ZUCCHINI RECIPE PASTA RECIPES

Name: Zucchini Ribbon Pasta
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings, serving size: 2 cups
Cuisine: italian
Ingredients: 3/4 pound whole-wheat fettuccini; 2 medium green zucchini (about 1 pound); 2 medium yellow zucchini (about 1 pound); 3 tablespoons olive oil; 4 cloves garlic, chopped; 1 cup low-sodium chicken broth; 1/4 cup grated (1-ounce) Parmesan (lightly packed), plus 2 tablespoons; 1/3 cup finely minced parsley leaves, plus more for garnish; 1 cup thinly sliced basil leaves, plus more for garnish; 1/2 teaspoon red pepper flakes; 1/2 teaspoon fresh ground black pepper; Salt

ZUCCHINI RIBBON PASTA RECIPE | ELLIE KRIEGER | FOOD NETWORK

Zucchini Ribbon Pasta Recipe | Ellie Krieger | Food Network image

Provided by Ellie Krieger

Categories main-dish

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 4 servings, serving size: 2 cups

Number Of Ingredients 12

Ingredients

3/4 pound whole-wheat fettuccini
2 medium green zucchini (about 1 pound)
2 medium yellow zucchini (about 1 pound)
3 tablespoons olive oil
4 cloves garlic, chopped
1 cup low-sodium chicken broth
1/4 cup grated (1-ounce) Parmesan (lightly packed), plus 2 tablespoons
1/3 cup finely minced parsley leaves, plus more for garnish
1 cup thinly sliced basil leaves, plus more for garnish
1/2 teaspoon red pepper flakes
1/2 teaspoon fresh ground black pepper
Salt

Steps:

In a large pasta pot, cook pasta "al dente", 1 or 2 minutes less than the package instructions call for. Drain.
Meanwhile, slice off ends of zucchini and discard. Cut zucchini in half lengthwise. Using a mandoline, or carefully with a sharp knife, slice zucchini into very thin (about 1/8-inch) slices, trying to keep some skin on each piece for color. Stack slices and cut in half lengthwise. Reserve zucchini ribbons in a large bowl.
In the pasta pot, heat the olive oil over low-medium heat. Add garlic and cook until soft and translucent but not browned, about 1 minute. Add zucchini ribbons and 1/4 cup chicken broth, raise heat to medium-high and cook until zucchini is still somewhat firm but just cooked, about 3 minutes. Return pasta to pot and add remaining chicken stock; cook for 2 to 3 minutes, until liquid has mostly absorbed into the pasta. Add 1/4 cup of the Parmesan, parsley, basil, red pepper flakes, black pepper and toss to combine. Season with salt, to taste. Serve garnished with additional parsley, basil and the remaining 2 tablespoons of cheese.

Nutrition Facts : Calories 490, FatContent 16 grams, SaturatedFatContent 3.5 grams, CholesterolContent 5 milligrams, SodiumContent 240 milligrams, CarbohydrateContent 74 grams, FiberContent 14 grams, ProteinContent 22 grams

BAKED ZUCCHINI CHIPS RECIPE | ALLRECIPES

Baked Zucchini Chips Recipe | Allrecipes image

I love using these as a healthier alternative to fries or chips with my meals. Very yummy!

Provided by laureng

Categories Zucchini Side Dishes

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4 servings

Number Of Ingredients 5

Ingredients

3 small zucchini, sliced into 1/4-inch rounds
2 tablespoons olive oil
½ cup Italian-seasoned bread crumbs
2 tablespoons grated Parmesan cheese
2 teaspoons fresh oregano

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Place zucchini in a bowl. Drizzle olive oil over zucchini and stir to coat; add bread crumbs and toss to coat. Spread coated zucchini onto a baking sheet. Sprinkle Parmesan cheese and oregano over coated zucchini.
Bake in the preheated oven until zucchini are tender and cheese is browned, about 15 minutes.

Nutrition Facts : Calories 142.7 calories, CarbohydrateContent 13.4 g, CholesterolContent 2.4 mg, FatContent 8.5 g, FiberContent 1.7 g, ProteinContent 4.2 g, SaturatedFatContent 1.6 g, SodiumContent 311.1 mg, SugarContent 2.4 g

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