CHEESY ZUCCHINI PACKETS WITH ROASTED TOMATOES
Thin strips of zucchini sub in for gluten-packed pasta dough in these baked triple cheese-stuffed raviolis. If you don't have a mandoline, a simple vegetable peeler makes perfect zucchini ribbons.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Put a rack on a baking sheet.
- Use a mandoline or vegetable peeler to make ribbons from the entire length of each zucchini, as wide as possible (the first few may be too skinny). Make 48 ribbons total (you should get 12 from each zucchini). Lie the ribbons flat on the rack on the baking sheet (it's ok if they overlap slightly) and sprinkle with 1 teaspoon salt. Let sit for 10 minutes, then pat completely dry with paper towels.
- Put the tomatoes in a large bowl and toss with the Italian seasoning, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds black pepper. Arrange the tomatoes cut-side down in a 9-by-13-inch baking dish. Bake until soft to the touch and some of the juices have been released, about 25 minutes.
- Meanwhile, mix the ricotta, mozzarella, goat cheese, lemon zest, 1 teaspoon salt and a few grinds black pepper in a medium bowl. Lay out 2 zucchini ribbons lengthwise and slightly overlapping, then top with 2 more ribbons crosswise and slightly overlapping, to make a cross. Spoon a heaping tablespoon of the cheese mixture in the middle of the zucchini cross. Tightly fold the zucchini over the cheese mixture one ribbon at a time, alternating between the crosswise strips and the lengthwise strips, so you end up with 1 zucchini square. Repeat with the remaining ribbons and filling. Drizzle with the remaining tablespoon olive oil and season with salt and pepper.
- Put the zucchini packs on top of the roasted tomatoes and bake until the zucchini is softened and the cheese is melted, 10 to 12 minutes.
- Meanwhile, toss the arugula with the lemon juice and divide among 4 plates. Spoon the tomatoes and zucchini onto the plates and drizzle with olive oil.
ROASTED ZUCCHINI
Make and share this Roasted Zucchini recipe from Food.com.
Provided by KathyP53
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees.
- Cut zucchini lengthwise into quarters; cut each piece in half crosswise.
- Toss zucchini with oil and remaining 4 ingredients; arrange zucchini in a single layer on a baking sheet.
- Bake 15 minutes or until golden brown and tender, turning once after 7 minutes.
ROASTED ZUCCHINI
This is the simplest of side dishes, endlessly customizable. Try it when you have an abundance of zucchini in the garden.
Provided by LauraF
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet in the oven to heat up.
- Place zucchini in a bowl. Add oil, salt, pepper, garlic powder, and cayenne; toss to coat.
- Carefully remove the hot baking sheet and spray lightly with cooking spray. Spread out zucchini in an even layer.
- Roast in the preheated oven until browned, turning halfway, about 20 minutes. Squeeze lemon juice on top and garnish with parsley. Sprinkle sea salt on top.
Nutrition Facts : Calories 131 calories, Carbohydrate 8.8 g, Fat 10.6 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 263.4 mg, Sugar 4.3 g
ROASTED ZUCCHINI
The best oven roasted zucchini recipe. Customize the flavor but follow our tips and tricks for a perfectly crunchy, never soggy zucchini every time.
Provided by Jen Wooster
Categories Side Dish
Time 17m
Number Of Ingredients 3
Steps:
- Preheat oven to 400 F degrees. Line rimmed baking sheet with parchment paper or brush the pan with olive oil.
- Cut zucchini diagonally into 1/2 inch slices. Place on parchment paper. Brush lightly with olive oil. Sprinkle with salt and pepper.
- Roast until tender but still crunchy, 12-15 minutes. Flipping halfway through.
Nutrition Facts : Carbohydrate 4 g, Protein 1 g, Fat 4 g, Fiber 1 g, Calories 50 kcal, ServingSize 1 serving
CHERRY COLA ROAST (PORK OR BEEF)
I've been making this for years, and just noticed it's not on here. A different twist on the Cola Roasts posted. You can use almost any kind of roast you like! The gravy is heavenly!!
