. Cook it just until it is tender when pierced with a fork.
- Add the garlic and red pepper flakes towards the end of cooking: This will prevent them from burning.
- Season the zucchini to taste: Add salt, pepper, and any other desired seasonings to taste.
- Serve the zucchini immediately: Zucchini is best served hot or warm. You can also chill it and serve it cold as a salad.
Conclusion:
Zucchini with garlic and dried crushed red pepper is a simple but flavorful side dish that can be enjoyed as part of a healthy meal. It is also a great way to use up zucchini from your garden. With just a few simple ingredients, you can create a delicious and nutritious dish that the whole family will enjoy.
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