PARMESAN SQUASH CASSEROLE
Parmesan Squash Casserole is a perfect way to use up all that squash and zucchini from the garden. Seasoned with fresh herbs and cheeses, this is a delightful side dish to any meal.
Provided by Erica Walker
Categories Side Dish
Time 1h
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.Slice the squash into 1/4" slices. If they are larger squash, cut them down the middle before slicing.
- Heat oil in a large non-stick frying pan. Add the squash, garlic, thyme, and salt to taste.Sauté and stir until the squash is just starting to soften. Don't overcook!
- Remove from heat and add tomatoes.
- Beat together the eggs, sour cream, cheeses, and lemon juice in a medium sized bowl.
- Place half of the squash into the bottom of the casserole (you can be fancy and layer it like in the picture or you can just toss it in).
- Sprinkle on some salt and pepper then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and egg mixture.Top with additional feta and Parmesan if desired.
- Bake for 40-45 minutes, until the mixture is bubbling and slightly set.Serve hot.
Nutrition Facts : Calories 99 kcal, Carbohydrate 5 g, Protein 5 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 50 mg, Sodium 204 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
OVEN ROASTED PARMESAN SQUASH AND ZUCCHINI
Oven Roasted Parmesan Squash and Zucchini is the perfect summer side dish. Fresh squash and zucchini are perfectly complimented by parmesan cheese and just a touch of garlic.
Provided by Susanne
Categories Side Dish
Time 40m
Number Of Ingredients 6
Steps:
- Place in a 350º oven for 30 minutes or until cheese is bubbly and golden brown. Season with fresh cracked black pepper and serve immediately.
Nutrition Facts : ServingSize 4 servings, Carbohydrate 5 g, Protein 8 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 274 mg, Fiber 1 g, Sugar 3 g, Calories 130 kcal
BAKED YELLOW SQUASH AND ZUCCHINI PARMESAN
A satisfying and fresh dinner casserole that layers all of summer's best vegetables.
Provided by Unpeeled
Categories Main Course Side Dish
Number Of Ingredients 9
Steps:
- Preheat the oven to 375°F.
- On medium heat, toast the breadcrumbs in a pan with 2 tablespoons of olive oil and a pinch of salt until golden-brown, stirring often. Set aside.
- Trim the ends of the squash and slice thin, about 1/8" to 1/4" thick.
- Toss the sliced zucchini with 2 teaspoons of kosher salt and let season and drain in a colander for five to 10 minutes.
- Coat the bottom of a casserole pan or baking dish with 2 tablespoons of olive oil. Ladle one cup of marinara into baking dish and spread over the bottom. Scatter the diced onions over the marinara.
- Without rinsing the summer squash, shingle in a circular pattern around the casserole. Bake, loosely tented with foil, for about 30 minutes, until fork tender.
- Remove the foil. Top the zucchini and yellow squash with another cup of marinara. Top with the shredded mozzarella, then the breadcrumbs, a generous pinch of salt, and bake -- uncovered -- for an additional 30 minutes, until the squash is soft and everything is melted and bubbling. Let cool for 5 to 10 minutes before serving.
ZUCCHINI WITH PARMESAN
Steps:
- Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.
- Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.
ZESTY PARMESAN-BREADCRUMB-CRUSTED ZUCCHINI
The perfect answer to an easy side dish or snack.
Provided by Food City
Categories Side Dish Vegetables Squash Zucchini
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F. Spray an 8-inch or 9-inch round pie dish with pan spray.
- Slice the zucchini into 1/8- to 1/4-inch slices. Arrange slices in a shingle fashion from the outside edge of the dish to the center.
- Mix together the salt, spices, breadcrumbs, and Parmesan cheese. Stir in the oil to coat all the breadcrumbs.
- Sprinkle the breadcrumb mixture over the zucchini. Make sure you get all the nooks and crannies of the zucchini slices.
