ZUCCHINI LASAGNA
Provided by Ree Drummond : Food Network
Time 1h40m
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- Heat a large skillet over medium-high heat. Add the olive oil and mushrooms and saute until lightly browned, about 10 minutes. Stir in the garlic. Add the spinach and cook, stirring, until it wilts. Remove from the heat and set aside.
- Meanwhile, trim the ends of the zucchini. Using a knife, carefully slice the zucchini lengthwise into thin strips, about 1/16 inch thick. If the zucchini looks watery, lay the slices on paper towels to absorb excess moisture before using.
- Grate the mozzarella cheese and set aside.
- Cut the basil into a chiffonade by stacking the leaves on top of one another, rolling them tightly and then cutting across. Finely chop the parsley. In a medium bowl, combine the herbs, cottage cheese, 1/2 cup of the Parmesan, the eggs, salt and pepper and stir well.
- To assemble the lasagna, place a third of the mushrooms and spinach mixture over the bottom of a 13-by-9-inch baking dish. Spoon a layer of marinara on top and cover with half of the zucchini strips, carefully overlapping the edges. Spoon half of the cottage cheese mixture onto the zucchini and spread to distribute evenly. Sprinkle half the mozzarella on top of the cottage cheese mixture. Repeat the process above, layering the mushrooms and spinach, marinara, the remaining zucchini strips, cottage cheese, and mozzarella into the dish. Top with the remaining mushrooms and spinach, followed by a final layer of marinara.
- Sprinkle the remaining 1/2 cup of the Parmesan over the top and bake until the lasagna is hot and bubbly, about 40 minutes. Allow to stand for 35 minutes before cutting into squares.
ZUCCHINI LASAGNA CASSEROLE (NO PASTA)
This recipe is an entry for Main Course in the RSC Summer 2004 contest (rest time not included in cook time)
Provided by Derf2440
Categories One Dish Meal
Time 2h5m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Place rice, chicken stock, butter and salt in medium saucepan, bring to boil, reduce heat, simmer tightly covered for 45 minutes, no peeking, or until rice is tender and liquid absorbed.
- Fluff with a fork and set aside to cool.
- The rice can be prepared ahead.
- Preheat oven to 400f degrees.
- Cut zucchini in half lengthwise and in half again if necessary to cover the bottom of a 9 x 13 baking dish.
- Do not peel and place the unpeeled pieces cut side up.
- Sprinkle with salt to taste.
- In a large mixing bowl, add cooked rice, ground chicken, ricotta cheese, fresh sage, stewed tomatoes, chicken stock, garlic and chipotle peppers with some of the adobo sauce, if using, mix well.
- Whisk together the buttermilk and the cornstarch until smooth, add to rice mixture and mix well.
- Spread rice mixture evenly over the zucchini.
- Combine fresh bread cubes and shredded cheese, sprinkle mixture evenly over th rice mixture.
- Place on the middle rack of the oven and bake uncovered for 60 minutes or until the middle is set.
- Remove from oven and let rest 15 minutes, cut into squares and serve hot.
- Can be made ahead and refrigerated, add 5 or 10 minutes to cook time.
- Freezes well.
Nutrition Facts : Calories 454.3, Fat 19.5, SaturatedFat 9.2, Cholesterol 103.5, Sodium 661.6, Carbohydrate 41.7, Fiber 3.2, Sugar 9.1, Protein 29.5
ZUCCHINI LASAGNA (NO PASTA!)
When my mom was diagnosed with diabetes I searched for low-carb recipes and this was one of them I came up with. You'll never miss the pasta.
Provided by SweetySJD
Categories Poultry
Time 1h25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. Coat 2 baking sheets with nonstick cooking spray. Cut each zucchini lengthwise in half, then cut each half lengthwise into 1/4 inch thick strips. Spread on pans in a single layer. Season with Italian seasoning and 1/4 teaspoons each salt and pepper. Bake 25 minutes, turning once halfway through.
- Meanwhile, in a large skillet, heat oil over medium-high heat. Add turkey, cook, stirring to break up clumps, until no longer pink. Stir in pasta sauce and 1/4 teaspoons each salt and pepper. Cook 2 minutes, remove from heat.
- Remove zucchini from oven and reduce heat to 375 degrees.
- In a blender combine cottage cheese, remaining salt and pepper, basil, egg yolks and 2 TBS parmesan. Pulse until all ingredients are blended and smooth.
- Sprinkle 2 TBS bread crumbs in bottom of a 13x9x2 inch baking dish. Top with half the zucchini, covering bottom of dish. Spread cottage cheese mixture over zucchini. Sprinkle with 3 TBS bread crumbs. Top with remaining zucchini. Sprinkle with 3 TBS bread crumbs. Top with turkey mixture. Spread mozzarella over turkey. Sprinkle with remaining parmesan. Bake at 375 degrees until cheese is browned and sides are bubbling, about 35 minutes. Let stand 10-15 minutes before serving.
