Parmesanzucchini Recipes

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.

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.

Steps:

• Mix bread crumbs, 1/2 cup Parmesan cheese, garlic powder, parsley, and black pepper in a bowl. Dip zucchini slices into eggs, then press into bread crumb mixture, shaking off excess. Place the breaded zucchini onto a plate while breading the rest; do not stack.
• Heat vegetable oil in a large skillet over medium heat. Fry breaded zucchini in hot oil in batches until golden brown, about 3 minutes; transfer to a paper towel-lined plate. Sprinkle with 1 tablespoon Parmesan cheese and salt.

Steps:

• In a large skillet, saute zucchini in oil until crisp-tender. Add garlic; cook 1 minute longer., Stir in the tomatoes, seasoned salt and pepper. Simmer, uncovered, until liquid is evaporated, 9-10 minutes. Sprinkle with Parmesan cheese. Serve with a slotted spoon.

Steps:

• Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.
• Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.

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.

Steps:

• Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
• Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
• Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

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.

Steps:

• Preheat oven to 400 degrees F.
• Cut zucchini into wedges, like you would steak cut fries.
• Beat egg with 1 tablespoon water.
• Mix parmesan cheese with herb seasoning.
• Dip zucchini into egg, then coat with cheese by pressing slices into mixture.
• Bake on well greased baking sheet for approximately 15 minutes, or until they reach desired browness. You can also turn them carefully to brown on both sides. I do not turn them when I make them.

Steps:

• Preheat the oven to 400°F (200°C). Arrange the zucchini, cut sides up, in an ovenproof dish large enough to hold them in a single layer. Lightly brush with the olive oil and season with the salt and pepper. In a small bowl mix the Parmesan cheese and garlic together, then sprinkle over the zucchini.
• Bake for about 15 minutes, or until the zucchini are tender and the cheese is browned.

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!

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease an 8-inch baking pan.
• Heat oil in a large skillet over medium-low heat. Add garlic; cook and stir until fragrant, about 1 minute. Add zucchini, oregano, salt, and black pepper. Increase heat; cook and stir until zucchini is almost soft, about 7 minutes. Drain excess liquid and transfer to the prepared baking pan.
• Sprinkle Parmesan cheese and Mexican cheese blend over zucchini.
• Bake in the preheated oven until cheese has melted and starts to turn brown, about 7 minutes.

Steps:

• Preheat oven to 350°F.
• Butter a 1 and 1/2 quart baking dish.
• Melt 1/2 the butter in a large skillet over medium high heat.
• Sauté zucchini in butter until tender, about 3-4 minutes.
• Drain.
• Combine 1 cup parmesan cheese, mayonnaise, sour cream, onion, red pepper, eggs, salt and pepper.
• Add the zucchini and toss gently to mix.
• Pour into prepared baking dish and even the top.
• Mix the bread crumbs with the parmesan cheese.
• Melt the remaining butter, drizzle onto crumb mixture and toss to combine.
• Sprinkle on the casserole.
• Bake for 35 minutes.

Steps:

• Preheat oven to 425 degrees.
• Dip zucchini slices in egg and then coat with breadcrumb mixture and bake on cookie sheets drizzled with olive oil until golden brown, approximately 10 minutes on each side.
• Spread a thin layer of marinara sauce on the bottom of a 9x9 inch baking dish.
• Put one layer of"breaded" zucchini slices on top and coat with more sauce and a generous sprinkling of both cheeses.
• Repeat this procedure to use up all the zucchini.
• Cover with tin foil and bake approximately 30 minutes or until top layer of cheese is melted at 375 degrees.
• MANGIA!

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.

Steps:

• In a saucepan over medium high heat add zucchini and water. Let steam for 5 minutes, or until slightly tender.
• Drain the zucchini and let cool in a medium mixing bowl.
• Once cool add Parmesan cheese, egg, flour, minced garlic, salt, and lemon to a bowl and mix until the mixture has a semi-creamy texture.
• Place a large pan over medium-high heat and add vegetable oil.
• Use a spoon to scoop out medium dollops of mixture and place it in the pan. Let cook on each side for about 3 minutes, or until golden brown.
• Remove from pan and place on paper towel to absorb excess oil.
• Enjoy!

Steps:

• Preheat broiler.
• Cut the zucchini into even slices about 1/8 inch thick.
• Heat the olive oil in a large nonstick skillet over high heat. Add the zucchini, onions, salt and pepper. Cook, stirring, for 3 to 4 minutes or until wilted.
• Add the garlic and the basil. Blend well and cook for a few minutes, but do not brown the garlic.
• Transfer to an ovenproof dish. Smooth the top and sprinkle evenly with the cheese. Place under broiler until brown. Serve with the chicken.

Steps:

• Combine zucchini and salt in a bowl and stir to combine. Set aside for 10 minutes. Pour mixture onto a clean dish towel or cheesecloth and squeeze to drain completely.
• Whisk egg in a bowl and add flour, Parmesan cheese, salt, and pepper. Stir in drained zucchini and mix well.
• Heat oil in a medium-sized pan over medium-high heat. Add batter by the tablespoon. Cook fritters until golden brown on both sides, about 5 minutes per batch. Transfer to a serving plate and sprinkle with Parmesan cheese and salt. Serve immediately with sour cream.

Steps:

• Preheat the oven to 450°F (230°C). Line 2 baking sheets with parchment paper.
• In a large bowl, gently toss the zucchini slices with the olive oil and salt to coat.
• In a separate large bowl, mix together the Parmesan, panko bread crumbs, garlic powder, and oregano. Add the zucchini slices to the cheese mixture, pressing to coat on both sides. Arrange the zucchini slices on the prepared baking sheet, topping with any remaining cheese mixture.
• Bake the chips for 14-16 minutes, rotating halfway through, until golden brown.
• Serve with Simple Truth™ Plant Based Tzatziki Cauliflower Dip.
• Enjoy!

Steps:

• In a small skillet, saute the zucchini, onion and seasonings in oil for 4-6 minutes or until crisp-tender. Reduce heat to medium. Stir in Parmesan cheese; cook for 1-2 minutes or until cheese is melted.

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.