Best Tomato Basil Zucchini Recipes

RAW ZUCCHINI SALAD WITH TOMATO AND BASIL

Steps:

• Combine zucchini and tomatoes in a salad bowl. Whisk oil, vinegar, salt, and pepper together until well combined. Pour over vegetables and toss. Let sit for 15 minutes. Sprinkle with basil right before serving.

CREAMY TOMATO BASIL ZUCCHINI "LINGUINI" RECIPE BY TASTY

Steps:

• Use a peeler to thinly slice zucchini into "linguini" noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.
• Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.
• Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).
• Add in Greek yogurt, parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat.
• Serve and garnish with fresh chopped basil, as desired.
• Enjoy!

BOW TIE PASTA WITH ZUCCHINI, TOMATO AND BASIL

Steps:

• Boil pasta in salted water until al dente; drain reserving 1/2 cup cooking water.
• Saute zucchini in hot oil over medium heat until golden around edges; add salt and pepper to taste; add pasta and saute for 3 minutes.
• Remove skillet from heat; stir in cheese and enough of the reserved cooking water to make a sauce; add tomato and basil; adjust seasoning and serve immediately.

CHICKEN BREASTS STUFFED WITH ZUCCHINI, TOMATO AND BASIL

Steps:

• Prepare a fire in a charcoal grill.
• Butterfly each chicken breast half by slicing it horizontally from one side to within 1/2 inch of other.
• Open like a book and sprinkle to taste with salt and pepper.
• For Marinade: In a shallow baking dish, combine ingredients.
• Add chicken and turn to coat all sides.
• Let stand at room temperature for 30 minutes.
• Layer tomato and zucchini slices and basil leaves inside each chicken breast.
• Close and secure with toothpicks.
• Season to taste with salt and pepper.
• Cook chicken breasts over a medium fire, turning often and brushing occasionally with olive oil, until juices run clear when pierced by a skewer, 20-30 minutes.

FRESH ZUCCHINI AND TOMATO TART WITH MOZZARELLA AND BASIL

Steps:

• Line a baking sheet with parchment paper; secure with masking tape. Sprinkle the paper with cornmeal. Unroll dough onto paper; let stand 5 minutes. Pat dough into a 12-inch square. Arrange zucchini and tomato over the dough, leaving a 1-inch border. Sprinkle evenly with salt and pepper. Fold edges of dough over zucchini and tomato (dough won't completely cover the zucchini and tomato).
• Bake at 400° for 15 minutes or until the dough is lightly browned. Top with cheese; bake 5 minutes or until cheese melts. Drizzle with oil; sprinkle with basil. Cool on baking sheet 10 minutes on a wire rack.

ROASTED SEA BASS WITH POTATO PUREE, ZUCCHINI, TOMATO AND BASIL DRESSING

Steps:

• Preheat oven 425F. Peel and quarter potatoes and combine in cold water, bring to boil. Add salt and simmer 15 min or until soft. Reserve 3/4 c of potato cooking liquid and drain potatoes in colander. In bowl, coarsely mash potatoes. With electric mixer, beat potatoes with 2 TBl olive oil and reserved cooking liquid until smooth. keep warm. In shallow oiled baking dish, arrange sea bass filets, skin side down in single layer. Roast in middle of oven 7-10 min or until just flakes. Make dressing - in small saucepan, combine the remaining ingredients except basil, with salt to taste and bring to bare simmer. Heat dressing at bare simmer until zucchini is translucent. remove and stir in basil. Divide potato puree among 4 plates, top with sea bass skin side down, then spoon viniagrette on top

ZUCCHINI CRUST TOMATO BASIL TART

Steps:

• Place the zucchini and scallions in a large sauté pan.
• Cook over high heat, stirring frquently, until the zucchini shrinks, about 6 minutes.
• Drain in a colander.
• Press out excess water with a large spoon.
• Return the zucchini and scallions to the pan.
• Add 1/4 cup bread crumbs and 1/2 teaspoon each salt annd pepper.
• Allow to cool for 5 minutes, tossing frquently.
• Add the egg; toss.
• Preheat the oven to 400°F Coat a 9-inch pie pan with oil.
• Press the zucchini mixture into the bottom and up the sides, but not over the lip, of the pan.
• This"crust" is very thick.
• Bake for 15 to 18 minutes, until golden.
• Remove and sprinkle with 1/2 cup Fontina.
• Top with the tomato slices, overlapping slightly if necessary.
• Season lightly with salt and pepper.
• Cover with 2 tablespoons bread crumbs, the basil, the olive oil and the remaining cup of Fontina.
• Reduce the oven temperature to 350°F Bake for 30 minutes, or until the cheese is well browned.
• Allow to sit for at least 10 minutes before cutting.
• Enjoy!

