PARMESAN CRUSTED ROASTED VEGETABLES
An easy side dish full of fresh vegetables that the whole family will love!
Provided by Liz
Time 25m
Number Of Ingredients 4
Steps:
- Preheat oven to 425°.
- Spray baking sheet with no-stick cooking spray, then arrange vegetables in a single layer.
- Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in small bowl. Evenly spread mayonnaise mixture over vegetables, then sprinkle with bread crumbs.
- Bake 15 minutes or until vegetables are tender and golden brown.
GARLIC PARMESAN ROASTED VEGETABLES
Steps:
- Preheat the oven to 425°F. Liberally spray 2 baking pans with cooking spray.
- In a large bowl, toss together the cauliflower, broccoli, carrots and onion wedges.
- Drizzle with olive oil, 1/3 cup Parmesan cheese, minced garlic, garlic salt, Italian seasoning and black pepper. Mix well.
- Spread in a single layer on the baking sheets.
- Roast for 20 minutes, then stir and rotate pans if needed. Continue to roast for an additional 20 minutes or until golden and caramelized.
- Immediately drizzle with the melted butter.
- Sprinkle the top with the remaining grated Parmesan cheese and fresh parsley.
Nutrition Facts : ServingSize 1 cup, Carbohydrate 18 g, Protein 7 g, Fat 18 g, SaturatedFat 4 g, Cholesterol 5 mg, Sodium 820 mg, Fiber 6 g, Sugar 7 g, Calories 245 kcal
ONE-PAN PARMESAN-CRUSTED VEGETABLE QUESADILLAS
Provided by Jet Tila
Categories main-dish
Time 25m
Yield Makes 4 quesadillas
Number Of Ingredients 10
Steps:
- Combine the 2 ounces Parmesan with the mozzarella and Cheddar with your fingers in a small bowl and set aside.
- Wrap the spinach in paper towels to remove excess moisture. Transfer to a large bowl and add the quinoa, corn and beans. Stir to combine and set aside.
- Heat a large nonstick skillet over medium heat.
- Meanwhile, place the tortillas on a clean work surface. Working on only the lower halves, divide 1/2 of the cheese blend among the 4 tortillas; top with the spinach-quinoa filling, then sprinkle on the remaining cheese blend. The cheeses are usually salty enough, but season with salt and pepper, if desired. Fold each tortilla in half to make a half-moon.
- Spray the preheated skillet with nonstick cooking spray for about 3 seconds to coat. Add 2 of the quesadillas to the skillet and cook until the cheese starts to melt and the tortillas are light brown, about 3 minutes. Transfer the quesadillas, cooked side-down, to a plate. Repeat with the remaining 2 quesadillas.
- Sprinkle 1/4 cup of the Parmesan into the skillet in a half-moon shape, then place 1 quesadilla, cooked side-up, directly on the Parmesan to create a crust. Continue to cook until the Parmesan crust browns and the cheese filling is fully melted, about 3 minutes. Remove from the heat and repeat with the remaining Parmesan and quesadillas. Serve immediately or make ahead and keep warm (see Cook's Note).
PORTOBELLO PARMESAN
Provided by Food Network
Time 1h10m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F. Lightly oil a 9-by-13-inch baking dish. Scrape out the gills of the portobellos with a spoon, then halve the mushrooms horizontally to make 6 thin rounds.
- Heat the olive oil in a saucepan over medium-high heat. Add the red pepper flakes and garlic; cook 1 minute. Reduce the heat to low, add the tomatoes and basil and cook until the garlic is soft, about 15 more minutes. Transfer to a food processor and puree until smooth. Season with salt and pepper.
- Combine the panko, 1/2 cup parmesan, 1 tablespoon parsley, 1 teaspoon salt and 1/2 teaspoon pepper in a shallow bowl. Whisk the eggs and 2 tablespoons cold water in another bowl. Put the flour in a third bowl.
- Dredge the mushrooms in flour, shaking off the excess. Dip in the eggs and then in the panko mixture, pressing to coat both sides. Heat 1/2 inch peanut oil in a large skillet over medium-high heat. Working in batches, fry the mushrooms until golden, about 2 minutes per side. Drain on paper towels.
- Spread a layer of the tomato sauce in the prepared baking dish. Add the fried mushrooms, then cover with the remaining tomato sauce. Top with the mozzarella and the remaining 1/2 cup parmesan. Bake until browned, 20 to 25 minutes. Sprinkle with the remaining 1 tablespoon parsley.
VEGETABLE PARMESAN
Provided by Giada De Laurentiis
Categories main-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Butter a 13 by 9-inch glass baking dish.
- Drizzle the eggplant slices, fennel slices and peppers with olive oil. Season with salt and pepper. Grill the vegetables for 3 to 4 minutes each side until softened.
- Spoon 3/4 cup of the marinara sauce over the bottom of the prepared baking dish. Arrange the eggplant slices on top. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the peppers in a single layer on top. Spoon 3/4 cup of marinara sauce over the peppers. Sprinkle with 1 cup of mozzarella cheese and 1/3 cup Parmesan cheese. Arrange the fennel on top and cover with the remaining sauce. Sprinkle with the remaining cheese. Scatter the bread crumbs over the cheese and drizzle liberally with oil. Bake until the top is golden and forms a crust, about 30 to 35 minutes
- Remove from the oven and cool for 10 minutes before serving.
- Cook's Note: The vegetables can also be baked in a 375 degrees F oven for 15 to 20 minutes until softened.
RED SNAPPER PARMIGIANA
I think this came from Cooking Light around five years ago. It is really good, even for those like me, who aren't that crazy about fish.
Provided by LolaG
Categories High Protein
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Combine the first 4 ingredients in a large zip-lock bag; add fish.
- Marinate in the fridge for about 30 minutes, turning occasionally.
- Remove fish from bag and discard the marinade.
- Combine the flour, Parmesan, salt & pepper in another zip-lock bag.
- Add the fish; seal and shake to coat the fish with the flour mixture.
- Coat a large skillet with cooking spray and add the olive oil.
- Heat over medium until hot.
- Add the fish and cook for about 7 minutes on each side or until it flakes easily.
Nutrition Facts : Calories 316.4, Fat 6.5, SaturatedFat 2, Cholesterol 85.4, Sodium 340, Carbohydrate 8, Fiber 0.4, Sugar 0.4, Protein 48.1
PARMESAN ENCRUSTED FIESTA VEGGIES
This dish looks like you really slaved in the kitchen and you don't have to tell anyone how easy it was to make! It tastes great and will complement almost any main course. It is very flexible since you could substitute different veggies (like peas for the green beans) or use freshly steamed veggies instead of canned.
Provided by Kats Mom
Categories Vegetable
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400ºF.
- Mix veggies in a casserole dish.
- Stir together topping ingredients and sprinkle over the top of the casserole.
- Bake for 15 minutes.
Nutrition Facts : Calories 234.4, Fat 9.4, SaturatedFat 4.9, Cholesterol 19.7, Sodium 186.3, Carbohydrate 34.8, Fiber 5.7, Sugar 8.7, Protein 8.4
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