ZUCCHINI PASTA BAKE
The crunchy Parmesan on top and the gooey melted mozzarella mixed throughout make this baked pasta dish a real treat! It's great at the height of summer when the tomatoes and zucchini come straight from the garden!
Provided by RUTH GOOCH
Categories World Cuisine Recipes European Italian
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 10 to 12 minutes, until al dente, and drain. Lightly grease a medium casserole dish.
- Preheat oven to 350 degrees F (175 degrees C). In a blender or food processor, thoroughly mix the Parmesan cheese and crackers.
- Heat the oil in a skillet over medium heat. Place the onion in the skillet, and cook and stir until tender. Mix in the zucchini, tomato, and garlic, and season with oregano, basil, celery, salt, and pepper. Continue to cook and stir until the zucchini is tender.
- In the prepared casserole dish, mix the pasta with the vegetable mixture and mozzarella cheese. Top evenly with the Parmesan cheese mixture.
- Bake 25 minutes in the preheated oven, or until the topping is lightly browned. Allow to sit 5 minutes before serving.
Nutrition Facts : Calories 271.1 calories, Carbohydrate 37.2 g, Cholesterol 15 mg, Fat 7.9 g, Fiber 2.8 g, Protein 12.7 g, SaturatedFat 3.1 g, Sodium 336.1 mg, Sugar 2.4 g
ZITI WITH ROASTED ZUCCHINI
Provided by Lora Zarubin
Categories Cheese Garlic Pasta Roast Vegetarian Low Cal High Fiber Dinner Summer Family Reunion Healthy Low Cholesterol Shallot Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 main-course servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Toss zucchini, garlic, shallots, 5 tablespoons oil, and crushed red pepper in bowl. Spread on 2 large rimmed baking sheets; sprinkle with salt and pepper. Roast vegetables until tender, turning occasionally, 30 to 35 minutes.
- Toss cooked pasta in large bowl with 1 tablespoon oil. Transfer half of pasta (8 cups) to another bowl; cool, stirring occasionally. Cover; chill (reserve for mac and cheese).
- Place remaining pasta in large pot. Add roasted vegetables, 1/4 cup pasta cooking liquid, and 1 tablespoon oil; stir over medium heat until heated through. Add 3/4 cup basil and cheese. Toss, adding reserved cooking liquid by tablespoonfuls to moisten if dry. Season with salt and pepper. Transfer pasta to large platter. Sprinkle pasta with remaining 1/4 cup basil.
ZUCCHINI BAKED ZITI RECIPE
Zucchini baked ziti is the low carb version of the favorite Italian dish yet still gives you that cheesy comfort food feeling! You are going to want to bookmark this recipe because it's guaranteed to be a family favorite!
Provided by Aileen Clark
Categories Main Dish Recipes
Time 1h20m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Grease a 9x13 casserole dish and set aside.
- Heat a large skillet over medium-high heat and add frozen zucchini spirals.
- Cover and let cook, 6 minutes.
- Remove the lid and flip. Season with salt and pepper and cook an additional 3 minutes.
- Drain the zucchini in a mesh sieve.
- Meanwhile, heat a medium sauce pan over medium high heat.
- Add the onion and ground beef. Season with salt and pepper.
- Cook until browned, about 6 minutes.
- Mix in the minced garlic and cook until fragrant, 30 seconds.
- Drain the fat from the ground beef and mix in the marinera sauce.
- Bring to a boil and then reduce heat to a simmer. Simmer 10 minutes.
- Once meat sauce is cooked, start building your baked ziti dish.
- Start with half of the cooked zucchini spirals in an even layer in the prepared casserole dish.
- Spread half of the sauce over the zucchini and sprinkle with 1/2 cup mozzerella and 1/2 cup cheddar cheese.
- Repeat with reamining zucchini, sauce, and cheese.
- Sprinkle baked ziti with parmesan cheese.
- Place casserole in oven and bake, uncovered for 30 minutes, until cheese is melted and sauce is bubbling around the edges.
