ZUCCHINI WITH FRESH TOMATOES AND MOZZARELLA
Provided by Mark Bittman
Categories easy, quick, salads and dressings, side dish
Time 30m
Number Of Ingredients 7
Steps:
- Heat a charcoal or gas grill; the fire should be medium-low and the rack about 4 inches from the heat.
- Cut 1 1/2 pounds zucchini into 1/2-inch-thick slices.
- Rub zucchini with olive oil, salt and pepper; grill, turning once, until nicely browned and tender, 6 to 8 minutes.
- As zucchini cooks, slice 1 1/2 pounds tomatoes and 1 pound mozzarella into 1/4 inch rounds.
- Toss (or layer) with the zucchini, and drizzle with balsamic vinegar and olive oil; season with salt and pepper.
- Garnish with basil.
STUFFED ZUCCHINI WITH TOMATOES AND MOZZARELLA
Serve these zucchini boats with garlic-marinated chicken or spicy sausage for an Italian-inspired meal.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees. Brush a rimmed baking sheet with olive oil. Halve zucchini lengthwise and scrape out seeds. Place, cut side up, on sheet and season with salt and pepper. In a small bowl, combine tomatoes, oregano, and vinegar; season with salt and pepper. Top zucchini with tomato mixture. Bake until zucchini is tender, about 20 minutes.
- Heat broiler, with rack in top position. Top zucchini with mozzarella. Broil until cheese is brown and bubbling, 1 to 2 minutes; serve immediately.
Nutrition Facts : Calories 128 g, Fat 8 g, Fiber 2 g, Protein 9 g
BAKED ZUCCHINI WITH MOZZARELLA AND TOMATOES
Baked Zucchini with Mozzarella and Tomatoes is a light and easy side dish and makes a perfect addition to your summer dinners.
Provided by Iryna
Categories Side Dish
Time 30m
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 F.
- In a medium bowl mixed together sliced zucchini, Italian herbs, salt, pepper and 1 tbsp of olive oil. Set aside for 5 minutes.
- Spray a medium size casserole dish with a baking spray and arrange zucchini followed by garlic, tomatoes and basil.
- Spoon the tomato sauce on top followed by sliced Mozzarella and a final drizzle of 1 tbsp of olive oil.
- Bake for 15-18 minutes until Mozzarella is bubbly and melted.
Nutrition Facts : Calories 219 kcal, Carbohydrate 18 g, Protein 12.3 g, Fat 12.9 g, SaturatedFat 4.1 g, Cholesterol 15 mg, Sodium 837 mg, Fiber 5.1 g, Sugar 10.3 g, ServingSize 1 serving
BAKED ZUCCHINI WITH MOZZARELLA RECIPE - (4.1/5)
Provided by Pattywak
Number Of Ingredients 3
Steps:
- . Slice your zucchini up into 1/2 inch rings. 2. Lay them out flat on a large cookie sheet. Sprinkle with Garlic Seasoning and a bit of salt. 3. Bake in the oven at 350 for about 10-15 minutes or until crisp tender. 4. Take the hot pan out of the oven and sprinkle the zucchini with cheese. Turn the oven to broil, throw that cookie sheet back into the oven and let the cheese get all bubbly and a bit browned. This should only take about 3-5 minutes. Be careful here. Broiling things in the oven can get out of control in a fast hurry. (my trick for broiling is to not move the rack up, I just keep it in the middle of the oven and things are less likely to burn. It may take a minute longer, but no burnt food)
ZUCCHINI NOODLES WITH TOMATOES, FRESH MOZZARELLA, AND BASIL
A fresh and vibrant vegetable dish made with sauteed zucchini, garlic, olive oil, tomatoes, fresh mozzarella, parmesan, and basil.
Provided by Melissa Stadler, Modern Honey
Categories Side Dish
Time 20m
Number Of Ingredients 9
Steps:
- Using a spiralizer, spiralize zucchini into noodles or ribbons.
- Heat a large skillet over medium heat. Add olive oil and zucchini. After cooking for 1 minute, add garlic and *tomatoes (if you want to use oven roasted tomatoes, read note below).
