Simple Mozzarella Vegetable Dish Recipes

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SIMPLE MOZZARELLA- VEGETABLE DISH



Simple Mozzarella- Vegetable Dish image

Make and share this Simple Mozzarella- Vegetable Dish recipe from Food.com.

Provided by Jess96

Categories     Canadian

Time 25m

Yield 1 serving(s)

Number Of Ingredients 7

2 teaspoons reduced-calorie margarine (I just use olive oil spray)
1/2 cup thinly sliced celery
1 garlic clove, minced
1 cup sliced zucchini (I use peppers or what ever I have)
1/2 cup canned crushed tomatoes (again I use low sodiam tomato sauce or what I have in the house)
2 ounces low fat mozzarella
1 tablespoon Italian spices

Steps:

  • In an 8-inch non-stick skillet, heat margarine untill hot (or oil spray).
  • Add celery and garlic and sauté untill garlic is lightly browned.
  • Add zucchini or (peppers) and sauté untill tender crisp.
  • Stir in tomatoes or (sauce) and seasonings and simmer until veggies are tender and there's not much liquid left.
  • Sprinkle hot veggies with grated mozzerella or pop in micro to melt.
  • Enjoy!

Nutrition Facts : Calories 242.6, Fat 13.3, SaturatedFat 6.5, Cholesterol 36.3, Sodium 780.1, Carbohydrate 16.5, Fiber 4.1, Sugar 8.6, Protein 16.9

GRILLED MARINATED VEGETABLES WITH FRESH MOZZARELLA



Grilled Marinated Vegetables with Fresh Mozzarella image

Categories     Cheese     Vegetable     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 9

18 tablespoons extra-virgin olive oil
1/4 cup chopped fresh mint
1/4 cup chopped fresh basil
6 large garlic cloves, chopped
1/2 teaspoon dried crushed red pepper
6 medium-size zucchini (about 1 pound total), trimmed, each cut lengthwise into 4 strips
4 medium-size Japanese eggplants (about 1 pound total), trimmed, each cut lengthwise into 4 strips
4 medium-size red bell peppers (about 1 3/4 pounds total), stemmed, seeded, each cut lengthwise into 6 strips
2 8-ounce balls fresh water-packed mozzarella cheese, thinly sliced

Steps:

  • Spoon 6 tablespoons oil into each of 3 small bowls. Add chopped mint to first bowl. Add basil and half of garlic to second bowl, and add dried crushed red pepper and remaining garlic to third bowl. Season each oil with salt and pepper.
  • Combine zucchini and 2 tablespoons mint marinade in medium bowl; toss to coat. Combine eggplant and 2 tablespoons basil marinade in another bowl; toss to coat. Combine bell peppers and 2 tablespoons crushed-pepper marinade in third bowl; toss to coat. (Can be made 2 hours ahead. Let stand at room temperature, tossing occasionally.)
  • Prepare barbecue (medium-high heat). Grill vegetables until just charred and tender, turning occasionally, about 5 minutes. Arrange vegetables on platter; sprinkle with salt and pepper. Drizzle each with its marinade. (Can be made 2 hours ahead. Let stand at room temperature.) Add cheese to platter and serve.

SPAGHETTI SQUASH WITH VEGETABLES & MOZZARELLA



Spaghetti Squash With Vegetables & Mozzarella image

This recipe makes a veggie rich, cheesy casserole, almost like a lasagna. Spaghetti Squash subsitutes for the role traditionally taken by pasta in such dishes for a delicious, lower calorie alternative.

Provided by Johnney

Categories     One Dish Meal

Time 45m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 spaghetti squash, cooked by your favorite method and separated into strands (See How to Cook Spaghetti Squash)
1 large yellow onion, diced
1 green bell pepper, chopped
1 red bell pepper, chopped
2 tablespoons olive oil
1 (28 ounce) can crushed tomatoes
3 -5 cloves garlic, minced
1 teaspoon basil
1/2 teaspoon oregano
1/2 teaspoon crushed red pepper flakes (optional)
1 cup grated mozzarella cheese
1/2 cup grated parmesan cheese

Steps:

  • Preheat oven to 375°F Mix the cheese together, set aside.
  • Heat olive oil in a skillet and add the onion, pepper and garlic.
  • Sauté over medium heat for about 5 minutes.
  • Add crushed tomatoes, basil, and crushed red pepper (if using).
  • Simmer uncovered for about 15 minutes.
  • Mix squash well with the cooked vegetables and put half in the bottom of a large (13 x 9 inch) baking dish.
  • Top with half the cheese mixture, followed by the other half of the squash mixture, then the rest of the cheese.
  • Bake for 30 minutes or until cheese is bubbly and slightly browned.
  • Let cool 10-15 minutes before serving.

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