CHEESY ZUCCHINI CASSEROLE
In this tasty casserole, layers of zucchini, marinara sauce, and shredded mozzarella combine to give you a pizza-like experience
Provided by Vered DeLeeuw
Categories Side Dish
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Spray a square 2-quart baking dish with olive oil spray.
- Slice the unpeeled zucchinis into 1/2-inch thick slices. Sprinkle them with salt. Place them in a colander and allow them to drain at room temperature for 30 minutes. This step helps prevent a watery casserole.
- Transfer the drained zucchini to a large bowl. Add the marinara sauce, black pepper, dried oregano, garlic powder, and 1 cup mozzarella. Mix everything together.
- Transfer the mixture to the prepared baking dish. Sprinkle it with the remaining mozzarella and with the Parmesan. Bake, uncovered, until the cheese is bubbly and browned, about 30 minutes.
- Let the casserole rest for 10 minutes before serving it. Like all casseroles, it tastes best when warm or at room temperature.
Nutrition Facts : Calories 132 kcal, Carbohydrate 8.6 g, Protein 9 g, Fat 7 g, SaturatedFat 3 g, Sodium 468 mg, Fiber 2.6 g, Sugar 4 g, ServingSize 1 serving
AMAZING NO-NOODLE ZUCCHINI LASAGNA
Zucchini lasagna has all the wonderful flavors of the traditional dish, minus the extra carbs!
Provided by Vered DeLeeuw
Categories Side Dish
Time 1h10m
Number Of Ingredients 13
Steps:
- Preheat your oven to 350 degrees F and heat your grill to medium. Slice the zucchinis lengthwise, into 1/4-inch-thick strips, getting 6 slices out of each zucchini and discarding the ends.
- Spray the zucchini slices with olive oil and sprinkle them with 1/2 teaspoon Kosher salt, 1/8 teaspoon black pepper, and 1/2 teaspoon garlic powder.
- Grill the zucchini slices, in batches, 2-3 minutes on each side, or until golden and firm - not browned and crisp. Spread them on clean kitchen towels to soak up more moisture.
- In a large skillet, heat the olive oil over medium-high heat, about 2 minutes. Add the meat, the minced garlic, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
- Cook, stirring with a wooden spoon to break up the meat, until the meat is no longer raw, about 5 minutes. Drain into a colander, then return the meat to the pot and mix in 1 cup of the marinara sauce. Turn the heat off and set aside.
- In a medium bowl, with a fork, mix together the ricotta, eggs, basil, and the remaining kosher salt and black pepper.
- Spread the remaining 1/3 cup of the marinara sauce on the bottom of a 9 X 13 baking dish. You can also use a slightly smaller baking dish such as a dish that measures 11 X 7 inches.
- Top the marinara sauce with a layer of zucchini, then a third of the ricotta mixture, a third of the meat mixture, and a third of the shredded mozzarella cheese.
- Repeat, arranging the zucchini slices in the opposite direction: zucchini, 1/3 ricotta, 1/3 meat mixture, 1/3 mozzarella.
- Repeat one last time, adding one extra layer of zucchini: zucchini, ricotta, meat mixture, more zucchini, and mozzarella.
- Bake, uncovered, until the cheese is golden, about 30 minutes. You can finish by broiling for 1-2 minutes on high to brown the cheese, if you wish and if your dish is broiler-safe. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 368 kcal, Carbohydrate 9 g, Protein 26.1 g, Fat 25 g, SaturatedFat 12 g, Sodium 558 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
LOW CARB SCALLOPED ZUCCHINI
Scalloped zucchini is a low carb side dish made with sliced zucchini baked with a rich and decadent cheese sauce! Gluten free and keto friendly recipe.
Provided by Georgina @StepAwayFromTheCarbs
Categories Low Carb Side Dishes
Time 27m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350F.
- Heat the olive oil in a cast iron skillet or oven-proof pan, and sauté the zucchini. Stir frequently, while cooking, seasoning the zucchini with salt and pepper as you move them around the skillet.
- As the vegetables cook, make the cheese sauce by adding the cream cheese, heavy cream and water to a medium saucepan. Cook over a low heat until the cheese has melted. Add the shredded cheddar, a quarter cup at a time, stirring until it has melted before adding more.
- Drain the zucchini of any excess liquid, then pour the cheese sauce over the zucchini, then finish with the grated Parmesan.
- Roast until the top is golden brown, about 15 minutes. Grind some black pepper over the top and serve.
Nutrition Facts : Calories 267 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 60 milligrams cholesterol, Fat 25 grams fat, Fiber 1 grams fiber, Protein 7 grams protein, SaturatedFat 12 grams saturated fat, ServingSize Sixth of the recipe, Sodium 334 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
DOUBLE CHOCOLATE GLUTEN-FREE ZUCCHINI BREAD
This delicious Chocolate Gluten-Free Zucchini Bread has both cocoa powder and chocolate chips for double the chocolate in a moist and tender loaf.
Provided by Colleen Milne
Categories Quick Breads & Muffins
Time 1h
Number Of Ingredients 12
Steps:
- Preheat the over to 350° Spray two 9"x5" loaf pans with oil
- In a large bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, combine the sugar, eggs, applesauce, oil, and vanilla.
- Stir the grated zucchini into the sugar / egg mixture
- Add the zucchini mixture to the dry ingredients and stir until just combined.
- Fold in the chocolate chips
- Spread the batter, in the prepared pans, divided evenly.
- Bake 50 minutes or until a toothpick inserted in the centre comes out clean.
- Cool in the pans 10 minutes before transferring the loaves to a wire rack to cool completely before slicing.
Nutrition Facts : ServingSize 1 g, Calories 179 kcal, Carbohydrate 29 g, Protein 4 g, Fat 7 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 26 mg, Sodium 129 mg, Fiber 3 g, Sugar 16 g, UnsaturatedFat 2 g
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