ZUCCHINI CHEDDAR BISCUITS
My husband grows a big garden, and our squash crop always seems to multiply! We give squash to everyone but still have plenty left over for making jelly, relish, pickles, breads, cakes and brownies. - Jean Moore, Pliny, West Virginia
Provided by Taste of Home
Time 25m
Yield 16 biscuits.
Number Of Ingredients 10
Steps:
- In a large skillet, melt butter. Add onion; saute until tender. In a large bowl, combine the biscuit mix, parsley, basil, thyme and onion mixture. In another bowl. whisk eggs and milk. Stir into biscuit mixture just until combined. Fold in zucchini and cheese. , Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Bake at 400° for 10-14 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 148 calories, Fat 9g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 315mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
CHEESY ZUCCHINI SAUTE
Although I no longer have a garden of my own, friends and neighbors keep me amply supplied with squash. As a thank-you, I tell them how to make this refreshing zucchini saute. It's quick, easy and oh, so tasty! -Doris Biggs, Felton, Delaware
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, saute onion in butter until crisp-tender. Stir in the zucchini, basil, salt and garlic powder. Cook and stir for 4-5 minutes or until zucchini is crisp-tender. Sprinkle with the cheese, tomato and olives. , Cover and cook for 4-5 minutes or until cheese is melted. Serve immediately.
Nutrition Facts : Calories 157 calories, Fat 13g fat (9g saturated fat), Cholesterol 40mg cholesterol, Sodium 416mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 1g fiber), Protein 5g protein.
CHEDDAR ZUCCHINI SLICES
The microwave makes this colorful and tasty side dish fast and simple to prepare. It's easy to adjust the quantity to serve any number of people. -Mrs. Bobby Tucker, Bethalto, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place zucchini and water in a microwave-safe dish. Microwave, uncovered, on high for 2-3 minutes or until crisp-tender. Add the salt, pepper and cheese. Cook 30-60 seconds longer or until cheese is melted. Dollop with sour cream.
Nutrition Facts :
ZUCCHINI AND TOMATO TARTLETS WITH A CHEDDAR CRUST
These individual tartlets have a Cheddar-spiked, buttery crust holding a filling of honey-drizzled roasted vegetables and creamy ricotta. You can use any roasted vegetables here, changing up the mix to suit the seasons. Late summer is perfect for some combination of zucchini, eggplant, peppers, tomatoes and even corn. Then try the likes of winter squash, brussels sprouts and mushrooms in fall; cabbage, onions and other root vegetables in winter, and sautéed greens and asparagus in spring. If you're planning ahead, you can make the dough up to five days in advance and roast the vegetables the day before (store them in the refrigerator). But do try to bake these on the same day as serving. They are at their best still warm.
Provided by Melissa Clark
Categories pies and tarts, appetizer
Time 1h30m
Yield 12 servings
Number Of Ingredients 21
Steps:
- Prepare the crust: In the bowl of a food processor, pulse together flours and salt. Pulse in butter and Cheddar until mixture resembles chickpeas. Drizzle in whisked egg and ice water 1 tablespoon at a time, up to 6 tablespoons, pulsing occasionally until mixture is just moist enough to hold together. Form dough into a ball, wrap with plastic and flatten into a disk. Refrigerate at least 2 hours.
- While dough chills, prepare the filling. Heat oven to 425 degrees. On a rimmed baking sheet, toss zucchini and tomatoes with rosemary, salt, red pepper and olive oil; spread mixture out into one layer. Roast, tossing occasionally, until vegetables are tender and golden, 40 to 50 minutes. Stir honey and vinegar into the hot vegetables, then let cool completely.
- Spray a muffin tin with nonstick spray or use a nonstick muffin pan. Roll out dough to a 12-by-16-inch rectangle, trimming any rough edges. Cut into a dozen 4-by-4-inch pieces and gently press each piece into the holes of the muffin tin, leaving the 4 corners hanging over the edges. Chill dough for at least another 15 minutes.
- In a small bowl, whisk together ricotta, egg, chives and garlic. Season with a large pinch each of salt and black pepper.
- Divide ricotta mixture into the bottom of each tart, using about 1 tablespoon each. Top with the roasted vegetables. Fold edges of crust over filling. Brush tops of tarts with cream or milk and sprinkle with cheese. Place muffin tin on a baking sheet and bake at 425 degrees until bubbling and golden, 20 to 25 minutes. Drizzle tarts with a little honey (about 1/2 teaspoon per tartlet) if you like. Cool slightly before serving.
