ZUCCHINI PARMESAN
Delicious and easy way to use zucchini!
Provided by Mary Jo
Categories World Cuisine Recipes European Italian
Time 45m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
- Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
- Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.
Nutrition Facts : Calories 217 calories, Carbohydrate 21 g, Cholesterol 16.3 mg, Fat 11.5 g, Fiber 4.7 g, Protein 8.3 g, SaturatedFat 3.7 g, Sodium 512.3 mg, Sugar 12.2 g
PARMESAN ROASTED ZUCCHINI
Steps:
- Preheat the oven to 425 degrees F.
- Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil, and turn the zucchini cut side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
- Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.
- Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm, or at room temperature.
ZUCCHINI PARMESAN
Provided by Food Network Kitchen
Categories main-dish
Time 1h45m
Yield 6 servings
Number Of Ingredients 22
Steps:
- Make the sauce: Heat the olive oil in a large skillet over medium-high heat. Add the garlic, fennel seeds and red pepper flakes and cook, stirring, until the garlic is lightly golden, about 1 minute. Add the tomatoes and 1 teaspoon salt; cook, stirring occasionally, until the tomatoes begin to sizzle, about 5 minutes. Add half of the basil and 1/2 cup water and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally and smashing the tomatoes with the back of a spoon, 25 minutes. Stir in the remaining basil and season with salt.
- Prepare the zucchini: Preheat the oven to 400 degrees F. Trim the zucchini and halve crosswise, then slice lengthwise into 18 strips, about 1/4 inch thick. Put the flour in a shallow dish. Whisk the eggs and milk in another dish. In a third dish, combine the panko, parmesan, parsley, garlic, 1/2 teaspoon salt, and pepper to taste. Working in batches, dredge the zucchini in the flour and shake off the excess. Dip in the egg mixture, turning to coat; let the excess drip off, then dredge in the panko mixture, pressing to help it stick. Set aside.
- Heat the olive oil in a large, deep skillet over medium-high heat. Working in batches, add the zucchini in a single layer and fry until golden brown, 2 to 3 minutes per side. Drain on paper towels; season with salt.
- Lay 6 pieces fried zucchini a few inches apart in a 9-by-13-inch baking dish. Top each with a few tablespoons of the tomato sauce, a slice of mozzarella and a piece of prosciutto. Repeat the layering (zucchini, sauce, mozzarella, prosciutto), then top with the remaining zucchini. Top with a little more sauce, sprinkle with parmesan and dollop with the ricotta. Bake until heated through, about 15 minutes. Top the stacks with more prosciutto. Serve with the remaining sauce.
ZUCCHINI-PARMESAN SQUARES
Provided by Reva Pataki
Categories Cheese Vegetable Appetizer Side Bake Zucchini Spring Bon Appétit Maryland Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield 6 side-dish or 4 main-course servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Butter 8-inch square baking dish. Steam zucchini until tender, about 10 minutes. Transfer to large bowl and mash coarsely with fork. Spoon zucchini into sieve and drain well, pressing to release excess water. Place drained zucchini in bowl.
- Melt butter in heavy large skillet over medium-high heat. Add onion and garlic; sauté until light brown, about 10 minutes. Add onion mixture to zucchini in bowl. Add eggs, 1/2 cup Parmesan, breadcrumbs and basil; stir to blend well. Season with salt and pepper. Transfer mixture to prepared dish. Bake until firm in center and brown on top, about 45 minutes. Cut into squares and serve, passing additional Parmesan separately.
ZUCCHINI APPETIZER SQUARES
Yummy! Tastes a bit like quiche, but you don't have to fuss with a crust. Just mix everything and bake.
Provided by Rainberry Blues
Categories Vegetable
Time 55m
Yield 12 Squares
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F.
- In large bowl, beat eggs.
- Add remaining ingredients and mix well.
- Spread in greased 8 x 8 square pan.
- Bake 35- 40 minutes or until lightly browned.
- Cut into squares.
- Can be served hot or cold (I prefer hot).
- Freezes well.
EASY BISQUICK ZUCCHINI SQUARES
Make and share this Easy Bisquick Zucchini Squares recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 40m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350°F.
- Grease a 9x9-inch square baking pan.
- Beat the eggs with the oil in a large bowl, then add in all remaining ingredients; mix well to combine with a wooden spoon.
- Transfer to a prepared baking dish.
- Bake for 35-40 minutes, or until lightly browned.
- OPTIONAL; sprinkle the grated cheese on top and return to oven for another 2-3 minutes.
- Cut into squares.
- Delicious!
Nutrition Facts : Calories 239.1, Fat 18.2, SaturatedFat 3.8, Cholesterol 87.8, Sodium 265.5, Carbohydrate 12.5, Fiber 1.1, Sugar 3.6, Protein 6.9
ZUCCHINI CHEESE SQUARES
What to do with your bumper crop of zucchini? Sauté with onion, add Swiss cheese and bread crumbs and bake up these savory Parmesan-topped squares.
Provided by My Food and Family
Categories Dairy
Time 40m
Yield 48 servings, about 2 squares each
Number Of Ingredients 8
Steps:
- Heat oven to 325°F.
- Cook and stir onions in hot oil in large skillet on medium-high heat until tender. Add zucchini; cook and stir an additional 3 min.
- Beat eggs in large bowl until foamy. Add bread crumbs and Swiss; mix well. Stir in zucchini mixture. Spread into 13x9-inch baking dish sprayed with cooking spray. Sprinkle with Parmesan and sesame seed.
- Bake 30 min. or until center is set. Cool 10 min.; cut into 1-inch squares. Serve warm or refrigerate until ready to serve.
Nutrition Facts : Calories 60, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
BAKED ZUCCHINI SQUARES
"This savory zucchini bake is a real crowd-pleaser," writes Anna Tarlini of Philadelphia, Pennsylvania.
Provided by Taste of Home
Time 45m
Yield 16-20 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the biscuit mix, Parmesan cheese, parsley, oregano, basil and salt. Combine eggs, oil and onion; stir into dry ingredients just until combined. Stir in zucchini. Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 30-35 minutes or until golden brown and set. Cut into squares.
Nutrition Facts : Calories 103 calories, Fat 8g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 186mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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