MOM'S ZUCCHINI, TOMATO & ITALIAN SAUSAGE WITH MOZZARELLA
Mom made this recipe when I was a kid in the summer to use up those zucchini we always had too many of. I didn't like it then, but love it now! Omit the sausage and make it vegetarian!
Provided by CookbookCarrie
Categories One Dish Meal
Time 55m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Spray 2 quart casserole with cooking spray.
- Preheat oven to 350°F.
- Place one layer of zucchini in bottom of dish, follow with a layer of tomato, a few rings of onion and some sausage.
- Then cover with mozzarella.
- Repeat the layers until you get to the top.
- Bake approx 30 minutes until cheese is melted and a knife inserts easily into the center (to be sure zucchini is done).
- Enjoy!
ITALIAN SAUSAGE-STUFFED ZUCCHINI
I've always had to be creative when getting my family to eat vegetables, so I decided to make stuffed zucchini using the pizza flavors that everyone loves. It worked! We like to include sausage for a main dish but it could be a meatless side dish, too. -Donna Marie Ryan, Topsfield, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cut each zucchini lengthwise in half. Scoop out pulp, leaving a 1/4-in. shell; chop pulp. Place zucchini shells in a large microwave-safe dish. In batches, microwave, covered, on high 2-3 minutes or until crisp-tender., In a large skillet, cook sausage and zucchini pulp over medium heat 6-8 minutes or until sausage is no longer pink, breaking sausage into crumbles; drain. Stir in tomatoes, bread crumbs, Parmesan cheese, herbs and pepper. Spoon into zucchini shells., Place in 2 ungreased 13x9-in. baking dishes. Bake, covered, 15-20 minutes or until zucchini is tender. Sprinkle with mozzarella cheese. Bake, uncovered, 5-8 minutes longer or until cheese is melted. If desired, sprinkle with additional minced parsley.
Nutrition Facts : Calories 206 calories, Fat 9g fat (3g saturated fat), Cholesterol 39mg cholesterol, Sodium 485mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 17g protein. Diabetic Exchanges
ZUCCHINI WITH FRESH TOMATOES AND MOZZARELLA
Provided by Mark Bittman
Categories easy, quick, salads and dressings, side dish
Time 30m
Number Of Ingredients 7
Steps:
- Heat a charcoal or gas grill; the fire should be medium-low and the rack about 4 inches from the heat.
- Cut 1 1/2 pounds zucchini into 1/2-inch-thick slices.
- Rub zucchini with olive oil, salt and pepper; grill, turning once, until nicely browned and tender, 6 to 8 minutes.
- As zucchini cooks, slice 1 1/2 pounds tomatoes and 1 pound mozzarella into 1/4 inch rounds.
- Toss (or layer) with the zucchini, and drizzle with balsamic vinegar and olive oil; season with salt and pepper.
- Garnish with basil.
ITALIAN SAUSAGE AND ZUCCHINI
This goes in the quick and easy category...and yummy too! Serve over cooked rice or pasta.
Provided by Michelle W
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 5
Steps:
- In a large skillet over medium heat, brown the Italian sausage until the inside is no longer pink. Cut sausage into 1/4 inch slices, and continue cooking until browned.
- Stir in the zucchini, yellow squash, and onion; cook and stir for 2 minutes. Pour in the tomatoes, with liquid. Reduce heat, cover, and simmer for 10 to 15 minutes.
Nutrition Facts : Calories 300.9 calories, Carbohydrate 10.5 g, Cholesterol 44.6 mg, Fat 21.6 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 7.5 g, Sodium 1096.8 mg, Sugar 5 g
ZUCCHINI, TOMATO AND MOZZARELLA SALAD
Provided by Pierre Franey
Categories dinner, easy, lunch, quick, weekday, salads and dressings, main course, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Trim off ends of zucchini. Cut it on bias into 12 slices of about the same size.
- Bring enough water to boil to cover zucchini slices when added. Add slices and cook 1 1/2 minutes; do not overcook. Drain.
- Cut away and discard core of tomato. Cut tomato into 1/4-inch slices.
- Cut mozzarella into 12 slices.
- Arrange zucchini, tomato and mozzarella slices, slightly overlapping, in a circle on a serving dish. Sprinkle with salt and pepper.
- Combine vinegar and oil in a bowl and stir. Sprinkle the sauce evenly over the salad. Garnish with basil sprigs or leaves and serve.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 12 grams, Carbohydrate 8 grams, Fat 21 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 603 milligrams, Sugar 5 grams
EVELYN'S SPICY ITALIAN SAUSAGE AND ZUCCHINI
Spicy Italian sausage and zucchini slow cooked in tomato sauce.
Provided by Genelle Mangine Marsh
Categories World Cuisine Recipes European Italian
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat a skillet over medium heat. Cook sausages in hot skillet, turning regularly, until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer to a cutting board and slice.
- Heat olive oil in a separate skillet over medium heat. Cook and stir onion, bell pepper, and garlic in hot oil until tender, about 5 minutes; season with red pepper flakes, salt, and pepper and cook 1 minute more. Add sliced sausage, crushed tomatoes, and sliced zucchini; bring to a boil, reduce heat to low, and continue cooking until the zucchini is tender, about 10 minutes.
Nutrition Facts : Calories 189.6 calories, Carbohydrate 11.5 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 2.8 g, Protein 10.2 g, SaturatedFat 3.9 g, Sodium 789.7 mg, Sugar 1.5 g
EASY ITALIAN TOMATO ZUCCHINI
This is easy and just so good! This recipe makes lots. The onions and garlic can be sautéed hours in advance.
Provided by Kittencalrecipezazz
Categories Onions
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Set oven to 375°F.
- Butter a 3-quart casserole dish.
- Place the sliced zucchini evenly in the bottom of the buttered baking dish.
- Sprinkle about 1/4 cup Parmesan cheese over the zucchini.
- In a frypan, sauté onions and garlic in oil and butter until just lightly browned and tender.
- Add in tomatoes, tomato paste, salt, pepper, oregano and vinegar; heat until boiling, reduce heat and simmer for about 25 minutes.
- Pour the tomato mixture over the zucchini.
- Sprinkle with more grated parmesan cheese.
- Bake for about 30 minutes.
- *NOTE* 2 cups grated mozzarella cheese may be sprinkled on top the last 10 minutes of baking.
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