Best 6 Zucchini Spears With Rosemary Garlic And Lemon Recipes

LEMON ROSEMARY ZUCCHINI

Steps:

• In a medium non-stick skillet, heat olive oil over medium heat. Add yellow pepper and rosemary and saute 2 minutes. Add zucchini and salt and pepper, to taste. Continue to saute for another 4-5 minutes or until zucchini is just tender. Remove from heat and stir in lemon juice. Serve.

SAUTéED ZUCCHINI WITH LEMON

Steps:

• In a large skillet, heat the butter and oil over medium heat.
• Cut each zucchini half lengthwise into 4 pieces.
• Season the flour with salt & pepper, then coat with the zucchini with flour.
• Sauté zucchini in oil and butter until cooked through but not mushy, turning to brown on all sides (5-10 minutes).
• When done, turn heat to low, and add soy sauce and lemon juice.
• Serve promptly.

PARMESAN ZUCCHINI SPEARS

Steps:

• Cut zucchini lengthwise into quarters, then cut in half widthwise. In a large nonstick skillet, cook and stir zucchini in oil over medium heat for 4 minutes. Sprinkle with lemon zest, salt and pepper. Cook and stir 4-5 minutes longer or until zucchini is crisp-tender. Remove from the heat; sprinkle with Parmesan cheese. Serve immediately.

ZUCCHINI WITH ROSEMARY AND GARLIC

Steps:

• Toss the zucchini into a large frying pan and add the olive oil. Stir.
• Add the rosemary and cook quickly over a high heat until the zucchini are just beginning to soften.
• Add the crushed garlic and season with salt and freshly ground pepper.
• Serve warm as a side dish or on its own with some warm crusty bread.

LEMON-GARLIC ZUCCHINI NOODLES

Steps:

• Use a spiralizer to cut zucchini into thick or thin ribbons, your preference.
• Melt butter in a large skillet over medium heat. Add olive oil and garlic, and cook until the garlic is fragrant, about 1 minute. Add zucchini and toss to coat with the butter-garlic sauce. Saute until zucchini noodles are slightly softened or have reached desired tenderness, 3 to 5 minutes.
• Stir in lemon juice, lemon-pepper, red pepper flakes, and salt, and remove from the heat. Garnish with a sprinkle of parsley and lemon zest, and serve.

GARLIC PARMESAN ZUCCHINI CHIPS RECIPE BY TASTY

Steps:

• Cut off top and bottom of zucchinis and slice zucchinis into ½ - ¼ inch (6-12 cm) slices.
• In a small bowl, whisk eggs together.
• Preheat oven to 450ºF (230ºC).
• In a large bowl, mix together bread crumbs, parmesan cheese, basil, red pepper flakes, pepper, garlic powder, and salt.
• Take a zucchini slice and dip it in egg wash, then coat it in bread crumb mix, coating all sides and patting mixture onto both side, then place the slice on a large baking sheet. Repeat for all slices.
• Bake in oven for 15-20 minutes or until chips are golden brown. Flip halfway through.
• In a small bowl, mix together mayonnaise, lemon juice, garlic powder, salt, and pepper.
• Serve with dipping sauce.
• Enjoy!