Best Cathis Florentine Zucchini Recipes

CATHI'S FLORENTINE ZUCCHINI

Cathi's Florentine Zucchini image

A simple, delicious pasta that my friend Cathi created while living in Florence. Flavors you wouldn't think to combine mix wonderfully. Don't use large, woody zucchini, but nice, young tender ones. The fresher the ricotta, the better. How much you reduce the wine depends on your ricotta: if you have fresh, slightly runny ricotta you need to let the wine reduce a little more than half, maybe two thirds, or your end product will be runny. And use a pasta with nooks to hold the sauce.

Provided by Rich Madigan

Categories Italian Recipes

Time 40m

Yield 8

Number Of Ingredients 9

Ingredients

1 pound seashell pasta
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, chopped
4 zucchini, cut into 1/2-inch slices
salt and pepper to taste
⅔ cup white wine
½ pound ricotta cheese
¼ teaspoon ground cinnamon

Steps:

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.
Meanwhile, heat oil in a medium skillet over medium heat. Saute onion and garlic until onions begin to soften. Stir in zucchini and season with salt and pepper.
Increase the heat to medium-high and add the wine. Allow it to reduce by half, stirring frequently. Reduce heat to medium-low and stir in ricotta and cinnamon. Heat through and season with salt and pepper. Add drained pasta to skillet and toss. Serve immediately.

Nutrition Facts : Calories 311.1 calories, Carbohydrate 48 g, Cholesterol 8.8 mg, Fat 7.1 g, Fiber 3.4 g, Protein 12.2 g, SaturatedFat 2.2 g, Sodium 43 mg, Sugar 4.5 g

ZUCCHINI FLORENTINE

Zucchini Florentine image

Make and share this Zucchini Florentine recipe from Food.com.

Provided by dicentra

Categories Savory Pies

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

6 small zucchini, cut in 1/4 inch slices
2 tablespoons butter or 2 tablespoons margarine
1 cup evaporated milk
3 slightly beaten eggs
1 teaspoon salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/2 teaspoon paprika

Steps:

Place the zucchini in a 1 1/2 quart casserole, dot with butter. Bake at 400ºF until the zucchini is partially cooked but still crisp, about 15 minutes.
Combine the milk, eggs, salt, garlic salt, and pepper, pour over zucchini. Sprinkle with paprika.
Set casserole in a shallow pan, filling pan to 1 inch with hot water.
Bake at 350ºF. until a knife inserted halfway between the center and edge comes out clean, about 40 minutes.

Nutrition Facts : Calories 146.6, Fat 9.7, SaturatedFat 5.2, Cholesterol 128.1, Sodium 506.3, Carbohydrate 8.5, Fiber 1.4, Sugar 2.3, Protein 7.5

FETTUCCINI WITH ZUCCHINI

Fettuccini with Zucchini image

Hot pasta with fresh veggies; the only thing my son would eat when watching his weight during wrestling season. For a "full" meal, add thinly sliced leftover steak or chicken with the tomatoes.

Provided by donna garlington

Categories Fruits and Vegetables Vegetables Squash

Yield 5

Number Of Ingredients 10

Ingredients

¼ cup olive oil
1 onion, chopped
1 clove garlic, minced
½ pound zucchini, julienned
1 red bell pepper, thinly sliced
1 green bell pepper, sliced
2 tomatoes, chopped
½ teaspoon salt
1 pinch cayenne pepper
8 ounces dry fettuccine pasta

Steps:

Cook pasta in a large pot of boiling water until al dente. Drain.
While the pasta is cooking, prepare the vegetables. In a large skillet, heat oil over medium heat. Add onion, garlic, zucchini and peppers; saute 5 minutes. Add tomatoes, salt, and cayenne pepper. Cook over low heat 5 minutes, or until vegetables are crisp tender.
Pour vegetables over hot pasta.

Nutrition Facts : Calories 324.1 calories, Carbohydrate 45.4 g, Fat 13.4 g, Fiber 4.1 g, Protein 8.2 g, SaturatedFat 2 g, Sodium 466.1 mg, Sugar 4.8 g