Easter Recipe Cards Recipe For Zucchini

CHEESY ZUCCHINI CASSEROLE

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.

ZUCCHINI NACHOS

Steps:

• Cut zucchini into 1/4-inch slices using a mandoline slicer. Place slices in a colander, sprinkle with salt, and toss to coat. Let drain for 30 minutes. Place slices on a clean kitchen towel and pat dry.
• Preheat the oven to 400 degrees F (200 degrees C). Line a 12x18-inch baking sheet with parchment paper.
• Heat oil in a skillet over medium-high heat. Add onion and saute until translucent, 2 to 3 minutes. Add chicken and cook until lightly browned, breaking meat up into small crumbles, 5 to 6 minutes. Drain and discard any accumulated liquid.
• Return skillet to low heat and stir in chili powder, paprika, cumin, garlic powder, salt, oregano, and black pepper. Keep warm.
• Place zucchini slices on the prepared baking pan in a single layer.
• Bake in the preheated oven for 5 minutes.
• Remove zucchini from oven and top with chicken mixture and shredded Cheddar cheese. Return to the hot oven and bake until cheese is melted, 2 to 3 minutes more.
• Top nachos with dollops of sour cream, pico de gallo, jalapeno, and green onions. Serve immediately.

MOM'S EASTER POTATO-ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease an 8x10-inch casserole dish.
• Melt 2 tablespoons butter in a large pot over medium heat; stir in flour until smooth and let the paste simmer for 1 minute, stirring constantly.
• Gradually whisk in milk, about 1/2 cup at a time, and bring to a simmer. Whisk constantly until sauce is smooth and thickened, about 5 minutes.
• Whisk in cream cheese and Swiss cheese until melted; stir in salt and nutmeg.
• Mix hash brown potatoes and zucchini into the cheese mixture until thoroughly combined.
• Transfer potato mixture to the prepared casserole dish.
• Bake in the preheated oven until bubbling, about 35 minutes.
• Mix 1 tablespoon melted butter and bread crumbs together in a bowl. Sprinkle topping over the casserole and return to oven; bake until topping is lightly golden brown, 10 to 15 more minutes.

ZESTY GRILLED ZUCCHINI PASTA SALAD

Steps:

• Place zucchini, onion, red bell pepper and vinaigrette in a large resealable bag. Seal bag and refrigerate 4-8 hours, turning occasionally.
• Boil 4 quarts of water and cook Penne pasta to al dente, about 8-10 minutes (according to package directions).
• Preheat grill to medium (300-350F/150-180C). Remove veggies from marinade and reserve marinade. Place veggies on a veggie grill rack and grill covered for 8-10 minutes, turning once. Remove from grill and cut into bite-size pieces.
• Drain pasta, transfer to a deep serving platter/dish. Spoon veggies over pasta and drizzle with reserved marinade. (I heated the marinade for a bit in the microwave to warm before drizzling over the pasta & veggies).
• Season dish with salt & pepper to taste (I used McCormick's Garlic Pepper Grinder instead) and sprinkle with parsley and Parmesan. Serve immediately.

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.