Tagliarini With Roasted Tomatoes and Golden Zucchini Recipe

Ingredients:

1/2 lb of zucchini (golden) or squash (summer)
3 Tbsps EVOO
3 pcs cloves of garlic; chopped finely
Pepper and salt
1/4 c of dry wine (white)
1/2 tsp flakes of pepper (hot)
1/2 lb tagliarini (fresh)
15 pcs of basil (fresh, 1/3 c if sliced); bundled & sliced thinly
2 Tbsps of nuts (pine); toasted
Cheese (Parmesan); grated
1/2 c of garlic breadcrumbs (see below)
1 lb of tomatoes (plum or Roma); cored & halved crosswise (see below)
EVOO
Garlic (for crumbs)
Sourdough-bread or baguette (French)

Instructions:

To roast tomatoes, first preheat oven (250 deg F). Squeeze tomatoes gently so juice is drained then remove seeds.

Next, place tomatoes cut-side facing down onto lightly greased thin sheet. For two hrs, roast ’til tomatoes shrink but not burned or brown.

Immediately use or chill in refrigerator inside tightly-sealed container. This makes about a cup. Remember to line thin sheet w/ wax pepper so juice will not cook on pan. Prepare garlic breadcrumbs.

For breadcrumbs, preheat oven (325 deg F). Peel then chop garlic finely and put in to olive oil.

Sliced bread thinly then brush on 1 side w/ garlic-oil. Lay brushed-slices onto thin sheet then bake 10 mins or ’til golden and crisp.

Set it aside so it cools. Break slices up w/ your hand and grind inside blender or food-processor. Texture must be fine but a bit coarse.

Meanwhile, set big pot filled with water onto stove for it to boil. Halve zucchini lengthwise then diagonally slice to 1/2-inch-thick pcs.

If squash is being used, cut to half thru ends of stem then slice to 1/2-inch-thick wedges. Then, cut tomatoes roasted earlier into large pcs or quarters then reserve juice can be used for sauce.

In large heavy skillet, heat two Tbsps olive oil, add squash, 1/4 tsp salt, pepper and garlic. Saute on mid-high stove heat about 2-3 mins, so squash is thoroughly heated.

Add wine then cook 1 minute more ’til pan becomes nearly dried. Add rest of olive oil, tomatoes along w/ juice, flakes of pepper and 1/4 tsp salt.

When water has boiled, add a tsp of salt. Put in tagliarini then cook ’til tender enough.

Before pasta is drained, add one-fourth cup cooking hot water into pan. Drain pasta immediately; add into squash and tomatoes along w/ basil and nuts.

Lower heat and toss thoroughly. Season w/ pepper and salt. Sprinkle w/ cheese and breadcrumbs. Serve it immediately. Makes 2 – 4 servings.
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>> Tagliarini With Roasted Tomatoes and Golden Zucchini Recipe

Fusilli With Sun-Dried Tomatoes, Zucchini, And Peas Recipe

Ingredients:

6 oz of pasta (Fusilli or any spiral-shaped)
1-1/2 c of water
3/4 c of tomatoes (dried, not packed in oil)
1/2 c of parsley (fresh); rinsed well, dried, then chopped
1/4 c of Kalamata; pitted then chopped
1 c of peas (fresh or frozen); shelled
1 pc of zucchini; (6 oz); cubed to 1/2-inch

Instructions:

Cook the pasta according to its package instructions; drain. Boil 1-1/2 cups of water with tomatoes inside a saucepan. Take out from the heat then let it stand for 15 mins till softened.

Drain the tomatoes but save half cup; chop tomatoes and place them on a bowl with olives, parsley, and saved liquid.

Stir thoroughly till mixed well. Combine the mixed pasta with mixture of tomato; season salt & pepper then toss them well.

>> Fusilli With Sun-Dried Tomatoes, Zucchini, And Peas Recipe

Baked Zucchini Recipe

Ingredients:

1-1/2 lb of zucchini; trimmed on ends then sliced to 1/2-inch thick rounds
1-1/2 lb of potatoes (Yukon Gold); peeled then sliced to 1/2- inch thick rounds
1 to 1-1/2 lb of tomatoes; quartered then chopped coarsely
3 pcs of garlic clove (medium); chopped
1 pc of onion (medium-large); chopped
2 tsps of paste (tomato)
1-1/2 Tbsps of mint (fresh); chopped
1-1/2 Tbsps of parsley (flat leaf)
Salt (to taste)
Pepper (black, freshly ground, to taste)
1/3 c of oil (olive oil, extra virgin); add more when needed

Instructions:

Preheat the oven (350 degrees F). Place tomatoes, zucchini, and potatoes inside a bowl then add garlic, paste, garlic, parsley, and mint; mix thoroughly. Season 1-1/2 teaspoons of salt with some pepper; stir thoroughly.

Spread the vegetables onto a 9×13-inch baking dish evenly. Pour 1/3-cup of oil on top then toss till distributed well.

Place inside preheated oven and bake for 1-1/2 hours, covered, till vegetables become tender; stir the vegetables at every half hour. Drizzle more oil if needed, to prevent drying.

Take out from the oven and let it cool slightly. Adjust the seasonings. Serve while warm.

