ZUCCHINI PARMESAN
Delicious and easy way to use zucchini!
Provided by Mary Jo
Categories World Cuisine Recipes European Italian
Time 45m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
- Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
- Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.
Nutrition Facts : Calories 217 calories, Carbohydrate 21 g, Cholesterol 16.3 mg, Fat 11.5 g, Fiber 4.7 g, Protein 8.3 g, SaturatedFat 3.7 g, Sodium 512.3 mg, Sugar 12.2 g
EASY ZUCCHINI PARMESAN
Layers of zucchini, rich tomato sauce and Parmesan cheese makes this easy, gluten free recipe the perfect meatless meal or side dish.
Provided by Alida Ryder
Categories Side Dish Vegetarian
Time 1h5m
Number Of Ingredients 14
Steps:
- Pre-heat the oven to 200°C/400°F.
- Slice the zucchini into long slices then fry in a hot pan until golden brown on both sides. Remove from the pan and season with salt.
- To make the tomato sauce, combine all the ingredients and mix well. Test for seasoning and adjust as necessary.
- To assemble, layer the cooked zucchini with the tomato sauce and cheese. Top with mozzarella cheese then cover with foil and place in the oven.
- Allow to bake for 30-45 minutes until the sauce is reduced and bubbling. Remove the foil and bake for another 5-10 minutes until the cheese is golden brown.
- Remove from the oven and allow to rest for at least 10 minutes. Top with fresh basil and serve.
Nutrition Facts : Calories 179 kcal, Carbohydrate 15 g, Protein 12 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 980 mg, Fiber 4 g, Sugar 9 g, ServingSize 1 serving
NO-FRY EASY ZUCCHINI PARMESAN
I have always loved the zucchini Parm that I grew up with, but now that I am a parent I wanted something quicker, easier, and healthier. This is what I came up with. Enjoy! Serve as a side dish with your favorite tomato sauce and pasta.
Provided by sixofus
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease an 8-inch baking pan.
- Heat oil in a large skillet over medium-low heat. Add garlic; cook and stir until fragrant, about 1 minute. Add zucchini, oregano, salt, and black pepper. Increase heat; cook and stir until zucchini is almost soft, about 7 minutes. Drain excess liquid and transfer to the prepared baking pan.
- Sprinkle Parmesan cheese and Mexican cheese blend over zucchini.
- Bake in the preheated oven until cheese has melted and starts to turn brown, about 7 minutes.
Nutrition Facts : Calories 117 calories, Carbohydrate 3.1 g, Cholesterol 18.4 mg, Fat 9.6 g, Fiber 0.8 g, Protein 5.5 g, SaturatedFat 4.7 g, Sodium 212.4 mg, Sugar 1.1 g
ZUCCHINI PARMESAN
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Make the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until the garlic is lightly golden, about 1 minute. Add the tomatoes and 1 teaspoon salt; cook, stirring occasionally, until the tomatoes begin to sizzle, about 5 minutes. Add half of the basil and 1/2 cup water and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally and smashing the tomatoes with the back of a spoon, 25 minutes. Stir in the remaining basil and season with salt.
- Prepare the zucchini: Preheat the oven to 400 degrees F. Trim the zucchini and halve crosswise, then slice lengthwise into 18 strips, about 1/4 inch thick. Put the flour in a shallow dish. Whisk the eggs and milk in another dish. In a third dish, combine the panko, parmesan, parsley, garlic, 1/2 teaspoon salt, and pepper to taste. Working in batches, dredge the zucchini in the flour and shake off the excess. Dip in the egg mixture, turning to coat; let the excess drip off, then dredge in the panko mixture, pressing to help it stick. Set aside.
- Heat the olive oil in a large, deep skillet over medium-high heat. Working in batches, add the zucchini in a single layer and fry until golden brown, 2 to 3 minutes per side. Drain on paper towels; season with salt.
- Lay 6 pieces fried zucchini a few inches apart in a 9-by-13-inch baking dish. Top each with a few tablespoons of the tomato sauce, a slice of mozzarella and a piece of prosciutto. Repeat the layering (zucchini, sauce, mozzarella, prosciutto), then top with the remaining zucchini. Top with a little more sauce, sprinkle with parmesan and dollop with the ricotta. Bake until heated through, about 15 minutes. Top the stacks with more prosciutto. Serve with the remaining sauce.
ZUCCHINI PARMESAN
This is for all of you "eggplant parmesan" people! And especially for those of you with an abundance of garden fresh zucchini to use up, like myself! This is delicious! I like it even better than eggplant parm now and I didn't think that were possible! And even my husband who does not like eggplant loved this!
Provided by Smabbey
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Dip zucchini slices in egg and then coat with breadcrumb mixture and bake on cookie sheets drizzled with olive oil until golden brown, approximately 10 minutes on each side.
