BAKED ZUCCHINI & SQUASH
Make and share this Baked Zucchini & Squash recipe from Food.com.
Provided by catalinacrawler
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- preheat oven to 350 degrees.
- slice zucchini into ¼ slices.
- in a bowl, toss with melted butter & oregano.
- spray a baking sheet with pam and arrange zucchini in a single layer.
- sprinkle with parmesan and bake for 30 minutes. season to taste with salt & pepper.
ITALIAN BAKED ZUCCHINI AND SQUASH
Italian style baked zucchini and squash combines fresh summer vegetables with parmesan cheese, basil, and balsamic vinegar. Healthy, gluten free, easy to make dairy free/vegan, and keto friendly.
Provided by Jen Koel
Categories Side Dishes
Number Of Ingredients 11
Steps:
- Preheat the oven to 400F and make sure the rack is in the middle.
- Slice the zucchini, onions, and squash into thin, uniform slices. Half the cherry or grape tomatoes.
- Place all of the vegetables in a medium-sized bowl and combine them with olive oil, sea salt, pepper, and Italian seasoning.
- After seasoning, spread your vegetables on a roasting pan in a single layer. If you are concerned they may stick to the pan, apply a light coating of oil, or use parchment paper.
- Roast your vegetables in the oven.
- After 20 mins, remove the pan from the oven and flip the vegetables on the pan. Add a drizzle of balsamic vinegar (optional but super tasty!) and the parmesan cheese.
- Return the pan to the oven and bake for an additional 5 minutes or until the cheese is melted.
- Serve immediately and enjoy!
Nutrition Facts : Calories 91 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 2 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 3 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 205 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
BAKED ZUCCHINI PARMESAN
Steps:
- Preheat oven to 400 degrees
- Slice zucchini slices (about 1/2″ thick)
- Place zucchini in a large bowl and drizzle with olive oil
- Shake to coat zucchini with olive oil
- Add parmesan cheese, salt and pepper.
- Shake to coat.
- Place in a single layer on a large rimmed baking sheet lined with aluminum foil or a silicone baking mat.
- Sprinkle with an additional 2 tablespoons of parmesan cheese
- Bake in preheated oven for 10-15 minutes, finish on a low broil for another couple of minutes.
Nutrition Facts : Calories 98 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 129 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
CHEESY ZUCCHINI BAKE
A delicious summer side dish filled with zucchini, squash and cheese.
Provided by Six Sisters
Yield 6
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F.
- Spray an 8x10-inch baking dish sprayed with nonstick cooking spray.
- Combine zucchini, squash, onion, Italian seasoning, garlic powder and cheddar cheese in a large bowl until well combined.
- Season with salt and pepper, to taste.
- Spread the zucchini and squash mixture in prepared baking dish and bake, uncovered, for 25-30 minutes or until zucchini is tender.
- Remove baking dish from the oven, sprinkle on Parmesan cheese and return to the oven.
- Bake for an additional 10-15 minutes, or until the cheese is melted and golden brown.
Nutrition Facts : Servingsize 1 serving, Calories 1331 kcal, Fat 89 g, SaturatedFat 38 g, Cholesterol 166 mg, Sodium 2301 mg, Carbohydrate 81 g, Sugar 14 g, Protein 54 mg
SQUASH AND ZUCCHINI CASSEROLE
Here's a vegetable casserole that's great as a summer meal. You might want to put a cookie sheet or something under this dish as it bakes, because it sometimes bubbles over.
Provided by Ann Marie
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste.
- Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese.
- Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly.
Nutrition Facts : Calories 406.8 calories, Carbohydrate 14.6 g, Cholesterol 98.3 mg, Fat 31.9 g, Fiber 4.4 g, Protein 18.6 g, SaturatedFat 19.9 g, Sodium 721.2 mg, Sugar 5.4 g
BAKED ZUCCHINI AND SQUASH
This recipe may be the perfect side dish: Baked Zucchini and Squash. This recipe only takes a few minutes to prepare, has only a few seasonings and comes out of the oven in just 20 minutes. Finally, this side also pairs with a huge array of main courses. See how to make Baked Zucchini and Squash in episode 68 of POV Italian Cooking at https://youtu.be/ZVple5NOks0
Provided by POV_Italian_Cooking
Categories European
Time 25m
Yield 2 plates, 4 serving(s)
Number Of Ingredients 4
Steps:
- Watch the cooking demonstration vidoe at https://youtu.be/ZVple5NOks0 to see how this dish is made!
- Warm oven to 425 degrees.
Nutrition Facts : Calories 92, Fat 7.2, SaturatedFat 1.1, Sodium 9.9, Carbohydrate 6.3, Fiber 2.1, Sugar 4.6, Protein 2.4
YELLOW SQUASH AND ZUCCHINI GRATIN
This gratin is the perfect way to use up an abundance of summer squash. It's easy to prepare, takes just 10 minutes in the oven and serves up bubbly and delicious. -Jonathan Lawler, Greenfield, Indiana
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 450°. In a large skillet, melt butter over medium heat; add zucchini, yellow squash and shallots. Sprinkle with salt and pepper. Cook, stirring occasionally, 4-6 minutes or until vegetables are crisp-tender. Add garlic; cook 1 minute more., Add the cream; cook until thickened, 3-5 minutes. Remove from heat; stir in 1/2 cup bread crumbs and 1/4 cup cheese. Spoon mixture into a greased 11x7-in. or 2-qt. baking dish. Sprinkle with remaining bread crumbs and cheese. Bake until golden brown, 8-10 minutes.
Nutrition Facts : Calories 203 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 357mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 2g fiber), Protein 6g protein.
SUMMER SQUASH AND ZUCCHINI GRATIN
Easy to make and delicious squash and zucchini gratin side dish.
Provided by becky
Time 50m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Slice onion into thin rounds. Slice zucchini and yellow squash into 1/4-inch rounds.
- Melt butter in an oven-proof skillet over medium heat. Add onion slices and cook until soft and translucent, about 5 minutes. Add garlic and cook until softened, 2 to 3 minutes. Add cream and ricotta cheese; stir and simmer until bubbly and starting to thicken, 3 to 5 minutes.
- Slowly stir in Parmesan cheese. Add zucchini and summer squash and gently stir to combine. Cook for just a few minutes then sprinkle with bacon. Spread Gouda cheese evenly over the bacon and top with salt and pepper.
- Transfer skillet to the preheated oven and bake until cheese is deep golden brown on top and squash is tender, about 20 minutes. If squash needs more cooking time, cover the skillet with foil so the top crust doesn't get too dark.
Nutrition Facts : Calories 475.1 calories, Carbohydrate 11 g, Cholesterol 130.7 mg, Fat 38.5 g, Fiber 2.5 g, Protein 22.9 g, SaturatedFat 22.2 g, Sodium 1087.3 mg, Sugar 3 g
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