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 IN CHEESE SAUCE
This was something I came up with on a whim! I was only going to make buttered zucchini ribbons and, in my opinion, it actually turned out better with a slighly cheesy sauce. If you love veggies, especially zucchini (a.k.a. green squash), then definitely give this a try!
Provided by Nina G.
Categories Vegetables
Time 15m
Number Of Ingredients 7
Steps:
- 1. Place oil in a large saute pan or skillet.
- 2. Slice zucchini into thin strips (you can actually slice the zucchini any way you like as this will not effect the outcome of the recipe!).
- 3. Add the zucchini, salt (completely optional) and pepper (you could use cayenne or red pepper too) to the pan and toss to coat.
- 4. Place pan on medium high heat and cook until the zucchini is tender but still has a little bite to it; almost like making al dente pasta. This takes roughly 8-10 minutes depending on how thick the zucchini has been sliced.
- 5. While the zucchini is cooking, whisk together the evaporated milk (I used 2% but feel free to use fat free or, if you want to make this more decadent, cream), vegetable broth (you can definitely use chicken or beef broth) and cornstarch until fully combined.
- 6. Once the zucchini is tender, pour the milk mixture into the pan and cook for another 5 minutes or until the sauce has thickened.
- 7. Remove from heat, add cheese (I used locatelli but you could use any hard macaroni cheese) and stir until fully combined.
- 8. Enjoy!
STIR-FRIED ZUCCHINI WITH HOISIN SAUCE
From Fine Cooking #65. I love hoisin sauce so decided to try this recipe - and was so glad I did! Prep time includes slicing and salting the zucchini.
Provided by WaterMelon
Categories Vegetable
Time 21m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Quarter zucchini lengthwise.
- Slice off the soft seed core; it's ok if some seeds remain.
- Arrange the zucchini, cut side up, on paper towels.
- Sprinkle with salt, set aside for 10 mins.
- Blot the zucchini quarters dry with paper towels.
- Cut quarters into 2 inch lengths.
- Mix soy sauce, hoisin, sherry and sesame oil in a small bowl.
- Heat a wok or large skillet over med-high heat for 1 min.
- Pour in canola/peanut oil; when oil starts to shimmer and ripple (very hot), add zucchini.
- Saute until zucchini browns and softens slightly (don't overcook- it might turn mushy), about 4 mins.
- Add garlic and chilli flakes, saute for about 15 sec.
- Add the sauce mixture, stir and cook just long enough for liquid to reduce and coat the zucchini (about 20 sec).
- Remove from wok, sprinkle with toasted sesame seeds and serve immediately.
ZUCCHINI & CHEESE PATTIES
This is a great basic recipe for zucchini patties. We love them just like this but you can adjust to your taste by adding garlic, chili powder or even grated carrots. We love dipping them in sour cream too. ENJOY!
Provided by Merlot
Categories Vegetable
Time 23m
Yield 4-6 patties, 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix the first 5 ingredients together.
- Next, mix in the shredded zucchini.
- Drop by spoonful into butter or cooking oil.
- Fry until golden brown on both sides.
Nutrition Facts : Calories 76.4, Fat 3.5, SaturatedFat 1.3, Cholesterol 34.9, Sodium 150.8, Carbohydrate 7.9, Fiber 0.5, Sugar 2, Protein 3.2
CHEESE RAVIOLI WITH WHITE WINE SAUCE AND ZUCCHINI
My husband and I have a garden, and we grow a lot of zucchini. I am always trying to come up with new recipes to highlight our love of zucchini.
Provided by MellyBelly
Categories < 30 Mins
Time 28m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a Sauce Pan on LOW heat combine heavy whipping cream, white wine, butter, flour, oregano, parsley, 1 clove of garlic, cheese and some pepper.
- Whisk sauce gently while ingredients blend, then raise heat to Medium. Sauce will come to a boil, keep whisking every 4-6 minutes to prevent clumping.
- Once sauce has thickened, return heat to low, and let simmer. (Be careful NOT to burn sauce, since it is very delicate).
- While sauce is cooking, take olive oil, 1 clove of garlic, and zucchini. Cook in a sauté pan on medium heat. You can add pepper and a 2 teaspoons of White Wine to taste if you like. Let zucchini cook on medium heat for 8-10 minutes, then drain in a strainer.
- Prepare your pasta of choice as indicated on bag, and drain.
- In a serving bowl, combine pasta, white wine sauce, and zucchini (mix GENTLY).