Provided by Charmie777
Categories Roast Beef
Time 3h5m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place roast in roasting pan that can be covered tightly.
- Pour Cherry Cola over roast.
- Mix soups and garlic together. Spread evenly over roast.
- Cover tightly.
- Bake at 325º for 3-4 hours, until tender.
- Serve with something to sop up all that delicious gravy -- we love it with mashed potatoes!
- If you'd like, you can thicken the gravy with a slurry of cornstarch and cold water.
Nutrition Facts : Calories 541.8, Fat 18.4, SaturatedFat 6.7, Cholesterol 224.5, Sodium 1498.2, Carbohydrate 19.3, Fiber 0.6, Sugar 9.2, Protein 75.6
CHERRY-ZUCCHINI BREAD
I defy anyone to guess this has zucchini in it and the maraschino cherries are only evident by the red dots. This is a really tasty way to use up those abundant garden zucchini!
Provided by It's A New Day
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 55m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour 5 mini loaf pans.
- Combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt in a bowl.
- Beat eggs in a separate, large bowl with an electric mixer. Add sugar, grated zucchini, coconut oil, buttermilk, and vanilla extract; beat until combined. Add flour mixture and blend until just combined. Fold in pecans, chopped cherries, and cherry juice. Transfer batter into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 38.4 g, Cholesterol 24.7 mg, Fat 15.8 g, Fiber 1.4 g, Protein 3.6 g, SaturatedFat 10.1 g, Sodium 211.4 mg, Sugar 20.8 g
ROASTED ZUCCHINI & TOMATOES
This is such an easy summer side dish! Below is my basic method. See the notes for lots of variations!
Provided by One Lovely Life
Categories side dish
Time 53m
Number Of Ingredients 6
Steps:
- In a large bowl, toss zucchini and tomatoes with a drizzle of olive oil and stir to coat. Stir in balsamic vinegar, and add a generous sprinkle of salt and pepper.
- Spread veggie mixture out onto a baking sheet. Roast at 375 degrees for 30-45 minutes, or until you've reached your desired doneness (30 minutes will give you a more crisp-tender texture, while 45 minutes will give you some caramelization on the tomatoes that I like)
Nutrition Facts : ServingSize 1/4 recipe, Calories 68 calories, Sugar 3 g, Sodium 296.5 mg, Fat 5.5 g, SaturatedFat 0.8 g, TransFat 0 g, Carbohydrate 4.7 g, Fiber 1.3 g, Protein 1.1 g, Cholesterol 0 mg
ROASTED ZUCCHINI
How to make the best easy roasted zucchini! Topped with Parmesan and Italian seasoning, this delicious zucchini is never soggy and goes with so many dishes.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a rimmed baking sheet.
- In a small bowl, stir together the Parmesan, Italian seasoning, salt, and pepper.
- Place the zucchini in a large bowl. Drizzle with the oil and sprinkle with the Parmesan mixture. Toss to coat, then arrange the zucchini on top of the cooling rack on the prepared baking sheet, being careful not to overlap the spears.
- Place in the oven and bake until the zucchini is tender, about 12 to 15 minutes. Turn the oven to broil. Cook until the Parmesan is lightly crisp on top, about 2 to 3 minutes. Don't walk away! The second you stop watching the cheese, it will decide to burn.
- Remove the zucchini from the oven and immediately squeeze the lemon juice over the top. Sprinkle with herbs. Enjoy warm or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 77 kcal, Carbohydrate 5 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 293 mg, Fiber 1 g, Sugar 3 g
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- Preheat oven to 375 degrees. Shred zucchini on the large holes of box grater. Transfer to a colander and toss with 1 teaspoon salt. Allow zucchini to sit for about ten minutes and then transfer it to a clean cotton kitchen towel and squeeze out as much moisture as possible. Set aside.
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