ITALIAN BAKED ZUCCHINI AND SQUASH
Italian style baked zucchini and squash combines fresh summer vegetables with parmesan cheese, basil, and balsamic vinegar. Healthy, gluten free, easy to make dairy free/vegan, and keto friendly.
Provided by Jen Koel
Categories Side Dishes
Number Of Ingredients 11
Steps:
- Preheat the oven to 400F and make sure the rack is in the middle.
- Slice the zucchini, onions, and squash into thin, uniform slices. Half the cherry or grape tomatoes.
- Place all of the vegetables in a medium-sized bowl and combine them with olive oil, sea salt, pepper, and Italian seasoning.
- After seasoning, spread your vegetables on a roasting pan in a single layer. If you are concerned they may stick to the pan, apply a light coating of oil, or use parchment paper.
- Roast your vegetables in the oven.
- After 20 mins, remove the pan from the oven and flip the vegetables on the pan. Add a drizzle of balsamic vinegar (optional but super tasty!) and the parmesan cheese.
- Return the pan to the oven and bake for an additional 5 minutes or until the cheese is melted.
- Serve immediately and enjoy!
Nutrition Facts : Calories 91 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 205 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
BAKED ZUCCHINI & SQUASH
Make and share this Baked Zucchini & Squash recipe from Food.com.
Provided by catalinacrawler
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- preheat oven to 350 degrees.
- slice zucchini into ¼ slices.
- in a bowl, toss with melted butter & oregano.
- spray a baking sheet with pam and arrange zucchini in a single layer.
- sprinkle with parmesan and bake for 30 minutes. season to taste with salt & pepper.
SAUTéED YELLOW SQUASH AND ZUCCHINI
Steps:
- Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.
BAKED ZUCCHINI AND SQUASH
This recipe may be the perfect side dish: Baked Zucchini and Squash. This recipe only takes a few minutes to prepare, has only a few seasonings and comes out of the oven in just 20 minutes. Finally, this side also pairs with a huge array of main courses. See how to make Baked Zucchini and Squash in episode 68 of POV Italian Cooking at https://youtu.be/ZVple5NOks0
Provided by POV_Italian_Cooking
Categories European
Time 25m
Yield 2 plates, 4 serving(s)
Number Of Ingredients 4
Steps:
- Watch the cooking demonstration vidoe at https://youtu.be/ZVple5NOks0 to see how this dish is made!
- Warm oven to 425 degrees.
Nutrition Facts : Calories 92, Fat 7.2, SaturatedFat 1.1, Sodium 9.9, Carbohydrate 6.3, Fiber 2.1, Sugar 4.6, Protein 2.4
BAKED ZUCCHINI PARMESAN
Steps:
- Preheat oven to 400 degrees
- Slice zucchini slices (about 1/2″ thick)
- Place zucchini in a large bowl and drizzle with olive oil
- Shake to coat zucchini with olive oil
- Add parmesan cheese, salt and pepper.
- Shake to coat.
- Place in a single layer on a large rimmed baking sheet lined with aluminum foil or a silicone baking mat.
- Sprinkle with an additional 2 tablespoons of parmesan cheese
- Bake in preheated oven for 10-15 minutes, finish on a low broil for another couple of minutes.
Nutrition Facts : Calories 98 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 129 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
FRENCH BAKED ZUCCHINI AND YELLOW SQUASH
I get lots of requests to "bring your squash dish" to different gatherings. I first tasted this dish at Luby's Cafeteria. It was published in their 50th Anniversary cookbook and I have adapted it to my taste. The original recipe calls for pimento or red sweet peppers instead of green chilis. I'm allergic to bell peppers so I found a substitute. You could also use seeded, chopped fresh tomatoes for a different taste.
Provided by Julie in TX
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat Oven to 350 degrees.
- In medium saucepan, bring 2 quarts water to a boil.
- Add the sliced squash and zucchini and cook until tender-crisp.
- Drain the liquid from the squash.
- Cook the bacon until it is crisp in a 10-inch skillet.
- Remove the bacon from the skillet and reserve.
- Add chopped onion to bacon drippings.
- Saute until onion is transparent.
- Drain off the bacon drippings and add the reserved bacon, soup, green chilis, salt and pepper.
- Mix well.
- Remove from the heat.
- Fold in the squash and transfer to a buttered 2 quart baking dish.
- Cover the dish and bake for 30 minutes.
- Remove the cover and sprinkle the top with cheese.
- Place it under the broiler to lightly brown the cheese.
Nutrition Facts : Calories 122.8, Fat 7.5, SaturatedFat 2.8, Cholesterol 15.4, Sodium 752.6, Carbohydrate 9.5, Fiber 2, Sugar 3.9, Protein 5.8
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