Best Zucchini Carrot And Parmesan Sauce Recipes

SPRINGTIME SPAGHETTI

Springtime Spaghetti image

Zucchini and carrots are sauteed in butter, mixed in a creamy sauce, and tossed with spaghetti. This is a great side dish that goes really well with barbeque.

Provided by CAK0609

Categories Side Dish Vegetables Squash Summer Squash

Time 40m

Yield 6

Number Of Ingredients 8

Ingredients

8 ounces spaghetti
2 tablespoons butter
1 large zucchini, julienned
3 large carrots, julienned
2 teaspoons minced garlic
¾ cup heavy cream
¾ cup grated Parmesan cheese
1 tablespoon chopped fresh dill

Steps:

Bring a large pot of lightly salted water to a boil, cook spaghetti for 8 to 10 minutes, until al dente, and drain.
Melt the butter in a skillet over medium heat, and saute the zucchini, carrots, and garlic until tender. Stir in the heavy cream, Parmesan cheese, and dill. Cook and stir until thickened. Mix with the cooked spaghetti to serve.

Nutrition Facts : Calories 336.3 calories, Carbohydrate 33.3 g, Cholesterol 59.7 mg, Fat 18.5 g, Fiber 3.2 g, Protein 10 g, SaturatedFat 11.1 g, Sodium 223.2 mg, Sugar 2.8 g

CARROT ZUCCHINI FRITTERS

Carrot Zucchini Fritters image

I'm always looking for flavorful recipes that increase my veggie intake without being saturated in cheese or cream sauces. This one fills the bill. The crispy fritters are delicious and fun to eat with or without the dipping sauces. -Laura Mize Waco, Kentucky

Provided by Taste of Home

Time 25m

Yield 1-1/2 dozen fritters, 2/3 cup basil sauce and 1-1/2 cups horseradish sauce.

Number Of Ingredients 18

Ingredients

2/3 cup plus 1/2 cup sour cream, divided
2/3 cup lightly packed fresh basil leaves
1 teaspoon lemon juice
Salt and pepper to taste
1/2 cup mayonnaise
1/2 cup horseradish sauce
FRITTERS:
2 tablespoons finely chopped onion
1 tablespoon butter
1 egg, lightly beaten
2 medium zucchini, shredded and squeezed dry (about 1-1/2 cups)
1 large carrot, shredded
1/3 cup all-purpose flour
1/3 cup grated Parmesan cheese
1 tablespoon cornmeal
1/2 teaspoon salt
1/8 teaspoon pepper
Oil for frying

Steps:

In a blender, place 2/3 cup sour cream, basil, lemon juice, salt and pepper; cover and process until blended. Transfer to a small bowl. In another bowl, combine the mayonnaise, horseradish sauce and remaining sour cream. Cover and refrigerate for both sauces., Place onion and butter in a microwave-safe dish. Cover; microwave on high until onion is tender. Add the egg, zucchini and carrot. In a small bowl, combine the flour, cheese, cornmeal, salt and pepper; stir in vegetable mixture just until combined., In an electric skillet, heat 2 in. of oil to 375°. Drop batter by rounded tablespoonfuls, a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels.

Nutrition Facts :

ZUCCHINI CARROT AND PARMESAN SAUCE

Zucchini Carrot and Parmesan Sauce image

Make and share this Zucchini Carrot and Parmesan Sauce recipe from Food.com.

Provided by dicentra

Categories Penne

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 6

Ingredients

1/4 cup olive oil
1 cup shredded carrot
1 cup shredded zucchini
1 garlic clove, crushed
2 tablespoons grated parmesan cheese
8 ounces cooked pasta (rotelle, fusilli)

Steps:

Heat the oil over low in a medium skillet.
Stir in the carrot, zucchini and garlic; stirring, 3 minutes.
Toss hot pasta with the sauce. Serve with the cheese.

Nutrition Facts : Calories 442.1, Fat 29.6, SaturatedFat 4.8, Cholesterol 4.4, Sodium 126.4, Carbohydrate 40.4, Fiber 7.9, Sugar 4.6, Protein 6.3

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