Italiandressingzucchini Recipes

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ITALIAN ZUCCHINI



Italian Zucchini image

Italian Zucchini is a healthy vegetable side dish and the perfect complement to any meal.

Provided by Jamie Geller

Categories     Vegetable Side, Side Dish

Time 21m

Yield 4

Number Of Ingredients 7

2 tablespoons extra virgin olive oil, such as Colavita
1 onion, coarsely chopped
2 zucchini, thinly sliced
2 teaspoons prepared crushed garlic
½ teaspoon crumbled, dried oregano
½ teaspoon salt
½ teaspoon pepper

Steps:

  • 1. Heat evoo in a large skillet over medium heat. 2. Add onion and sauté 2 minutes. 3. Add zucchini, garlic, oregano, salt, and pepper, and sauté for 3 minutes. 4. Reduce heat to low, cover, and cook for 10 minutes. Serve immediately. Recipe courtesy of Quick & Kosher: Recipes from the Bride Who Knew Nothing by Jamie Geller (Feldheim 2007). Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.

Nutrition Facts :

ITALIAN ZUCCHINI SALAD



Italian Zucchini Salad image

Are you ready for a delicious Italian summer salad recipe? Zucchini salad the Cooking Italian with Joe way.

Provided by Cooking Italian With Joe

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 25m

Yield 6

Number Of Ingredients 9

4 cloves garlic, crushed
½ teaspoon dried rosemary, or to taste
sea salt and ground black pepper to taste
2 zucchini, diced, or more to taste
⅓ (4 ounce) package hard Italian salami, diced
4 mini fresh mozzarella balls, or more to taste
12 almonds, chopped
⅓ cup olive oil
1 dash balsamic vinegar

Steps:

  • Mix garlic, rosemary, sea salt, and pepper together in a large bowl. Add zucchini, salami, mozzarella cheese, and almonds. Mix well. Stir in olive oil and balsamic vinegar. Let stand for 10 minutes, then serve.

Nutrition Facts : Calories 208.1 calories, Carbohydrate 3.7 g, Cholesterol 20.9 mg, Fat 19.2 g, Fiber 0.8 g, Protein 5.9 g, SaturatedFat 5.1 g, Sodium 211.2 mg, Sugar 1.1 g

ITALIAN ZUCCHINI SAUTE



Italian Zucchini Saute image

This is just like Nonni used to make! Fresh zucchini, onions, and tomatoes sauteed with Italian seasonings make a perfect complement to any meal. Serve alone or over rice.

Provided by COLEE576

Categories     Side Dish     Vegetables     Tomatoes

Time 30m

Yield 4

Number Of Ingredients 7

½ cup olive oil
1 small white onion, sliced into thin wedges
1 (14.5 ounce) can diced tomatoes with juice
2 zucchinis, sliced
½ tablespoon Italian seasoning
1 tablespoon salt
1 teaspoon sugar

Steps:

  • Heat the olive oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in tomatoes with juice and zucchini. Season with Italian seasoning and salt. Cook and stir until zucchini is tender. Mix in sugar and adjust seasonings to taste.

Nutrition Facts : Calories 288.1 calories, Carbohydrate 9.7 g, Fat 27.3 g, Fiber 2.5 g, Protein 2.3 g, SaturatedFat 3.8 g, Sodium 1914.6 mg, Sugar 6 g

ITALIAN-STYLE ZUCCHINI BOATS



Italian-Style Zucchini Boats image

I love zucchini boats, and I'm always looking for new ways to experience them. This is a very hearty dish with ground beef, and my family loves it! This is the perfect use for all those jumbo zucchinis growing in your garden! Sprinkle each slice with additional dried oregano and dried basil as desired.

Provided by Corie Kessler-Bennett

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 4

Number Of Ingredients 13

1 drizzle olive oil
1 extra large zucchini, quartered lengthwise, seeds scooped out
salt and ground black pepper to taste
2 pounds ground beef
1 onion, chopped
5 cloves garlic, minced
3 tablespoons dried basil
3 tablespoons dried oregano
4 teaspoons garlic salt
1 (6 ounce) can tomato paste
1 cup water
¼ cup chopped fresh basil, or to taste
1 cup shredded mozzarella cheese, or to taste

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
  • Drizzle olive oil on zucchini and season with salt and pepper. Place on the prepared baking sheet.
  • Bake in the preheated oven until zucchini is fork-tender, 30 to 45 minutes.
  • While zucchini is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with onion and garlic until browned and crumbly, 5 to 7 minutes. Stir in dried basil, dried oregano, and garlic salt.
  • Combine tomato paste with 1 cup of water in a small bowl. Mix thoroughly. Drain fat from beef mixture if needed. Add tomato paste mixture and heat through. Turn off heat, add fresh basil leaves, and mix until well blended.
  • Remove zucchini from the oven; leave the oven on. Scoop meat mixture generously into each zucchini quarter and sprinkle each with mozzarella cheese. Return to the oven and bake until cheese is melted, about 5 minutes.

Nutrition Facts : Calories 617.4 calories, Carbohydrate 25.1 g, Cholesterol 158 mg, Fat 35 g, Fiber 6.9 g, Protein 51.6 g, SaturatedFat 14.9 g, Sodium 2554.8 mg, Sugar 10.7 g

ITALIAN BAKED ZUCCHINI SIDE DISH



Italian Baked Zucchini Side Dish image

A simple Italian recipe for a delicious zucchini side dish. The cheesy bread crumbs crisp up in the oven, giving the sliced zucchini an added crunch!