Nutrition Facts : Calories 365.2, Fat 19.3, SaturatedFat 7.5, Cholesterol 137.9, Sodium 1158.3, Carbohydrate 16.9, Fiber 2.6, Sugar 5.5, Protein 31.5
ZUCCHINI CASSEROLE
Zucchini is easily overlooked, but with the addition of melty cheese and a crunchy cornflake topping, you can transform this summer vegetable into a perfect casserole for a barbeque or potluck. Switch out the herbs with what you have on hand--chives, thyme, basil and cilantro would all work well and add great flavor!
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add one-third of the zucchini to the skillet, arrange in a single later and sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally, until the zucchini begins to soften and is golden brown in spots, about 5 minutes. Transfer to the prepared colander. Repeat to cook remaining zucchini in 2 more batches, using 2 tablespoons of butter and sprinkling with 1/2 teaspoon salt and a few grinds of black pepper for each batch. Transfer each batch to the colander.
- Add 1 tablespoon of butter to the same skillet along with the bell pepper and onion and cook, stirring occasionally and scraping up any brown bits with a wooden spoon, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes, then fold into the zucchini. Transfer the mixture to a 2-quart casserole dish.
- Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Fold in the Cheddar, parsley and Italian seasoning. Pour over the zucchini mixture, making sure that some of the egg mixture sinks down to the bottom.
- Microwave the remaining 1 tablespoon butter in a medium bowl until melted. Fold in the cornflakes and hot sauce. Sprinkle evenly over the top of the casserole. Bake until the eggs are set and the cornflakes are deeply golden, 30 to 35 minutes. Let sit for 10 minutes before serving.
ZUCCHINI PASTA BAKE
The crunchy Parmesan on top and the gooey melted mozzarella mixed throughout make this baked pasta dish a real treat! It's great at the height of summer when the tomatoes and zucchini come straight from the garden!
Provided by RUTH GOOCH
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 10 to 12 minutes, until al dente, and drain. Lightly grease a medium casserole dish.
- Preheat oven to 350 degrees F (175 degrees C). In a blender or food processor, thoroughly mix the Parmesan cheese and crackers.
- Heat the oil in a skillet over medium heat. Place the onion in the skillet, and cook and stir until tender. Mix in the zucchini, tomato, and garlic, and season with oregano, basil, celery, salt, and pepper. Continue to cook and stir until the zucchini is tender.
- In the prepared casserole dish, mix the pasta with the vegetable mixture and mozzarella cheese. Top evenly with the Parmesan cheese mixture.
- Bake 25 minutes in the preheated oven, or until the topping is lightly browned. Allow to sit 5 minutes before serving.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 37.2 g, Cholesterol 15 mg, Fat 7.9 g, Fiber 2.8 g, Protein 12.7 g, SaturatedFat 3.1 g, Sodium 336.1 mg, Sugar 2.4 g
ZUCCHINI CASSEROLE
I literally threw this together while cleaning out the frig. I was pleased with the results. The ingredients are approximate since I didn't stop to measure during my cleaning/cooking frenzy! After placing in oven I was worried the evoo may be too much with the cheese but it was not greasy. Servings and portions really depend on the size of the zucchini. My zucchini I guess was about 4 cups. I used 1/2 cup mex blend cheese that Zaar doesn't recognize as an ingredient.
Provided by Smilynn
Categories One Dish Meal
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients together reserving some breadcrumbs and cheddar for topping.
- Bake in casserole dish for 30-40 minutes.
Nutrition Facts : Calories 308.3, Fat 20.9, SaturatedFat 12, Cholesterol 57.1, Sodium 748.6, Carbohydrate 14.2, Fiber 1.4, Sugar 2.8, Protein 16.4
ZUCCHINI LASAGNA
This easy lasagna "bianca" is tomato-free, and full of zucchini-adding a welcome dose of vegetables to this updated take on the classic.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes Casserole Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. Lightly oil an 8-inch square baking dish; set aside.
- In a medium bowl, stir together cream cheese and ricotta; season with salt and pepper. In another medium bowl, combine zucchini, garlic, and oregano; season with salt and pepper, and toss to combine.
- Spread 1/3 zucchini mixture in prepared baking dish; top with two lasagna noodles, then 1/3 ricotta mixture. Repeat twice with remaining zucchini mixture, noodles, and ricotta mixture, finishing with the ricotta mixture. Sprinkle with mozzarella.
- Cover baking dish with aluminum foil; bake until bubbly and noodles are tender, 30 to 35 minutes. Remove foil; bake until golden brown, 15 to 20 minutes more. Let stand 10 minutes before serving.
