Pronto Zucchini Recipes

PRONTO ZUCCHINI

Steps:

• In large skillet, saute vegetables in margarine until crisp-tender. Drain.
• Reduce heat to low. Add sauce, Velveeta cheese and oregano; stir until Velveeta is melted.

PRONTO PROSCIUTTO PASTA

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute garlic in oil until tender. Stir in the prosciutto, olives, onion powder, basil, parsley, pepper and salt. Cook, uncovered, over medium heat for 3-4 minutes or until heated through. Drain spaghetti; toss with prosciutto mixture. Sprinkle with feta cheese.

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.

OVEN-ROASTED PARMESAN ZUCCHINI

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 15 1/2x10 1/2-inch rimmed baking pan with vegetable cooking spray.
• Mix olive oil, Parmesan cheese, salt, garlic powder, and pepper together in a large bowl. Add zucchini and toss to coat. Spread zucchini in a single layer on the prepared pan.
• Bake, uncovered, in the preheated oven until zucchini is tender but not too soft, 15 to 18 minutes.

THE PAMPERED CHEF PRONTO PASTA BAKE

Steps:

• Preheat oven to 375.
• Cook pasta according to the package directions and drain.
• Chop zucchini with Food Chopper.
• Using Garlic Press, press garlic into Classic 2-Qt Batter Bowl.
• Add zucchini, spaghetti sauce, and basil.
• Grate Parmesan cheese with Deluxe Cheese Grater.
• In a 9x13" Baker, layer one-third of the spaghetti sauce mixture, half of the pasta, one-third of the spaghetti sauce mixture and half of each of the cheeses.
• Repeat layers with the remaining pasta, sauce, and cheeses and cover with aluminum foil.
• Bake 45 minutes.
• Uncover, continue baking 5 minutes.
• Serve with roasted garlic bread, if desired.
• Cook's Tips: Casserole may be prepared ahead, covered and refrigerated overnight. Bake as directed except increase the covered baking time to 1 hour.
• For a 6-serving recipe, reduce rotini to 8 ounces, zucchini to 1 1/3 cups, garlic to 1 clove, spaghetti sauce to 28 oz, basil to 3/4 tsp, grated Parmesan cheese to 1/4 cup and mozzarella cheese to 1 cup. Assemble casserole as directed. Place in 9" Square Baker. Bake, covered, 30 minutes. Uncover and continue baking 5 minutes.