Baked Elbows With Zucchini Tomato And Parmesan Food

ZUCCHINI PARMESAN WITH TOMATO SAUCE

Steps:

• Heat olive oil in a large skillet over medium-high heat; saute zucchini until softened, 5 to 10 minutes. Season zucchini with oregano and basil. Add tomato sauce; cook and stir until heated through, about 5 minutes. Sprinkle Parmesan cheese over zucchini mixture.

ZUCCHINI PARMESAN

Steps:

• In a large skillet, saute zucchini in oil until crisp-tender. Add garlic; cook 1 minute longer., Stir in the tomatoes, seasoned salt and pepper. Simmer, uncovered, until liquid is evaporated, 9-10 minutes. Sprinkle with Parmesan cheese. Serve with a slotted spoon.

ZUCCHINI PARMESAN

Steps:

• If you have a food mill, quarter tomatoes. If not, peel, seed and chop them. (See step 5.)
• To make tomato sauce, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes.
• Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes, salt, pepper, sugar and basil sprigs. Increase heat to medium-high. When tomatoes are bubbling briskly, stir and reduce heat to medium. Cook, stirring often, until tomatoes have cooked down and are beginning to stick to pan, 15 to 25 minutes, depending on consistency. Remove basil sprigs; taste and adjust seasoning.
• Heat oven to 450 degrees. Line 2 sheet pans with parchment. Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick. Season on both sides with salt and pepper and toss with 2 tablespoons olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes. Roast for 12 minutes, until lightly browned and easily pierced with a knife. Remove from oven and reduce heat to 375 degrees.
• If using a food mill, put sauce through medium blade. If not, pulse sauce in a food processor fitted with steel blade until just coarsely puréed. Stir in chopped basil.
• To assemble the dish, oil a 2-quart gratin with olive oil. Spread 1/4 cup tomato sauce over bottom of dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup Parmesan. Repeat with 2 more layers, ending with 1/4 cup Parmesan. Drizzle on remaining tablespoon olive oil. Bake 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from heat and allow to sit for 5 to 10 minutes before serving.

BAKED ELBOWS WITH ZUCCHINI TOMATO AND PARMESAN

Steps:

• Cook the macaroni in plenty of boiling salted water.
• Meanwhile melt the butter in a wide skillet; add onion. Saute 15 minutes.
• Add zucchini; saute 5 more minutes.
• Stir in tomatoes, parsely and garlic. Simmer, uncovered, for 5 minutes.
• Stir in ricotta, milk, Romano and 1 T of the Parmesan.
• Combien the cooked elbows with the sauce.
• Pour into a 1 1/2 quart baking dish. Sprinkle with remaining cheese.
• Bake at 350 until top is lightly browned, about 20 minutes.

BAKED ELBOWS AND MEATBALLS

Steps:

• 1. Preheat oven to 350
• 2. In a large baking dish spread a layer of sauce and then put elbows on top.
• 3. Mix elbows with sauce.
• 4. Now add a layer of the sliced provolone
• 5. Sprinkle with parmesan cheese
• 6. Add meatballs on top of this
• 7. Then another layer of provolone
• 8. Top off with sauce and sprinkle with parmesan
• 9. Bake in oven for about 30 to 35 minutes
• 10. Allow to cool slightly
• 11. While pasta cools slice rolls in half and butter insides, sprinkle with a touch of garlic salt and then garlic powder and place face down on a baking sheet. Bake in 400 oven till light brown and crispy on outsides.
• 12. Serve pasta with additional sauce if desired and several slices of garlic bread

ROTINI WITH ZUCCHINI AND TOMATOES

Steps:

• Cook rotini according to package directions.
• Saute onion, garlic and zucchini in oil until tender. Add tomatoes and parsley; heat through.
• Season to taste with salt and pepper (and crushed red pepper if you wish).
• Toss rotini with vegetable mixture and served topped with cheese.