Nutrition Facts : Calories 457 g, Fat 25 g, Fiber 2 g, Protein 26 g
ZUCCHINI LASAGNA WITH CAMEMBERT
From: http://iledefrancecheese.com/index.php?option=com_rapidrecipe&page=viewrecipe&recipe_id=512&Itemid=56
Provided by Unchin N.
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 180 ° C (gas mark 6). Place pre-cooked lasagna sheets in boiling water for 5 minutes. Meanwhile, cut the zucchini into thin discs. Peel the Camembert and cut it into broad strips.
- In a rectangular baking dish, pour 2 tablespoons of light cream and layer the first of the lasagne sheets. Add half of the spinach, 10 cl of tomato sauce and half of the zucchini. Pepper. Layer with another lasagne sheet. • Add the remaining spinach, three quarters of the camembert slices and the remaining zucchini. Cover with 10 cl of tomato sauce and layer with another lasagne sheet.
- Cover with the remaining tomato sauce and add the zucchinis. Top with the remaining 2 tablespoons of light cream. Then, add the rest of the camembert slices and bake for about 25 minutes. (Check for doneness with the tip of a knife.).
- Additional Tips: For more tasty lasagna, use 1.3 kg of fresh spinach: blanch 4 minutes in boiling salted water. Drain and rinse under running water. Then, proceed the same way as with the thawed spinach. You can use: Frozen, sliced zucchin.
Nutrition Facts : Calories 309.8, Fat 4.5, SaturatedFat 2.1, Cholesterol 9.9, Sodium 430.1, Carbohydrate 56.9, Fiber 7.3, Sugar 15.3, Protein 15.2
ZUCCHINI CASSEROLE
Another helpful way to use up those prolific zucchini. This can be done ahead and refrigerated. After cooking let it rest for 5 minutes or so then serve.
Provided by Tebo3759
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook zucchini in small amount of water until barely tender, about 5 minutes Drain and cool.
- Combine eggs, milk, cheese, salt, baking powder and flour.
- Stir zucchini into egg mixture.
- Place in buttered casserole.
- Sprinkle with bread crumbs and dot with butter.
- Bake at 350 for 35 to 40 minutes.
Nutrition Facts : Calories 413.9, Fat 27.8, SaturatedFat 16.2, Cholesterol 194.5, Sodium 1048.2, Carbohydrate 15.1, Fiber 1.6, Sugar 3.9, Protein 26.4
ROASTED ZUCCHINI CASSEROLE
Roasted zucchini with onion and layered with marinara sauce and pasta. A meal-in-one with a salad and rolls. Can't get better than that! A great way to use up your zucchini crop in the summer..
Provided by Carol Semenuk
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss zucchinis and onions in a large bowl with olive oil until evenly coated. Spread vegetables into a large baking dish.
- Roast vegetables in the preheated oven until golden, about 30 minutes. Season with salt and pepper. Reduce oven heat to 350 degrees F (175 degrees C).
- Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
- Lightly grease a 9x13-inch baking dish.
- Heat marinara sauce in a saucepan over medium heat until sauce is hot. Spread hot marinara sauce into the prepared baking dish, followed by penne pasta and zucchini mixture. Sprinkle Parmesan cheese atop vegetables.
- Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes. Allow casserole to rest for 5 minutes before serving.
Nutrition Facts : Calories 375 calories, Carbohydrate 59.5 g, Cholesterol 6.4 mg, Fat 10.6 g, Fiber 5.7 g, Protein 12.3 g, SaturatedFat 2.6 g, Sodium 489.7 mg, Sugar 13 g
BEST ZUCCHINI CASSEROLE
This is a creative, unusual casserole that's one of my grandmother's favorites. It combines zucchini and bell pepper with Cheddar cheese, spices and crispy corn flakes. Bread crumbs can be used in place of cornflakes.
Provided by Maria
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
- In a large bowl, combine zucchini, bell pepper, cornflakes, cheese, oil, basil, and eggs. Season with salt and pepper to taste. Spread evenly into prepared baking dish.
- Bake in the preheated oven for 45 minutes, or until top is golden brown.
Nutrition Facts : Calories 231.7 calories, Carbohydrate 8.5 g, Cholesterol 61.3 mg, Fat 19.7 g, Fiber 1.8 g, Protein 7 g, SaturatedFat 5.3 g, Sodium 143.8 mg, Sugar 3.3 g
ZUCCHINI CASSEROLE
If you're looking for lo-fat-low-calorie, you may want to back out of this page. This is an indulgence. Prep time includes setting to drain water out of the zucchini
Provided by Parsley
Categories Onions
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Place a collander over an empty bowl.
- Put cubed zucchini into the collander and sprinkle with the salt; toss well. Allow to sit and drain for 30-40 minutes.
