ZUCCHINI MARINARA
The Monterey Jack cheese is surprising in this "Italian" dish but it works better than Italian cheeses, in my opinion.
Provided by TPubmgjbd
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Saute zucchini in 3 Tablespoons olive oil until lightly browned; drain.
- Place in 1-1/2 quart casserole.
- Combine marinara sauce, wine, remaining oil, garlic, basil and oregano in small saucepan; stir well.
- Simmer for 15 minutes, stirring occasionally.
- Spoon sauce over zucchini; mix well.
- Sprinkle cheese over sauce; cover.
- Bake at 325 degrees for 30 minutes.
- Bake, uncovered, for 5 minutes longer.
Nutrition Facts : Calories 235.6, Fat 16.7, SaturatedFat 5.1, Cholesterol 16.8, Sodium 484.3, Carbohydrate 11.8, Fiber 1.1, Sugar 8.3, Protein 7
ZUCCHINI SPAGHETTI ALLA MARINARA
This is a great gluten-free, grain-free, and uncooked recipe. Add cheese of your choice, if desired.
Provided by Monica Loew
Categories Squash Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Blend tomatoes, tomato paste, water, simple syrup, garlic, balsamic vinegar, olive oil, and sea salt together in a high-speed blender until smooth. Add more water if sauce is too thick.
- Place spiralized zucchini in a bowl; add sauce and toss to coat.
Nutrition Facts : Calories 124.6 calories, Carbohydrate 21.6 g, Fat 4 g, Fiber 4.1 g, Protein 4.4 g, SaturatedFat 0.6 g, Sodium 690.2 mg, Sugar 9.6 g
ZUCCHINI SPAGHETTI ALLA MARINARA
This is a great gluten-free, grain-free, and uncooked recipe. Add cheese of your choice, if desired.
Provided by Monica Loew
Categories Squash Recipes
Time 15m
Yield 4
Number Of Ingredients 9
Steps:
- Blend tomatoes, tomato paste, water, simple syrup, garlic, balsamic vinegar, olive oil, and sea salt together in a high-speed blender until smooth. Add more water if sauce is too thick.
- Place spiralized zucchini in a bowl; add sauce and toss to coat.
Nutrition Facts : Calories 124.6 calories, Carbohydrate 21.6 g, Fat 4 g, Fiber 4.1 g, Protein 4.4 g, SaturatedFat 0.6 g, Sodium 690.2 mg, Sugar 9.6 g
SHRIMP AND ZUCCHINI MARINARA
Yummy! Easy and delicious. Try to use homemade marinara or buy some from your local italian food place. This is also great with just the zucchini or just the shrimp. You can use spaghetti, linguine, shells, bowties etc. and it works great. Use whole grain pasta for a healthier meal.
Provided by Suzy_Q
Categories One Dish Meal
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Boil water to cook the pasta and cook accordingly. In the meantime, heat olive oil over medium heat. Add garlic, zucchini and a pinch of salt and pepper. Saute for 5 minutes. Add shrimp and another pinch of salt and pepper. Add marinara sauce, oregano, basil and sugar and set flame to as low as possible. When pasta is done cooking add to the shrimp-marinara mixture. Mix well and simmer on low about 5 minutes or so. Serve.
Nutrition Facts : Calories 1023.5, Fat 24.9, SaturatedFat 3.5, Cholesterol 172.8, Sodium 1386.1, Carbohydrate 162.5, Fiber 19.5, Sugar 28.1, Protein 41.1
ITALIAN STUFFED ZUCCHINI BOATS
Make and share this Italian Stuffed Zucchini Boats recipe from Food.com.
Provided by Chef Gorete
Categories European
Time 1h10m
Yield 6 zucchini, 3-6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F. Measure one cup of marinara sauce and set aside.
- Trim the ends from the zucchini and slice them in half lengthwise. Using a teaspoon, scrape the inside of the zucchini forming a cavity, being careful not to cut through.
- Place the zucchini boats in a 9 x 13" baking dish and add a cup of water. Cover with foil then bake for 20 minutes or until just slightly fork tender. Remove from oven, remove foil and set aside to cool slightly.
- While the zucchini is cooking, add the olive oil to a skillet and place over medium heat. Add the ground turkey, onions, peppers, and garlic to the pan, and stir until fully combined. Cook, stirring to break up the ground turkey as it cooks. Cook until the meat is cooked and the vegetables have softened. If there is too much grease, drain off as much as possible. and return skillet to the heat.
- Add the remaining 2 cups marinara sauce, parsley and spices and simmer over low heat for 15 minutes. Taste and adjust the spices if necessary.
- Remove the zucchini from the baking dish and drain off the water. Pour the 1 cup marinara on the bottom of the dish and place the zucchini on top of the sauce.
- Fill the zucchini cavities with the meat sauce. If you have extra, add it around the zucchini or save it to enjoy with pasta another day. Cover the dish with foil and bake for 20 minutes. or until zucchini is fork tender.
- Remove dish from oven and set the oven to broil. Remove the foil then sprinkle the mozzarella cheese, then the parmigiano-reggiano cheese, and then the breadcrumbs evenly over the six zucchini boats.
- Place dish in the oven and broil for approximately 2 minutes, with the door open, until the cheese has melted and golden in colour.
- *I used my Basil Tomato Sauce Recipe #447975.
Nutrition Facts : Calories 554.9, Fat 32.3, SaturatedFat 12.9, Cholesterol 155.1, Sodium 1032.9, Carbohydrate 17.6, Fiber 4, Sugar 8.2, Protein 50.7
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