Bonnies Zucchini Parmesan My Way Recipes

BAKED PARMESAN ZUCCHINI

Steps:

• Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown. Serve immediately, garnished with parsley, if desired.

ZUCCHINI PARMESAN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
• Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
• Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.

NO-FRY EASY ZUCCHINI PARMESAN

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease an 8-inch baking pan.
• Heat oil in a large skillet over medium-low heat. Add garlic; cook and stir until fragrant, about 1 minute. Add zucchini, oregano, salt, and black pepper. Increase heat; cook and stir until zucchini is almost soft, about 7 minutes. Drain excess liquid and transfer to the prepared baking pan.
• Sprinkle Parmesan cheese and Mexican cheese blend over zucchini.
• Bake in the preheated oven until cheese has melted and starts to turn brown, about 7 minutes.

BONNIE'S EASY ZUCCHINI SIDE DISH

Steps:

• Wash and trim the zucchini, peeling about half of a zucchini and leaving the rest of the peeling on. Slice the zucchini in half lengthwise into two pieces, then slice each half again. Now take each of the four pieces and cut into 1/2 inch slices. Make as uniform as possible. Prepare the second zucchini the same way.
• Take a ziplock bag and put the oils, sesame seeds, cheese, and spices in it, add the zucchini slices. Press the air out of the bag , close it, and knead the zucchini and the oil mixture until all the zucchini slices are covered evenly.
• Pre-heat oven to 400 degrees. Prepare a cookie sheet with parchment paper. Don't grease it. Spread the zucchini in a single layer on the parchment paper.
• Bake the zucchini in the oven for about 20 minutes. The time will depend on your oven, climate and personal preference on how done you want it. After 15 minutes, check every two minutes until it is to your liking. Serve immediately.
• Enjoy!
• Optional ingredient: Add 1 small diced tomato, room temperature to the bowl of zucchini, toss before serving.

ITALIAN ZUCCHINI CASSEROLE, MY WAY

Steps:

• Pre heat the oven to 350.
• Heat a large non stick skillet and melt you butter over a medium heat.
• Add garlic, onion and zucchini and cook until tender.
• Add salt, pepper, parsley, basil and oregano.
• Mix well and set aside to cool.
• Mix the beaten eggs and the grated cheese until combined.
• Add your cooled veggies to your cheese and egg mixture.
• Separate your crescent rolls out into 4 strips, so there should be two triangles to each strip.
• Lay them in a greased 9x13 baking dish lengthwise and they should just about meet up with the walls of the baking dish and almost cover your entire baking dish.
• Spread the rolls out by working it with your fingers to seal up the seams and for the dough to come to the side of the pan.
• Spread mustard evenly over the dough.
• Pour your egg and veggie mixture into your pan evenly.
• Sprinkle with 1 T. parmesan cheese.

PARMESAN ZUCCHINI

Steps:

• In a small skillet, saute the zucchini, onion and seasonings in oil for 4-6 minutes or until crisp-tender. Reduce heat to medium. Stir in Parmesan cheese; cook for 1-2 minutes or until cheese is melted.