Zucchini Italian Style Recipe 435

ITALIAN ZUCCHINI

Steps:

• 1. Heat evoo in a large skillet over medium heat. 2. Add onion and sauté 2 minutes. 3. Add zucchini, garlic, oregano, salt, and pepper, and sauté for 3 minutes. 4. Reduce heat to low, cover, and cook for 10 minutes. Serve immediately. Recipe courtesy of Quick & Kosher: Recipes from the Bride Who Knew Nothing by Jamie Geller (Feldheim 2007). Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.

ZUCCHINI MEDITERRANEAN STYLE

Steps:

• Bring water to a boil in a medium saucepan, and stir in the rice. Reduce heat, cover, and simmer for 20 minutes.
• Heat oil in a separate medium saucepan over medium heat. Stir in onion, red bell pepper, and garlic, and cook until tender. Mix in tomatoes and zucchini, and season with oregano, salt, and pepper. Reduce heat, cover, and simmer 20 minutes, stirring occasionally.
• Stir cannellini beans into the tomato and zucchini mixture, and continue cooking about 10 minutes. Serve over the cooked rice.

ITALIAN ZUCCHINI SAUTE

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in tomatoes with juice and zucchini. Season with Italian seasoning and salt. Cook and stir until zucchini is tender. Mix in sugar and adjust seasonings to taste.

ITALIAN ZUCCHINI

Steps:

• In a greased 2-1/2-qt. casserole, layer on-third of the zucchini, onion and tomatoes. Squeeze one lemon quarter over all. Sprinkle with 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes. Repeat layers. Dot with butter. Squeeze remaining lemon over all. Cover and bake at 350° for 1 hour or until vegetables are tender. Serve immediately.

ZUCCHINI ITALIAN-STYLE

Steps:

• In a large dutch oven or pressure cooker, over medium heat saute onions and garlic in oil for 2 minutes.
• Add cubed potatoes, salt, pepper, parsley and tomates, cover and cook for 15 minutes.
• Add zucchini and continue cooking until potatoes are fork-tender.
• Remove from the heat and allow rest.
• In a bowl, beat eggs with grated cheese.
• Using a whipping motion, intergrate the egg mixture into the zucchini.
• The eggs will quickly cook and mixture will become thick.
• A one dish meal served with a salad and a crusty country loaf.
• Enjoy!

ITALIAN STYLE BAKED ZUCCHINI

Steps:

• Preheat the oven to 350 degrees.
• In a small skillet render the bacon. When almost crisp, add the olive oil and heat up. When the olive oil is hot, add the shallots and cook for a few minutes or until tender. Add the oregano and prosciutto and simmer for a minute. Remove the skillet from the heat and season to taste with salt and pepper.
• Cut the baby zucchini in half. If you are using small zucchini, then cut them in half horizontally, then each half in quarters lengthwise. Set them in a lightly oiled gratin dish, skin side down. Sprinkle with the bacon mixture and scatter parsley on top. Cover and bake or 20 minutes.

ITALIAN ZUCCHINI CASSEROLE

Steps:

• In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add the tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from the heat; gently stir in zucchini. , Place in an greased 13-in. x 9-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake, uncovered 10 minutes longer or until cheese is melted.

ITALIAN STYLE SKILLET ZUCCHINI

Steps:

• Cut zucchini in half lengthwise into 1/2 inch slices.
• In large skillet over medium hi cook zucchini and onion in oil for 2 to 3 minutes stirring until just beginning to brown.
• Add stock; Reduce heat and simmer 4 to 5 minutes or until evaporated and zucchini is tender crisp.
• In medium bowl combine tomatoes basil garlic and pepper; stir in zucchini and heat for 1 minute.
• Sprinkle with cheese.

ZUCCHINI ITALIAN STYLE RECIPE - (4.3/5)

Steps:

• Heat oil in wok. Add onion and zucchini. Stir fry about 1 minute. Add tomatoes, Italian seasoning, salt and pepper. Bring to a simmer/boil. Cover and steam 4-5 minutes or until zucchini is still slightly crisp. Stir in cheese and stir fry about 30 seconds.