- Spread a thin layer of marinara sauce on the bottom of a 9x9 inch baking dish.
- Put one layer of"breaded" zucchini slices on top and coat with more sauce and a generous sprinkling of both cheeses.
- Repeat this procedure to use up all the zucchini.
- Cover with tin foil and bake approximately 30 minutes or until top layer of cheese is melted at 375 degrees.
- MANGIA!
BAKED PARMESAN ZUCCHINI
Tender zucchini rounds baked to absolute perfection in just 13 minutes. It's healthy, nutritious, and completely addictive.
Provided by Kelly
Categories Side Dish
Number Of Ingredients 7
Steps:
- Pre-heat the oven to 425°
- Cut zucchini and squash into rounds (as pictured)
- In a mixing bowl, use a spatula to gently combine 2 tablespoons of olive oil, the cut zucchini, squash, and the minced garlic.
- Prepare a baking sheet with foil and 1/2 tablespoon of olive oil to prevent sticking (use a napkin to cover the entire surface of the baking dish)
- Place the zucchini and squash evenly on the baking sheet
- Sprinkle on the oregano
- Add desired salt and pepper to taste
- Cover with parmesan cheese
- Bake for 10 minutes
- Broil for the last 3 minutes
BAKED PARMESAN ZUCCHINI
Crisp, tender zucchini sticks oven-roasted to perfection. It's healthy, nutritious and completely addictive!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown. Serve immediately, garnished with parsley, if desired.
BAKED ZUCCHINI RECIPE WITH PARMESAN AND THYME
Crisp, tender baked zucchini with a golden crust of freshly grated Parmesan, thyme and oregano! These Italian-flavored zucchini sticks are a crowed pleaser, served with a little Tztaziki sauce, or as a quick side next to your favorite mains. Best served hot-out-of-the-oven!
Provided by Suzy Karadsheh
Categories Appetizer Side Dish
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- In a bowl, mix together the grated Parmesan, thyme and spices until well combined.
- Prepare a large baking sheet topped with a wire baking rack like this one. Lightly brush the baking rack with extra virgin olive oil (or use a healthy cooking spray.) Arrange the zucchini sticks, skin-side down, on the baking rack and brush each zucchini stick with extra virgin olive oil
- Sprinkle the Parmesan-thyme topping on each zucchini stick
- Bake in heated oven for 15 to 20 minutes or until tender. Then, for a golden crispy topping, broil for 2 to 3 minutes more, watching carefully.
- Serve immediately as an appetizer with a side of tzatziki or hummus for dipping! Or serve it as a side next to your protein of choice.
Nutrition Facts : Calories 66 kcal, Carbohydrate 4.8 g, Protein 5.4 g, Fat 3.3 g, SaturatedFat 1.8 g, Fiber 1.6 g, ServingSize 1 serving
EASY SAUTéED ZUCCHINI WITH PARMESAN
Easy Sautéed Zucchini with Onions and Parmesan. Healthy and simple, it's the perfect quick summer side dish recipe!
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 35m
Number Of Ingredients 8
Steps:
- Heat the olive oil, onion and 1 tablespoon butter in a large nonstick skillet over medium-low heat. Cook gently until the onions begin to brown, about 10 to 11 minutes. Add the zucchini, salt, pepper, thyme, and remaining Less Sodium Butter with Canola Oil.
- Increase heat to medium. Continue to cook, stirring occasionally, until the zucchini is just cooked through and beginning to brown, about 10 to 15 minutes. Sprinkle with Parmesan. Enjoy immediately
Nutrition Facts : ServingSize 1 (of 6), about 3/4 cup, Calories 94 kcal, Carbohydrate 6 g, Protein 3 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 7 mg, Fiber 2 g, Sugar 3 g
QUICK AND EASY BAKED ZUCCHINI
Recipe video above. This is just a really tasty, quick and easy way to cook zucchini in the oven. For all those times you need a quick veggie side dish! A little sprinkle of parmesan adds great flavour, and breadcrumbs adds a touch of terrific texture.Roasting at a high temp makes the parmesan golden and gets some browning on the zucchini before they turn into watery mush.
Provided by Nagi
Categories Side Dish
Number Of Ingredients 5
Steps:
- Preheat oven to 240°C / 450°F (220°C fan) with the oven shelf set high in the oven.
- Trim the ends off the zucchini. Cut medium zucchinis in quarters lengthwise, and large ones into sixths (halve then cut each half into 3 lengthwise to make 6 long "wedges").
- Pile zucchini on a tray. Drizzle with 1 tablespoon oil, salt and pepper. Toss.
- Line up in two rows so they're touching each other, with the skin side down.
- Sprinkle evenly with breadcrumbs, then parmesan, drizzle with 1 tablespoon oil.
