ZUCCHINI BAKED ZITI
This baked ziti is absolutely delicious and whenever I make people come back for thirds! Since it is a bit involved for me, I usually make one to bake immediately and freeze another pan to cook later, so this recipe makes two pans. Fresh basil is essential to get the right flavor.
Provided by bramble
Categories Vegetable
Time 1h15m
Yield 2 pans, 8 serving(s)
Number Of Ingredients 13
Steps:
- Boil water and cook the ziti according to package directions.
- While it is cooking, follow next steps.
- When it is done, drain and set aside in large bowl (or pot).
- Slice the zucchini.
- In a skillet, heat 1/4 cup olive oil and fry the zucchini until browned on both sides.
- Take them out of the pan and drain on paper towels.
- In a saucepan, heat the remaining 1/4 cup oil.
- Add the onion and cook until translucent.
- Add the garlic and cook for 2 minutes.
- Add the tomatoes, basil, parsley, salt and pepper.
- Simmer uncovered for 20 minutes.
- Preheat oven to 350 degrees.
- Pour into large bowl with the drained ziti.
- Rub two shallow baking pans with olive oil.
- In the first pan, put 1/4 of the ziti, then 1/4 of the zucchini.
- Dot with butter, add 1/4 of the mozzarella and then 1/4 of the Parmesan.
- Repeat the layers in that pan.
- Repeat above steps for second pan.
- Bake pans in a 350-degree oven for 30 minutes until the top is brown and crusty.
- OR BAKE ONE, FREEZE ONE!
- OR FREEZE BOTH: Cover the other pan tightly with aluminum foil and freeze.
- Defrost before baking.
BAKED ZUCCHINI
Provided by Sunny Anderson
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees F.
- Brush 1 teaspoon olive oil on the bottom of an 8 by 8-inch baking dish. Arrange the slices of zucchini in the dish with an overlapping pattern in rows or a spiral in a pie dish. Sprinkle with salt, pepper and paprika.
- To make the topping: In a bowl, stir together the panko breadcrumbs, thyme, Parmesan cheese and season with a sprinkle of salt and a few grinds of pepper. Add 1 tablespoon olive oil and stir until all the breadcrumbs are soaked with the yellow tint of the oil. Sprinkle the topping evenly over the dish and bake until the top is golden brown, 30 to 35 minutes.
ZITI WITH ROASTED ZUCCHINI
Provided by Lora Zarubin
Categories Cheese Garlic Pasta Roast Vegetarian Low Cal High Fiber Dinner Summer Family Reunion Healthy Low Cholesterol Shallot Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 main-course servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Toss zucchini, garlic, shallots, 5 tablespoons oil, and crushed red pepper in bowl. Spread on 2 large rimmed baking sheets; sprinkle with salt and pepper. Roast vegetables until tender, turning occasionally, 30 to 35 minutes.
- Toss cooked pasta in large bowl with 1 tablespoon oil. Transfer half of pasta (8 cups) to another bowl; cool, stirring occasionally. Cover; chill (reserve for mac and cheese).
- Place remaining pasta in large pot. Add roasted vegetables, 1/4 cup pasta cooking liquid, and 1 tablespoon oil; stir over medium heat until heated through. Add 3/4 cup basil and cheese. Toss, adding reserved cooking liquid by tablespoonfuls to moisten if dry. Season with salt and pepper. Transfer pasta to large platter. Sprinkle pasta with remaining 1/4 cup basil.
VEGETARIAN BAKED ZITI
Baked ziti is one of our family favorites; I developed this to serve at dinner when a good friend who is a vegetarian comes over.
Provided by HisHouseCook
Categories Pasta and Noodles Pasta by Shape Recipes
Time 1h25m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 3-quart baking dish with cooking spray.
- Heat oil in a large saute pan over medium heat. Add eggplant, zucchini, tomatoes, bell pepper, onion, and garlic; cook, stirring occasionally until vegetables are tender, about 10 minutes. Sprinkle with Italian seasoning and salt; stir to combined.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and rinse in cold water.
- Mix spaghetti sauce and diced tomatoes together in a medium bowl.
- Spread 1/3 of the sauce mixture in the bottom of the prepared casserole. Layer ingredients as follows: 1/2 of the ziti, 1/2 of the vegetable mixture, 1/2 of the Parmesan substitute, 1/2 of the mozzarella slices, 1/2 of the remaining sauce, all of the remaining ziti, all of the remaining vegetables, all of the remaining Parmesan substitute, and all of the remaining sauce. Set remaining mozzarella slices aside.