- Continue to cook until al dente or desired tenderness.
- Sprinkle with salt and pepper and season to taste.
- When ready to serve, top with fresh mozzarella, parmesan cheese, and basil ribbons.
- *If you desire oven roasted tomatoes, preheat oven to 400 degrees. Spread tomatoes on a baking sheet and drizzle with 2 Tablespoons of olive oil and sprinkle with sea salt. Bake for 10-15 minutes or until tomatoes begin to burst. Add to zucchini right before serving.
BAKED ZUCCHINI TOMATO AND MOZZARELLA CASSEROLE
Baked zucchini tomato and mozzarella casserole is a simple, delicious dish that can be made all year round.
Provided by The Bossy Kitchen
Categories Vegetarian
Time 30m
Number Of Ingredients 9
Steps:
- Preheat oven to 375F.
- Wash the zucchini and the tomatoes.
- Slice the zucchini and place the round pieces in a bowl.
- Sprinkle salt, pepper and a little bit of garlic powder over them and mix gently to coat the vegetables. Set aside.
- Repeat the step with the sliced tomatoes.
- Butter an 8x8-inch glass baking dish and arrange the slices of zucchini in the dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern.
- Bake in the oven for about 20 minutes.
- Remove and add the crushed garlic and the shredded cheddar cheese. Bake for another 5 minutes.
- Serve hot with fresh chopped parsley on top.
Nutrition Facts : Calories 122 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 25 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 7.5 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 198 milligrams sodium, Sugar 2.9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
TOMATO ZUCCHINI CASSEROLE
This recipe is always a hit. In fact, I usually have to double it, and still there are no leftovers. The crumb topping is flavored with bits of onion.-Alison Relkov, Cochrane, Alberta
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a bowl, combine the first seven ingredients; set aside. In a large skillet, saute zucchini in 1 tablespoon of butter until crisp-tender, about 5 minutes; drain. Arrange the zucchini in a greased 8-in. square baking dish; sprinkle with half of the cheese mixture. Top with tomatoes and remaining cheese mixture., In a saucepan, saute onion in remaining butter until tender; add bread crumbs and toss to combine. Sprinkle over top. Bake, uncovered, at 375° for 20-25 minutes or until vegetables are tender.
Nutrition Facts :
MARINATED ZUCCHINI TOMATO MOZZARELLA SALAD
Steps:
- Rinse the zucchini and shave or slice it very thinly. This goes best with a mandolin slicer. Otherwise a sharp knife with a long blade will do. You can also use a vegetable peeler. Once you have sliced the zucchini, place the slivers on a microwave-resistant plate or tray.
- Place the zucchini in the microwave and cook them for 2 minutes until soft. You can also grill them instead of using a microwave. Make sure it doesn't burn. Do this in batches if necessary.
- Combine the balsamic vinegar and 3 tablespoons of the olive oil. Lightly brush a medium baking dish with this mixture and place some slices of zucchini on top of it. The zucchini is fragile, try not the tear it.
- Brush again lightly and top with some more zucchini. Sprinkle with a little pepper now and then. Keep brushing the zucchini slices until all have been used.
- Brush one last time with the balsamic vinegar mixture to keep the top layer moist. Cover it with some cling film and let the zucchini marinate in the fridge for at least an hour. Slice the cherry tomatoes in half. Divide the marinated zucchini ribbons over plates. Top with some shredded fresh mozzarella di bufala and garnish your plates with sliced cherry tomatoes, the pine nuts, the croutons and the fresh basil. Sprinkle with some freshly ground black pepper and extra olive oil. Serve.
Nutrition Facts : Calories 577 kcal, ServingSize 1 serving
ZUCCHINI FRITTERS WITH FRESH MOZZARELLA AND TOMATO
Great use for a summer bounty!
Provided by Anonymous
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 1h
Yield 10
Number Of Ingredients 17
Steps:
- Place the zucchini, flour, baking soda, Parmesan cheese, garlic powder, oregano, marjoram, basil, black pepper, and kosher salt into a large bowl, and stir to thoroughly mix. In a separate bowl, beat the eggs with buttermilk, and stir the egg mixture into the zucchini mixture to make a batter.
