Best Easy Italian Edamame Recipes

10 BEST WAYS TO USE EDAMAME (+ RECIPE COLLECTION)

10 Best Ways to Use Edamame (+ Recipe Collection) image

These easy edamame recipes are so good I bet even edamame-haters will want seconds. From spicy pods to creamy hummus, these are too good to miss.

Provided by insanelygood

Number Of Ingredients 10

Ingredients

Spicy Garlic Edamame Appetizer
Edamame with Soy and Sesame Sauce
Edamame Hummus
Cucumber Edamame Salad with Ginger-soy Vinaigrette
Crispy Parmesan Garlic Edamame
Edamame Quinoa Salad
15 Minute Cauliflower Fried Rice
Summer Corn u0026amp; Edamame Succotash Salad
Asian Broccoli Salad with Peanut Sauce
Edamame Avocado Dip

Steps:

Select your favorite recipe.
Organize all the required ingredients.
Prep a delicious edamame recipe in 30 minutes or less!

Nutrition Facts :

CRISPY EDAMAME

Crispy Edamame image

Green soybeans (edamame) are baked under a Parmesan cheese crust, turning a frozen food into a delicious snack!

Provided by Sophia Candrasa

Categories Appetizers and Snacks Beans and Peas

Time 20m

Yield 5

Number Of Ingredients 4

Ingredients

1 (12 ounce) package frozen shelled edamame (green soybeans)
1 tablespoon olive oil
¼ cup grated Parmesan cheese
salt and pepper to taste

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Place the edamame into a colander and rinse under cold water to thaw. Drain.
Spread the edamame beans into the bottom of a 9x13 inch baking dish. Drizzle with olive oil. Sprinkle cheese over the top and season with salt and pepper.
Bake in the preheated oven until the cheese is crispy and golden, about 15 minutes.

Nutrition Facts : Calories 141.1 calories, Carbohydrate 7.7 g, Cholesterol 3.5 mg, Fat 8.5 g, Fiber 2.9 g, Protein 10.3 g, SaturatedFat 1.6 g, Sodium 71.4 mg

EASY ITALIAN EDAMAME

Easy Italian Edamame image

This is an easy and delicious recipe that I found in Shape Magazine. It's a filling dish that I whip up for a main dish but it can also be made as a side. This was Shape's vegetarian recipe of the month.

Provided by Betty Lovestoeat

Categories Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 12

Ingredients

2 medium zucchini
1 teaspoon olive oil
2 garlic cloves, minced
1 3/4 cups chopped onions
1 diced red bell pepper
16 ounces edamame, shelled (i used one bag frozen)
2 (14 1/2 ounce) cans Italian-style diced tomatoes
3/4 cup orange juice
1/2 cup chopped basil
2 cups cooked long-grain brown rice
basil (to garnish)
orange slice (to garnish)

Steps:

Slice zucchini into thinly sliced (1/4 inch) pieces, set aside.
Dice red bell pepper and onion, set aside.
Heat olive oil in a large saute pan or wok over medium-low heat.
Add garlic and saute for 1 minute.
Add onion to pan. Cook 2 minutes or until pieces begin to soften.
Add bell pepper, zucchini, and edamame. Stir and cook for 2 minutes.
Strain tomatoes, reserving juice (about 1 cup). Combine solid tomato chunks with vegetable mixture and stir.
Whisk together reserved tomato and orange juice; pour over vegetables.
Turn heat to low and simmer 15 to 20 minutes.
Add basil and toss together.
Serve over brown rice and garnish.

Nutrition Facts : Calories 277.2, Fat 7, SaturatedFat 0.9, Sodium 320.9, Carbohydrate 43.7, Fiber 8.3, Sugar 11.9, Protein 14.3

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