GRILLED ZUCCHINI WITH CUMIN
Make and share this Grilled Zucchini With Cumin recipe from Food.com.
Provided by Ms B.
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut zucchini in half lengthwise.
- Make criss-cross hatches into the cut side of the flesh.
- Season with salt and pepper.
- Drizzle with olive oil.
- Sprinkle with cumin.
- Grill on medium hot grill for about 5 minutes on each side, or until desired tenderness.
Nutrition Facts : Calories 109.1, Fat 10.6, SaturatedFat 1.5, Sodium 9.4, Carbohydrate 3.4, Fiber 1.1, Sugar 2.5, Protein 1.3
SPICED STEWED ZUCCHINI
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat a skillet over moderate heat. Go 1 turn of the pan with a slow stream of extra-virgin olive oil. Add crushed garlic and red pepper flakes to the pan. Saute garlic and red pepper flakes 1 or 2 minutes. Add zucchini and season with salt, cumin and chili powder. Saute, stirring occasionally, about 3 minutes. Add chick peas, tomatoes and scallions to the pan and stir to combine. Cook over medium low heat for 10 minutes. Stir in cilantro and serve.
- To reduce the heat level, omit the red pepper flakes from the recipe and method.
ZUCCHINI WITH CUMIN AND CORIANDER
I often want to buy zucchini but I really never can think of something different to do with it and this dish really zips up the flavor and it is different. I found this recipe in my Home Town Newspaper and it was written by a Chief that teaches at out local Culinary School
Provided by Pokerfreak Russo
Categories Vegetable
Time 17m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat the butter and oil together in a saute pan, over high heat and add the zucchini.
- Sprinkle the cumin and coriander over the vegetables and toss lightly as they cook.
- Season with the sea salt and black pepper and serve at once, garnishing with the chopped cilantro.
Nutrition Facts : Calories 101.3, Fat 9.4, SaturatedFat 4.2, Cholesterol 15.3, Sodium 53.4, Carbohydrate 4.2, Fiber 1.4, Sugar 2, Protein 1.6
CHILLED ZUCCHINI-CUMIN SOUP
Steps:
- Heat oil in heavy medium saucepan over medium heat. Add onion; sauté until tender, about 5 minutes. Add cumin; stir until aromatic, about 30 seconds. Mix in zucchini. Add broth; bring soup to boil. Reduce heat; simmer until zucchini is very tender, about 30 minutes. Cool slightly.
- Mix 1/3 cup chopped basil into soup. Working in batches, puree soup in blender until smooth. Transfer to bowl. Season with salt and pepper. Cover; chill until cold, about 3 hours. (Can be made 1 day ahead. Keep refrigerated.)
- Ladle soup into bowls. Top each with 1 tablespoon yogurt and sliced basil.
MEDITERRANEAN STUFFED ZUCCHINI
Here's a delicious way to solve the problem of those too-big zucchinis ballooning in your garden at the end of the summer: zucchini boats baked and stuffed with lamb, feta, pine nuts, tomatoes, and more. It's just like your mother used to make, but with an exotic Mediterranean twist!
Provided by Larry Short
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h10m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Use a melon baller to separate and remove seeds and pulp separately from the zucchini, carving out each half and leaving about a half-inch shell. Chop zucchini pulp into pieces about 1/4 inch in diameter. Discard seeds.
- Heat olive oil in a large skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add ground lamb; continue to cook and stir until lamb is lightly browned, 5 to 7 minutes. Stir chopped zucchini into the lamb mixture. Reduce heat to medium-low. Simmer mixture until the zucchini is hot, about 3 minutes. Drain excess grease. Season lamb mixture with coarse salt and black pepper.
- Remove skillet from heat. Stir tomato sauce, tomatoes, feta cheese, pine nuts, and 1/4 cup mint leaves through the lamb mixture; spoon into the zucchini halves. Put stuffed zucchini halves into a large baking dish. Pour water into the baking dish.
- Bake in preheated oven for 30 minutes. Mix bread crumbs and mozzarella cheese in a bowl. Sprinkle 1/4 cup mint leaves over the zucchini and top with the bread crumb mixture. Continue baking until the top is crusty and browned, about 10 minutes more.
Nutrition Facts : Calories 649.3 calories, Carbohydrate 38.8 g, Cholesterol 114.7 mg, Fat 38.7 g, Fiber 7 g, Protein 40.6 g, SaturatedFat 14.9 g, Sodium 1522.8 mg, Sugar 14.2 g
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