- Cover loosely and bake in the preheated oven until bubbly, 25 to 30 minutes. Remove from the oven, uncover, and top with remaining mozzarella slices. Return to the oven and bake, uncovered, until cheese is melted and slightly browned, 10 to 15 minutes longer.
Nutrition Facts : Calories 389.3 calories, Carbohydrate 47.3 g, Cholesterol 25.7 mg, Fat 14 g, Fiber 7 g, Protein 18.7 g, SaturatedFat 4.8 g, Sodium 866.9 mg, Sugar 11.2 g
BAKED ZITI AND SUMMER VEGETABLES
I recommend this 40 minute dish. Perfect for a weeknight dinner, and paired with recipe#459021#459021, is a nice complimentary meal.
Provided by weekend cooker
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook pasta according to package directions, omitting salt, and drain.
- Preheat oven to 400 degrees.
- Heat a large skillet over medium-high heat, and add oil to pan.
- Add squash, zucchini, and onion and saute for 5 minutes.
- Add tomato and garlic and saute 3 minutes, remove from heat and stir in pasta, 1/2 cup mozzarella, all herbs, 1/2 teaspoon salt, and all the pepper.
- Combine ricotta, remaining salt, and egg, and stir into pasta mixture.
- Spoon into an 8-inch square glass, or ceramic baking dish, coated with cooking spray, and sprinkle with remaining mozzarella cheese.
- Bake 400 degrees or until bubbly, and browned.
Nutrition Facts : Calories 291.4, Fat 11.3, SaturatedFat 4.7, Cholesterol 69.3, Sodium 663.5, Carbohydrate 32.4, Fiber 3.7, Sugar 6.8, Protein 16.2
ZITI WITH ROASTED ZUCCHINI AND GARLIC
Roasting the zucchini takes a little bit of time, but changes everything about this dish! Well worth the wait.
Provided by sjw7997
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss zucchini, shallots, 5 tablespoons oil, garlic, and crushed red pepper in a bowl until coated. Spread on rimmed baking sheets and sprinkle with salt and pepper.
- Roast vegetables in the preheated oven, turning occasionally, until tender, about 30 minutes.
- While vegetables are roasting, bring a large pot of lightly salted water to a boil. Cook ziti pasta at a boil, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain, reserving 3/4 cup cooking water.
- Toss cooked pasta with 1 tablespoon oil. Transfer to a large pot. Add roasted vegetables, 1/4 cup cooking water, and remaining 1 tablespoon oil; stir over medium heat until heated through. Add 3/4 cup basil and Parmesan cheese. Toss, adding remaining cooking water, 1 tablespoon at a time, if dry. Season with salt and pepper. Serve with remaining basil sprinkled on top.
Nutrition Facts : Calories 555.9 calories, Carbohydrate 77.7 g, Cholesterol 8.8 mg, Fat 20.2 g, Fiber 4.9 g, Protein 18.2 g, SaturatedFat 4.2 g, Sodium 209.7 mg, Sugar 7.4 g
TUSCAN VEGETARIAN BAKED ZITI
Serve our low-cal, low-fat Tuscan Vegetarian Baked Ziti for dinner tonight! This Healthy Living vegetarian baked ziti meal is filled with cheesy goodness.
Provided by My Food and Family
Categories Home
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Heat oven to 375ºF.
- Reserve 3/4 cup cheese; combine remaining cheese with all remaining ingredients.
- Spoon pasta mixture into 13x9-inch baking dish sprayed with cooking spray; sprinkle with reserved cheese.
- Bake 20 to 25 min. or until heated through.
Nutrition Facts : Calories 400, Fat 8 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 20 g
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- Preheat the oven to 350 degrees F. Bring a pot of salted water to a boil and cook the pasta according to the package directions. Be sure to reserve the ½ cup of the pasta water after cooking!
- Heat a large skillet (you can do an oven safe one if you don’t want to transfer) over medium-low heat and add the olive oil. Add the zucchini, garlic, salt and pepper. Stir to combine. Cook, stirring often, until the zucchini cook down and sort of melt into the pan. Stir in the red pepper flakes.
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