- Heat the vegetable oil and olive oil in a large skillet over medium heat until the oil shimmers with heat, and gently spoon about 1/4 cup of zucchini batter per fritter into the hot oil. Fry the fritters in batches until golden brown on both sides, about 3 minutes per side; drain on paper towels, and set the fritters aside to keep warm.
- To serve, place a slice of mozzarella cheese and a slice of tomato on top of each fritter; sprinkle with sea salt.
Nutrition Facts : Calories 349.5 calories, Carbohydrate 24 g, Cholesterol 112.4 mg, Fat 21 g, Fiber 1.7 g, Protein 15.3 g, SaturatedFat 8.8 g, Sodium 429.6 mg, Sugar 3.5 g
GRILLED ZUCCHINI WITH FRESH MOZZARELLA
Use as an appetizer or side dish for your Italian food. It is amazingly easy to put together. Drizzle with balsamic vinegar for another great taste.
Provided by TishT
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Light the grill or heat the broiler.
- In a large glass or stainless-steel bowl, toss the zucchini with 1 tablespoon of the oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
- Grill or broil the zucchini, turning once, until tender and golden, about 5 minutes per side.
- Put the zucchini back in the bowl.
- Toss the zucchini with 1/2 Tbs of the oil, 1/8 tsp salt, the vinegar, garlic, and parsley.
- Let cool.
- Put the mozzarella slices on a serving plate, fanning them out to form a circle.
- Drizzle them with the remaining 1/2 Tbs oil and sprinkle them with a pinch of pepper.
- Fold the zucchini slices in half and tuck them between the pieces of cheese.
Nutrition Facts : Calories 254.7, Fat 19.7, SaturatedFat 8.4, Cholesterol 44.8, Sodium 371, Carbohydrate 6.5, Fiber 1.7, Sugar 3.1, Protein 14.4
ZUCCHINI MOZZARELLA MEDLEY
Jennifer Yoder writes from Amberg, Wisconsin, "I love fresh vegetables, especially zucchini, and my mother-in-law's recipe for Zucchini Mozzarella Medley is one of my favorite ways to fix it."
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute the zucchini, onion and seasonings in butter until crisp-tender. Add garlic; cook 1 minute longer., Gently stir in tomato wedges; sprinkle with cheese. Remove from the heat; cover and let stand for 1-2 minutes or until cheese is melted.
Nutrition Facts : Calories 180 calories, Fat 13g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 299mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.
SPAGHETTI WITH ZUCCHINI AND FRESH CHERRY TOMATO SAUCE
Steps:
- Bring a large pot of salted water to a boil for the pasta.
- Spiralize the zucchini using the blade on your spiralizer that makes spaghetti-like noodles. (If you don't have a spiralizer, don't panic. You can julienne your zucchini using a julienne peeler or your chef's knife. The latter will take you a while, but it's doable.) Pat the zucchini noodles dry with paper towels, and briefly set them aside.
- Next, whip up the tomato sauce. Add all the ingredients for the sauce to the bowl of a food processor (or blender). Pulse a few times until the ingredients are incorporated and you have a chunky, rustic sauce. (Don't over-process, people, you want texture!) Taste and season with salt and pepper. Transfer the sauce to a large mixing bowl.
- Cook the pasta al dente according to the package directions. Drain.
- Immediately add the spaghetti to the bowl with the tomato sauce and toss to coat. Let the pasta rest for 2 minutes to absorb some of the sauce.
- During the last few minutes of the pasta's cooking time, heat 2 teaspoons of olive oil in a large skillet until shimmering. Add the zucchini noodles. Season with salt and pepper and cook for 2 minutes until just tender. (Be careful not to overcook them!!) Add the zucchini noodles to the bowl with the pasta and toss to combine. Add the mozzarella pearls and toss again. Serve immediately.
TO DIE FOR ZUCCHINI AND TOMATOES !!!!
OK this is sooooooooo Good. I could eat this 3 times a night and not get sick of it. Zesty and spicy and very tasty.The tomatoes really add to the flavor
Provided by Shirl J 831
Categories Vegetable
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Chop finely the onion.
