Baked Elbows With Zucchini Tomato And Parmesan Recipes

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ZUCCHINI PASTA BAKE



Zucchini Pasta Bake image

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

8 ounces penne pasta
¼ cup Parmesan cheese
½ cup crushed saltine crackers
1 tablespoon olive oil
½ onion, chopped
2 cups chopped zucchini
1 tomato, chopped
2 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon dried basil
1 pinch dried celery flakes
salt and pepper to taste
1 cup shredded mozzarella cheese

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

SUPER QUICK ELBOWS WITH TOMATO BASIL SAUCE AND CHEESE



Super Quick Elbows with Tomato Basil Sauce and Cheese image

Delicious Ready Pasta elbows covered in tomato basil sauce and Parmigiano-Reggiano make for a delicious weeknight dinner that's ready with the press of a button.

Provided by Barilla Canada

Categories     Trusted Brands: Recipes and Tips     Barilla Canada

Time 5m

Yield 2

Number Of Ingredients 4

1 pouch Barilla® Ready Pasta Elbows
1 cup Barilla® Tomato Basil Sauce
2 leaves basil, julienned
2 tablespoons Parmigiano-Reggiano cheese, grated

Steps:

  • Tear corner of Ready Pasta pouch to vent. Heat for one minute in the microwave.
  • Warm sauce and basil in a bowl for two minutes in the microwave.
  • Combine pasta with sauce and top with cheese.

Nutrition Facts : Calories 300.8 calories, Carbohydrate 56 g, Cholesterol 4.4 mg, Fat 4.4 g, Fiber 5 g, Protein 10.9 g, SaturatedFat 0.9 g, Sodium 695.6 mg, Sugar 2 g

BAKED ELBOWS WITH ZUCCHINI TOMATO AND PARMESAN



Baked Elbows With Zucchini Tomato and Parmesan image

Make and share this Baked Elbows With Zucchini Tomato and Parmesan recipe from Food.com.

Provided by dicentra

Categories     Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 cups elbow macaroni
2 tablespoons butter
1/2 cup chopped onion
8 ounces zucchini, sliced
1 cup fresh tomato, diced
1/2 cup chopped parsley
1 garlic clove, crushed
15 ounces ricotta cheese
1/2 cup milk
2 tablespoons romano cheese, grated

Steps:

  • Cook the macaroni in plenty of boiling salted water.
  • Meanwhile melt the butter in a wide skillet; add onion. Saute 15 minutes.
  • Add zucchini; saute 5 more minutes.
  • Stir in tomatoes, parsely and garlic. Simmer, uncovered, for 5 minutes.
  • Stir in ricotta, milk, Romano and 1 T of the Parmesan.
  • Combien the cooked elbows with the sauce.
  • Pour into a 1 1/2 quart baking dish. Sprinkle with remaining cheese.
  • Bake at 350 until top is lightly browned, about 20 minutes.

Nutrition Facts : Calories 514.7, Fat 24.2, SaturatedFat 14.9, Cholesterol 83.4, Sodium 249.4, Carbohydrate 50.7, Fiber 3.4, Sugar 4.4, Protein 24.2

EGGPLANTS BAKED WITH TOMATO AND PARMESAN



Eggplants Baked with Tomato and Parmesan image

Eggplant and tomato are excellent bedfellows; the sweet sharpness of the tomato adding much in the way of succulence to the bland flesh of the eggplant. Garlic and olive oil are almost certain to come along for the ride. What follows is a recipe I use over and again as a relatively quick supper, occasionally introducing mozzarella instead of Parmesan, and sometimes adding basil with the tomatoes.

Yield enough for 4

Number Of Ingredients 6

eggplants - 2
olive oil
tomatoes of assorted color - 12 ounces (350g)
a red chile
a clove of garlic
grated Parmesan - 6 tablespoons

Steps:

  • Preheat the oven to 425°F (220°C). Slice the eggplants into thick rounds, place them on a baking sheet, brush generously with olive oil, and season with salt and black pepper. Bake for twenty to twenty-five minutes, until soft and tender.
  • Chop the tomatoes, chile, and garlic and cook them in a shallow pan with a little olive oil and plenty of salt and black pepper for twenty minutes or so, until cooked down to a mush.
  • Pile the tomatoes in the middle of each slice of eggplant, scatter over the grated cheese, and bake for fifteen to twenty minutes, until sizzling. If there is any tomato mixture left over, serve it on the side.

ROTINI WITH ZUCCHINI AND TOMATOES



Rotini With Zucchini and Tomatoes image

This is a fresh, easy and healthy meal that goes together very quickly. I serve with a small tossed salad.

Provided by Canadian Jane

Categories     Low Cholesterol

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

12 ounces whole wheat rotini
1 onion, finely chopped
1 garlic clove, finely chopped
1 zucchini, sliced
1/4 cup olive oil
12 cherry tomatoes, cut in half
2 tablespoons parsley or 2 tablespoons basil, chopped
salt
pepper
parmesan cheese

Steps:

  • Cook rotini according to package directions.
  • Saute onion, garlic and zucchini in oil until tender. Add tomatoes and parsley; heat through.
  • Season to taste with salt and pepper (and crushed red pepper if you wish).
  • Toss rotini with vegetable mixture and served topped with cheese.

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Top Asked Questions

How to bake zucchini and Parmesan cheese with tomatoes?
Layer tomatoes over the zucchini and Parmesan in the same manner. Cover the tops of the tomatoes with the remaining one cup of shredded cheddar cheese. Take the reserved topping and at this point, chop the fresh basil and mix into the topping then spread the topping over the top of the tomatoes and cheese and bake uncovered for 35 minutes.
How long to bake zucchini and tomatoes in oven?
Preheat oven to 350°. In a large bowl, combine zucchini, tomatoes, garlic and a drizzle of olive oil. Season with salt and pepper and toss to coat. Transfer vegetables to a small baking dish, then sprinkle with Parmesan. Bake until golden, 33 to 35 minutes. Garnish with basil and serve.
What can I do with zucchini and tomatoes?
Chop an equal amount of zucchini and tomato, toss it in a hot pan with some garlic and thyme and cook until the tomato is mushy and saucy. Add a knob of butter and a small handful of shredded parmesan and voilà! You’re done! Just in time for the next diaper change.
How do you cook zucchini in tomato sauce?
Season with a pinch of sugar and salt. To assemble layer the cooked zucchini with the tomato sauce and grated or shredded cheese. Finish with a generous layer of mozzarella cheese. Cover with foil then bake for 30-45 minutes until the sauce is thick and bubbling and a knife is easily inserted.

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