CHEESY SCALLOPED ZUCCHINI
This Easy Cheesy Scalloped Zucchini is a delicious side dish loaded with zucchini and summer squash, all robed in a creamy cheesy sauce that will have you licking your plate clean!
Provided by Amanda Rettke
Categories Side Dish
Time 56m
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees F.
- Melt 2 tablespoons butter in an oven proof skillet. Add onions and cook for 2 minutes until translucent. Add zucchini and garlic and cook for about 6 minutes, stirring occasionally, until almost tender. Season with salt and pepper and remove from pan onto a plate (or a 9x9 casserole dish if your pan isn't oven safe).
- Melt remaining 1 tablespoon butter in pan over medium heat and mix in the flour. Cook for 30 seconds and then add in the cream a little at a time while stirring. Bring to a boil, reduce heat and simmer for 2 minutes while stirring or until it begins to thicken. Add Monterey cheese and 1/4 cup Parmesan a little at a time, continually stirring until melted and smooth. Turn off heat and mix in salt.
- Add the veggies back, mixing until evenly coated (or pour sauce over veggies in the 9x9 pan). Sprinkle top with remaining Parmesan cheese and sprinkle with black pepper. Bake for 15 minutes or until it starts to brown on top. Let cool 10 minutes and then serve.
SPICED SCALLOP-ZUCCHINI KEBABS
Provided by Food Network Kitchen
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Make the chutney: Combine the cilantro, mint, coconut milk, lime juice, jalapeño, garlic, sugar and 1/2 teaspoon salt in a blender; puree until smooth. Transfer to a bowl, cover with plastic wrap and refrigerate until ready to serve or up to 1 day.
- Prepare the kebabs: Melt the butter in a small skillet over medium heat. When it foams, stir in the garlic, cumin, coriander, paprika and 1/2 teaspoon salt; cook, stirring, 4 minutes. Remove the spiced butter from the heat and let cool. (The butter can be made up to 1 day in advance.)
- Preheat a grill to medium. If using wooden skewers, soak them in water, about 15 minutes (you'll need 4 to 6 skewers). Thread the scallops and zucchini rounds onto the skewers. Brush the grill generously with vegetable oil. Stir the spiced butter, then brush on the kebabs and season with salt. Grill the kebabs until the scallops are firm and just cooked through and the zucchini is marked, 3 to 4 minutes per side. Brush with more spiced butter. Serve with the chutney and lime wedges.
SCALLOPED ZUCCHINI SQUASH
I found this one in an early 1980's cookebook years ago. As zucchini is one of my favorite veggies, I have used this recipe for years.
Provided by Jennifer Jones
Categories Side Casseroles
Time 35m
Number Of Ingredients 7
Steps:
- 1. Cook zucchini in salted water for a few minutes, but don't overcook. They should still be firm and a little crunchy. Drain well, and place in buttered casserole dish.
- 2. Add beaten egg to sour cream, blend in the salt and pepper to taste, minced onion, and half of the grated cheese. Mix well.
- 3. Pour mixture over zucchini, top with remaining cheese, and bake at 400 degrees for 20 minutes or until nice and bubbly.
SCALLOPED ZUCCHINI & YELLOW SQUASH
Beautiful, delicious melange. From book Southern Church Suppers. The little bit of sugar makes all the difference.
Provided by mammamia 2
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350.
- Mix sliced vegetables.
- Mix melted butter with sugar, salt, oregano, and pepper.
- Mix butter with veggies.
- Spread in pan.
- Bake ½ hour; remove from oven; spread Parmesan over top; bake ½ hour more.
SCALLOPED SQUASH
Make and share this Scalloped Squash recipe from Food.com.
Provided by out of here
Categories Vegetable
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook sliced squash until tender, drain.
- Meanwhile, gradually stir milk into soup, blend in egg and drained squash, onion, and stuffing. Toss lightly to mix.
- Pour into a 2-quart casserole dish that has been buttered.
- Cheese topping: Crush the butter crackers, toss lightly with the 2 tablespoons butter.
- Sprinkle this over the squash. Top with the grated cheese.
- Bake at 350°F for 20 minutes.
Nutrition Facts : Calories 231.8, Fat 16.6, SaturatedFat 8, Cholesterol 67.1, Sodium 560.1, Carbohydrate 13.1, Fiber 1.1, Sugar 3.3, Protein 8.7
ITALIAN ZUCCHINI SQUASH
This is so easy, and so good. It is almost fat-free, except for the cheese. There is no oil--just a tad of water for steaming the veggies. I don't measure the veggies. I just put what I have, but because I must give measurements, this is about what I would use.
Provided by Mimi in Maine
Categories Cheese
Time 50m
Yield 6 cups
Number Of Ingredients 6
Steps:
- Slice zucchini, green pepper, and onion and put in a large pot.
- Add the water (yes, very little--only enough to steam--the veggies will make their own steam.
- Cook covered on very low heat till all the veggies are done.
- Drain liquid as best you can.
- Add the tomato sauce and mix gently but well.
- Sprinkle cheese on top; cover till cheese melts.
- Serve immediately.
Nutrition Facts : Calories 127.3, Fat 6.6, SaturatedFat 4, Cholesterol 19.8, Sodium 330.7, Carbohydrate 11.8, Fiber 2.8, Sugar 5.9, Protein 7.2
YELLOW SQUASH AND ZUCCHINI GRATIN
This gratin is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven and serves up bubbly and delicious. -Jonathan Lawler, Greenfield, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.
Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
STUFFED ZUCCHINI /SQUASH
My grandmother from Jordan used to fix this dish for us when I was a little girl (she called it Cousa.) My mother learned how to make it and then taught me. It's easy and makes a good use of the many zucchinis and squash that are coming out of the garden this time of year.
Provided by deedlebug1012
Categories One Dish Meal
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, add raw meat, water, rice, and add spices. Mix with hands until well blended. Let sit for at least 15 minutes.
- Cut the top off each zucchini and carefully hollow out each one. Be careful not to break the edges. (I use an apple corer) Keep the end in-tact so that you have a tube.
- Stuff each zucchini with meat filling, leaving a little room for the rice to expand. (If you over stuff them, they will break when cooking). Layer in a large pot. Pour tomato sauce over the top. Fill can of sauce with water and pour water over the top until the zucchinis are covered. Squeeze lemon juice over the top. Place a plate on top if necessary to keep zucchini covered with liquid. Cover pot and bring to a boil. Immediately turn down the stove and let simmer for 2-4 hours, until zucchini are tender and rice is cooked.
- Serve with salad or with seasoned rice (pilaf is good).
Nutrition Facts : Calories 278.8, Fat 7.2, SaturatedFat 2.6, Cholesterol 36.9, Sodium 1196.1, Carbohydrate 37.8, Fiber 6.4, Sugar 14.3, Protein 18.7
LOW CARB SCALLOPED ZUCCHINI
Make and share this Low Carb Scalloped Zucchini recipe from Food.com.
Provided by Mercy
Categories Lunch/Snacks
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Boil the zucchini in salted water for 5 minutes and then drain really well and pat dry.
- Mix the egg, cottage cheese, onion, diced ham, parsley, salt and garlic powder together.
- Spray a 2 quart casserole with nonstick cooking spray and then layer 1/3 of the zucchini in the bottom.
- Layer 1/2 of the cheesy ham mixture over the zucchini and continue layering until finished off with a top layer of zucchini.
- Spread the uncooked bacon out over the top and bake for 1 hour at 350°F.
Nutrition Facts : Calories 299.9, Fat 20.8, SaturatedFat 7.6, Cholesterol 98.6, Sodium 1249.6, Carbohydrate 8.2, Fiber 1.9, Sugar 3.4, Protein 20.4
SIMPLE SKILLET ZUCCHINI SQUASH
My mom threw this together the last time I was at her house and I loved it. I didn't get her exact recipe, but I did my best to recreate it. This is a great, easy recipe for a fresh summer squash crop! I sometimes use a large onion instead of a small one. The onion really soaks up a lot of flavor when it cooks and I absolutely love it. Of course, I really like onion a lot. If you like onions a lot, I recommend using more than called for.
Provided by Melanie2590
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a medium-large skillet, heat oil and then add onions and zucchini.
- Cook over medium-high heat, stirring frequently, for 5 or 6 minutes. Reduce heat to medium-low.
- Add water, beef bullion granules, and salt. Cover and cook 15 minutes. (Check on zucchini during cooking and add more water if needed.).
- Remove lid and stir. Continue to cook, uncovered, until any remaining water is absorbed.
- Serve topped with fresh grated parmesan cheese.
SEARED CURRIED SCALLOPS WITH ZUCCHINI
Categories Shellfish Vegetable Sauté Dinner Seafood Scallop Curry Zucchini Summer Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 2 servings
Number Of Ingredients 7
Steps:
- Remove tough muscle from side of each scallop if necessary. Pat scallops dry and sprinkle with curry powder and salt and pepper to taste. Heat 1/2 tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then sear scallops in 2 batches, adding another 1/2 tablespoon oil if necessary, until golden, 1 to 2 minutes on each side. Transfer scallops to a plate.
- Add remaining tablespoon oil to skillet, then cook ginger and garlic over moderate heat, stirring, until fragrant, about 30 seconds. Add zucchini and salt and pepper to taste, then cook, stirring frequently, until crisp-tender, 4 to 5 minutes.
- Return scallops to skillet with any juices accumulated on plate and toss with zucchini just until heated through, about 1 minute.
JALAPENO SCALLOPED ZUCCHINI SQUASH
This is a recipe that was invented with items I just happened to have on hand. It turned into something that I prepare and recommend to people often. It is delicious and SIMPLE! Optional: top zucchini with crushed potato chips after first 25 minutes of baking, but before adding cheese.
Provided by Melanie2590
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375.
- Generously spray olive oil cooking spray in medium skillet. Saute zucchini (or squash) and onions over med-high heat. Sprinkle with salt, pepper, and a bit of garlic powder. Continue cooking, stirring frequently, until onions are soft.
- Transfer zucchini mixture to a small casserole dish. Mix jalapeno dip in with zucchini mixture.
- Bake in oven for 25 minutes. Remove and top with shredded cheese. Retun to oven for 10-15 mor minutes, or until zucchini is tender.
Nutrition Facts : Calories 38.8, Fat 2, SaturatedFat 1.2, Cholesterol 5.6, Sodium 40.5, Carbohydrate 3.4, Fiber 0.9, Sugar 1.7, Protein 2.4
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