- After setting time, preheat oven to 375. Lightly spray a casserole dish; set aside.
- Melt butter in a large skillet over medium heat. Add the onions and garlic. Shake off any excess liquid from the zucchini, then add the zucchini. Cook/stir for 8-10 minutes.
- Add bread cubes to the skillet and then remove from heat.
- In a small bowl, whisk together the heavy cream, eggs, both cheeses and black pepper. Make as smooth as possible. Pour this into the cooked zucchini mixture and stir very well.
- Pour into the casserole dish and bake at 375 for 30-40 minutes.
Nutrition Facts : Calories 364.7, Fat 28, SaturatedFat 16.9, Cholesterol 146.7, Sodium 830.5, Carbohydrate 18.2, Fiber 2.5, Sugar 5.1, Protein 12.4
ZUCCHINI LASAGNA RECIPE BY TASTY
When it comes to comfort food, there are few meals as satisfying as warm, cheesy lasagna. This recipe is a lighter take on classic lasagna. It's made with thinly sliced zucchini in place of noodles, and it calls for ground turkey for the meat sauce, but it still contains everything you love about the classic dish.
Provided by Claire Nolan
Categories Dinner
Time 1h30m
Yield 8 servings
Number Of Ingredients 20
Steps:
- Cut the ends off of the zucchini, and cut in half, lengthwise.
- Using a vegetable peeler, peel long strips of zucchini (these will be your "noodles") and set on a baking sheet lined with paper towels.
- Dab zucchini strips with a paper towel to absorb the excess moisture.
- In a large pot, add olive oil, onions, and garlic. Cook until translucent, about 4-5 minutes.
- Add ground turkey, and cook for another 4-5 minutes, or until the turkey has browned slightly.
- Pour in crushed tomatoes, basil, parsley, oregano, salt, pepper, tomato paste, and a bay leaf. Cover and let simmer for 30 minutes.
- Preheat oven to 375˚F (190˚C).
- In a bowl, combine ricotta cheese, egg, parsley, parmesan, salt, and pepper. Mix until well combined.
- Using a baking dish, layer turkey sauce, zucchini strips, ricotta mixture, and parmesan. Repeat until there are 3 layers total, ending with the turkey sauce and topping that with parmesan cheese.
- Bake for 50 minutes (times and temperatures may vary depending on the oven).
- Let rest for at least 20 minutes.
- Enjoy!
Nutrition Facts : Calories 328 calories, Carbohydrate 13 grams, Fat 19 grams, Fiber 3 grams, Protein 25 grams, Sugar 6 grams
ZUCCHINI CASSEROLE
This casserole is so tasty!! The original recipe is out of the cookbook by La Leche League called Whole Foods For The Whole Family. I've adapted it to my liking.
Provided by AngAustinBrody
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Grease a 3 quart casserole dish.
- Mix ricotta cheese, oregano, chives, garlic powder, salt and pepper. Set aside.
- In order given, layer half of each: zucchini, onion, tomato, green pepper, tomato sauce, grated cheddar and ricotta mixture.
- Repeat layers.
- Top with crumbs and parmesan cheese.
- Bake, covered, at 350 for 25 minutes. Uncover and bake 10 minutes longer.
Nutrition Facts : Calories 404.9, Fat 24.8, SaturatedFat 15.3, Cholesterol 81.4, Sodium 1089.9, Carbohydrate 23.9, Fiber 4.5, Sugar 9.7, Protein 24.4
ZUCCHINI HERB CASSEROLE
I've been making this casserole for almost 20 years and it's always a hit. Even my meat-eater husband likes it. Serve with a crusty French bread or soft breadsticks. Leftovers are great in an omelet the next day.
Provided by Debi Blair McGinness
Categories Side Dish Vegetables Tomatoes
Time 55m
Yield 6
Number Of Ingredients 12
Steps:
- Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
- Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
- Bake uncovered 20 minutes, or until cheese is melted and bubbly.
Nutrition Facts : Calories 266.3 calories, Carbohydrate 16.5 g, Cholesterol 39.5 mg, Fat 17.5 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 8.7 g, Sodium 628.3 mg, Sugar 3.8 g
ZUCCHINI CASSEROLE
Make and share this Zucchini Casserole recipe from Food.com.
Provided by Charlotte J
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Cut zucchini lengthwise, remove large seeds, peel and cube.
- Cook onion and sausage and drain well.
- Stir in remaining ingredients and places in a greased casserole dish.
- Cover and bake at 350 degrees for 1 hour.
Nutrition Facts : Calories 564.1, Fat 43.5, SaturatedFat 17.5, Cholesterol 148.3, Sodium 1380.9, Carbohydrate 17.9, Fiber 1.2, Sugar 1.8, Protein 24.3
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