PARMESAN SQUASH CASSEROLE
Parmesan Squash Casserole is a perfect way to use up all that squash and zucchini from the garden. Seasoned with fresh herbs and cheeses, this is a delightful side dish to any meal.
Provided by Erica Walker
Categories Side Dish
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.Slice the squash into 1/4" slices. If they are larger squash, cut them down the middle before slicing.
- Heat oil in a large non-stick frying pan. Add the squash, garlic, thyme, and salt to taste.Sauté and stir until the squash is just starting to soften. Don't overcook!
- Remove from heat and add tomatoes.
- Beat together the eggs, sour cream, cheeses, and lemon juice in a medium sized bowl.
- Place half of the squash into the bottom of the casserole (you can be fancy and layer it like in the picture or you can just toss it in).
- Sprinkle on some salt and pepper then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and egg mixture.Top with additional feta and Parmesan if desired.
- Bake for 40-45 minutes, until the mixture is bubbling and slightly set.Serve hot.
Nutrition Facts : Calories 99 kcal, Carbohydrate 5 g, Protein 5 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 50 mg, Sodium 204 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
SAUTEED ZUCCHINI WITH FETA
Steps:
- In a 12-inch skillet, heat the oil on low. Slowly saute the zucchini and garlic, with a little salt, until golden and slightly caramelized, about 20 minutes. Season with salt and pepper. Mix in parsley or basil, cilantro and feta.
BAKED PARMESAN ZUCCHINI FRIES
These crunchy and low-fat veggie fries are super-easy to make - and will certainly satisfy any French fry connoisseur. Dress them up with your favorite dipping sauce or drizzle with cheese sauce for an irresistible upgrade.
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Adjust 2 oven racks to the top and bottom thirds of the oven and preheat to 425 degrees F. Put the wire racks in the baking sheets and coat each generously with cooking spray.
- Combine the flour and 3/4 teaspoon salt in a large re-sealable plastic bag. Combine the eggs and 3/4 teaspoon salt in another large plastic bag; combine the breadcrumbs, Parmesan and 3/4 teaspoon salt in a third large plastic bag.
- Add about a half of the zucchini sticks to the bag with the flour and use a combination of your hands and shaking the bag to coat the zucchini. Remove the zucchini and shake off any excess flour. Transfer to the egg wash and repeat until coated. (It's less messy if you use only one hand for the dry ingredients and the other for the wet.) Let any excess egg drip off before transferring to the breadcrumb mixture; repeat until fully coated (you'll still see some green and white of the zucchini peeking through the breading). Transfer to the prepared baking sheets and coat the breaded zucchini generously with cooking spray (there's no need to turn them). Repeat with the remaining zucchini.
- Bake, rotating the baking sheets from top to bottom about halfway through, until golden brown and tender, 25 to 30 minutes. Sprinkle with a little salt and serve warm with your favorite dipping sauces.
FETA & PARMESAN ZUCCHINI BAKE RECIPE - (4.6/5)
Provided by Johanna
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray. 2. Slice the squash into 1/4" slices. If they are larger squash, cut them down the middle before slicing. Heat the oil in a large non-stick frying pan. Add the squash, garlic and thyme. Saute and stir just until the squash is starting to soften slightly. Don't cook too long or it will be mushy after it bakes in the oven. Remove from the heat. 3. Beat together the eggs, sour cream, cheeses and lemon juice in a medium sized bowl. Place half of the squash into the bottom of the casserole. Sprinkle on some salt and pepper (remember the cheeses are salty!) then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and egg mixture. 4. Bake for 40-45 minutes, until the mixture is bubbling and slightly set. Serve hot.
BAKED ZUCCHINI WITH PARMESAN
Make and share this Baked Zucchini With Parmesan recipe from Food.com.
Provided by Pinay0618
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 400°F (200°C). Arrange the zucchini, cut sides up, in an ovenproof dish large enough to hold them in a single layer. Lightly brush with the olive oil and season with the salt and pepper. In a small bowl mix the Parmesan cheese and garlic together, then sprinkle over the zucchini.