- Place in the oven for 30 to 35 minutes or until the breadcrumbs are golden brown and the zucchini is cooked through.
Nutrition Facts : Calories 78.3 calories, Carbohydrate 8.1 g, Cholesterol 3.3 mg, Fat 4.8 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 1.2 g, Sodium 315 mg, Sugar 1.5 g
ZUCCHINI PARMESAN
Delicious and easy way to use zucchini!
Provided by Mary Jo
Categories World Cuisine Recipes European Italian
Time 45m
Yield 5
Number Of Ingredients 6
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.
Nutrition Facts : Calories 217 calories, Carbohydrate 21 g, Cholesterol 16.3 mg, Fat 11.5 g, Fiber 4.7 g, Protein 8.3 g, SaturatedFat 3.7 g, Sodium 512.3 mg, Sugar 12.2 g
ZUCCHINI AND SUMMER SQUASH GRATIN WITH PARMESAN AND FRESH THYME
this is AMAZING!!!! Have some nice crusty bread to sop up the luscious juices. I served this as a main dish--serves 4 as a main dish, six-eight as a side. Please be sure to let this set out before serving, as the recipe instructs--it makes it a much more cohesive gratin.
Provided by spatchcock
Categories Onions
Time 1h25m
Yield 4-8 serving(s)
Number Of Ingredients 11
Steps:
- To cook the onions: In a medium skillet, heat the olive oil over medium heat.
- Add the onions and sauté, stirring frequently, until limp and golden brown, about 20 minute Reduce the heat to medium-low if they're browning too quickly.
- Add the garlic and sauté until soft and fragrant, 1 to 2 minutes.
- Spread the onions and garlic evenly in the bottom of an oiled 2-quart shallow gratin dish (preferably oval).
- Let cool.
- To assemble the gratin: Heat the oven to 375°F.
- Put the tomato slices on a shallow plate to drain for a few minutes and then discard the collected juices.
- In a medium bowl, toss the zucchini and squash slices with 1-1/2 Tbsp of the olive oil, 2 Tbsp of the thyme, and 1/2 teaspoons of the salt.
- Reserve half of the cheese for the top of the gratin.
- Sprinkle 1 Tbsp of the thyme over the onions in the gratin.
- Starting at one end of the baking dish, lay a row of slightly overlapping tomato slices across the width of the dish and sprinkle with a little of the cheese.
- Next, lay a row of zucchini, overlapping the tomatoes by two-thirds, and sprinkle with cheese.
- Repeat with a row of squash, and then repeat rows, sprinkling each with cheese, until the gratin is full.
- Season lightly with pepper and the remaining 1/2 tsp salt.
- Drizzle the remaining 1-1/2 Tbsp olive oil over all.
- Combine the reserved cheese with the remaining 1 Tbsp thyme and sprinkle this over the whole gratin.
- Cook until well-browned all over and the juices have bubbled for a while and reduced considerably, 65 to 70 minutes.
- Let cool for at least 15 minutes before serving.
Nutrition Facts : Calories 633.8, Fat 29.5, SaturatedFat 8.2, Cholesterol 18, Sodium 1050.8, Carbohydrate 90.9, Fiber 46.5, Sugar 10.3, Protein 30.2
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.
Nutrition Facts : Calories 98 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 129 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat
ZUCCHINI AND SQUASH PARMESAN
Make and share this Zucchini and Squash Parmesan recipe from Food.com.
Provided by ksmall
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- Coat the bottom of a glass dish or metal pan with olive oil.
- Place the cut zucchini and squash slices in the dish.
- Drizzle olive oil on top of the vegetables.
- Sprinkle grated cheese on top.
- Sprinkle Italian seasoning, salt and pepper on top.
- Bake for 30 minutes.
Nutrition Facts : Calories 31.4, Fat 0.3, SaturatedFat 0.1, Sodium 19.6, Carbohydrate 6.6, Fiber 2.2, Sugar 3.4, Protein 2.4
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