CREAMY TOMATO BASIL ZUCCHINI "LINGUINI"

Steps:

• 1. Use a peeler to thinly slice zucchini into "linguini" noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.
• 2. Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.
• 3. Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).
• 4. Add in Greek yogurt, Parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat.
• 5. Serve and garnish with fresh chopped basil (optional).
• 6. Enjoy!

SPAGHETTI AGLIO-OGLIO WITH ZUCCHINI, TOMATO & BASIL

Steps:

• Prepare your ingredients.
• Boil water for the spaghetti and when ready add enough spaghetti for 4 people.
• In a separate fry pan add olive oil (enough to cover the bottom of the pan) - approx 6 tablespoons.
• Heat gently and add onion, garlic and zucchini. Gently fry for a few minutes turning the contents often.
• About 2-3 minutes before the spaghetti is ready, add the basil and tomato's. Fold gently so as to absorb the oil.
• Drain the spaghetti and add to the fry pan in batches, stirring the ingredients into the spaghetti as you add.
• Season with salt & pepper and serve with parmesan cheese.

CREAMY TOMATO BASIL ZUCCHINI "LINGUINI" RECIPE

Steps:

• 1. Use a peeler to thinly slice zucchini into "linguini" noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels. 2. Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl. 3. Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in). 4. Add in Greek yogurt, parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat. 5. Serve and garnish with fresh chopped basil (optional).

SAVORY ZUCCHINI PANCAKES WITH FRESH TOMATO AND BASIL

Steps:

• Salt grated zucchini and place in a collander in the sink for 1 1/2 hours. The salt will draw out the water in the zucchini. Rinse well, shake out additional water and pat dry to remove as much residual moisture as possible. Place the zucchini in a medium bowl, add the diced onion, flour, spices and cheese. Add 4 eggs and mix well with a fork, based on the consistency add 1 - 2 more eggs. Add just enough egg to coat all of the zucchini. The batter should be thick. As the batter sits, it will become more liquidy. Make sure to stir well before scooping each batch. You do not need to add more flour. Heat a large nonstick skillet on high heat, do not add oil, use a nonstick spray before the first batch, but not between batches. Using a soup spoon or tablespoon spoon, scoop the batter and form pancake-like circles, you may need to use the back of the spoon to flatten them out. Do not make them too large or they will be difficult to flip. Perfact size is between 3 and 4 inches in diameter. Cover the pan and allow them to cook until they brown on the bottom, flip carefully and brown the other side. It will take approximately 3 - 4 minutes per side. Place cooked zucchini cakes in a single layer on a cookie sheet, they will be a little soft and fragile. You can firm them up place them in a 250 degree oven for 15 - 20 minutes. Tomato & Basil Combine tomato, onion and cheese (optional) in a small bowl. Dress with oil, vinegar and spices to taste. Serve Zucchini Cakes warm, topped with tomato and fresh basil.

CREAMY TOMATO BASIL ZUCCHINI "LINGUINI"

Steps:

• Use a peeler to thinly slice zucchini into "linguini" noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.
• Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.
• Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).
• Add in Greek yogurt, parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat.
• Serve and garnish with fresh chopped basil (optional).

FARFALLE WITH ZUCCHINI, TOMATO AND BASIL

Steps:

• In a kettle of salted boiling water cook the farfalle until it is al dente and drain it well, reserving some of the cooking water. In a large skillet saute the zucchini in the oil over moderately high heat, stirring until it is golden brown on the edges and season it with salt and pepper. Add the farfalle and saute the mixture, stirring, for 3 minutes. Remove the skillet from the heat, stir in the Robiola, and add as much of the reserved cooking water as necessary to form a sauce. Stir in the tomato, the basil, and salt and pepper to taste and serve the pasta immediately.

TOMATO-BASIL ZUCCHINI

Steps:

• Mix soup, lemon juice, basil, garlic powder, zucchini, and onion in skillet.
• Heat to a boil over high heat.
• Reduce heat to low, cover and cook for 15 min.