- Slice the zucchini (not to thick).
- Saute the zucchini with the onion, garlic.
- Add all your seasonings.
- Saute this for a few minutes in a pan sprayed with butter pam.
- Do not saute too long as you do not want the zucchini soft.
- Add the tomatoes and simmer few minutes.
- Remove from heat and serve on plates adding parmesan cheese on top.
TOMATO ZUCCHINI & MOZZARELLA WITH BREAD CRUMB TOPPING
Tomato Zucchini and Mozzarella Bake with Panko
Provided by Joanne Schweitzer
Categories Side Dish
Time 45m
Number Of Ingredients 10
Steps:
- Bread Crumb Topping
- Add ingredients to a separate bowl and stir until well combined.
- In a 11"x 8" x 3" or similar size casserole baking pan, layer in this order: spray with cooking oil, zucchini, tomato, parsley, salt and pepper, cheese, bread crumb topping.
- Bake in a 400F oven for 30 min covered with foil. Remove foil and bake another 10 min. so the bread topping can brown.
ZUCCHINI E POMODORI GRATINATI (ZUCCHINI AND TOMATO GRATIN)
A quick and easy vegetarian dish for two, or a starter for 4, or even a side. A rustic Italian favorite, taught me by my Roman friends. If serving as a main, then crusty bread, torn off the loaf by hand, and a green salad with a lemon and/or lime vinaigrettey dressing cannot be bettered.
Provided by Swiss Phil
Categories World Cuisine Recipes European Italian
Time 1h
Yield 2
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Move oven rack into the top third of the oven.
- Heat the olive oil in a large skillet over medium heat, and spread the zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over the zucchini, and cook until the zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat.
- Arrange the slices of zucchini in an 9x12-inch glass baking dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle the Parmesan cheese and basil over the dish, and season to taste with salt and pepper.
- Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes.
Nutrition Facts : Calories 412.2 calories, Carbohydrate 24.9 g, Cholesterol 43.5 mg, Fat 26.4 g, Fiber 7 g, Protein 23.8 g, SaturatedFat 9.5 g, Sodium 563.1 mg, Sugar 14.3 g
ZUCCHINI, MOZZ & SUN-DRIED TOMATO PANINI WITH HERB SAUCE & ITALIAN-SEASONED SWEET POTATO WEDGES
Somewhere along the line, sandwiches were deemed "lunch food only." We're here to call that bad advertising. Sandwiches (better yet, panini) could not be more dinner-worthy. Our chefs have reclaimed the handheld meal and now present it to you in its most hearty, delicious, and satisfying form. Sautéed zucchini, sun-dried tomatoes, melty mozz, and creamy herb sauce are layered between ciabatta bread and pan-pressed to crispy, golden perfection. On the side, there's roasted sweet potato wedges (you know, for good measure). Step aside, lunch police!
Provided by HelloFresh
Categories main course
Time 30m
Number Of Ingredients 14
Steps:
- • Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Cut sweet potato into ½-inch-thick wedges. Toss on a baking sheet with a large drizzle of oil, ½ tsp Italian Seasoning (you'll use more later), salt, and pepper. (For 4 servings, use 1 tsp Italian Seasoning.) • Roast on top rack until lightly browned and tender, 20-25 minutes.
- • While sweet potato roasts, trim and slice zucchini crosswise into ¼-inch-thick rounds. Pick parsley leaves from stems; finely chop leaves. Mince chives. Halve ciabattas. Finely chop sun-dried tomatoes.
- • In a medium bowl, toss zucchini with a drizzle of olive oil (large drizzle for 4 servings), half the garlic powder (you'll use the rest in the next step), ½ tsp Italian Seasoning (1 tsp for 4), salt, and pepper. (Use the rest of the Italian Seasoning as you like.) • Heat a drizzle of oil in a large pan over medium-high heat. Add zucchini in a single layer; cook until golden brown and just tender, 2-4 minutes per side. • Turn off heat; transfer to a plate. Wipe out pan.
- • Meanwhile, in a small bowl, combine mayonnaise, sour cream, chopped parsley, chives, and remaining garlic powder. Season with salt and pepper.
