PARMESAN BAKED ZUCCHINI
Two of the staples of Italian cuisine, zucchini and Parmesan cheese, team up for a recipe that's easy to make and impressive to serve. These baked "boats" are a fresh new way to serve a distinctive side dish.
Provided by By Brooke Lark
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
- Place zucchini halves, skin side down, on cookie sheet. Sprinkle each with 1 tablespoon cheese. Drizzle with oil; sprinkle with pepper.
- Bake 15 to 20 minutes or until zucchini is tender and cheese is light golden brown. Cool slightly. Garnish with basil.
Nutrition Facts : Calories 80, Carbohydrate 3 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 3 g, TransFat 0 g
OVEN-ROASTED PARMESAN ZUCCHINI
I came up with this roasted zucchini recipe looking for a way to cook squash where my kids would eat it. They love this one.
Provided by Jwt Jr.
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 15 1/2x10 1/2-inch rimmed baking pan with vegetable cooking spray.
- Mix olive oil, Parmesan cheese, salt, garlic powder, and pepper together in a large bowl. Add zucchini and toss to coat. Spread zucchini in a single layer on the prepared pan.
- Bake, uncovered, in the preheated oven until zucchini is tender but not too soft, 15 to 18 minutes.
Nutrition Facts : Calories 95.9 calories, Carbohydrate 5.3 g, Cholesterol 2.2 mg, Fat 7.8 g, Fiber 1.7 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 634.5 mg, Sugar 2.7 g
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.
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
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 ZUCCHINI
Make and share this Parmesan Zucchini recipe from Food.com.
Provided by Julesong
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F.
- Clean the medium (or large-ish, if you like your squash as I do!) zucchinis well, cut the ends off, and slice them lengthwise into quarters so that you have eight pieces.
- Coat the bottom of a baking dish with the olive oil and place the zucchini pieces in the dish.
- Sprinkle with the seasoning salt (I sometimes lightly spray the zucchini with pan spray before sprinkling on the seasoning salt), then with the Parmesan cheese.
- Place uncovered in the oven and bake for 20 minutes on 350 degrees F.
- Serve two pieces to each person as a side dish, and enjoy!
Nutrition Facts : Calories 72.4, Fat 5, SaturatedFat 1.8, Cholesterol 7.3, Sodium 135.2, Carbohydrate 3.4, Fiber 1, Sugar 2.5, Protein 4.4
GARLIC & PARMESAN BAKED ZUCCHINI
Make and share this Garlic & Parmesan Baked Zucchini recipe from Food.com.
Provided by Sueie
Categories Vegetable
Time 25m
Yield 4 side dishes
Number Of Ingredients 6
Steps:
- Slice zucchini lengthwise and score diagonally across top of zucchinies.
- Place in baking dish.
- Baste with melted butter and garlic and sprinkle with cheese Bake in moderate oven for 15- 20 minutes or until tender and crisp.
BAKED PARMESAN ZUCCHINI STICKS
Discover a new crowd favorite when you make our Baked Parmesan Zucchini Sticks. With all the crisp from frying but none of the mess, our Baked Parmesan Zucchini Sticks are a great idea any night of the week.
Provided by My Food and Family
Categories Home
Time 35m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 450ºF.
- Cut zucchini crosswise in half, then cut each piece into 1/4-inch-thick matchlike sticks. Add cheese to coating mix in shaker bag; shake gently to combine. Whisk egg in medium bowl.
- Add zucchini, in batches, to egg; toss until evenly coated. Use tongs to add 1/4 of the zucchini to coating mix in shaker bag; close bag, then shake to evenly coat zucchini. Spread onto rimmed baking sheet sprayed with cooking spray. Repeat with remaining zucchini.
- Bake 12 to 13 min. or until golden brown, turning after 7 min. Serve with dressing.
Nutrition Facts : Calories 90, Fat 4 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 400 mg, Carbohydrate 0 g, Fiber 0.5651 g, Sugar 0 g, Protein 4 g
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