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.
ZUCCHINI WEDGES RECIPE BY TASTY
Here's what you need: large zucchinis, eggs, italian breadcrumb, red pepper flakes, salt, pepper
Provided by Hannah Williams
Categories Snacks
Yield 3 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F (180°C).
- Slice the ends off of each zucchini, then slice them in half and into wedges.
- In a bowl, mix breadcrumbs, red pepper flakes, and salt.
- Dip each wedge into egg mixture, then breadcrumb mixture.
- Place on a baking sheet, skin side down.
- Bake 15-20 minutes.
- Enjoy!
Nutrition Facts : Calories 597 calories, Carbohydrate 98 grams, Fat 11 grams, Fiber 8 grams, Protein 24 grams, Sugar 12 grams
ZUCCHINI CHEDDAR SAUTE
When zucchini in your garden ripens all at once, try my sauté method and sprinkle with cheese and toppings. We sometimes add other quick-cooking veggies. -Margaret Drye, Plainfield, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large skillet, heat butter over medium heat. Add onion and basil; cook and stir until onion is tender, 4-5 minutes. Add zucchini and garlic; cook and stir over medium-high heat just until zucchini is tender, 2-3 minutes. Stir in salt and pepper., Top with cheese, tomatoes and olives. Cook, covered, on low until cheese is melted, about 1 minute.
Nutrition Facts : Calories 244 calories, Fat 19g fat (12g saturated fat), Cholesterol 53mg cholesterol, Sodium 747mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein.
ZUCCHINI CHEDDAR MUFFINS RECIPE BY TASTY
Here's what you need: nonstick cooking spray, whole wheat flour, baking powder, baking soda, kosher salt, black pepper, sugar, large eggs, buttermilk, unsalted butter, zucchini, carrot, shredded cheddar cheese, chives
Provided by Mercedes Sandoval
Categories Breakfast
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350˚F (180˚C). Grease a 12-cup muffin tin with nonstick spray.
- Make the batter: In a large bowl, stir together the whole wheat flour, baking powder, baking soda, salt, pepper, and sugar. Set aside.
- In a medium bowl, whisk together the eggs, buttermilk, and butter.
- Add the zucchini, carrot, cheddar cheese, and chives the egg mixture and stir to combine.
- Pour the egg mixture into the dry ingredients and fold to combine, being careful not to overmix.
- Using an ice cream scoop, divide the batter between the muffin cups, filling almost completely.
- Sprinkle more cheddar cheese on top of the muffins.
- Bake for 18 minutes, rotating the muffin tin halfway through baking, until browned on top and a toothpick inserted in the center of a muffin comes out clean.
- Let cool for 10 minutes before removing the muffins from the tin. Serve or store in the refrigerator for up to 5 days.
- Enjoy!
- Nutrition, per muffin - Calories: 182, Total fat: 10 grams, Sodium: 433 mg, Total carbs: 17 grams, Dietary fiber: 3 grams, Sugars: 2 grams, Protein: 7 grams
Nutrition Facts : Calories 201 calories, Carbohydrate 20 grams, Fat 10 grams, Fiber 3 grams, Protein 8 grams, Sugar 2 grams
ZUCCHINI CHEDDAR SCONES
An adaptation of other scone recipes to make room for zucchini and cheese. I like this recipe for using leftover buttermilk. I use a processor and grate the cheese first for easy clean-up.
Provided by NW Vegetarian
Categories Scones
Time 55m
Yield 6-8 scones
Number Of Ingredients 11
Steps:
- Preheat oven to 400 deg.
- Mix together the dry ingredients and rub in the butter with your fingertips until the mixture resembles coarse meal.
- Stir in the cheese, zucchini, buttermilk, and egg. Mix until the dough comes together and knead a little to form a ball.
- Place ball on a greased baking sheet and flatten to roughly an 8-inch round. Cut into 6 or 8 wedges and pull apart slightly.
- Bake 20-25 minutes or until the scones are lightly browned and firm to the touch. Or, until a tester comes out clean.
Nutrition Facts : Calories 246.7, Fat 10.8, SaturatedFat 6.1, Cholesterol 56.7, Sodium 355.9, Carbohydrate 28.9, Fiber 1.9, Sugar 1.2, Protein 8.8
CHEDDAR ZUCCHINI WEDGES
Make and share this Cheddar Zucchini Wedges recipe from Food.com.
Provided by carolinafan
Categories Quick Breads
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In a skillet, saute onions in butter until tender.
- In a 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-inch round baking pan.
- Bake at 400 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
- Cut into wedges.
Nutrition Facts : Calories 517.3, Fat 33.7, SaturatedFat 12.5, Cholesterol 148.3, Sodium 912, Carbohydrate 38.9, Fiber 3.8, Sugar 8.3, Protein 16.6
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 Allrecipes Member
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- In a skillet, saute onion in butter until tender. In a 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 degrees F for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cut into wedges.
Nutrition Facts : Calories 504.3 calories, Carbohydrate 38.2 g, Cholesterol 133.9 mg, Fat 33.3 g, Fiber 3.8 g, Protein 16.2 g, SaturatedFat 12.5 g, Sodium 844.9 mg, Sugar 3.9 g
CHEDDAR ZUCCHINI WEDGES
Stir together convenient biscuit mix, tender zucchini, cheddar cheese and toasted almonds to create this flavorful round bread.
Provided by Allrecipes Member
Yield 6
Number Of Ingredients 11
Steps:
- In a skillet, saute onion in butter until tender.
- In a 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 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cut into wedges.
Nutrition Facts : Calories 504.3 calories, Carbohydrate 38.2 g, Cholesterol 133.9 mg, Fat 33.3 g, Fiber 3.8 g, Protein 16.2 g, SaturatedFat 12.5 g, Sodium 844.9 mg, Sugar 3.9 g
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