- • Spread a layer of creamy herb sauce onto cut sides of ciabattas. • Fill ciabattas with mozzarella, sun-dried tomatoes, and a few slices of zucchini (you may have some left over-feel free to serve on the side, if you like).
- • Heat a drizzle of oil in pan used for zucchini over medium heat. Once hot, add sandwiches; press down with a spatula or heavy-bottomed pan. Cook, pressing occasionally, until bread is toasted and cheese melts, 2-4 minutes per side. (For 4 servings, cook sandwiches in batches if needed.) TIP: If pan seems dry when flipping the sandwiches, add another drizzle of oil or ½ TBSP butter. Lower heat if bread begins to brown too quickly. • Transfer paninis to a cutting board. Once cool enough to handle, halve on a diagonal. • Divide between plates and serve with sweet potato wedges on the side.
Nutrition Facts : Calories 820 kcal, Fat 47 g, SaturatedFat 12 g, Carbohydrate 85 g, Sugar 16 g, Protein 18 g, Fiber 7 g, Cholesterol 55 mg, Sodium 1510 mg
ZUCCHINI, TOMATO AND MOZZARELLA SALAD
Provided by Pierre Franey
Categories dinner, easy, lunch, quick, weekday, salads and dressings, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Trim off ends of zucchini. Cut it on bias into 12 slices of about the same size.
- Bring enough water to boil to cover zucchini slices when added. Add slices and cook 1 1/2 minutes; do not overcook. Drain.
- Cut away and discard core of tomato. Cut tomato into 1/4-inch slices.
- Cut mozzarella into 12 slices.
- Arrange zucchini, tomato and mozzarella slices, slightly overlapping, in a circle on a serving dish. Sprinkle with salt and pepper.
- Combine vinegar and oil in a bowl and stir. Sprinkle the sauce evenly over the salad. Garnish with basil sprigs or leaves and serve.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 603 milligrams, Sugar 5 grams
CAPRESE CHICKEN AND ZUCCHINI
Caprese Chicken and Zucchini cooked in fresh tomato sauce, with melted fresh mozzarella cheese on top and garnished with basil. Serve on its own for an easy low-carb dinner or with spaghetti for a family meal. In our house, everyone loves this fresh ingredient Italian Ukrainian summer dinner.
Provided by Olena Osipov
Categories Dinner
Time 45m
Number Of Ingredients 12
Steps:
- Preheat large deep skillet on medium heat and swirl 1 tbsp oil to coat. Add chicken, 1/4 tsp salt and pepper. Cook for 5 minutes, stirring once.
- Move chicken to the side of the skillet and keep empty part over the burner. Add 1 tbsp oil, garlic and saute for 30 seconds, stirring frequently.
- Add tomatoes, tomato paste, balsamic vinegar, oregano, 1/4 tsp salt and a handful of basil. Cook this "tomato pile" for about 5 minutes, stirring occasionally.
- Add zucchini, stir everything together, cover and cook on low-medium for 12 minutes.
- Lay mozzarella slices on top, reduce heat to low, cover and simmer for 5 minutes.
- Sprinkle more basil and ground black pepper on top. Serve hot, on its own or with spaghetti, Instant Pot brown rice or Instant Pot quinoa.
Nutrition Facts : ServingSize 2 cups, Calories 377 kcal, Sugar 11 g, Sodium 574 mg, Fat 18 g, SaturatedFat 7 g, Carbohydrate 17 g, Fiber 5 g, Protein 37 g, Cholesterol 106 mg
OUR 30+ BEST FRESH MOZZARELLA RECIPES (+HOMEMADE FRIED MOZZARELLA CHEESE STICKS)
These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!
Provided by Cassie Marshall
Categories Appetizer Main Course Side Dish
Time 34m
Number Of Ingredients 5
Steps:
- Cut the cheese into thin slices.
- Whisk eggs with salt and water.
- Dredge cheese slices in egg and breadcrumbs.
- Do a second coating.
- Cook in hot oil in a deep fryer.
