Best Ribbon Zucchini With Yellow Wax Beans Recipes

Zucchini, Bell Pepper, and Curry Paste image

Provided by Martha Stewart

Number Of Ingredients 5

1 tablespoon extra-virgin olive oil
1 large zucchini, sliced 1/3 inch thick on the bias
1 red bell pepper, sliced into 1/2-inch-thick strips
2 teaspoons Indian curry paste
1/2 teaspoon coarse salt

Steps:

Heat olive oil in a large nonstick skillet over high heat. Saute zucchini and bell pepper until tender, 5 to 6 minutes. Stir in curry paste and salt. Serve warm, cold, or at room temperature.

Nutrition Facts : Calories 57 g, Fat 4 g, Fiber 2 g, Protein 1 g, Sodium 209 g

Yellow Wax Bean Casserole image

Provided by Pat Duran

Categories Vegetables

Time 15m

Number Of Ingredients 15

5 slice precooked bacon, chopped
1 Tbsp butter
1/2 c onion sliced thin
1 tsp each salt and pepper
1 Tbsp granulated sugar
2 tsp minced garlic
1/2 c white mushrooms, diced (about 4)
1 1/2 Tbsp white wine vinegar
2 can(s) 15 oz. each yellow wax beans, drained
SAUCE
1 Tbsp butter
1 Tbsp bacon grease
1/3 c french onion dip(ready to serve-not dry package)
1 1/2 tsp white wine vinegar
2 tsp granulated sugar

Steps:

1. Place drained beans in a buttered casserole dish. Set aside.
2. In a skillet add the chopped bacon, onion, mushrooms, salt, pepper and sugar. Slowly saute until onion start to shrink, about 20 minutes.
3. Add garlic and saute another minute. Srizzle in the white wine vinegar. Stir to blend, season with more salt and pepper if needed.
4. Pour mixture over beans in casserole and gently fold in. Set aside covered while making the sauce.
5. Sauce: Combine the butter, bacon grease, onion dip, white wine vinegar and sugar in the slillet over medium heat . Stir to blend and combine well. Drizzle over bean mixture and fold in gently until well coated. Heat in warm oven or micro-wave until heated through. Note: You can place in the refrigerator until dinner and heat up until heated through about 25 minutes.

Zucchini Ribbons with Herbed Butter image

Provided by Patrick and Gina Neely : Food Network

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

2 zucchini
2 tablespoons butter
2 tablespoons olive oil
1 shallot, minced
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground black pepper

Steps:

Slice the zucchini into long ribbons 1/16-inch thick using a mandoline slicer.
Add the butter and oil to a large saute pan over medium-high heat. Add the shallots then the zucchini in two batches and toss through the hot butter and oil, using tongs, until soft, a good 4 to 5 minutes. Add the basil, parsley and lemon zest at the very end. Season the zucchini with salt and pepper and stir. Transfer to a serving bowl.

Zucchini Ribbons With Basil Butter image

Provided by Poker

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

4 medium zucchini (1 1/2lbs)
1 tablespoon butter, cut into small pieces
1 tablespoon olive oil
2 tablespoons grated parmesan cheese
2 tablespoons fresh basil leaves, sliced thin
1/8 teaspoon red pepper flakes

Steps:

Bring pot of water to boil.
Mean-while, with vegetable peeler-slice zucchini lengthwise into ribbons. Add zucchini to boiling water; cook until tender, 30-60 seconds.
Drain and transfer zucchini to serving bowl.
Add butter, oil, parmesan, basil, and red pepper flakes; gently toss until butter is melted and zucchini are coated.
I also added 1/2 tsp of garlic powder to this!

Nutrition Facts : Calories 99.9, Fat 7.6, SaturatedFat 2.9, Cholesterol 9.8, Sodium 79.4, Carbohydrate 6.3, Fiber 2, Sugar 4.9, Protein 3.4