CHEESY ZUCCHINI NOODLES WITH BACON
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Cut the zucchini into long noodles using a spiralizer (or use 1 pound store-bought zucchini noodles). Set aside.
- Put a rimmed baking sheet in the oven and preheat to 425 degrees F. Toss the tomatoes with 1 tablespoon olive oil in a small bowl and season with salt and black pepper. Spread on the hot baking sheet and bake until the tomatoes are slightly softened and just browned around the edges, 7 to 10 minutes.
- Meanwhile, cook the bacon in a medium nonstick skillet over medium heat until browned and crisp, about 7 minutes. Remove to a paper towel¿lined plate and wipe out the skillet. Melt the butter in the skillet and add the scallion whites and garlic; cook until softened, about 1 minute. Add the flour and stir to combine, about 30 seconds. Whisk in the milk, mustard, cayenne and 1/2 teaspoon salt. Cook, whisking, until slightly thickened, about 2 minutes. Remove from the heat and whisk in the cheese until smooth.
- Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add the zucchini noodles and season with salt and black pepper. Cook, stirring, until the zucchini is just softened, 2 to 3 minutes. Using tongs, transfer the zucchini to the cheese sauce, leaving any extra liquid in the skillet. Cook over medium heat, gently tossing until coated; season with salt and black pepper. Top with the roasted tomatoes, bacon and scallion greens.
CHEESY ZUCCHINI RICE BAKE
A gooey, cheesy side dish that I invented while trying to use up my plentiful zucchini crop. Comfort food with an interesting texture and mild flavors. Great for the little ones!
Provided by MollyBrook
Categories Side Dish Vegetables Squash Summer Squash
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Beat the egg in a large bowl. Pour milk and margarine into the egg. Slowly stream the soup into the egg mixture while stirring to prevent lumps. Stir rice, zucchini, and Cheddar cheese into the mixture; pour into an 8-inch baking dish.
- Bake in preheated oven until set, about 30 minutes.
Nutrition Facts : Calories 230.3 calories, Carbohydrate 16.1 g, Cholesterol 47.9 mg, Fat 14.5 g, Fiber 0.4 g, Protein 9 g, SaturatedFat 6.3 g, Sodium 431.1 mg, Sugar 2.6 g
CHEESY ZUCCHINI RICE CASSEROLE
Cheese is one of the major agricultural products in our area of northern California. A colleague gave me this recipe a number of years ago, and it's always a hit at potluck dinners.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. In a large saucepan, cook zucchini in 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until zucchini is crisp-tender; drain and set aside. , Place rice in a greased shallow 3-qt. baking dish. Layer with chilies and 1-1/2 cups cheese. In a large bowl, combine the sour cream, green pepper, onion, parsley, salt and oregano. Spread over cheese. Layer with zucchini and tomato. Sprinkle with remaining cheese., Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 290 calories, Fat 18g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 460mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
CHEESY ZUCCHINI RICE WITH BACON
A recipe from the blog : I Wash... You Dry. http://iwashyoudry.com/2012/01/19/cheesy-zucchini-rice-with-bacon/ I'm always looking for different recipe of rice so I plan to try this one real soon.
Provided by Boomette
Categories Pork
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Bring chicken broth to a boil and add rice; stir. Reduce heat to low and cover. Let cook for 20 minutes.
- Meanwhile heat a skillet to medium and add bacon and shallots. Cook until brown and crispy. Remove from skillet with a slotted spoon to a paper towel. Set aside.
- Once rice is cooked uncover and add butter, zucchini, and salt. Stir to combine. Add cheese and stir until the cheese melts completely. Top with the bacon or stir it in the rice.
ZUCCHINI AND BACON CASSEROLE
Make and share this Zucchini and Bacon Casserole recipe from Food.com.
Provided by kittycara
Categories Vegetable
Time 55m
Yield 5-7 serving(s)
Number Of Ingredients 4
Steps:
- Fry bacon leaving just enough grease to saute zucchini & tomatoes.
- (I use a big roasting pan so I only use one pan).
- Cook zucchini and tomatoes to desired doneness.
- Crumble cooked bacon into large pieces & add to zucchini-tomato mixture.
- Top with cheese. Let stand to melt.
- Now it is up to you if you mix the cheese in or just leave topped.
- Great the next day too.
Nutrition Facts : Calories 936.3, Fat 87.2, SaturatedFat 30.3, Cholesterol 141.2, Sodium 1674.1, Carbohydrate 9.6, Fiber 2.6, Sugar 4.5, Protein 28.7
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Reviews 2Category Side DishCuisine AmericanTotal Time 30 mins
- Bring chicken broth to a boil and add rice; stir. Reduce heat to low and cover. Let cook for 20 minutes.
- Meanwhile heat a skillet to medium and add bacon and shallots. Cook until brown and crispy. Remove from skillet with a slotted spoon to a paper towel. Set aside.
- Once rice is cooked uncover and add butter, zucchini, and salt. Stir to combine. Add cheese and stir until the cheese melts completely. Top with the bacon or stir it in the rice.
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