Nutrition Facts : Calories 369 calories, Carbohydrate 7 grams carbohydrates, Cholesterol 99 milligrams cholesterol, Fat 24 grams fat, Fiber 1 grams fiber, Protein 30 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1/6, Sodium 512 grams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 10 grams unsaturated fat
ZUCCHINI BAKED ZITI
This baked ziti is absolutely delicious and whenever I make people come back for thirds! Since it is a bit involved for me, I usually make one to bake immediately and freeze another pan to cook later, so this recipe makes two pans. Fresh basil is essential to get the right flavor.
Provided by bramble
Categories Vegetable
Time 1h15m
Yield 2 pans, 8 serving(s)
Number Of Ingredients 13
Steps:
- Boil water and cook the ziti according to package directions.
- While it is cooking, follow next steps.
- When it is done, drain and set aside in large bowl (or pot).
- Slice the zucchini.
- In a skillet, heat 1/4 cup olive oil and fry the zucchini until browned on both sides.
- Take them out of the pan and drain on paper towels.
- In a saucepan, heat the remaining 1/4 cup oil.
- Add the onion and cook until translucent.
- Add the garlic and cook for 2 minutes.
- Add the tomatoes, basil, parsley, salt and pepper.
- Simmer uncovered for 20 minutes.
- Preheat oven to 350 degrees.
- Pour into large bowl with the drained ziti.
- Rub two shallow baking pans with olive oil.
- In the first pan, put 1/4 of the ziti, then 1/4 of the zucchini.
- Dot with butter, add 1/4 of the mozzarella and then 1/4 of the Parmesan.
- Repeat the layers in that pan.
- Repeat above steps for second pan.
- Bake pans in a 350-degree oven for 30 minutes until the top is brown and crusty.
- OR BAKE ONE, FREEZE ONE!
- OR FREEZE BOTH: Cover the other pan tightly with aluminum foil and freeze.
- Defrost before baking.
ZITI WITH ROASTED ZUCCHINI AND GARLIC
Roasting the zucchini takes a little bit of time, but changes everything about this dish! Well worth the wait.
Provided by sjw7997
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Toss zucchini, shallots, 5 tablespoons oil, garlic, and crushed red pepper in a bowl until coated. Spread on rimmed baking sheets and sprinkle with salt and pepper.
- Roast vegetables in the preheated oven, turning occasionally, until tender, about 30 minutes.
- While vegetables are roasting, bring a large pot of lightly salted water to a boil. Cook ziti pasta at a boil, stirring occasionally, until tender yet firm to the bite, 9 to 12 minutes. Drain, reserving 3/4 cup cooking water.
- Toss cooked pasta with 1 tablespoon oil. Transfer to a large pot. Add roasted vegetables, 1/4 cup cooking water, and remaining 1 tablespoon oil; stir over medium heat until heated through. Add 3/4 cup basil and Parmesan cheese. Toss, adding remaining cooking water, 1 tablespoon at a time, if dry. Season with salt and pepper. Serve with remaining basil sprinkled on top.
Nutrition Facts : Calories 555.9 calories, Carbohydrate 77.7 g, Cholesterol 8.8 mg, Fat 20.2 g, Fiber 4.9 g, Protein 18.2 g, SaturatedFat 4.2 g, Sodium 209.7 mg, Sugar 7.4 g
ZUCCHINI BAKED "ZITI" (NO PASTA!) RECIPE
Provided by linda1949
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees. In a large saucepan over medium heat, heat oil. Add onion and cook, stirring often until onion Is soft, about 5 minutes. Stir in garlic and red pepper flakes and cook for one minute. Add meat and season with salt and pepper. Cook until no longer pink, 6 minutes. Drain fat. Return saucepan over medium heat and add tomato paste and oregano. Cook for 2 minutes more, until slightly darkened. Add crushed tomatoes and bring sauce to a simmer, reduce heat and cook, stirring occasionally, until slightly reduced and flavors have melded, 10-15 minutes. Remove from heat and stir in zucchini and basil and season again with salt and pepper. In large baking dish, place half the zucchini in an even layer. Dollop all over with half the ricotta and sprinkle with half the mozzarella and Parmesan. Add rest of zucchini in an even layer on top and top with remaining cheeses. Bake until cheese is melty and zucchini is tender, 25 minutes. Garnish with basil before serving.
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