- Bake 12 minutes until the parmesan is golden and zucchini is soft but not soggy.
- Serve immediately!
Nutrition Facts : Calories 115 kcal, Carbohydrate 8 g, Protein 3 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 2 mg, Sodium 378 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
EASY BAKED ZUCCHINI PARMESAN SKILLET RECIPE
Easy baked zucchini parmesan skillet recipe - cheesy baked zucchini loaded with marinara, mozzarella, and parmesan flavor that takes just 30 minutes!
Provided by Courtney O'Dell
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Add butter (or olive oil) to heavy nonstick pan and heat over medium high heat until melted and foamy. Add shallot and garlic to pan and cook 2 minutes, until fragrant and soft, stirring occasionally to prevent burning. When shallot is slightly browned and fragrant, add zucchini to pan and season well with salt, pepper, and herbs. Sauteé until just softened and browned, another 3-5 minutes, stirring occasionally to prevent burning. Season well with herbs, salt, and pepper. When zucchini has browned, remove from heat. Sprinkle parmesan over zucchini, toss to coat. Stir in marinara sauce over zucchini and onions. Layer slices of mozzarella over skillet. Bake 20 minutes, until cheese is bubbling and melted. Remove and top with fresh basil, if desired. Serve immediately.
Nutrition Facts : Calories 291 calories, Carbohydrate 17 grams carbohydrates, Cholesterol 55 milligrams cholesterol, Fat 19 grams fat, Fiber 4 grams fiber, Protein 14 grams protein, SaturatedFat 10 grams saturated fat, ServingSize 1, Sodium 1402 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat
ZUCCHINI PARMESAN
"The wonderful, complementary flavors of zucchini, onions and garlic are brought together with spaghetti sauce and mozzarella cheese in this bubbly, baked creation." Stolen from someone's blog.
Provided by Chef Lulu13
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F.
- In a large pot boil the zucchini until tender; drain.
- Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
- Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well.
- Pour the spaghetti sauce over the mixture and stir well.
- Top with mozzarella cheese (use more or less depending on your preference).
- Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.
Nutrition Facts : Calories 105.2, Fat 6, SaturatedFat 1, Cholesterol 0.8, Sodium 177.8, Carbohydrate 11.7, Fiber 2.6, Sugar 7.4, Protein 2.4
EASY ZUCCHINI PARMESAN
Found this at sparkpeople.com and thought I would share with my JAP neighbors.
Provided by Brenda Reynolds
Categories Other Snacks
Number Of Ingredients 3
Steps:
- 1. Line a cookie sheet with aluminum foil, then coat with some non-stick cooking spray. Place the zucchini slices out on the pan, then spritz with them with the butter spray. Sprinkle on the parmesan cheese and then pop it in the oven. Broil for a few minutes - until the cheese starts to brown. Enjoy it while it's warm!
ZUCCHINI CASSEROLE WITH PARMESAN
This zucchini casserole eats like a gratin topped with Parmesan cheese and toasted bread crumbs for an easy side dish everyone loves.
Provided by Heidi
Categories Side Dish
Time 50m
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F.
- Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the zucchini slices and season with 1/2 teaspoon kosher salt and the black pepper. Cook, stirring occasionally, until the zucchini is softened but still vibrant and green, about 10 minutes. Remove from the heat.
- While the zucchini is cooking, melt 2 tablespoons of the butter in the microwave or on the stove top, and set aside to cool. In a medium bowl, mix 1 tablespoon of the cooled, melted butter with the sour cream, 1/2 teaspoon kosher salt, and then the egg yolk. Fold into the zucchini mixture with 1/4 cup of the grated Parmesan cheese and 1 tablespoon of the chives.
- Spray a 7 X 11-inch or 2-quart baking dish with cooking spray, then transfer the zucchini mixture to the dish. In a small bowl, combine the bread crumbs with the remaining melted butter and Parmesan cheese, plus the remaining chopped chives. Sprinkle the bread crumb mixture evenly over the zucchini. Cover with foil and bake until warmed through and the cheese has started to melt, about 15-20 minutes. Remove the foil and raise the oven temperature to 450°F. Bake until the top is browned and the filling is bubbling at the edges, about 10 minutes. Sprinkle with more fresh chives if desired, and serve.
Nutrition Facts : Calories 125 kcal, Carbohydrate 7 g, Protein 5 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 46 mg, Sodium 467 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 3 g, ServingSize 1 serving
ZUCCHINI PARMESAN CRISPS
Try Ellie Krieger's Zucchini Parmesan Crisps from Healthy Appetite with Ellie Krieger on Food Network � they're crispy like potato chips, but much healthier.
Provided by Ellie Krieger
Categories appetizer
Time 50m
Yield 4 servings, serving size 1/2 cup
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
- Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
- Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.
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