HAM & ZUCCHINI ITALIANO
I strongly believe dinner should be three things: healthy, delicious and simple. With fresh zucchini, ham and marinara sauce baked with mozzarella, you can accomplish all three in the time it takes to describe the dish to a grateful family. -Madison Mayberry, Ames, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 450°. In a large skillet, saute zucchini in oil until crisp-tender. Sprinkle with basil, salt and pepper., Place half of the zucchini in a greased 8-in. square baking dish. Layer with half of the ham, marinara sauce and cheese. Repeat layers., Bake, uncovered, 10-12 minutes or until heated through and cheese is melted. Serve with a slotted spoon.
Nutrition Facts : Calories 196 calories, Fat 8g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 1013mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 17g protein.
PASTA WITH ZUCCHINI AND HAM
Provided by Food Network Kitchen
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup cooking water.
- Trim the zucchini, then coarsely grate into a colander set in the sink. Toss the zucchini with 1/4 teaspoon salt and let sit 10 minutes.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic, red pepper flakes and 1/4 teaspoon salt and cook, stirring, until the garlic is golden, 3 to 4 minutes. Add the tomatoes and cook until slightly softened, 3 to 4 minutes. Squeeze any excess moisture from the zucchini, then add to the skillet. Add the pasta, ham and the reserved cooking water and toss until warmed through, 2 to 3 minutes. Season with salt and pepper. Remove from the heat and fold in the cheese, parsley and mint.
Nutrition Facts : Calories 447, Fat 16 grams, SaturatedFat 4 grams, Cholesterol 22 milligrams, Sodium 578 milligrams, Carbohydrate 60 grams, Fiber 3 grams, Protein 17 grams
EASY ZUCCHINI CAKES
Very tasty way to use up those extra zucchini. Don't skip the fresh parsley, it really adds to the flavor. They taste just like crab cakes.
Provided by Renee
Categories Fried Zucchini
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Combine zucchini, 1 cup bread crumbs, onion, eggs, butter, parsley, and seafood seasoning in a bowl; mix until well combined.
- Form mixture into 4 round cakes. Pat remaining bread crumbs onto both sides of the cakes and transfer to a sheet of waxed paper. Refrigerate for 30 minutes.
- Heat oil in a large skillet over medium heat. Fry chilled zucchini cakes until browned, 7 to 8 minutes per side. Drain on paper towels before serving.
Nutrition Facts : Calories 226.5 calories, Carbohydrate 29.6 g, Cholesterol 101 mg, Fat 8.1 g, Fiber 2.8 g, Protein 9.4 g, SaturatedFat 3.2 g, Sodium 974.1 mg, Sugar 4.2 g
CREAMED HAM
Leftover ham? For brunch, lunch or a simple supper serve Creamed Ham over poached eggs on toasted English muffins, asparagus on buttered toast, as a filling for crepes - the posibilities are endless!
Provided by Lorac
Categories Breakfast
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Sautee onions in butter over medium heat until onions are transparent.
- Add flour and stir until well combined.
- Remove pan from heat and add milk slowly while stirring.
- Return pan to medium high heat, stirring until sauce thickens, reduce heat to low, stir in cheese until melted.
- Add sherry and ham (add more milk if sauce gets too thick) and simmer until ham is heated through.
- Add garnish, before serving.
ZUCCHINI AND HAM PIE WITH DILL
Make and share this Zucchini and Ham Pie with Dill recipe from Food.com.
Provided by Just Call Me Martha
Categories Ham
Time 45m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 14
Steps:
- Saute onion, zucchini and garlic in olive oil for approximately 8 minutes or until crisp tender.
- Remove from heat Mix together ham, swiss cheese, sour cream, dill weed, salt and pepper.
- Spoon into a half-baked pie shell.
- Mix melted butter, bread crumbs and parmesan cheese together and sprinkle on top of ham and cheese mixture.
- Bake at 350 degrees for 35 minutes.
- Let stand 10 minutes before serving.
NICOLE'S CREAMY ZUCCHINI SOUP
This zucchini soup is savory, delicious, and reminiscent of a creamy broccoli soup. A bit of fresh dill for garnish really brightens it up and complements the earthy zucchini flavor. It's a great way to use up the bounty of summer zucchini!
Provided by NicoleMcmom
Time 1h
Yield 6
Number Of Ingredients 11
Steps:
- Heat oil and butter in a large saucepan over medium heat. Add onion and garlic; cook, stirring frequently, until softened, 6 to 8 minutes. Add zucchini, potato, salt, and pepper; cook, stirring often, until softened, 8 to 10 minutes. Stir in stock and bring to a simmer. Simmer for 15 minutes.
- Fill blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into another large saucepan. Repeat with remaining soup.
- Stir in cream and bring soup to a low simmer to heat through. Ladle into bowls and garnish with dill.
Nutrition Facts : Calories 201.7 calories, Carbohydrate 16.9 g, Cholesterol 35.3 mg, Fat 14.4 g, Fiber 3.1 g, Protein 4.3 g, SaturatedFat 7.1 g, Sodium 984.3 mg, Sugar 5 g
ZUCCHINI CORN AND HAM FRITTATAS
Another great way to use up an excess of Zucchini. This recipe is so quick and easy and tastes great also. These frittatas can be served hot or cold, and just the thing for a picnic.
Provided by Tisme
Categories Lunch/Snacks
Time 50m
Yield 6 frittatas, 6 serving(s)
Number Of Ingredients 11
Steps:
- Lightly spray 6 hole Texas muffin pan.
- Combine zucchini, chives, onion, corn, ham, cheese's and flour in a large bowl.
- Stir in combined eggs and sour cream.
- Season with salt and pepper.
- Divide mixture evenly into a 6 hole Texas muffin pan.
- Cook in a hot oven (200C) for about 25 minutes or until set and lightly browned.
- Let cool a few minutes before slicing and serving.
Nutrition Facts : Calories 174.2, Fat 8.3, SaturatedFat 4.3, Cholesterol 94.1, Sodium 479.8, Carbohydrate 14.6, Fiber 1.2, Sugar 1.1, Protein 10.7
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