Zucchini Parmesan Appetizer 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 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:

• 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:

• 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:

• If you have a food mill, quarter tomatoes. If not, peel, seed and chop them. (See step 5.)
• To make tomato sauce, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes.
• Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes, salt, pepper, sugar and basil sprigs. Increase heat to medium-high. When tomatoes are bubbling briskly, stir and reduce heat to medium. Cook, stirring often, until tomatoes have cooked down and are beginning to stick to pan, 15 to 25 minutes, depending on consistency. Remove basil sprigs; taste and adjust seasoning.
• Heat oven to 450 degrees. Line 2 sheet pans with parchment. Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick. Season on both sides with salt and pepper and toss with 2 tablespoons olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes. Roast for 12 minutes, until lightly browned and easily pierced with a knife. Remove from oven and reduce heat to 375 degrees.
• If using a food mill, put sauce through medium blade. If not, pulse sauce in a food processor fitted with steel blade until just coarsely puréed. Stir in chopped basil.
• To assemble the dish, oil a 2-quart gratin with olive oil. Spread 1/4 cup tomato sauce over bottom of dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup Parmesan. Repeat with 2 more layers, ending with 1/4 cup Parmesan. Drizzle on remaining tablespoon olive oil. Bake 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from heat and allow to sit for 5 to 10 minutes before serving.

Steps:

• Grate the zucchini into a colander in the sink; toss with 2 teaspoons salt. Let sit for 10 minutes, then squeeze out the liquid.
• In a bowl, stir to combine the zucchini, scallions, parsley, dill, egg, Parmesan and flour.
• Heat a thin layer of olive oil in a pan over medium to medium-high heat. Drop spoonfuls of the zucchini batter into the skillet and pan-fry, flattening with a spatula, until golden-brown in spots, 3 to 4 minutes per side. Drain on paper towels and season with salt.

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:

• Preheat oven to 375°F. Butter 8-inch square baking dish. Steam zucchini until tender, about 10 minutes. Transfer to large bowl and mash coarsely with fork. Spoon zucchini into sieve and drain well, pressing to release excess water. Place drained zucchini in bowl.
• Melt butter in heavy large skillet over medium-high heat. Add onion and garlic; sauté until light brown, about 10 minutes. Add onion mixture to zucchini in bowl. Add eggs, 1/2 cup Parmesan, breadcrumbs and basil; stir to blend well. Season with salt and pepper. Transfer mixture to prepared dish. Bake until firm in center and brown on top, about 45 minutes. Cut into squares and serve, passing additional Parmesan separately.