Baked Zucchini With Mozzarella Recipe 415 Food

BAKED ZUCCHINI

Steps:

• Heat the oven to 350 degrees F.
• Brush 1 teaspoon olive oil on the bottom of an 8 by 8-inch baking dish. Arrange the slices of zucchini in the dish with an overlapping pattern in rows or a spiral in a pie dish. Sprinkle with salt, pepper and paprika.
• To make the topping: In a bowl, stir together the panko breadcrumbs, thyme, Parmesan cheese and season with a sprinkle of salt and a few grinds of pepper. Add 1 tablespoon olive oil and stir until all the breadcrumbs are soaked with the yellow tint of the oil. Sprinkle the topping evenly over the dish and bake until the top is golden brown, 30 to 35 minutes.

BAKED ZUCCHINI WITH MOZZARELLA RECIPE - (4.1/5)

Steps:

• . Slice your zucchini up into 1/2 inch rings. 2. Lay them out flat on a large cookie sheet. Sprinkle with Garlic Seasoning and a bit of salt. 3. Bake in the oven at 350 for about 10-15 minutes or until crisp tender. 4. Take the hot pan out of the oven and sprinkle the zucchini with cheese. Turn the oven to broil, throw that cookie sheet back into the oven and let the cheese get all bubbly and a bit browned. This should only take about 3-5 minutes. Be careful here. Broiling things in the oven can get out of control in a fast hurry. (my trick for broiling is to not move the rack up, I just keep it in the middle of the oven and things are less likely to burn. It may take a minute longer, but no burnt food)

MOM'S ZUCCHINI, TOMATO & ITALIAN SAUSAGE WITH MOZZARELLA

Steps:

• Spray 2 quart casserole with cooking spray.
• Preheat oven to 350°F.
• Place one layer of zucchini in bottom of dish, follow with a layer of tomato, a few rings of onion and some sausage.
• Then cover with mozzarella.
• Repeat the layers until you get to the top.
• Bake approx 30 minutes until cheese is melted and a knife inserts easily into the center (to be sure zucchini is done).
• Enjoy!

BAKED ZUCCHINI WITH MOZZARELLA AND TOMATOES

Steps:

• Preheat the oven to 450 F.
• In a medium bowl mixed together sliced zucchini, Italian herbs, salt, pepper and 1 tbsp of olive oil. Set aside for 5 minutes.
• Spray a medium size casserole dish with a baking spray and arrange zucchini followed by garlic, tomatoes and basil.
• Spoon the tomato sauce on top followed by sliced Mozzarella and a final drizzle of 1 tbsp of olive oil.
• Bake for 15-18 minutes until Mozzarella is bubbly and melted.

ZUCCHINI & ONIONS WITH MOZZARELLA

Steps:

• In a skillet, melt butter over medium heat. Add all ingredients, except cheese and tomato wedges.
• Continue cooking, stirring occasionally, until zucchini is crisp-tender. (approx. 7-10 minutes.).
• Add tomato wedges; sprinkle with cheese. Cover and let stand 2 minutes, or until cheese is melted.
• Serve.

ROASTED ZUCCHINI WITH GARLICKY BREAD CRUMBS AND MOZZARELLA

Steps:

• Heat broiler. Brush a rimmed sheet pan with olive oil, then lay the zucchini out in an even layer. Brush zucchini with more oil and sprinkle generously with salt.
• Broil until golden brown, about 5 minutes. Flip and broil until golden in spots, 4 to 6 minutes.
• Meanwhile, in a small bowl, toss together bread crumbs, Parmesan, anchovies, garlic, herbes de Provence or oregano, red-pepper flakes and 1/4 teaspoon salt. Add 2 tablespoons oil and use your fingers to rub oil, garlic and anchovies into the crumbs.
• When zucchini is browned on both sides, turn off broiler and set oven to 500 degrees. Sprinkle zucchini with mozzarella, then bread crumb mixture; generously drizzle with oil. Bake until cheese melts and bread crumbs turn golden, about 4 minutes.
• Grind black pepper over top and drizzle with more oil, if needed. Top zucchini with olives, basil and additional red-pepper flakes, if desired, and serve with lemon wedges for squeezing.

BAKED PASTA WITH ZUCCHINI AND MOZZARELLA

Steps:

• Preheat oven to 350 degrees.
• In a large frying pan, heat oil.
• Saute Zucchini until lightly browned, about 5 minutes.
• Season with salt and pepper.
• Transfer to an oiled shallow casserole dish.
• Cook pasta in boiling salted water, when pasta is almost cooked, drain and add to Zucchini.
• Add tomatoes, olives, Parmesan, rosemary and 1/2 of the mozzarella.
• Sprinkle with a little more salt and pepper; if desired.
• Gently mix together.
• Cover with the remaining mozzarella.
• Bake until cheese is melted and the top is slightly browned, about 15 minutes.

ZUCCHINI- MOZZARELLA CASSEROLE

Steps:

• Melt margarine in a large nonstick skillet over medium heat.
• Add zucchini and onions and cook 10 minutes, stirring frequently until vegetables are tender crisp.
• Remove from heat.
• Preheat oven to 350.
• Add seasonings to zucchini mixture.
• In a large bowl, eggs, cheese, and mustard.
• Add zucchini mixture and stir until combined.
• Pour into a casserole dish that has been sprayed with a nonstick cooking spray.
• Bake 35 minutes, or until lightly browned.

STUFFED ZUCCHINI WITH TOMATOES AND MOZZARELLA

Steps:

• Preheat oven to 400 degrees. Brush a rimmed baking sheet with olive oil. Halve zucchini lengthwise and scrape out seeds. Place, cut side up, on sheet and season with salt and pepper. In a small bowl, combine tomatoes, oregano, and vinegar; season with salt and pepper. Top zucchini with tomato mixture. Bake until zucchini is tender, about 20 minutes.
• Heat broiler, with rack in top position. Top zucchini with mozzarella. Broil until cheese is brown and bubbling, 1 to 2 minutes; serve immediately.

ZUCCHINI MUSHROOM MEDLEY

Steps:

• Preheat oven to 350F degrees.
• In a greased casserole dish, combine first 7 ingredients, then stir in 1 cup each of the shredded cheeses.
• Smooth top as best you can, then sprinkle on the remaining 1/4 cups of cheddar and mozzarella.
• Bake, uncovered, for 30 minutes; be careful not to bake too long or the zucchini goes mushy.