GRILLED ZUCCHINI, EGGPLANT AND RED ONION FUSILLI WITH PARMESAN CHEESE WITH TERIYAKI CHICKEN TACOS
Fusilli with a grilled Mediterranean vegetable sauce accompanies teriyaki tacos with slaw in this fusion dish.
Provided by Catelli®
Categories Trusted Brands: Recipes and Tips Catelli®
Time 1h
Yield 4
Number Of Ingredients 22
Steps:
- Teriyaki Chicken Tacos: Toss chicken with VH® Teriyaki Stir-Fry Sauce; refrigerate for at least 30 minutes or for up to 8 hours.
- Purple Cabbage Slaw: Meanwhile, whisk together mayonnaise, lime juice, garlic and salt; toss with cabbage. Let stand for 30 minutes.
- Spray grate of outdoor grill with PAM® Grilling for Grill Spray. Preheat grill to medium heat. Grill chicken for 5 to 7 minutes per side or until chicken is cooked through. Let stand for 5 minutes. Slice chicken.
- Fill tortillas with sliced chicken, some of the cabbage slaw, avocado, cucumber and green onion. Serve with remaining cabbage slaw and lime wedges.
- Grilled Zucchini, Eggplant and Red Onion Fusilli: Preheat grill to medium-high heat. Season zucchini, eggplant and red onion with salt and pepper; spray with PAM® Olive Oil cooking spray.
- Grill vegetables for 3 to 5 minutes per side or until grill-marked and tender. (Eggplant should be soft; cook eggplant for 1 to 2 minutes longer if necessary.) Let vegetables cool slightly; chop coarsely. Meanwhile, cook fusilli according to package directions and drain.
- Meanwhile, in large, deep skillet, heat Aylmer® Accents® Garlic and Olive Oil Petite Cut Tomatoes over medium heat until simmering. Simmer for 5 minutes. Add vegetables and cook for 5 minutes; toss with pasta. Sprinkle with shaved cheese before serving.
Nutrition Facts : Calories 574.8 calories, Carbohydrate 85.2 g, Cholesterol 39.7 mg, Fat 16.3 g, Fiber 12.5 g, Protein 27.3 g, SaturatedFat 3.6 g, Sodium 1276.5 mg, Sugar 19.6 g
GRILLED TERIYAKI ZUCCHINI AND YELLOW SQUASH
Make and share this Grilled Teriyaki Zucchini and Yellow Squash recipe from Food.com.
Provided by Obag6142
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Wash and slice (butterfly) zucchini and squash starting about 1 1/2 inches from the stem end slicing down to the other end. Make about 4 slices per vegetable.
- Place in a container and pour teriyaki marinade to coat all slices. Cover container and refrigerate for 12 hours.
- When ready to cook, fan out slices on a medium heated grill and baste with leftover marinade. Grill five minutes each side. Just before removing from grill, top with parmesian cheese (allow cheese to melt). Serve fanned out.
Nutrition Facts : Calories 138.6, Fat 3.1, SaturatedFat 1.6, Cholesterol 7.3, Sodium 1991.8, Carbohydrate 21.1, Fiber 4.4, Sugar 13.1, Protein 10.8
TERIYAKI ZUCCHINI AND ONION
I came up with this dish because I was tired of all of the same dishes. It's quick, easy and uses up extra garden-fresh zucchini.-Cher Conley, Laurel, Montana
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, saute zucchini and onion in butter for 7-8 minutes or until crisp-tender; drain. Stir in the teriyaki sauce and pepper. Sprinkle with sesame seeds.
Nutrition Facts : Calories 64 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 362mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
TERIYAKI ZUCCHINI
Make and share this Teriyaki Zucchini recipe from Food.com.
Provided by Lvs2Cook
Categories Onions
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large skillet, saute zucchini and onion in butter for 7-8 minutes or until crisp-tender; drain.
- Stir in the teriyaki sauce and pepper and sprinkle with sesame seeds.
Nutrition Facts : Calories 93.5, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 741.3, Carbohydrate 8.1, Fiber 1.4, Sugar 4.8, Protein 2.6
TERIYAKI ZUCCHINI FRIED NOODLES
Steps:
- Place a large skillet (or wok) over medium heat and coat lightly with cooking spray. Add in the broccoli and cook for about 3-4 minutes, tossing frequently. While the broccoli is cooking, place a small skillet over medium-low heat. Once the pan heats, add in the egg and scramble. Set aside. Add in garlic, red onion, red bell pepper, ginger and 2 tsp of the sesame oil. Cook for about 2 minutes or until bell pepper begins to soften. Season all the vegetables with salt, pepper and red pepper flakes. Toss to combine. While the mixture is cooking, combine the soy sauce, last tsp of sesame oil, rice vinegar and honey in a bowl and whisk to combine. Set aside. Add the shrimp to the skillet and let cook for 2 minutes, flip over, and add in the soy sauce mixture, zucchini noodles and scrambled egg. Toss to combine and stir frequently for about 2 minutes, or until the shrimp are cooked through and the zucchini noodles have softened and absorb teriyaki sauce. Pour out the stir fry mixture into a bowl or plate and top with white sesame seeds. Enjoy! http://www.inspiralized.com/2013/11/08/teriyaki-zucchini-fried-noodles-with-shrimp-peppers-onions-and-broccoli/
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