Provided by Nesrine

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 50m

Yield 4

Number Of Ingredients 6

2 zucchini, sliced
2 tablespoons extra-virgin olive oil
3 tablespoons freshly grated Parmesan cheese
2 tablespoons dry bread crumbs
1 teaspoon chopped fresh oregano
salt and freshly ground black pepper to taste

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.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 5.9 g, Cholesterol 3.3 mg, Fat 8.2 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.7 g, Sodium 130.3 mg, Sugar 1.9 g

ITALIAN DRESSING ZUCCHINI



Italian Dressing Zucchini image

I got this recipe from "Daily Recipe" I would finish the zucchini under the broiler for a couple of minutes to brown the Parmesan. I may even chop a tomatoe and sprinkle around the zucchinis for extra color. Pepper to taste

Provided by Bergy

Categories     Vegetable

Time 16m

Yield 4 serving(s)

Number Of Ingredients 6

6 small zucchini, washed but unpeeled
1 teaspoon salt
2 tablespoons Italian dressing
1 teaspoon italian seasoning
1/4 cup parmesan cheese, grated
paprika, to sprinkle

Steps:

  • Cut zucchinis in half crosswise, then into fourths.
  • Place zucchini in a 1 1/2 quart casserole dish, white side up.
  • Sprinkle with salt, then Italian dressing and finally with the Italian seasoning Cover tightly and microwave on high for 2 minutes.
  • Stir& return covered for another 2 minutes (the zucchini should be hot through but still crisp) Test they may need 1 more minute Sprinkle with Parmesan& Paprika.
  • Serve.

Nutrition Facts : Calories 76.7, Fat 4.2, SaturatedFat 1.5, Cholesterol 5.5, Sodium 816.2, Carbohydrate 7, Fiber 1.9, Sugar 3.7, Protein 4.6

ITALIAN STYLE BAKED ZUCCHINI



Italian Style Baked Zucchini image

Provided by Food Network

Time 1h5m

Yield 4 servings

Number Of Ingredients 8

6 slices bacon, finely chopped
2 tablespoons olive oil
2 tablespoons minced shallots
1/2 teaspoon dried oregano
1/2 cup thinly sliced prosciutto
Salt and freshly ground black pepper
12 baby zucchini or 6 small zucchini, trimmed
1/4 cup chopped flat leaf parsley

Steps:

  • Preheat the oven to 350 degrees.
  • In a small skillet render the bacon. When almost crisp, add the olive oil and heat up. When the olive oil is hot, add the shallots and cook for a few minutes or until tender. Add the oregano and prosciutto and simmer for a minute. Remove the skillet from the heat and season to taste with salt and pepper.
  • Cut the baby zucchini in half. If you are using small zucchini, then cut them in half horizontally, then each half in quarters lengthwise. Set them in a lightly oiled gratin dish, skin side down. Sprinkle with the bacon mixture and scatter parsley on top. Cover and bake or 20 minutes.

ITALIAN ZUCCHINI



Italian Zucchini image

I make this hot vegetable dish quite often in summer when zucchini is abundant. Garden-fresh sliced onion and tomato add a tasty touch.-Christopher Gordon, Springfield, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 4 servings.

Number Of Ingredients 7

4 cups sliced zucchini
1 medium onion, sliced into rings
2 medium tomatoes, sliced
1 lemon, quartered
1-1/2 teaspoon Italian seasoning
3/4 teaspoon crushed red pepper flakes
1 tablespoon butter

Steps:

  • In a greased 2-1/2-qt. casserole, layer on-third of the zucchini, onion and tomatoes. Squeeze one lemon quarter over all. Sprinkle with 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes. Repeat layers. Dot with butter. Squeeze remaining lemon over all. Cover and bake at 350° for 1 hour or until vegetables are tender. Serve immediately.

Nutrition Facts :

ITALIAN ZUCCHINI CASSEROLE



Italian Zucchini Casserole image

Compliments crop up as fast as vines when folks sample this zucchini casserole. Even those who generally don't like zucchini find they enjoy it in this savory side dish. -Kimberly Speta, Kennedy, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

3 medium zucchini, sliced (about 6-1/2 cups)
3 tablespoons olive oil, divided
1 medium onion, sliced
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1-1/2 cups stuffing mix
1/2 cup grated Parmesan cheese
3/4 cup shredded part-skim mozzarella cheese

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.

Nutrition Facts : Calories 174 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 576mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein.

ITALIAN ZUCCHINI



Italian Zucchini image

This is adapted from old Farm Journal Cookbook recipe & you have to figure the farmer's wives know what to do with a bumper zucchini crop!

Provided by Judy from Hawaii

Categories     Vegetable

Time 50m

Yield 8 serving(s)

Number Of Ingredients 8

2 lbs zucchini
1/4 cup canola oil
1 1/2 cups chopped onions
1 1/2 teaspoons salt
1/4 teaspoon garlic salt
1/4 teaspoon pepper
1/4 teaspoon oregano
2 (28 ounce) cans tomatoes or 3 cups chopped tomatoes

Steps:

  • Remove ends from zucchini& cut in half lengthwise.
  • Cut each half in thirds crosswise.
  • Place cut side down in hot oil in a large skillet.
  • Add onion& cook until zucchini is lightly browned.
  • Sprinkle zucchini with salt& spices and top with tomatoes.
  • Cover and simmer for 15 mnutes.
  • Uncover and simmer 20 minutes oruntil squash is tender and a fairly thick sauce is formed.

Nutrition Facts : Calories 127.2, Fat 7.4, SaturatedFat 0.6, Sodium 458.3, Carbohydrate 14.7, Fiber 4.1, Sugar 8.5, Protein 3.4

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