Bakedzitiandsummervegetables Recipes

BAKED ZITI WITH SUMMER VEGGIES

Baked Ziti With Summer Veggies image

This Baked Ziti recipe can be made ahead of time, making it a great go-to dish for weeknight meals or for an easy lunch!

Provided by Toshi Jones

Time 1h27m

Number Of Ingredients 15

Ingredients

4 oz. dry whole wheat ziti (or penne) pasta
2 tsp. olive oil
1 medium red onion (chopped)
2 cloves garlic (finely chopped)
2 medium tomatoes (chopped)
2 cups chopped summer squash
1 cup chopped zucchini
¼ cup finely chopped basil leaves
½ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
1 dash crushed red pepper flakes ((optional))
¾ cup part-skim Mozzarella cheese (divided use)
¼ cup grated Parmesan cheese
1½ cup part-skim ricotta cheese
Nonstick cooking spray

Steps:

Cook ziti according to package directions; drain. Set aside.
Preheat oven to 375º F.
Heat oil in a large nonstick skillet over medium-high heat.
Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
Add garlic; cook, stirring frequently, for 1 minute.
Add tomatoes, summer squash, and zucchini; cook, stirring frequently, for 3 to 4 minutes.
Combine onion mixture, pasta, basil, salt, pepper, red pepper flakes (if desired), ½ cup mozzarella cheese, Parmesan cheese, and ricotta cheese in a large bowl; mix well. Place in a 2½ to 3-quart casserole that is lightly coated with spray.
Top evenly with remaining ¼ cup mozzarella cheese. Bake, covered with aluminum foil, for 35 minutes. Remove foil and bake an additional 10 minutes, or until cheese is bubbly.

Nutrition Facts : ServingSize 1 serving, Calories 367 kcal, Carbohydrate 32 g, Protein 24 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 46 mg, Sodium 618 mg, Fiber 5 g, Sugar 6 g

BAKED ZITI AND SUMMER VEGETABLES

Baked Ziti and Summer Vegetables image

I recommend this 40 minute dish. Perfect for a weeknight dinner, and paired with recipe#459021#459021, is a nice complimentary meal.

Provided by weekend cooker

Categories One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

4 ounces uncooked ziti pasta
1 tablespoon olive oil
2 cups chopped yellow squash
1 cup chopped zucchini
1/2 cup chopped onion
2 cups chopped tomatoes
2 garlic cloves, minced
4 ounces shredded part-skim mozzarella cheese, divided
2 tablespoons chopped fresh basil
2 teaspoons chopped fresh oregano
3/4 teaspoon salt, divided
1/8 teaspoon crushed red pepper flakes
2 ounces part-skim ricotta cheese
1 egg, lightly beaten

Steps:

Cook pasta according to package directions, omitting salt, and drain.
Preheat oven to 400 degrees.
Heat a large skillet over medium-high heat, and add oil to pan.
Add squash, zucchini, and onion and saute for 5 minutes.
Add tomato and garlic and saute 3 minutes, remove from heat and stir in pasta, 1/2 cup mozzarella, all herbs, 1/2 teaspoon salt, and all the pepper.
Combine ricotta, remaining salt, and egg, and stir into pasta mixture.
Spoon into an 8-inch square glass, or ceramic baking dish, coated with cooking spray, and sprinkle with remaining mozzarella cheese.
Bake 400 degrees or until bubbly, and browned.

Nutrition Facts : Calories 291.4, Fat 11.3, SaturatedFat 4.7, Cholesterol 69.3, Sodium 663.5, Carbohydrate 32.4, Fiber 3.7, Sugar 6.8, Protein 16.2

SHEET PAN BAKED FETA WITH SUMMER VEGETABLES

Sheet Pan Baked Feta with Summer Vegetables image

Think of this recipe as summer on a sheet pan. The warm grilled vegetables and bulgur wilt the escarole just enough to soften its flavor and texture. The balsamic reduction adds a final note of sweetness. If you are in a rush, you can use purchased balsamic reduction, but making your own takes only a few minutes. It's worth cooking up a big batch to keep on hand for drizzling on roasted or grilled vegetables, poultry, pork and fish fillets.

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 13

Ingredients

1/2 cup balsamic vinegar
1 sprig fresh rosemary plus 2 tablespoons leaves
1 tablespoon honey
Kernels from 4 ears sweet corn
8 baby bell peppers, stemmed, halved and seeded
1 medium zucchini (about 8 ounces), cut into 1/2-inch chunks
6 scallions, trimmed and cut into 2-inch lengths
1/4 teaspoon crushed red pepper flakes
Kosher salt
4 tablespoons extra-virgin olive oil
12 ounces feta, cut into 1/2-inch-thick slabs
1 cup fine bulgur
8 cups torn inner escarole leaves or baby spinach

Steps:

Place a rimmed baking sheet on the lower rack of the oven. Preheat the oven to 425 degrees F.
Combine the vinegar, rosemary sprig and honey in a small saucepan. Bring to a boil, lower the heat, and simmer until thick and syrupy and reduced to about 2 tablespoons, about 2 minutes. Set aside to cool slightly. Remove and discard the rosemary sprig.
Carefully remove the hot baking sheet from the oven. Scatter the corn, peppers, zucchini and scallions on the baking sheet. Sprinkle with the red pepper flakes and 1 teaspoon salt. Drizzle with 3 tablespoons of the olive oil and toss. Nestle the slabs of feta in among the vegetables. Roast until the vegetables are tender and the feta is warmed through and softened, about 15 minutes.
While the feta and vegetables roast, combine 1 cup water, 1 teaspoon salt and the remaining 1 tablespoon oil in a small saucepan. Bring to a boil and stir in the bulgur. Remove from the heat and cover. Let sit for 8 minutes, then fluff with a fork.
Once the vegetables are tender, turn on the broiler and move the baking sheet to the top rack of the oven. Broil until the cheese and vegetables are browned in places, about 2 minutes.
To serve, divide the escarole among 4 shallow bowls. Top with the warm bulgur, vegetables and feta. Drizzle with the balsamic reduction and serve.

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