Nutrition Facts : @context http, Calories 318, UnsaturatedFat 8 grams, Carbohydrate 21 grams, Fat 22 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 357 milligrams, Sugar 5 grams, TransFat 1 gram
CHEDDAR ZUCCHINI WEDGES
In Camano Island, Washington, Vevie Clarke stirs together biscuit mix, tender zucchini, cheddar cheese and toasted almonds to create this flavorful round bread. The golden wedges look as appealing as they taste.
Provided by Taste of Home
Time 45m
Yield 6-8 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in butter until tender. In a large bowl, combine the biscuit mix, parsley, basil, thyme and onion mixture. Stir in eggs and milk just until combined. Fold in the zucchini, cheese and almonds. , Transfer to a greased 9-in. round baking pan. Bake at 400° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 1 minute before cutting into wedges. Remove to wire rack to cool.
Nutrition Facts : Calories 368 calories, Fat 24g fat (9g saturated fat), Cholesterol 111mg cholesterol, Sodium 644mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.
More about "cheddar zucchini saute recipes"
SAUTEED ZUCCHINI RECIPE – WELLPLATED.COM
From wellplated.com
4.9/5 (109)Calories 94 per servingCategory Side Dish
- Heat the olive oil and 1 tablespoon butter in a large nonstick skillet over medium-low heat. Cook gently until the onions begin to brown, about 10 to 11 minutes. Add the zucchini, salt, pepper, thyme, and remaining Less Sodium Butter with Canola Oil.
- Increase heat to medium. Continue to cook, stirring occasionally, until the zucchini is just cooked through and beginning to brown, about 10 to 15 minutes. Sprinkle with Parmesan. Enjoy immediately
PERFECT SAUTEED ZUCCHINI (FAST & EASY!) – A COUPLE COOKS
From acouplecooks.com
5/5 (1)Total Time 15 minsCategory Side DishCalories 75 per serving
- In your largest skillet, heat the olive oil or butter over medium high heat. Add the zucchini slices, then stir in the garlic powder, oregano, and salt, flipping and stirring to get all the slices covered.
- Cover the skillet and cook for 1 minute, then uncover and stir. Cover again for 1 minute and uncover and stir, moving slices to the bottom layer as necessary so that they can get browned.
- Keep the pan uncovered and cook about 6 to 8 more minutes until most of the zucchini are tender and browned, continuing to flip the zucchini and move them to the bottom layer so they cook evenly.
GARLIC BUTTER SAUTEED ZUCCHINI - INSPIRED TASTE
From inspiredtaste.net
Reviews 26Calories 32 per servingCategory Side Dish
ZUCCHINI CHEDDAR BITES (HIDDEN VEGGIES SNACK!) | LIVE EAT …
From liveeatlearn.com
CHEDDAR BAKED ZUCCHINI - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
ZUCCHINI CHEDDAR SAUTé RECIPE - COOK.ME RECIPES
From cook.me
SAUTEED ZUCCHINI RECIPE (EASY, 10 MIN!) - WHOLESOME YUM
From wholesomeyum.com
4.8/5 (45)Uploaded Oct 8, 2020Category Side DishPublished Jun 22, 2022
CHEDDAR OMELET WITH SAUTéED TOMATO AND ZUCCHINI RECIPE - ATKINS
From atkins.com
OLD-FASHIONED ZUCCHINI CASSEROLE - A SPICY PERSPECTIVE
From aspicyperspective.com
ZUCCHINI CHEDDAR SAUTE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
CHEESY ZUCCHINI SAUTE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
CHEESY STUFFED CHICKEN BREAST WITH ZUCCHINI - SKINNYTASTE
From skinnytaste.com
SHREDDED SAUTéED ZUCCHINI WITH PARMESAN – MODERN HONEY
From modernhoney.com
30+ MOUTHWATERING ZUCCHINI RECIPES! | FEASTING AT HOME
From feastingathome.com
ZUCCHINI CHEDDAR BAKE - READER'S DIGEST CANADA
From readersdigest.ca
COOK THIS: THREE BREAKFAST RECIPES FROM SUNDAYS | NATIONAL POST
From nationalpost.com
ZUCCHINI AND CHEDDAR FRITTATA - ONCE UPON A CHEF
From onceuponachef.com
ZUCCHINI PANCAKES RECIPE | KITCHN
From thekitchn.com
SAUTEED ZUCCHINI MEETS BAKED ZUCCHINI FOR THE ULTIMATE ZUCCHINI …
From azcentral.com
CHEDDAR OMELET WITH SAUTéED TOMATO AND ZUCCHINI RECIPE
From atkins.ca
CHEESY ZUCCHINI GRATIN RECIPE - THE SPRUCE EATS
From thespruceeats.com
You'll also love