>> Baked Zucchini Recipe

Linguine With Monkfish “Meatballs”, Thyme And Zucchini Recipe

Ingredients:

4 Tbsps of olive oil (Virgin)
1 pc of onion (red, medium); chopped finely
1 pc of zucchini (small); cut to 1/4-inch matchsticks
8 ozs of linguine
2 Tbsps of leaves of thyme (fresh)
1/2 lb of fresh fillet (Monkfish); cut to 3/4″ cubes
1.5 c of tomato-sauce (basic)
1 c of dry wine (white)
Salt, for taste
Pepper (black); ground fresh, for taste
1/4 c of parsley (Italian); chopped finely

Instructions:

Bring water (6-quarts)to a boil then add in 2 Tbsps of salt. Heat the oil on moderate stove heat in 12″ skillet.

Add zucchini, thyme along w/ onion; saute for 8 – 19 mins ’til very tender and lightly browned. Meanwhile, season monkfish w/ pepper and salt.

Add fish to pan; toss for a minute ’til it will cook and start to whiten. Add in tomato-sauce w/ wine then bring it to a boil.

Reduce heat, simmer for 10 mins. Drop the linguine in boiling hot water then cook as stated in package directions.

Drain the pasta into a colander on top of sink then toss it into the pan w/ monkfish. Next, add the parsley then toss on medium stove heat ’til cooked. Then, pour in serving plates and immediately serve. Serves 4.

>> Linguine With Monkfish “Meatballs”, Thyme And Zucchini Recipe

Mexican Zucchini Recipe

Ingredients:

2 – 3 Tbsps of butter
1 pcs of onion (medium); chopped
1/4 c of tomato puree
1 – 2 pcs of cloves of garlic; minced
2 c of zucchini
1/4 c of chicken stock
3 pcs of ears of corn (fresh)
1 c of cheese (Monterey-jack or cheddar)
Pepper and salt, for taste

Instructions:

First, cover base of skillet w/ butter. Then, saute garlic and onions ’til transparent and tender. Add corn, tomato puree, broth along w/ water in; simmer few mins.

Add the zucchini and cover; simmer 8 – 10 mins more. Remove cover then add pepper w/ salt for taste. Take out and transfer it to serving plate; top w/ cheese

>> Mexican Zucchini Recipe

Tomato And Zucchini Gratin Recipe

Ingredients:

1 lb of tomatoes (beefsteak or Creole); cut into 1/4-inch slices
1/2 c of herbs (mild, tarragon, chervil, basil, etc; chopped finely
1 lb of zucchini; well-cut into 1/4-inch slices
1/2 c of cheese (Parmigiano-Reggiano); grated
1 c of fine breadcrumbs
3 Tbsps of olive oil
Pepper (black); ground fresh
Salt
Parsley; freshly chopped

Instructions:

Preheat oven to 400 deg F. Grease 4 separate gratin pan lightly w/ olive oil. Season every zucchini and tomato slice w/ pepper, salt along with 1 Tbsp of olive oil.

Combine crumbs, cheese, rest of oil and herbs in separate smaller bowl and thoroughly mix.

Season crumbs w/ pepper along w/ salt. Layer zucchini and tomatoes alternately in every gratin pan.

Sprinkle crumb mix over vegetables; bake about 15-20 mins or ’til top turns golden-brown. Garnish w/ parsley when serving.

>> Tomato And Zucchini Gratin Recipe

White Bean, Tomato, And Zucchini Gratin Recipe

Ingredients:

1 rib of celery; thinly sliced
2 Tbsps of olive oil
8 pcs cloves of garlic; coarsely chopped
4 pcs of tomatoes (plum); seeded & chopped makes about 2-1/4 cups
2 regular cans of small beans (white, 15 ozs); well-rinsed & drained, don’t use cannellini
12 pcs of Fine-quality olives (black, oil-cured); pitted & halved
1/2 tsp of sage (dried); crumbled, or
12 pcs of fresh leaves (sage); finely chopped
2 pcs of zucchini (medium); cut to 4 pcs lengthwise & thinly sliced crosswise, makes about 2.5 cups
2 Tbsps of olive oil
1 c of fresh breadcrumbs (fine)
1/4 c of leaves of parsley; freshly minced
1 pc clove of garlic; minced

Instructions:

Preheat the oven (350 degrees F). Cook the celery w/ oil in 10-12 inch skillet on moderate stove heat then stir ’til soft. Add in garlic; cook and stir for 1 min. Add in tomatoes, cook for 5 mins, occasionally stirring.

Take skillet out of heat, stir beans in. Mash 1/4 beans w/ spoon’s back then stir rest of ingredients but the last four ingredients in. Season w/ pepper and salt.

Transfer mixture into a shallow dish for baking or a 2 or 2.5-quart gratin glass dish then smooth the top w/ rubber scraper. Gratin can be made 4 hrs ahead, chilled and covered.

For the topping, stir last 4 ingredients together in small mixing bowl using one fork ’til crumbs moisten evenly.

Sprinkle the topping onto bean mix then bake for 45 mins in center of oven ’til bubbling while the top has turned golden-brown. Cool the gratin for 5 mins before it is served. Yields 4 servings for dinner and 6-8 servings if used on the side.

>> White Bean, Tomato, And Zucchini Gratin Recipe

Minted Cherry Tomatoes And Zucchini Recipe

Ingredients:

1 pc of zucchini (small); cut into 4 equal parts lengthwise & cut into 1″ pcs crosswise
1 Tbsp of butter (unsalted)
1 c of tomatoes (cherry)
1 Tbsp of leaves of mint; freshly minced, or for taste

Instructions:

Saute zucchini into butter on moderately-high stove heat in skillet, occasionally stirring, about 3 mins or ’til tender enough.

Add tomatoes then cook mixture while shaking skillet about 1 min or ’til tomatoes become thoroughly heated. Stir salt, pepper and mint in, for taste.

>> Minted Cherry Tomatoes And Zucchini Recipe