ZUCCHINI PARMESAN SOUP WITH RICE
Make and share this Zucchini Parmesan Soup With Rice recipe from Food.com.
Provided by Marie
Categories Long Grain Rice
Time 50m
Yield 7 cups
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion and garlic in oil until tender.
- Add broth and rice and bring to a boil.
- Simmer, covered about 10 minutes, then stir in zucchini, salt and pepper.
- Simmer, uncovered about 15 minutes until zucchini is tender.
- Beat together egg, cheese and parsley and gradually whisk into hot soup.
Nutrition Facts : Calories 94.8, Fat 4.3, SaturatedFat 1.2, Cholesterol 28.5, Sodium 579.4, Carbohydrate 7.4, Fiber 0.6, Sugar 1.9, Protein 6.1
ZUCCHINI PARMESAN
This is a simple layered casserole with three elements: roasted zucchini, a really good homemade tomato sauce and Parmesan. Roasting, rather than frying the zucchini, allows you to cut down on olive oil and time.
Provided by Martha Rose Shulman
Categories dinner, lunch, casseroles, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- If you have a food mill, quarter tomatoes. If not, peel, seed and chop them. (See step 5.)
- To make tomato sauce, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes.
- Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes, salt, pepper, sugar and basil sprigs. Increase heat to medium-high. When tomatoes are bubbling briskly, stir and reduce heat to medium. Cook, stirring often, until tomatoes have cooked down and are beginning to stick to pan, 15 to 25 minutes, depending on consistency. Remove basil sprigs; taste and adjust seasoning.
- Heat oven to 450 degrees. Line 2 sheet pans with parchment. Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick. Season on both sides with salt and pepper and toss with 2 tablespoons olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes. Roast for 12 minutes, until lightly browned and easily pierced with a knife. Remove from oven and reduce heat to 375 degrees.
- If using a food mill, put sauce through medium blade. If not, pulse sauce in a food processor fitted with steel blade until just coarsely puréed. Stir in chopped basil.
- To assemble the dish, oil a 2-quart gratin with olive oil. Spread 1/4 cup tomato sauce over bottom of dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup Parmesan. Repeat with 2 more layers, ending with 1/4 cup Parmesan. Drizzle on remaining tablespoon olive oil. Bake 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 862 milligrams, Sugar 9 grams
ZUCCHINI PARMESAN
This is for all of you "eggplant parmesan" people! And especially for those of you with an abundance of garden fresh zucchini to use up, like myself! This is delicious! I like it even better than eggplant parm now and I didn't think that were possible! And even my husband who does not like eggplant loved this!
Provided by Smabbey
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- Dip zucchini slices in egg and then coat with breadcrumb mixture and bake on cookie sheets drizzled with olive oil until golden brown, approximately 10 minutes on each side.
- Spread a thin layer of marinara sauce on the bottom of a 9x9 inch baking dish.
- Put one layer of"breaded" zucchini slices on top and coat with more sauce and a generous sprinkling of both cheeses.
- Repeat this procedure to use up all the zucchini.
- Cover with tin foil and bake approximately 30 minutes or until top layer of cheese is melted at 375 degrees.
- MANGIA!
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