Zucchini Italiano Recipes

Steps:

• Cook zucchini in boiling water for 2 to 3 minutes or until almost tender. Drain well; set aside. , In a large skillet, cook the beef, garlic and onion over medium heat until meat is no longer pink; drain. Stir in the rice, tomato sauce, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , In a small bowl, combine egg and cottage cheese. Layer half of the zucchini slices in a greased 8-in. square baking dish, overlapping slices if needed. Spoon meat mixture over zucchini; dollop cottage cheese mixture over meat. Top with remaining zucchini slices. , Bake, uncovered, at 350° for 25 minutes or until heated through. Sprinkle cheddar cheese around edges; bake 2 to 3 minutes longer or until cheese is melted.

Steps:

• Preheat the oven to 400 degrees F and line a small baking dish with foil. Scoop out the seeds from the zucchini, leaving a 1/4-inch-thick shell.
• Combine the ricotta, 1/4 cup Italian cheese blend, the parsley, capicola and lemon zest and juice in a medium bowl. Season the zucchini with salt and pepper, then fill with the ricotta mixture.
• Drizzle each zucchini half with about 1 tablespoon marinara sauce, then sprinkle with the remaining 1/4 cup Italian cheese blend. Transfer to the baking dish and bake until the cheese is melted and bubbling, about 20 minutes.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Drizzle olive oil on zucchini and season with salt and pepper. Place on the prepared baking sheet.
• Bake in the preheated oven until zucchini is fork-tender, 30 to 45 minutes.
• While zucchini is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with onion and garlic until browned and crumbly, 5 to 7 minutes. Stir in dried basil, dried oregano, and garlic salt.
• Combine tomato paste with 1 cup of water in a small bowl. Mix thoroughly. Drain fat from beef mixture if needed. Add tomato paste mixture and heat through. Turn off heat, add fresh basil leaves, and mix until well blended.
• Remove zucchini from the oven; leave the oven on. Scoop meat mixture generously into each zucchini quarter and sprinkle each with mozzarella cheese. Return to the oven and bake until cheese is melted, about 5 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish or line a baking sheet with parchment paper.
• Combine zucchini slices and olive oil in a large bowl and toss to coat well.
• Mix Parmesan cheese, bread crumbs, oregano, salt, and pepper in a second bowl or shallow dish. Dip oiled zucchini into bread crumb mixture and arrange close together on the baking sheet.
• Bake in the preheated oven for 30 to 40 minutes, turning after 20 minutes so they brown evenly.

Steps:

• Beat the eggs in a mixing bowl with a wire whisk until smooth. Stir in the shredded and diced zucchini, then season with salt, pepper, Parmesan cheese, and basil. Add the flour a little at a time, stirring between additions until no dry lumps remain.
• Heat the oil in a large skillet to 375 degrees F (190 degrees C).
• Drop the batter into the hot oil by the spoonful a few at a time making sure not to overcrowd the oil. Cook until the fritters are golden brown on each side, about 4 minutes. Drain on a paper towel-lined plate before serving.

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in tomatoes with juice and zucchini. Season with Italian seasoning and salt. Cook and stir until zucchini is tender. Mix in sugar and adjust seasonings to taste.

Steps:

• Preheat oven to 450°. In a large skillet, saute zucchini in oil until crisp-tender. Sprinkle with basil, salt and pepper., Place half of the zucchini in a greased 8-in. square baking dish. Layer with half of the ham, marinara sauce and cheese. Repeat layers., Bake, uncovered, 10-12 minutes or until heated through and cheese is melted. Serve with a slotted spoon.

Steps:

• Remove ends from zucchini& cut in half lengthwise.
• Cut each half in thirds crosswise.
• Place cut side down in hot oil in a large skillet.
• Add onion& cook until zucchini is lightly browned.
• Sprinkle zucchini with salt& spices and top with tomatoes.
• Cover and simmer for 15 mnutes.
• Uncover and simmer 20 minutes oruntil squash is tender and a fairly thick sauce is formed.

Steps:

• Sason the flour with salt & pepper & tip into a plastic bag, toss the beef around in the bag until all pieces are coated.
• Melt the butter in a pan and brown the beef over high heat.
• Transfer beef to an oven-proof casserole dish (approx 20cm x30cm).
• Add remaining ingredients to the frypan and stir briskly until it reaches a boil.
• Pour the sauce over the beef, cover dish & bake at 180.C for 1 1/4 hours.
• Meanwhile mix the cheeses together.
• Take the casserole out of the oven and layer the zucchini over the top in a decorative pattern, sprinkle cheese over the top and bake for a further 30-45 minutes.

Steps:

• Preheat the oven to 350 degrees.
• In a small skillet render the bacon. When almost crisp, add the olive oil and heat up. When the olive oil is hot, add the shallots and cook for a few minutes or until tender. Add the oregano and prosciutto and simmer for a minute. Remove the skillet from the heat and season to taste with salt and pepper.
• Cut the baby zucchini in half. If you are using small zucchini, then cut them in half horizontally, then each half in quarters lengthwise. Set them in a lightly oiled gratin dish, skin side down. Sprinkle with the bacon mixture and scatter parsley on top. Cover and bake or 20 minutes.

Steps:

• Preheat oven to 350 degrees.
• Place oil and garlic in a skillet over medium-high heat; saute until garlic is browned.
• Add onion and zucchini; toss well with garlic oil, gently stirring.
• Stir in tomato sauce and seasonings.
• Turn into a 2-quart baking dish.
• Cover and bake for 20 minutes.
• Remove from oven and sprinkle on cheeses.
• Cover casserole and let sit for 2 minutes or until cheese melts- Serve immediately.

Steps:

• In a greased 2-1/2-qt. casserole, layer on-third of the zucchini, onion and tomatoes. Squeeze one lemon quarter over all. Sprinkle with 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes. Repeat layers. Dot with butter. Squeeze remaining lemon over all. Cover and bake at 350° for 1 hour or until vegetables are tender. Serve immediately.

Steps:

• In a large dutch oven or pressure cooker, over medium heat saute onions and garlic in oil for 2 minutes.
• Add cubed potatoes, salt, pepper, parsley and tomates, cover and cook for 15 minutes.
• Add zucchini and continue cooking until potatoes are fork-tender.
• Remove from the heat and allow rest.
• In a bowl, beat eggs with grated cheese.
• Using a whipping motion, intergrate the egg mixture into the zucchini.
• The eggs will quickly cook and mixture will become thick.
• A one dish meal served with a salad and a crusty country loaf.
• Enjoy!

Steps:

• In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add the tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from the heat; gently stir in zucchini. , Place in an greased 13-in. x 9-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake, uncovered 10 minutes longer or until cheese is melted.