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These fritters get extra crispy around the edges thanks to the grated zucchini. They're delicious on their own, but even better when served up with the creamy chipotle lime crema. Get the Zucchini ...
Layers of tender zucchini roasted with Parmesan and Gruyère, garlic, and fresh thyme, then topped with crispy panko bread crumbs and baked until golden brown.
Find creative uses for this easy-to-grow, popular summer veggie.
Heat the remaining 2 tablespoons of olive oil in a large skillet. Season the zucchini slices with salt and piment d'Espelette, add them to the skillet and cook over high heat, turning once, until browned in spots, about 4 minutes. Arrange the zucchini in a 9-by-13-inch baking dish in a single layer and spoon the pepper mixture on top.
In a bowl, combine the bell pepper, onion, garlic and thyme and season with salt and pepper. Arrange two-thirds of the bell pepper mixture over the potatoes and drizzle with oil. Top with the tomatoes and the zucchini; drizzle with oil and season with salt and pepper. Cover with the remaining bell pepper mixture and sprinkle with the cheese. 2.
large zucchini, quartered lengthwise and sliced. 2 c. chicken broth. 1 c. long-grain white rice. 1/4 c. fresh parsley or cilantro, chopped, plus more for sprinkling. 1 tbsp. Worcestershire sauce. 2 c.
Move turkey mixture to 1 side of pan, and use a large spoon to remove and discard any excess fat. Stir in tomato paste; cook, stirring constantly, until fragrant, 1 minute. 3.
4 medium zucchini, about 2 pounds total, each one cut in half lengthwise; 1 lb ulk Italian sausage meat or 1 pound uncooked Italian sausages, cases removed; 1 cup grated romano cheese; 1 / 3 cup ...