- Sprinkle a some Pecorino Romano cheese on top and serve.
Nutrition Facts : Calories 471, Fat 45.9, SaturatedFat 25.2, Cholesterol 143.9, Sodium 49, Carbohydrate 6.4, Fiber 0.4, Sugar 1.3, Protein 2.8
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.
ZUCCHINI FILLED WITH THREE CHEESES WITH HOMEMADE TOMATO SAUCE
Absolutely delicious! Not for those watching the bulge, but all things in moderation right? From Take Home Chef.
Provided by loveleesmile
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- To make the homemade tomato sauce: Heat the oil in a heavy large saucepan over medium-high heat. Add the onions and sauté for about 5 minutes or until the onions soften. Add the garlic and sauté for one minute. Stir in the white wine.
- Add the fresh and canned tomatoes, thyme and bay leaf. Bring to a gentle simmer then decrease the heat to medium-low so that the sauce simmers gently. Allow the sauce to gently simmer for about 1 ½ hours or until the tomatoes are mushy and the sauce thickens slightly, stirring occasionally and adding a little water if necessary to cover the tomatoes before they become tender.
- Remove the sauce from the heat and allow to cool. Place the tomato sauce in a 15x10-inch/38x25-cm baking dish.
- To prepare the sherry glaze and zucchini: Boil the sherry vinegar in a heavy small saucepan over medium-high heat until reduced to a glaze, about 18 minutes. Remove from the heat and allow the sherry glaze to cool. Using a teaspoon, scoop out the seeds from each zucchini half.
- Stir the ricotta, mozzarella and Parmesan cheeses in a bowl to blend. Season the cheese mixture to taste with pepper.Stuff the zucchini with the cheese mixture, covering the cut side of the zucchini halves and mounding slightly.
- Place the zucchini halves atop the tomato sauce in the baking dish. Bake in the oven for about 10 minutes, or until the zucchini are tender and the cheese filling is heated through.
- Preheat the broiler. Transfer the baking dish to the broiler and broil for 30 seconds, or until the cheese filling is golden on top. Place the stuffed zucchini on plates with a little tomato sauce. Drizzle the sherry glaze around the outside edge of the plates and serve.
Nutrition Facts : Calories 453.9, Fat 27.1, SaturatedFat 13.1, Cholesterol 70, Sodium 765.6, Carbohydrate 24.4, Fiber 5.3, Sugar 12.2, Protein 24.9
ZUCCHINI WITH PARMESAN SAUCE
Cook veggies in a skillet then cover them with a delicious Parmesan sauce! You can make this Zucchini with Parmesan Sauce dish in less than 20 minutes.
Provided by My Food and Family
Categories Home
Time 17m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Cook and stir vegetables in hot oil in large skillet 5 to 7 min. or until crisp-tender.
- Meanwhile, mix remaining ingredients in small saucepan; cook on low heat until cream cheese spread is completely melted and mixture is well blended and heated through, stirring occasionally.
- Serve sauce over vegetables.
Nutrition Facts : Calories 130, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 220 mg, Carbohydrate 7 g, Fiber 2 g, Sugar 5 g, Protein 5 g
CHEDDAR ZUCCHINI CASSEROLE
Make and share this Cheddar Zucchini Casserole recipe from Food.com.
Provided by Lvs2Cook
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350º.
- Put a layer of zucchini in baking dish. Dab with butter and sprinkle with salt and pepper and some of the chopped onions.
- Repeat layers until zucchini and onion are used up.
- Sprinkle cheese on top and spoon soy sauce over all.
- Bake for 40 to 45 minutes.
Nutrition Facts : Calories 118, Fat 7.2, SaturatedFat 4.5, Cholesterol 22.2, Sodium 644.9, Carbohydrate 6.8, Fiber 1.5, Sugar 3.1, Protein 7.7
ZUCCHINI SPAGHETTI SAUCE
Make and share this Zucchini Spaghetti Sauce recipe from Food.com.
Provided by Bergy
Categories Sauces
Time 35m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Cook the sausage breaking it up so there are no lumps, cook with the onions & garlic. When the meat is lightly browned drain the pan.
- Add the green peppers, saute 2 minutes.
- Add the zucchini, tomatoes, jalapeno, basil, chili, salt, lemon juice & tabasco, simmer 15 minutes. Meanwhile cook your pasta (for an easy method see recipe #30358).
- Serve over pasta.
- Sprinkle with parmesan cheese.
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