ZUCCHINI AND GRUYERE FRITTATA SQUARES
Steps:
- Preheat the oven to 350 degrees F. Grease a 12-by-18-by-1-inch sheet pan with olive oil.
- Heat 2 tablespoons of olive oil in a large (12-inch) saute pan over medium heat. Add the pancetta and saute for 5 minutes, until it begins to brown. Add the leeks and saute for 5 minutes, until tender. Add the zucchini and thyme and saute for 5 to 6 minutes, stirring occasionally, until the zucchini is tender.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, 1 1/2 teaspoons salt and 1 teaspoon pepper. Stir in two-thirds of the Gruyere and the basil.
- Pour the zucchini mixture in an even, well distributed layer into the prepared sheet pan. Pour the egg mixture over the top and sprinkle with the remaining Gruyere. Shake the pan to evenly distribute the egg mixture. Bake for 30 to 35 minutes until puffed and just set in the center. Allow to sit at room temperature for 5 minutes. Cut the frittata into 30 equal size squares, sprinkle with salt, garnish with the julienned basil and serve hot, warm or at room temperature.
CHEESY ZUCCHINI SAUSAGE & MUSHROOM SQUARES
This is a recipe I adapted from my Aunt... These yummy squares,can be eaten hot or at room temperature and they will be sure to have your home smelling divine as they bake...so yummy...I added mushrooms to mine and garlic...changed up the cheeses...she always used Swiss, which is wonderful as well...these are great to take to a...
Provided by Cassie *
Categories Other Side Dishes
Time 55m
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 400 degree F. Spray a 9 x 13 baking dish with nonstick cooking spray. Set aside.
- 2. In a large skillet, add olive oil. Over medium heat, once oil is hot, add your onion, garlic and zucchini. Cook this mixture just until the onion becomes translucent, garlic and zucchini become tender...about 5 minutes. Place this mixture into a large bowl.
- 3. In the same skillet, brown the sausage along with the mushrooms, salt and pepper. Cook until sausage is no longer pink. Drain and pour this mixture into the same bowl as the onion mixture.
- 4. Add all remaining ingredients, except for the Parmesan cheese. Mix all until well combined and pour into prepared baking dish.
- 5. Sprinkle with Parmesan cheese. Bake for 40 - 45 minutes or until pick comes out clean in the center of the bars.
- 6. Leave cool a few minutes, then cut into squares. As I said, these can be eaten warm or room temperature. With or without a sauce. I usually serve with sour cream. Enjoy!
SKILLET ZUCCHINI AND SAUSAGE
I lived on the Oregon coast for 20 years and had plenty of guests dropping by. I often turned to this quick and easy dish, serving it up with skillet cornbread or garlic bread. Judging by the requests for the recipe, everyone loved it! -LaBelle Doster, Vancouver, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet, lightly brown sausage. Add onion, celery, green pepper, garlic, oregano and pepper. Cook and stir until vegetables are almost tender. Add zucchini and tomatoes; cook and stir until zucchini is just tender. Sprinkle with seasoning blend.
Nutrition Facts : Calories 313 calories, Fat 23g fat (6g saturated fat), Cholesterol 40mg cholesterol, Sodium 525mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 5g fiber), Protein 11g protein.
SAUSAGE AND ZUCCHINI
This fast, flavorful dish appears on our table many times in summer when zucchini is abundant. The combination of zucchini, sausage and cheese is a real taste treat.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Cut sausage in half lengthwise, then into 1/2-in. slices; brown in a large skillet over medium heat. Drain. Add the zucchini, tomatoes, onion, lemon juice, oregano, salt and hot pepper sauce if desired. Cook for 15 minutes or until zucchini is just crisp-tender. Sprinkle with flour; toss to coat. Bring to a boil; boil and stir for 2 minutes. Sprinkle with cheese. Remove from the heat; cover and let stand until cheese is melted.
Nutrition Facts :
ZUCCHINI SAUSAGE SQUARES
This dish is a great way to use up end-of-season squash, even when everyone says they can't possibly look at another zucchini. It's simple yet tasty.-Fran Sawlaw, Paris, Illinois
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute the zucchini and onion in butter. Stir in the sausage, parsley and seasonings. In a large bowl, combine the eggs, cheese and sausage mixture., Unroll crescent roll dough and place in a greased 13x9-in. baking dish. Press onto the bottom and up the sides to form a crust; seal seams and perforations. Brush with mustard. Spoon sausage mixture over crust. Bake, uncovered, at 375° for 18-20 minutes or until crust is golden brown.
Nutrition Facts : Calories 423 calories, Fat 32g fat (15g saturated fat), Cholesterol 128mg cholesterol, Sodium 770mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.
SAUSAGE SQUARES WITH ZUCCHINI AND CHEESE
Hors d' oeuvres or brunch entree. I've never tried, but it looks good! From a "Lucerne" or Safeway brand package of Italian Four Cheese Blend.
Provided by Mama2boys
Categories Breakfast
Time 55m
Yield 40 appetizer squares
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees; grease 7 x 11-inch (2 qt.) baking dish.
- Saute sausage and onion in a medium skillet until all the pink is gone; drain fat.
- Whisk eggs in a large bowl until frothy.
- Stir in Parmesan cheese, cracker crumbs, basil, oregano, pepper, garlic, sausage and zucchini.
- Spoon into baking dish, spreading the top smooth.
- Bake for 25 minutes.
- Sprinkle the top with Italian Four Cheese Blend and bake 15 minutes longer.
- Cut into 1 1/2 inch squares.
- (Squares may be refrigerated overnight or frozen. Reheat at 350 degrees for 10 minutes.).
Nutrition Facts : Calories 48.5, Fat 3.5, SaturatedFat 1.2, Cholesterol 28.4, Sodium 92.6, Carbohydrate 1.6, Fiber 0.2, Sugar 0.5, Protein 2.7
EASY BISQUICK ZUCCHINI SQUARES
Make and share this Easy Bisquick Zucchini Squares recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 40m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350°F.
- Grease a 9x9-inch square baking pan.
- Beat the eggs with the oil in a large bowl, then add in all remaining ingredients; mix well to combine with a wooden spoon.
- Transfer to a prepared baking dish.
- Bake for 35-40 minutes, or until lightly browned.
- OPTIONAL; sprinkle the grated cheese on top and return to oven for another 2-3 minutes.
- Cut into squares.
- Delicious!
Nutrition Facts : Calories 239.1, Fat 18.2, SaturatedFat 3.8, Cholesterol 87.8, Sodium 265.5, Carbohydrate 12.5, Fiber 1.1, Sugar 3.6, Protein 6.9
BAKED ZUCCHINI SQUARES
"This savory zucchini bake is a real crowd-pleaser," writes Anna Tarlini of Philadelphia, Pennsylvania.
Provided by Taste of Home
Time 45m
Yield 16-20 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the biscuit mix, Parmesan cheese, parsley, oregano, basil and salt. Combine eggs, oil and onion; stir into dry ingredients just until combined. Stir in zucchini. Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 30-35 minutes or until golden brown and set. Cut into squares.
Nutrition Facts : Calories 103 calories, Fat 8g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 186mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
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