Italian Cheesy Zuccini Recipes

ITALIAN PAN FRIED ZUCCHINI WITH CHEESE AND GARLIC

Steps:

• First, peel and crush the cloves of garlic.
• Then, rinse zucchini and cut them into rounds long 2 inches, then cut zucchini chunks into quarters.
• After that, drop the olive oil into a pan and place over medium heat. When the oil is hot but not smoking, pour the garlic.
• Now, sautè the garlic until golden, then take out from the pan and save it aside. Raise the flame, then pour zucchini into the pan.
• Finally, Sear zucchini until golden brown, stirring occasionally.
• When the zucchini are golden brown, lower the heat and add 2 tbsp of grated Parmigiano Reggiano cheese and the golden garlic we previously saved.
• Salt as needed, stir well and cover with a lid.
• Then, cook until are zucchini well cooked but not mushy.
• Turn off the heat and complete pan fried zucchini with the remaining of grated cheese, a dash of black pepper and a sprinkle of minced fresh parsley.
• Eventually, cover with the lid and rest 5 minutes far from the heat before serving.

ITALIAN BAKED ZUCCHINI SIDE DISH

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish or line a baking sheet with parchment paper.
• Combine zucchini slices and olive oil in a large bowl and toss to coat well.
• Mix Parmesan cheese, bread crumbs, oregano, salt, and pepper in a second bowl or shallow dish. Dip oiled zucchini into bread crumb mixture and arrange close together on the baking sheet.
• Bake in the preheated oven for 30 to 40 minutes, turning after 20 minutes so they brown evenly.

CHEESY ZUCCHINI BITES

Steps:

• In a medium frying pan add the olive oil, chopped zucchini, minced garlic, salt and water. Cook covered on medium low heat for approximately 10-15 minutes (make sure the zucchini does not brown, you want it tender), remove cover and continue to cook on low until the water has evaporated and zucchini is tender.
• Then remove from heat place in a large bowl and squish with a fork. To the bowl add the shredded mozzarella, parmesan cheese, egg, bread crumbs (1/4 cup + 2 tablespoons), parsley and pepper, combine gently until compact.
• Form into 19 balls, then roll the zucchini balls in the 1/4 cup of bread crumbs, place on a plate, cover with plastic and refrigerate for at least an hour**.
• Remove from the fridge and either deep fry in hot oil (350 F / 180 C) until golden, or pan fry in a little hot oil, turn once or twice until golden, or bake in a pre heated 350F / 180C oven for approximately 25-30 minutes. Sprinkle with a little salt before serving. Enjoy/!

ITALIAN ZUCCHINI CASSEROLE

Steps:

• In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add the tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from the heat; gently stir in zucchini. , Place in an greased 13-in. x 9-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake, uncovered 10 minutes longer or until cheese is melted.

CHEESY ZUCCHINI CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese.
• Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.

ZUCCHINI ITALIANO

Steps:

• Cook zucchini in boiling water for 2 to 3 minutes or until almost tender. Drain well; set aside. , In a large skillet, cook the beef, garlic and onion over medium heat until meat is no longer pink; drain. Stir in the rice, tomato sauce, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , In a small bowl, combine egg and cottage cheese. Layer half of the zucchini slices in a greased 8-in. square baking dish, overlapping slices if needed. Spoon meat mixture over zucchini; dollop cottage cheese mixture over meat. Top with remaining zucchini slices. , Bake, uncovered, at 350° for 25 minutes or until heated through. Sprinkle cheddar cheese around edges; bake 2 to 3 minutes longer or until cheese is melted.

CHEESY ZUCCHINI

Steps:

• Preheat broiler.
• In a large saucepan, bring water, boullion and salt to a boil.
• Add zucchini.
• Cover and boil for 3 to 5 minutes until just tender-crisp; drain well.
• Arrange half of zucchini in the bottom of a 9-inch pie plate; sprinkle with half the cheddar cheese and half the parmesan.
• Layer the remaining zucchini and cheeses.
• Broil for 1 or 2 minutes until cheese melts and bubbles.