- Bake for about 15 minutes, or until the zucchini are tender and the cheese is browned.
Nutrition Facts : Calories 86.8, Fat 6, SaturatedFat 1.9, Cholesterol 7.3, Sodium 139.4, Carbohydrate 4.8, Fiber 1.3, Sugar 2.1, Protein 4.7
BAKED ZUCCHINI WITH RICE AND FETA
Make and share this Baked Zucchini With Rice and Feta recipe from Food.com.
Provided by Ceezie
Categories Vegetable
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Cook rice according to dircetion on package - without salt and oil. Heat oven to 375 degrees. In a large bowl combined cooked rice and 1/2 cup feta cheese; mix well. Coat a 10 inch quiche dish or pie plate with cooking spray.
- Press the rice mixture into the sides and bottom of dish. Steam zucchini, covered, 5 minutes. Press zucchini gently between paper towels until barely moist. In a medium bowl, combine zucchini, remaining 1/2 cup feta and salt; mix. Spoon mixture evenly over rice. In a small bowl; combine mint, nutmeg and eggs and mix well with a fork or whisk. Pour over zucchini mixture.
- Bake for 40 minutes or until the top is golden brown. Cut into wedges and serve.
Nutrition Facts : Calories 141.2, Fat 4.9, SaturatedFat 3.1, Cholesterol 39.9, Sodium 324.2, Carbohydrate 16.8, Fiber 0.9, Sugar 2.5, Protein 7.2
More about "baked zucchini with feta and parmesan food"
SHEET PAN ZUCCHINI PARMESAN - FOOD NETWORK KITCHEN
From foodnetwork.com
4/5 (8)Category Main-DishAuthor Amanda Neal for Food Network KitchenDifficulty Easy
BAKED ZUCCHINI SPINACH AND FETA CASSEROLE - SIMPLYKITCH
From simplykitch.com
CREAMY PARMESAN BAKED ZUCCHINI | EASY ZUCCHINI CASSEROLE
From diethood.com
10 BEST BAKED ZUCCHINI WITH FETA CHEESE RECIPES | YUMMLY
From yummly.com
16 ZUCCHINI RECIPES TO ADD MORE GREEN TO YOUR PLATE - REAL SIMPLE
From realsimple.com
BAKED ZUCCHINI WITH PARMESAN | RECIPELION.COM
From recipelion.com
BAKED SQUASH AND ZUCCHINI WITH FETA RECIPE | YEPRECIPES
From yeprecipes.com
COOKING CLASS: BAKED ZUCCHINI WITH FETA | KENDALL-JACKSON
From kj.com
PEARL COUSCOUS SALAD WITH SUMMER VEGETABLES AND FETA
From washingtonpost.com
SIDE DISH RECIPES TO FIRE UP FOR FOURTH OF JULY WEEKEND AND ALL …
From goodmorningamerica.com
ZUCCHINI FRITTATA RECIPE - REAL SIMPLE
From realsimple.com
RAVINDER BHOGAL’S RECIPES FOR COOKING WITH SUMMER VEGETABLES
From theguardian.com
BAKED PARMESAN ZUCCHINI - BAKING MISCHIEF
From bakingmischief.com
ROASTED ZUCCHINI - HOW TO MAKE THE BEST BAKED …
From wellplated.com
EASY BAKED ZUCCHINI PARMESAN - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
GARLIC ROASTED ZUCCHINI WITH FETA - INSPIRED TASTE
From inspiredtaste.net
BAKED ZUCCHINI PARMESAN RECIPE (WITH MARINARA AND CHEESE)
From thekitchn.com
CHEESY BAKED ZUCCHINI WITH MARINARA - AHEAD OF THYME
From aheadofthyme.com
PARMESAN-&-HERB-CRUSTED ZUCCHINI - EATINGWELL
From eatingwell.com
CREAMY LEMON ZUCCHINI PASTA RECIPE | BON APPéTIT
From bonappetit.com
BAKED ZUCCHINI FRIES RECIPE - SIMPLY RECIPES
From simplyrecipes.com
10 BEST BAKED ZUCCHINI WITH FETA CHEESE RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love