Recipe Zucchini Bake With Parmesan

ZUCCHINI PARMESAN

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
• Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
• Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.

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.

PARMESAN BAKED ZUCCHINI

Steps:

• Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
• Place zucchini halves, skin side down, on cookie sheet. Sprinkle each with 1 tablespoon cheese. Drizzle with oil; sprinkle with pepper.
• Bake 15 to 20 minutes or until zucchini is tender and cheese is light golden brown. Cool slightly. Garnish with basil.

PARMESAN ROASTED ZUCCHINI

Steps:

• Preheat the oven to 425 degrees F.
• Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil, and turn the zucchini cut side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
• Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.
• Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm, or at room temperature.

BAKED PARMESAN ZUCCHINI

Steps:

• Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown. Serve immediately, garnished with parsley, if desired.

BAKED PARMESAN ZUCCHINI

Steps:

• Pre-heat the oven to 425°
• Cut zucchini and squash into rounds (as pictured)
• In a mixing bowl, use a spatula to gently combine 2 tablespoons of olive oil, the cut zucchini, squash, and the minced garlic.
• Prepare a baking sheet with foil and 1/2 tablespoon of olive oil to prevent sticking (use a napkin to cover the entire surface of the baking dish)
• Place the zucchini and squash evenly on the baking sheet
• Sprinkle on the oregano
• Add desired salt and pepper to taste
• Cover with parmesan cheese
• Bake for 10 minutes
• Broil for the last 3 minutes

ZUCCHINI PARMESAN

Steps:

• Preheat oven to 425 degrees.
• Dip zucchini slices in egg and then coat with breadcrumb mixture and bake on cookie sheets drizzled with olive oil until golden brown, approximately 10 minutes on each side.
• Spread a thin layer of marinara sauce on the bottom of a 9x9 inch baking dish.
• Put one layer of"breaded" zucchini slices on top and coat with more sauce and a generous sprinkling of both cheeses.
• Repeat this procedure to use up all the zucchini.
• Cover with tin foil and bake approximately 30 minutes or until top layer of cheese is melted at 375 degrees.
• MANGIA!

ZUCCHINI PARMESAN

Steps:

• If you have a food mill, quarter tomatoes. If not, peel, seed and chop them. (See step 5.)
• To make tomato sauce, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes.
• Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes, salt, pepper, sugar and basil sprigs. Increase heat to medium-high. When tomatoes are bubbling briskly, stir and reduce heat to medium. Cook, stirring often, until tomatoes have cooked down and are beginning to stick to pan, 15 to 25 minutes, depending on consistency. Remove basil sprigs; taste and adjust seasoning.
• Heat oven to 450 degrees. Line 2 sheet pans with parchment. Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick. Season on both sides with salt and pepper and toss with 2 tablespoons olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes. Roast for 12 minutes, until lightly browned and easily pierced with a knife. Remove from oven and reduce heat to 375 degrees.
• If using a food mill, put sauce through medium blade. If not, pulse sauce in a food processor fitted with steel blade until just coarsely puréed. Stir in chopped basil.
• To assemble the dish, oil a 2-quart gratin with olive oil. Spread 1/4 cup tomato sauce over bottom of dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup Parmesan. Repeat with 2 more layers, ending with 1/4 cup Parmesan. Drizzle on remaining tablespoon olive oil. Bake 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from heat and allow to sit for 5 to 10 minutes before serving.

ZUCCHINI PARMESAN CASSEROLE

Steps:

• Preheat oven to 350°F.
• Butter a 1 and 1/2 quart baking dish.
• Melt 1/2 the butter in a large skillet over medium high heat.
• Sauté zucchini in butter until tender, about 3-4 minutes.
• Drain.
• Combine 1 cup parmesan cheese, mayonnaise, sour cream, onion, red pepper, eggs, salt and pepper.
• Add the zucchini and toss gently to mix.
• Pour into prepared baking dish and even the top.
• Mix the bread crumbs with the parmesan cheese.
• Melt the remaining butter, drizzle onto crumb mixture and toss to combine.
• Sprinkle on the casserole.
• Bake for 35 minutes.

ZUCCHINI-PARMESAN BAKE

Steps:

• Preheat oven to 375°. In a large bowl, whisk eggs and oil until blended. Stir in remaining ingredients., Transfer to a greased 10-in. ovenproof skillet. Bake 25-30 minutes or until golden brown.

BAKED ZUCCHINI PARMESAN

Steps:

• Preheat oven to 400 degrees
• Slice zucchini slices (about 1/2″ thick)
• Place zucchini in a large bowl and drizzle with olive oil
• Shake to coat zucchini with olive oil
• Add parmesan cheese, salt and pepper.
• Shake to coat.
• Place in a single layer on a large rimmed baking sheet lined with aluminum foil or a silicone baking mat.
• Sprinkle with an additional 2 tablespoons of parmesan cheese
• Bake in preheated oven for 10-15 minutes, finish on a low broil for another couple of minutes.

ZUCCHINI CORN PARMESAN BAKE RECIPE

Steps:

• Heat your oven to 350°F.
• In large skillet, heat your olive oil on medium high heat and put in your onions and garlic. Cook and stir for 5 min. or until onions are tender.
• Stir in zucchini and cook 8 to 10 min. or until zucchini is lightly browned, stirring occasionally.
• Remove from heat and add corn, cheeses, and salt and pepper.
• Place into a 9 X 9 inch pan and bake uncovered for 15 minutes.
• Remove and serve.