ZUCCHINI CHEDDAR SAUTE
When zucchini in your garden ripens all at once, try my sauté method and sprinkle with cheese and toppings. We sometimes add other quick-cooking veggies. -Margaret Drye, Plainfield, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large skillet, heat butter over medium heat. Add onion and basil; cook and stir until onion is tender, 4-5 minutes. Add zucchini and garlic; cook and stir over medium-high heat just until zucchini is tender, 2-3 minutes. Stir in salt and pepper., Top with cheese, tomatoes and olives. Cook, covered, on low until cheese is melted, about 1 minute.
Nutrition Facts : Calories 244 calories, Fat 19g fat (12g saturated fat), Cholesterol 53mg cholesterol, Sodium 747mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein.
ZUCCHINI CHEDDAR BITES
These Zucchini Cheddar Bites are packed with hidden vegetables and are so addictive! With zucchini, carrot, and cheddar cheese, they're great for cleaning out the fridge in healthy, delicious snacking form.
Provided by Sarah Bond
Categories Side Dishes Snacks
Time 45m
Number Of Ingredients 8
Steps:
- Prep: Preheat oven to 375 degrees F (190 C). Shred zucchini with a food processor or box grater. Spread onto a few layers of paper towels. Sprinkle with salt and set aside for 15 minutes.
- Stir: Shred/dice/measure remaining ingredients. Press excess water out of zucchini then mix everything together. Spoon golf ball-sized rounds onto a parchment-lined baking sheet.
- Bake: For 30 minutes, or until outsides are brown and crisp.
Nutrition Facts : ServingSize 1 piece, Calories 36 kcal, Carbohydrate 2.6 g, Protein 2.3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 29 mg, Sodium 85 mg, Fiber 0.6 g, Sugar 1.1 g
CHEESY ZUCCHINI SAUTE
Although I no longer have a garden of my own, friends and neighbors keep me amply supplied with squash. As a thank-you, I tell them how to make this refreshing zucchini saute. It's quick, easy and oh, so tasty! -Doris Biggs, Felton, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter until crisp-tender. Stir in the zucchini, basil, salt and garlic powder. Cook and stir for 4-5 minutes or until zucchini is crisp-tender. Sprinkle with the cheese, tomato and olives. , Cover and cook for 4-5 minutes or until cheese is melted. Serve immediately.
Nutrition Facts : Calories 157 calories, Fat 13g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 416mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
ZUCCHINI SAUTE
Provided by Trisha Yearwood
Categories side-dish
Time 15m
Yield 6 to 8 Servings
Number Of Ingredients 6
Steps:
- Heat the olive oil in a medium skillet over medium heat. When hot, add the garlic and saute for 2 minutes, or until fragrant; don't let it brown. Add the squash, salt and pepper and cook until the squash is tender but still slightly crisp, about 5 minutes. Transfer the squash to a serving dish and sprinkle with the Parmesan cheese.
SAUTEED ZUCCHINI
This is a really easy recipe that tastes great. Fresh veggies in a light sautee. You can add a cup of cooked pasta if you wish to give it more heft as a side dish. We always make too much pasta during the week so this is a great way to work through some of the leftovers.
Provided by FrackFamily5 CA->CT
Categories Side Dish Vegetables Tomatoes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Melt the butter in a large skillet over medium heat; cook and stir the onion in the melted butter until translucent, about 5 minutes. Add the garlic; cook and stir 1 minute more. Stir the tomatoes and 1/4 cup water into the mixture; cover. Cook until the tomatoes have reduced slightly, stirring occasionally, about 5 minutes.
- Pour another 1/4 cup water into the skillet, and add the bouillon cube; stir until the bouillon is dissolved. Add the zucchini; continue cooking until the zucchini is tender, 5 to 7 minutes. Season with black pepper to serve.
Nutrition Facts : Calories 45.7 calories, Carbohydrate 6.2 g, Cholesterol 5.2 mg, Fat 2.2 g, Fiber 1.6 g, Protein 1.5 g, SaturatedFat 1.3 g, Sodium 214.8 mg, Sugar 3.1 g
EASY CHEESY ZUCCHINI CASSEROLE
This is the only way I can get kids to eat zucchini, and the adults enjoy it as well. It really is good; it was included in the school cookbook at the request of my daughter. This recipe is a request at all my holiday meals. Try it, and I think your family will like it!
Provided by breezermom
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute zucchini, onion, and garlic in melted butter in a large skillet 5 minutes or until vegetables are crisp-tender; remove from heat.
- Sprinkle flour and salt over sauteed vegetables, tossing gently to combine. Stir in evaporated milk, sour cream, and cheese.
- Spoon zucchini mixture into a 1 quart casserole dish. Bake at 375 degrees for 20 minutes or until cheese melts and it is hot and bubbly.
CORN AND ZUCCHINI SAUTE
This dish has such pretty colour and great flavour. It is a little different from the one already posted, as it has tomatoes and cheddar cheese. This is from TOH. I have posted it as it appears in the magazine but if you use a non-stick pan, as I do, reduce the oil to 1 tbsp as you don't need that much oil.
Provided by mums the word
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet, saute onion in the oil until tender.
- Add garlic, cook 1 minute longer.
- Add zucchini and tomato, cook 5 minutes stirring occasionally.
- Stir in corn, water, parsley, salt and pepper, bring to boil.
- Reduce heat and simmer uncovered for 10 minutes.
- Sprinkle with cheese and cover for 2 minutes to melt cheese.
BEST ZUCCHINI APPETIZER
This is a delicious, easy appetizer for any occasion. Zucchini, Cheddar cheese and onions are baked together to create irresistible bite-sized appetizers.
Provided by DOREENB
Categories Appetizers and Snacks Vegetable Zucchini Appetizer Recipes
Time 45m
Yield 36
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- In a large bowl, mix zucchini, all-purpose baking mix, onion, salt, eggs, Cheddar cheese, vegetable oil and garlic.
- Spread zucchini mixture into the prepared baking dish. Bake in the preheated oven 25 minutes, or until bubbly and lightly browned. Cut into bite-sized pieces to serve.
Nutrition Facts : Calories 57.2 calories, Carbohydrate 2.7 g, Cholesterol 22.3 mg, Fat 4.6 g, Fiber 0.2 g, Protein 1.5 g, SaturatedFat 1.1 g, Sodium 92.9 mg, Sugar 0.4 g
RITZ ZUCCHINI CHEDDAR CASSEROLE
This ritz cracker zucchini cheddar casserole is truly addicting! You can use yellow squash and or zucchini. I have made it for gatherings and people who don't usually like zucchini, love it!
Provided by Deb Crane @songchef
Categories Vegetables
Number Of Ingredients 8
Steps:
- In a large frying pan, saute, in butter, zucchini and onion till soft and transparent. Add salt and pepper to taste. Set aside.
- I a large bowl, mix crushed crackers and cheddar cheese. Place 1/2 of cracker/cheddar mixture into sauteed zucchini and onions. (reserving the other 1/2 as the topping.)
- In a separate medium bowl, whisk the eggs and milk well. Pour this into the zucchini mixture and blend well. I use the same big frying pan to mix all these steps.
- Place zucchini mixture into a 2 quart baking dish. Top with remaining cracker/cheddar mixture.
- Bake in a preheated oven at 400 degrees for about 20-25 minutes, until golden brown on top.
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