Nutrition Facts : Calories 275 kcal, ServingSize 1 serving
ZUCCHINI & TOMATOES
Fresh tomatoes and Zucchini with onion and basil make a perfect light & fresh summer (or anytime) side dish! A Bone Fish Grill Copy Cat Recipe.
Provided by An Affair from the Heart
Categories Side Dish
Time 10m
Number Of Ingredients 8
Steps:
- In a large skillet over medium-high heat, melt butter and heat oil.
- Add zucchini, onion and tomatoes, and sautè for about 5-8 minutes, or until veggies are desired tenderness.
- Add basil, salt and pepper, stir.
- Pour into a serving dish. Top with shredded Parmesan cheese.
- Serve hot, with more cheese if desired.
Nutrition Facts : Calories 153 calories, Carbohydrate 12 grams carbohydrates, Cholesterol 20 milligrams cholesterol, Fat 11 grams fat, Fiber 2 grams fiber, Protein 4 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 304 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
STUFFED ZUCCHINI WITH TOMATOES & MOZZARELLA
Stuffed Zucchini with Tomatoes & Mozzarella is a simple garden fresh dinner that's great for any summer night!
Provided by Yvonne
Categories Main Course
Time 40m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 F. Brush a rimmed baking sheet with olive oil, or use a non-stick baking sheet like a Silpat (no oil required).
- Halve zucchini lengthwise and scrape out seeds. Place, cut side up, on sheet and season with salt and pepper.
- In a small bowl combine tomatoes, oregano, and vinegar; season with salt and pepper. Top zucchini with tomato mixture.
- Bake until zucchini is tender, about 20 minutes. Heat broiler, with rack in top position. Top zucchini with mozzarella. Broil until cheese is brown and bubbling, 1 to 2 minutes; serve immediately!
Nutrition Facts : Calories 134 kcal, Carbohydrate 9 g, Protein 9 g, Fat 7 g, SaturatedFat 4 g, Cholesterol 23 mg, Sodium 204 mg, Fiber 2 g, Sugar 6 g, ServingSize 1 serving
FRESH ZUCCHINI AND TOMATO TART WITH MOZZARELLA AND BASIL
From Cooking Light. This is a fantastic summer recipe! I posted this as an appetizer but it is also great as a main dish served with a simple salad.
Provided by susie cooks
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Line a baking sheet with parchment paper; secure with masking tape. Sprinkle the paper with cornmeal. Unroll dough onto paper; let stand 5 minutes. Pat dough into a 12-inch square. Arrange zucchini and tomato over the dough, leaving a 1-inch border. Sprinkle evenly with salt and pepper. Fold edges of dough over zucchini and tomato (dough won't completely cover the zucchini and tomato).
- Bake at 400° for 15 minutes or until the dough is lightly browned. Top with cheese; bake 5 minutes or until cheese melts. Drizzle with oil; sprinkle with basil. Cool on baking sheet 10 minutes on a wire rack.
Nutrition Facts : Calories 119.8, Fat 7.8, SaturatedFat 3.9, Cholesterol 22.4, Sodium 293.9, Carbohydrate 5.9, Fiber 1.5, Sugar 2.5, Protein 7.5
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ZUCCHINI, TOMATO AND MOZZARELLA BAKE - A WOMAN COOKS …
From awomancooksinasheville.com
Estimated Reading Time 4 mins
- Slice the zucchini into 1” rounds. Place them in a colander and toss with 1-2 tsp salt. Weigh down with a plate and set in sink to drain for an hour or so.
ZUCCHINI AND CHERRY TOMATO SALAD WITH FRESH MINT RECIPE ...
From recipezazz.com
5/5 (2)Calories 439 per servingServings 4
- Transfer the unpeeled whole zucchini into the boiling water and blanch just until softened and bright green, about 4 minutes. Remove with tongs and transfer them to the ice water and let stand until cool. Drain well.
- Trim the ends from the zucchini and cut the zucchini in half lengthwise, then crosswise into 1/2 inch slices. In a large serving bowl toss the zucchini, tomatoes, mint, mozzarella cheese and enough olive oil to coat them lightly. Season with salt, pepper, and balsamic vinegar to taste and toss again. Serve immediately or chill about 1 hour.
