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    Aug 17, 2012 |Story| Los Angeles Times
  1. Recipe: Zucchini chips with skordalia

    Total time: 20 minutes
    Total time: 20 minutes Servings: 4 to 6 3 ( 3/4 -inch) slices stale country bread, crust removed 1 small Yukon Gold potato, boiled until soft, then peeled 2 tablespoons blanched almonds, coarsely chopped 1/4 cup extra-virgin olive oil 2 to 4...

    Tags: Salt, Breads, Potatoes, Almonds, Summer Squash

  2. Aug 17, 2012 |Story| Los Angeles Times
  3. Recipe: Loni's Zucchini Relish

    Active Work and Total Preparation Time: 1 hour, plus 8 hours standing * Vegetarian
    Active Work and Total Preparation Time: 1 hour, plus 8 hours standing * Vegetarian 10 cups chopped zucchini (about 6 zucchini) 4 cups chopped onions 2 cups chopped celery 2 large red bell peppers, chopped 5 tablespoons salt 1 tablespoon...

    Tags: Summer Squash

  4. Aug 17, 2012 |Story| Los Angeles Times
  5. Recipe: Calabacitas con crema

    Total time: 1 hour, 20 minutes
    Total time: 1 hour, 20 minutes   Servings: 4 to 6   1 onion   2 tablespoons oil   Kosher salt   2 pounds zucchini   1 poblano chile   2 cloves garlic, thinly sliced   1/2 cup Mexican crema   1/4 cup chopped cilantro,   divided   1. Cut the onion in half...

    Tags: Salt, Chile, Cilantro, Summer Squash, Onions

  6. Aug 17, 2012 |Story| Los Angeles Times
  7. Recipe: Sweet corn and shrimp 'risotto'

    Total time: 1 hour, 15 minutes
    Total time: 1 hour, 15 minutes   Servings: 6 to 8   1 pound large shrimp, in shell   1/2 cup chopped green onion (trimmings saved)   1/2 cup diced red bell pepper (trimmings saved)2 1/2 teaspoon salt, divided   3 to 4 zucchini (4 cups sliced)   6 ears...

    Tags: Whipping Cream, Heavy Cream, Shrimp, Salt, Summer Squash

  8. Aug 17, 2012 |Story| Los Angeles Times
  9. Recipe: Zucchini and porcini risotto

    This is based on something I had at Dal Pescatore this summer. It is not one of Nadia Santini's recipes. In fact, after three or four tries at perfecting it, I'd say it's not even close. But it is a nice fall dinner dish and that will have to be good enough for us mortals. Using water instead of broth for some risottos is one trick I learned from the Santinis. It lets the flavor of the other ingredients shine more. You will have to add a little more salt than is normally necessary to make up what is normally absorbed from the broth.
    This is based on something I had at Dal Pescatore this summer. It is not one of Nadia Santini's recipes. In fact, after three or four tries at perfecting it, I'd say it's not even close. But it is a nice fall dinner dish and that will have to be good...

    Tags: Risotto, Tomatoes, Salt, Parsley, Summer Squash

  10. Aug 17, 2012 |Story| Los Angeles Times
  11. Recipe: Stuffed zucchini

    3 large zucchini (about 8 inches long, 3 to 3 1/2 inches in diameter)
    3 large zucchini (about 8 inches long, 3 to 3 1/2 inches in diameter)   Salt   1 1/2 pounds plum tomatoes   2 tablespoons olive oil, plus more if needed   1 pound ground pork   2 sprigs thyme   1/4 teaspoon crushed red pepper   1 teaspoon fennel seeds  ...

    Tags: Garlic, Tomatoes, Breads, Salt, Black Pepper

  12. Aug 17, 2012 |Story| Los Angeles Times
  13. Recipe: Crespelles with prosciutto and zucchini

    Total time: About 1 hour, 30 minutes
    Total time: About 1 hour, 30 minutes Servings: 6 1 ounce dried porcini mushrooms 1 1/2 cups flour Sea salt 3 eggs 1 1/2 cups milk About 8 tablespoons butter, divided 2 cups heavy cream 4 medium slender zucchini, (about 1 pound), trimmed,...

    Tags: Salt, Sea Salt, Summer Squash, Butter

  14. Aug 17, 2012 |Story| Los Angeles Times
  15. Recipe: Zucchini-eggplant-pepper timbales

    Total time: About 1 hour
    Total time: About 1 hour Servings: 4 Note: Use 4-ounce (3-inch diameter) ramekins 1 large red bell pepper 1 medium eggplant, trimmed Olive oil Coarse sea salt and freshly ground pepper to taste 2 medium zucchini, trimmed 2 large eggs 1/3 cup...

    Tags: Salt, Summer Squash

  16. Aug 17, 2012 |Story| Los Angeles Times
  17. Recipe: Zucchini- eggplant-pepper polpettine

    Total time: 1 hour
    Total time: 1 hour Servings: 6 to 8 as an appetizer (makes about 2 1/2 to 3 dozen) 1 medium eggplant, about 1 pound 1 medium slender zucchini 1 small red bell pepper, finely diced 3 cloves garlic, minced 3/4 cup freshly grated pecorino Romano 1/3...

    Tags: Salt, Summer Squash

  18. Aug 17, 2012 |Story| Los Angeles Times
  19. Recipe: Fried zucchini

    Total time: 30 minutes
    Total time: 30 minutes Servings: 4 to 6 (makes about 36 rounds) Note: Aleppo pepper is available at Surfas in Culver City and at All Spice at Farmers Market in Los Angeles. Peanut or canola oil for deep frying, plus 1/4 cup 1 1/4 cups flour,...

    Tags: Salt, Summer Squash

  20. Aug 17, 2012 |Story| Los Angeles Times
  21. Recipe: Herbed zucchini and feta fritters

    Total time: 1 hour, 30 minutes, plus refrigerator time
    Total time: 1 hour, 30 minutes, plus refrigerator time Servings: 36 fritters 1 1/2 cups plain yogurt, preferably full-fat organic 1 large garlic clove, crushed through a garlic press Salt 1 pound zucchini (about 2 large), shredded in a food processor...

    Tags: Garlic, Feta Cheese, Summer Squash

  22. Aug 17, 2012 |Story| Los Angeles Times
  23. Recipe: Creamy Zucchini Soup

    Active Work Time: 15 minutes Total Preparation Time: 35 minutes Vegetarian
    Active Work Time: 15 minutes Total Preparation Time: 35 minutes Vegetarian 2 teaspoons olive oil 1 cup chopped onion 1 clove garlic, minced 2 pounds zucchini, diced 1 (14-ounce) can vegetable broth 2 cups water 2 teaspoons salt 2 tablespoons...

    Tags: Foods and Beverages, Lifestyle and Leisure, Soups, Summer Squash

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Zucchini Photos
Zucchini and tomato with cheese
(May 13, 2013)
Zucchini and tomato with cheese
Zucchini with pine nuts
(May 13, 2013)
Zucchini with pine nuts
Easy, peasy
(May 7, 2013)
Easy, peasy