Crispy Baked Zucchini W Marinara Sauce Recipes

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CRISPY GRILLED ZUCCHINI WITH MARINARA



Crispy Grilled Zucchini with Marinara image

You don't need a deep-fat fryer for the crispiest little snacks around; let the indoor grill do the work! Try this marinara over ziti or bow-tie pasta for a delicious side dish, too. -Steve Foy, Kirkwood, Missouri

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 2 dozen (2-1/3 cups sauce).

Number Of Ingredients 11

1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained
1 can (6 ounces) tomato paste
1/2 cup water
2 teaspoons sugar
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
1 large egg
1/3 cup prepared Italian salad dressing
1 cup Italian-style panko bread crumbs
2 medium zucchini, cut diagonally into 1/4-inch slices

Steps:

  • In a large saucepan, combine the first seven ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened, stirring occasionally., Meanwhile, in a shallow bowl, whisk egg and salad dressing. Place bread crumbs in another shallow bowl. Dip zucchini slices in egg mixture, then coat with bread crumbs. Cook on an indoor grill for 2-3 minutes or until golden brown. Serve with marinara.

Nutrition Facts : Calories 48 calories, Fat 2g fat (0 saturated fat), Cholesterol 8mg cholesterol, Sodium 224mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein.

ROASTED ZUCCHINI CASSEROLE



Roasted Zucchini Casserole image

Roasted zucchini with onion and layered with marinara sauce and pasta. A meal-in-one with a salad and rolls. Can't get better than that! A great way to use up your zucchini crop in the summer..

Provided by Carol Semenuk

Categories     Main Dish Recipes     Casserole Recipes     Noodles

Time 1h40m

Yield 8

Number Of Ingredients 7

3 medium zucchinis, sliced
2 medium onions, sliced
3 tablespoons olive oil
salt and ground black pepper to taste
1 (16 ounce) package penne pasta
1 (28 ounce) jar marinara sauce
½ cup grated Parmesan cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Toss zucchinis and onions in a large bowl with olive oil until evenly coated. Spread vegetables into a large baking dish.
  • Roast vegetables in the preheated oven until golden, about 30 minutes. Season with salt and pepper. Reduce oven heat to 350 degrees F (175 degrees C).
  • Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
  • Lightly grease a 9x13-inch baking dish.
  • Heat marinara sauce in a saucepan over medium heat until sauce is hot. Spread hot marinara sauce into the prepared baking dish, followed by penne pasta and zucchini mixture. Sprinkle Parmesan cheese atop vegetables.
  • Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes. Allow casserole to rest for 5 minutes before serving.

Nutrition Facts : Calories 375 calories, Carbohydrate 59.5 g, Cholesterol 6.4 mg, Fat 10.6 g, Fiber 5.7 g, Protein 12.3 g, SaturatedFat 2.6 g, Sodium 489.7 mg, Sugar 13 g

OVEN-BAKED CRISPY ZUCCHINI ROUNDS



Oven-Baked Crispy Zucchini Rounds image

You can use regular dry breadcrumbs in place of the panko! This is a great recipe to use up all your garden zucchini, these are very habit-forming lol! I like to sprinkle some finely grated cheddar or mozzarella cheese over the slices as soon as they come out of the oven YUMMMMM!

Provided by Kittencalrecipezazz

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 9

2 medium zucchini (sliced into 1/4-inch slices)
3/4 cup panko breadcrumbs
1 teaspoon seasoning salt (or to taste)
1/2 teaspoon black pepper
1/2-1 teaspoon garlic powder
1 pinch cayenne pepper (optional and to taste)
3 tablespoons parmesan cheese
2 egg whites, slightly beaten
cheddar cheese, finely shredded (optional)

Steps:

  • Set oven to 450 degrees (yes 450 degrees, or even a little higher if possible, this will create a crispy crust!).
  • In a bowl mix together the panko bread crumbs with seasoned salt, black pepper, garlic powder, cayenne (if using) and Parmesan cheese.
  • Place the egg whites into a shallow bowl.
  • Dip the zucchini slices into the egg whites (letting any excess egg whites drip off).
  • Coat the slices in the panko mixture (use fingers to firmly adhear the mixture to the slices if necessary).
  • Place on a greased baking sheet.
  • Bake for about 5-6 minutes; turn over and continue to bake for another 6-9 minutes, or until browned and crispy.
  • As soon as the slices come out of the oven sprinkle with finely grated cheddar cheese if desired.
  • Delicious!

Nutrition Facts : Calories 82.3, Fat 1.7, SaturatedFat 0.7, Cholesterol 2.2, Sodium 160.7, Carbohydrate 12.2, Fiber 1.3, Sugar 2.6, Protein 4.8

ZUCCHINI MARINARA



Zucchini Marinara image

The Monterey Jack cheese is surprising in this "Italian" dish but it works better than Italian cheeses, in my opinion.

Provided by TPubmgjbd

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

2 -3 zucchini, unpeeled and sliced
1/4 cup olive oil, divided
1 (15 ounce) jar marinara sauce (or the equivalent amount of homemade)
1/2 cup red wine
1 clove garlic, minced
1/4 teaspoon basil leaves, crushed
1/8 teaspoon dried oregano, crushed
1 cup shredded monterey jack cheese (4 ounces)

Steps:

  • Saute zucchini in 3 Tablespoons olive oil until lightly browned; drain.
  • Place in 1-1/2 quart casserole.
  • Combine marinara sauce, wine, remaining oil, garlic, basil and oregano in small saucepan; stir well.
  • Simmer for 15 minutes, stirring occasionally.
  • Spoon sauce over zucchini; mix well.
  • Sprinkle cheese over sauce; cover.
  • Bake at 325 degrees for 30 minutes.
  • Bake, uncovered, for 5 minutes longer.

Nutrition Facts : Calories 235.6, Fat 16.7, SaturatedFat 5.1, Cholesterol 16.8, Sodium 484.3, Carbohydrate 11.8, Fiber 1.1, Sugar 8.3, Protein 7

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