EASY PASTA WITH ZUCCHINI, TOMATOES & FRESH MOZZARELLA ...
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5/5 (1)Estimated Reading Time 2 mins
- Meanwhile, pour oil into a large saute pan and cook onion for about 5 minutes, add garlic and zucchini, stirring often until zucchini starts to wilt on edges. Add tomatoes, salt and pepper, then bring to boil. After about one minute, reduce heat.
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SIMPLE ZUCCHINI BOAT RECIPE WITH TOMATOES AND FRESH MOZZARELLA
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ZUCCHINI, SUN-DRIED TOMATO, AND MOZZARELLA TART RECIPE ...
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3.7/5 (3)Servings 8
- Roll out pastry on floured surface to 1/8-inch-thick square. Trim pastry edges to form 13-inch round. Transfer to 11-inch tart pan with removable bottom. Fold in overhang to form double-thick sides. Pierce with fork. Cover; chill 1 hour.
- Preheat oven to 425°F. Line pastry with foil; fill with beans or pie weights. Bake pastry until sides are set, about 20 minutes. Remove foil and beans. Bake crust until bottom is golden brown, pressing with back of fork if bubbles form, about 8 minutes. Cool 5 minutes.
- Reduce oven temperature to 400°F. Sprinkle mozzarella over bottom of crust. Top with 6 tablespoons Parmesan, tomatoes, basil, green onions, and oregano. Arrange zucchini rounds in concentric circles to cover top of tart. Whisk eggs, half and half, salt, and pepper in medium bowl. Pour mixture into tart. Sprinkle with remaining 1/4 cup Parmesan.
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CHERRY TOMATO AND ZUCCHINI LASAGNA WITH SWEET ONION, BASIL ...
From more.ctv.ca
Servings 8-10Total Time 1 hr 30 minsCategory Dinner
- In a large sauce pot, heat oil over medium heat. Add onions and garlic and sauté until soft and translucent, about one to two minutes. Pour in tomato puree and stir in salt and pepper. Let simmer for six minutes, remove from heat and stir in 1/3 cup of fresh basil.
- To assemble lasagna, line the bottom of a rectangle baking pan with 1/2 cup of sauce, large enough to fit the lasagna noodles, about 23 centimeters in length. Top with a lasagna noodle and then a single layer of zucchini. Coat with more sauce and sprinkle with grated mozzarella cheese. Repeat layers ending with zucchini, sauce and a 1/4 cup of shredded mozzarella. Top with cherry tomatoes and sprinkle with parmigiano. Cover with foil and bake in the oven for 30 minutes. Remove foil and continue to bake for an additional 15 minutes. Increase oven to broil and bake until slightly brown and tomatoes have softened. Remove from oven and let stand for ten minutes before cutting. Served topped with fresh basil and grated parmigiano.
ZUCCHINI BOATS WITH TOMATO & MOZZARELLA - THE PETITE COOK
From thepetitecook.com
5/5 (1)Total Time 20 minsCategory Appetizer, Side, StarterCalories 166 per serving
- Place the zucchini in a large pot of lightly salted boiling water and blanch for 2 minutes. Drain and pat dry.
- Place the cherry tomatoes into a bowl, season with salt and pepper to taste. Add the garlic, basil leaves and half the amount of the extra-virgin olive oil.
GRILLED ZUCCHINI WITH FRESH MOZZARELLA RECIPE - FOOD & WINE
From foodandwine.com
5/5 Servings 4
- Light the grill or heat the broiler. In a large glass or stainless-steel bowl, toss the zucchini with 1 tablespoon of the oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Grill or broil the zucchini, turning once, until tender and golden, about 5 minutes per side. Put the zucchini back in the bowl.
- Toss the zucchini with 1/2 tablespoon of the oil, 1/8 teaspoon salt, the vinegar, garlic, and parsley. Let cool.
- Put the mozzarella slices on a serving plate, fanning them out to form a circle. Drizzle them with the remaining 1/2 tablespoon oil and sprinkle them with a pinch of pepper. Fold the zucchini slices in half and tuck them between the pieces of cheese.
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