180679 parmesan zucchini sticks smoky romesco sauce Recipes

red bell peppers, tomatoes , halved lengthwise, cubed french bread baguette, crusts removed, smoked almonds, extravirgin olive oil, sherry vinegar or red wine vinegar, spanish smoked paprika, kosher salt, ground red pepper, garlic clove, zucchini (about 1 1/2 lb), dry breadcrumbs, panko (japanese breadcrumbs), grated fresh parmesan cheese, salt, freshly ground black pepper, egg substitute

zucchini, grated parmesan cheese, fine dry breadcrumb, garlic salt, black pepper, olive oil

egg, italian-flavored dry bread crumbs, grated parmesan cheese, dried thyme, pepper, zucchini , quartered lengthwise, garnish: ranch salad dressing

thick) lamb loin chops, trimmed, extra virgin olive oil, kosher salt, freshly ground black pepper to taste, romesco sauce

dry breadcrumbs, all-purpose flour, grated parmesan cheese, dried parsley, seasoning salt, black pepper, garlic powder, cayenne pepper (optional), zucchini, unpeeled , sliced lengthwise then cut into sticks (or cut into 1/2 to 3/4-inch rounds), eggs, beaten, water (might need another egg), olive oil (for frying )

red quinoa, very large) poblano chiles, ears of corn, shucked, extra-virgin olive oil, for grilling, walnuts, toasted and finely chopped, scallions, thinly sliced, chopped) cilantro, plus sprigs for garnish, diced) fresh mozzarella, salt, freshly) ground pepper, grilled romesco sauce

zucchini, parmesan cheese, breadcrumbs, eggs, mayo, lemon zest, garlic clove minced

unpeeled, large fresh shrimp, dark brown sugar, garlic cloves, pressed, canned chipotle pepper in adobo sauce, minced, adobo sauce, rum, water, salt, tamarind paste, olive oil, smoky sweet sauce

zucchini, peeled and sliced, eggs, beaten, dry italian seasoned breadcrumbs, shredded mozzarella cheese, shredded parmesan cheese, your favorite marinara sauce, olive oil

zucchini, sliced thin, butter, spaghetti sauce, mushrooms, drained, sausage, cooked and drained, egg, beaten, cottage cheese (can use ricotta), mozzarella cheese, shredded, parmesan cheese

zucchini, olive oil, freshly ground white pepper, parsley, chopped, fresh grated parmesan, balsamic vinegar

zucchini , medium (julian sliced), eggs, extra virgin olive oil, parmesan cheese, wheat bran, bread crumbs

zucchini (1 lb.), olive oil, lemon zest, salt, pepper, parmesan cheese

red bell peppers, tomatoes, slick bread (from baguette, about 1/2 inch thick, coarsely chopped), almonds, extra virgin olive oil, red wine vinegar, spanish smoked paprika, kosher salt, ground red pepper, garlic clove, zucchini (3 large), dry breadcrumbs, coarsely ground almonds, grated fresh parmesan cheese, salt, freshly ground black pepper, eggs

eggplant, zucchini, thick) slices onion, red bell pepper, halved and seeded, yellow bell pepper, halved and seeded, olive oil-flavored cooking spray, salt, black pepper, romesco sauce, divided, thick) slices diagonally cut country or peasant bread, toasted (about 4 oz)

cippolini onions, peeled, olive oil, salt and freshly ground pepper, zucchini , cut on the bias into 1/4-inch slices, olive oil, salt and freshly ground pepper, romesco sauce , recipe follows, chopped parsley, spanish antipasto , recipe follows, spanish cheese platter , recipe follows, olive oil, peeled garlic cloves, red bell pepper , roasted, peeled, seeded, tomatoes, ancho chilies , soaked in boiling water until soft, seeded, white bread, crust removed cut into small cubes, red wine vinegar, red wine, shelled hazelnuts, honey, salt and freshly ground pepper, piquillo peppers, sliced, assorted spanish olives, serrano ham, cut into chunks, cheese , cut into bite-sized pieces, extra-virgin spanish olive oil, bread, assorted spanish cheese. (should have an assortment of cow s milk , sheep s milk and goat s milk).

zucchini with parmesan, zucchini, good olive oil, yellow onions cut in half and sliced, kosher salt, freshly ground black pepper, freshly grated parmesan cheese, ends of the zucchini and, if they are large, cut in half lengthwise. slice the zucchini diagonally in 1/2-inch slices. heat 2 tbsp of olive oil in a large (12-inch) saute pan and add the onions. cook for 10 minutes on medium-low heat, until they start to brown. add half the zucchini, 1 tsp salt, and 1/4 tsp pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. sprinkle with parmesan and cook for 30 seconds more. remove to a serving platter and repeat with the rest of the zucchini. serve immediately. note: if you cook too much zucchini in 1 pan, you end up steaming rather than sauteeing it.