Italian Zucchini Pasta Casserole Food

ITALIAN ZUCCHINI CASSEROLE

Steps:

• In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add the tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from the heat; gently stir in zucchini. , Place in an greased 13-in. x 9-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake, uncovered 10 minutes longer or until cheese is melted.

ZUCCHINI PASTA CASSEROLE

Steps:

• In a small skillet, saute vegetables in oil until tender, about 7 minutes. Stir in the bread crumbs, salt and pepper; cook for 2-3 minutes. Remove from the heat; stir in pasta. Pour into a greased 1-qt. baking dish. Sprinkle with Parmesan cheese if desired. Bake, uncovered, at 375° for 10 minutes or until heated through.

ZUCCHINI PASTA BAKE

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 10 to 12 minutes, until al dente, and drain. Lightly grease a medium casserole dish.
• Preheat oven to 350 degrees F (175 degrees C). In a blender or food processor, thoroughly mix the Parmesan cheese and crackers.
• Heat the oil in a skillet over medium heat. Place the onion in the skillet, and cook and stir until tender. Mix in the zucchini, tomato, and garlic, and season with oregano, basil, celery, salt, and pepper. Continue to cook and stir until the zucchini is tender.
• In the prepared casserole dish, mix the pasta with the vegetable mixture and mozzarella cheese. Top evenly with the Parmesan cheese mixture.
• Bake 25 minutes in the preheated oven, or until the topping is lightly browned. Allow to sit 5 minutes before serving.

ITALIAN ZUCCHINI CASSEROLE

Steps:

• In large skillet coated with nonstick cooking spray, cook zucchini until tender. Drain & set aside.
• In same skillet, saute onion and garlic for 1 minute. Add tomatoes, basil, oregano, garlic powder and pepper. Simmer uncovered for 10 minutes. Remove from heat.
• Gently stir in zucchini. Place in ungreased baking dish. Top with stuffing mix. Sprinkle with Parmesan cheese. Cover and bake at 350ºF for 20 minutes.
• Uncover and sprinkle with grated mozzarella or jack cheese. Return to oven for 10 minutes or until golden brown.

ITALIAN ZUCCHINI PASTA CASSEROLE

Steps:

• Preheat oven to 350 degrees. Cook pasta according to directions and set aside. Brown Italian sausage, green pepper, and onion in skillet.
• Add in zucchini, spices and tomato soup. Let simmer until zucchini is soft , about 3-4 minutes.
• In a 2 quart casserole dish combine pasta and meat mixture and stir in one cup of cheese. Once combined top mixture with remaining cup of cheese.
• Bake in preheated oven for 20 minutes.

ITALIAN SAUSAGE AND PASTA CASSEROLE

Steps:

• Preheat oven to 350.
• Prepare pasta as directed, rinse with cold water, and set aside.
• As pasta is cooking, cook Italian sausage as desired. (I like to pre-cook sausages, as they are easier to cut once they are already cooked.).
• After sausages are cooked, remove from pan and set aside.
• In a large pan, saute onion, peppers, zucchini, and garlic in olive oil until opaque.
• Season with cumin, thyme, basil, rosemary, salt, and pepper.
• Slice sausages into bite-size pieces, then add sausages, tomatoes, and pasta to the vegetables and stir.
• Spray large casserole dish with cooking spray and transfer entire mixture into dish.
• Top with feta cheese.
• Bake, uncovered, at 350 for 15-20 minutes, until cheese starts to melt.

ZUCCHINI PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and reserve.
• Fill a medium sauce pan with lightly salted water. Add zucchini and bring to a boil; boil for 10 minutes or until tender.
• In a large skillet, saute garlic in oil and hot pepper flakes. Add drained zucchini and parsley, then mix all together and simmer for 5 to 10 minutes. Toss with pasta; then add cheese and salt and pepper to taste, and serve.

ITALIAN ZUCCHINI CASSEROLE

Steps:

• In a large skillet, cook zucchini in 1 tablespoons olive oil; drain and set aside.
• In same skillet saute onion,and garlic.
• Add tomatoes, basil, oregano, garlic salt, and pepper. simmer for 10 minutes.
• Place in a baking dish and gently stir in zucchini.
• Top with stuffing and Parmesan cheese.
• Bake at 350°F for 20 minutes covered.
• Uncover and sprinkle with mozzarella cheese and bake 15 minutes longer.

ITALIAN ZUCCHINI AND ARTICHOKE CASSEROLE (RAPID FAT LOSS)

Steps:

• Preheat oven to 350°F.
• Spread a thin layer of tomato sauce on the bottom of a large baking dish.
• Layer the ingredients in the baking dish, ending with a layer of zucchini topped by a layer of cheese.
• Here are the exact layers I used, bottom to top: 1/3 of the zucchini, 1/2 of the onion, 1/2 artichoke hearts, 1/3 cheese, 1/2 tomato sauce, seasonings, 1/3 zucchini, 1/2 onion, 1/2 artichoke hearts, 1/3 cheese, 1/2 tomato sauce, seasonings, 1/3 zucchini, 1/3 cheese.
• Cover and bake for 45 minutes to 1 hour, until zucchini is cooked through.
• If necessary, remove lid and cook a few more minutes to brown cheese.

LAYERED ITALIAN ZUCCHINI CASSEROLE

Steps:

• Heat oven to 400ºF.
• Cut zucchini into 1/8-inch-thick lengthwise slices. Place on baking sheet. Bake 10 min. Meanwhile, mix Neufchatel, egg, 1/4 cup Parmesan and pepper until well blended.
• Layer half the zucchini in 8-inch square baking dish sprayed with cooking spray, overlapping slices as necessary to cover bottom of dish; cover with half each of the Neufchatel cheese mixture and sauce. Repeat layers. Top with remaining Parmesan.
• Bake 18 to 20 min. or until casserole is heated through and top is lightly browned. Let stand 5 min. before serving.

ITALIAN ZUCCHINI CASSEROLE, MY WAY

Steps:

• Pre heat the oven to 350.
• Heat a large non stick skillet and melt you butter over a medium heat.
• Add garlic, onion and zucchini and cook until tender.
• Add salt, pepper, parsley, basil and oregano.
• Mix well and set aside to cool.
• Mix the beaten eggs and the grated cheese until combined.
• Add your cooled veggies to your cheese and egg mixture.
• Separate your crescent rolls out into 4 strips, so there should be two triangles to each strip.
• Lay them in a greased 9x13 baking dish lengthwise and they should just about meet up with the walls of the baking dish and almost cover your entire baking dish.
• Spread the rolls out by working it with your fingers to seal up the seams and for the dough to come to the side of the pan.
• Spread mustard evenly over the dough.
• Pour your egg and veggie mixture into your pan evenly.
• Sprinkle with 1 T. parmesan cheese.