STEAMY MICROWAVE ZUCCHINI
Super easy, healthy vegetables with great flavor!
Provided by christileah
Categories Side Dish Vegetables Squash Zucchini
Time 23m
Yield 4
Number Of Ingredients 5
Steps:
- Mix zucchini, celery, onion, and mushrooms in a microwave-safe dish. Cover dish with plastic wrap.
- Cook on High until vegetables are steamed and slightly tender, about 6 minutes.
- Pull plastic wrap away from dish, stir vegetables, sprinkle Cheddar cheese over the vegetables, and replace the plastic to seal tightly. Let dish sit until the cheese melts, 2 to 3 minutes. Stir vegetables to coat evenly with melted cheese.
Nutrition Facts : Calories 81.6 calories, Carbohydrate 5.1 g, Cholesterol 14.8 mg, Fat 4.9 g, Fiber 1.5 g, Protein 5.3 g, SaturatedFat 3 g, Sodium 111.5 mg, Sugar 2.5 g
PAM'S MICROWAVE ZUCCHINI BAKE
Easy Peasy Summer squash bake that doesn't heat up the kitchen. It can be broiled for a few minutes to brown the top, but not necessary.
Provided by Pam Ellingson
Categories Side Casseroles
Time 25m
Number Of Ingredients 8
Steps:
- 1. Cut squash into quarter sized rounds and place in a 2 to 3 qt microwaveable casserole. Season with salt and pepper and top with small bits of butter. Cook in microwave on high for 4 minutes.
- 2. Remove casserole from microwave. In a medium bowl, beat eggs and stir in cheese. Pour over squash and top with fried onion rings. Cook at 60% power for 8 to 12 minutes.
- 3. Note: If you wish, you can add a small can of diced tomatoes (drained) to the squash mixture also.
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
MICROWAVE ZUCCHINI
Fast and easily adaptable to include whatever cheese, toppings, spices, etc. you enjoy with zucchini!
Provided by AmyLynn
Categories Vegetable
Time 5m
Yield 1 zucchini, 1 serving(s)
Number Of Ingredients 4
Steps:
- Trim ends and slice zucchini in half length-wise.
- Place skin-side up on a microwave-safe plate and microwave for 2 minutes.
- Remove from microwave and turn zucchini over. With a knife, make small cuts into the inside of zucchini.
- Spread butter over zucchini, and then salt and pepper to taste. Microwave for 1 more minute. You could also add other toppings at this point!
- Enjoy :).
ZUCCHINI CASSEROLE
Zucchini is easily overlooked, but with the addition of melty cheese and a crunchy cornflake topping, you can transform this summer vegetable into a perfect casserole for a barbeque or potluck. Switch out the herbs with what you have on hand--chives, thyme, basil and cilantro would all work well and add great flavor!
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add one-third of the zucchini to the skillet, arrange in a single later and sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally, until the zucchini begins to soften and is golden brown in spots, about 5 minutes. Transfer to the prepared colander. Repeat to cook remaining zucchini in 2 more batches, using 2 tablespoons of butter and sprinkling with 1/2 teaspoon salt and a few grinds of black pepper for each batch. Transfer each batch to the colander.
- Add 1 tablespoon of butter to the same skillet along with the bell pepper and onion and cook, stirring occasionally and scraping up any brown bits with a wooden spoon, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes, then fold into the zucchini. Transfer the mixture to a 2-quart casserole dish.
- Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Fold in the Cheddar, parsley and Italian seasoning. Pour over the zucchini mixture, making sure that some of the egg mixture sinks down to the bottom.
- Microwave the remaining 1 tablespoon butter in a medium bowl until melted. Fold in the cornflakes and hot sauce. Sprinkle evenly over the top of the casserole. Bake until the eggs are set and the cornflakes are deeply golden, 30 to 35 minutes. Let sit for 10 minutes before serving.
GARLIC PARMESAN ZUCCHINI CASSEROLE
This Garlic Parmesan Zucchini Casserole is an easy side dish recipe that pairs beautifully with just about any family meal!
Provided by Blair Lonergan
Categories Side Dish
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Grease a 1 ½-quart baking dish; set aside.
- Place zucchini in a colander, sprinkle with salt, and allow to sit for about 10 minutes (this will help draw out some of the water from the zucchini). After 10 minutes, squeeze out the moisture from the zucchini. TIP: In order to make sure that you get most of the water out of the zucchini (and avoid a runny casserole), wrap the zucchini in a dish towel. Squeeze it and wring it out multiple times while it's in the towel -- you will be shocked by how much liquid comes out!
- In a large bowl, combine zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese, and cheddar cheese. Gently press the mixture evenly into the prepared dish.
- Bake uncovered for 20 minutes.
- Meanwhile, in a small bowl, pour melted butter over breadcrumbs and 2 tablespoons of Parmesan cheese. Stir until completely combined.
- After 20 minutes, remove zucchini from the oven. Sprinkle buttered breadcrumbs over the zucchini and return the dish to the oven. Continue baking for about 5-10 more minutes, or until the top is golden brown and crispy.
Nutrition Facts : ServingSize 1 /6 of the casserole, Calories 225 kcal, Carbohydrate 8 g, Protein 13 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 96 mg, Sodium 594 mg, Fiber 1 g, Sugar 3 g
MICROWAVE ZUCCHINI PARMESAN
Here is a quick, easy and tasty zucchine recipe. With both parmesan and mozzarelle cheese it is very tasty. Cheddar cheese can be used also.
Provided by Tebo3759
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Combine zucchine, parmesan and tomato sauce in a 2 quart casserole.
- Cover with plastic and cook on high 10 to 15 minutes or until zucchini is tender.
- Stir once or twice.
- Sprinkle with cheese, cover and let stand 5 minutes before serving.
- (I made this ahead and kept warm in a 200 degree oven then added the cheese before serving).
Nutrition Facts : Calories 118.6, Fat 5.4, SaturatedFat 3, Cholesterol 16.6, Sodium 502.4, Carbohydrate 11.3, Fiber 3, Sugar 6, Protein 8.6
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