PARMESAN ARTICHOKE CASSEROLE
This is a great casserole that is quick and cheesy! You can add other veggies for a summery twist - sliced zucchini or chopped spinach work great!
Provided by Maria Riebe
Categories Side Dish Casseroles
Time 40m
Yield 7
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika.
- Bake in preheated 350 degrees F (175 degrees C) oven until bubbly, about 25 to 35 minutes. Serve hot.
Nutrition Facts : Calories 300.1 calories, Carbohydrate 11.4 g, Cholesterol 34.5 mg, Fat 21.8 g, Fiber 3.1 g, Protein 15.7 g, SaturatedFat 7.5 g, Sodium 1079.3 mg, Sugar 0.7 g
ITALIAN ZUCCHINI AND ARTICHOKE CASSEROLE (RAPID FAT LOSS)
This is one of the recipes I've developed to eat while on Lyle McDonald's "Rapid Fat Loss" program. It's a little carb-heavy, but if the rest of your day has been on track there's no harm in eating 1/4 of this. :) Just count the protein from the cheese - the Kraft brand has 8g per serving.
Provided by mayness
Categories Artichoke
Time 1h20m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Spread a thin layer of tomato sauce on the bottom of a large baking dish.
- Layer the ingredients in the baking dish, ending with a layer of zucchini topped by a layer of cheese.
- Here are the exact layers I used, bottom to top: 1/3 of the zucchini, 1/2 of the onion, 1/2 artichoke hearts, 1/3 cheese, 1/2 tomato sauce, seasonings, 1/3 zucchini, 1/2 onion, 1/2 artichoke hearts, 1/3 cheese, 1/2 tomato sauce, seasonings, 1/3 zucchini, 1/3 cheese.
- Cover and bake for 45 minutes to 1 hour, until zucchini is cooked through.
- If necessary, remove lid and cook a few more minutes to brown cheese.
Nutrition Facts : Calories 141.6, Fat 1, SaturatedFat 0.2, Cholesterol 5.1, Sodium 582.6, Carbohydrate 22.8, Fiber 11.8, Sugar 8.7, Protein 14.8
ZUCCHINI-ARTICHOKE CASSEROLE RECIPE
Provided by á-3711
Number Of Ingredients 9
Steps:
- In a 2-quart, microwave-safe casserole dish, cook the artichokes and water, covered, on high until thawed, about 4 minutes. Stir. Mix in the zucchini, mushrooms and green onions. Cover and cook on high 10 minutes, stirring once halfway through the cooking time, until just tender. Drain well and return vegetables to casserole. Stir in the garlic and dot with butter. Cover and cook on high for 1 minute. Stir in the tomatoes an sprinkle with cheese. Let stand 2 minutes before serving.
ITALIAN ZUCCHINI CASSEROLE, MY WAY
I originally got this recipe from Jeannette G Recipe#45951 I tweaked it until I came up with something that I enjoy.
Provided by bmxmama
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Pre heat the oven to 350.
- Heat a large non stick skillet and melt you butter over a medium heat.
- Add garlic, onion and zucchini and cook until tender.
- Add salt, pepper, parsley, basil and oregano.
- Mix well and set aside to cool.
- Mix the beaten eggs and the grated cheese until combined.
- Add your cooled veggies to your cheese and egg mixture.
- Separate your crescent rolls out into 4 strips, so there should be two triangles to each strip.
- Lay them in a greased 9x13 baking dish lengthwise and they should just about meet up with the walls of the baking dish and almost cover your entire baking dish.
- Spread the rolls out by working it with your fingers to seal up the seams and for the dough to come to the side of the pan.
- Spread mustard evenly over the dough.
- Pour your egg and veggie mixture into your pan evenly.
- Sprinkle with 1 T. parmesan cheese.
Nutrition Facts : Calories 325.7, Fat 17.4, SaturatedFat 8.2, Cholesterol 120.4, Sodium 557.3, Carbohydrate 28.4, Fiber 3.6, Sugar 5.7, Protein 15.2
ITALIAN ZUCCHINI CASSEROLE
Make and share this Italian Zucchini Casserole recipe from Food.com.
Provided by VickiAk
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, cook zucchini in 1 tablespoons olive oil; drain and set aside.
- In same skillet saute onion,and garlic.
- Add tomatoes, basil, oregano, garlic salt, and pepper. simmer for 10 minutes.
- Place in a baking dish and gently stir in zucchini.
- Top with stuffing and Parmesan cheese.
- Bake at 350°F for 20 minutes covered.
- Uncover and sprinkle with mozzarella cheese and bake 15 minutes longer.
Nutrition Facts : Calories 147.8, Fat 9.5, SaturatedFat 3.2, Cholesterol 13.8, Sodium 384.7, Carbohydrate 10.9, Fiber 2.6, Sugar 5.7, Protein 6.6
ITALIAN ZUCCHINI BAKE
Kids of all ages are sure to like this fun vegetarian spin on pizza! The recipe comes from Carol Mieske of Red Bluff, California. "You can't even tell there's zucchini in this dish," she notes. "If you have meat eaters in your family, try adding turkey pepperoni or sausage."
Provided by Taste of Home
Categories Dinner Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes. Rinse and drain well. , In a large bowl, combine the zucchini, egg substitute, bread crumbs, flour and Italian seasoning. Spread in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes., In a nonstick skillet, saute mushrooms in oil until crisp-tender. Spread half of the pizza sauce over zucchini mixture; sprinkle with the mushrooms, green pepper, olives and half of the cheese. Top with remaining pizza sauce and cheese. Bake 15 minutes longer or until hot and bubbly.
Nutrition Facts : Calories 226 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 818mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
ITALIAN ZUCCHINI CASSEROLE
Make and share this Italian Zucchini Casserole recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet coated with nonstick cooking spray, cook zucchini until tender. Drain & set aside.
- In same skillet, saute onion and garlic for 1 minute. Add tomatoes, basil, oregano, garlic powder and pepper. Simmer uncovered for 10 minutes. Remove from heat.
- Gently stir in zucchini. Place in ungreased baking dish. Top with stuffing mix. Sprinkle with Parmesan cheese. Cover and bake at 350ºF for 20 minutes.
- Uncover and sprinkle with grated mozzarella or jack cheese. Return to oven for 10 minutes or until golden brown.
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