Zucchini Delight Food

25+ BEST ZUCCHINI RECIPES: BAKED ZUCCHINI RECIPE WITH PARMESAN AND THYME

Steps:

• Preheat your oven to 350 degrees F.
• Mix together the grated Parmesan, thyme, and spices in a medium bowl.
• Prepare a large baking sheet that's topped with a wire baking rack. Lightly brush the wire baking rack with extra virgin olive oil (or use a healthy cooking spray.) Place the zucchini spears, skin-side down, on the baking rack in a single layer. Brush each one with extra virgin olive oil.
• Sprinkle the herb and cheese topping on each zucchini stick so they are all lightly coated.
• Bake in the heated oven for 15 to 20 minutes, or until tender. For a crispy golden topping, broil for 2 to 3 minutes more. Watch it carefully so the zucchini does not burn.
• Serve immediately as an appetizer with a dipping sauce, or as a side next to your protein of choice.

ZUCCHINI DELIGHT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice zucchini and onion and place in a glass dish baking dish. Add can of tomatoes, salt and pepper. Sprinkle cheese over top. Place lid on dish.
• Bake in the preheated 350 degrees F (175 degrees C) until zucchini becomes tender, 20 minutes.

ZUCCHINI DELIGHT

Steps:

• Combine soup, lemon juice, sugar, garlic and salt in large saucepan; mix well.
• Add zucchini, onion, bell pepper and mushrooms; mix well.
• Bring to a boil, reduce heat.
• Cover and cook 20 - 25 minutes or until vegetables are crisp-tender, stirring occasionally.
• Sprinkle with cheese.

ZUCCHINI DELIGHT

Steps:

• Drain the juice from the canned tomatoes into a medium saucepan.
• Reserve the tomatoes.
• Add the onions to the pan and saute over medium heat until the onions are tender (about 7 minutes).
• Add the zucchini, stir well to combine and saute 5 minutes.
• Add the reserved tomatoes, salt, pepper and garlic, reduce heat to low and simmer about 15 minutes.
• While that is simmering, combine the water and the oil in saucepan, bring to a boil over high heat, remove from heat, add the couscous, stir, cover pan.
• Let sit about 5-7 minutes.
• To serve, fluff the couscous with a fork and transfer to a large platter, spoon zucchini mix over it- serve hot.

ZUCCHINI BREAD

Steps:

• Preheat the oven to 350 degrees F. Generously coat a 9- by 5-inch loaf pan with cooking spray. Spread the walnuts out on a baking sheet and toast in the oven until lightly golden, about 7 minutes. Cool and roughly chop. Coarsely grate the zucchini into a bowl and squeeze out the excess liquid; you should have about 1 1/2 cups zucchini. Whisk together the flour, cinnamon, baking powder, baking soda and salt in a medium bowl. Beat the sugar, oil, apple butter, vanilla and eggs with an electric mixer on medium speed in a large bowl. Add the flour mixture and beat on low speed until just combined, and then on medium speed for 30 seconds. Stir in the zucchini and nuts until evenly combined. Pour the batter into the loaf pan. Bake until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool in the pan on a wire rack for 20 minutes. Remove the bread from the pan and completely cool. Cut into 12 slices and serve at room temperature.

ZUCCHINI DELIGHT CASSEROLE

Steps:

• Cook zucchini until tender in boiling water, approx. 15 minutes. Drain.
• In large bowl beat eggs. Stir in remaining ingredients except butter. Add well drained zucchini.
• Turn into greased (butter spray) 1 1/2 quart casserole dish. Dot with butter. Bake at 350 degrees F oven for 45 minutes or till browned slightly.