Zucchini Mozzarella Medley Recipes

ZUCCHINI MOZZARELLA MEDLEY

Zucchini Mozzarella Medley image

Jennifer Yoder writes from Amberg, Wisconsin, "I love fresh vegetables, especially zucchini, and my mother-in-law's recipe for Zucchini Mozzarella Medley is one of my favorite ways to fix it."

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

3 cups sliced zucchini
1 cup sliced onion
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon salt
3 tablespoons butter
1 garlic clove, minced
1 medium tomato, cut into 12 wedges
1 cup shredded part-skim mozzarella cheese

Steps:

In a large skillet, saute the zucchini, onion and seasonings in butter until crisp-tender. Add garlic; cook 1 minute longer., Gently stir in tomato wedges; sprinkle with cheese. Remove from the heat; cover and let stand for 1-2 minutes or until cheese is melted.

Nutrition Facts : Calories 180 calories, Fat 13g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 299mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

MOUTH WATERING MEDLEY

Mouth Watering Medley image

This is a wonderful recipe that can be made ahead and prepared easily. It's a wonderful and filling casserole that can be easily doubled for when you have company.

Provided by ANNSAPPWILLIAMS

Categories 100+ Breakfast and Brunch Recipes Eggs

Time 45m

Yield 8

Number Of Ingredients 8

Ingredients

4 potatoes, peeled and cubed
2 tablespoons butter
1 head broccoli, cut into florets
1 onion, chopped
1 ½ cups cooked ham, cubed
8 eggs, beaten
¾ cup shredded Cheddar cheese
salt and pepper to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Heat a lightly oiled skillet over medium high heat. Add the potatoes and cook for 10 minutes, until lightly brown. Layer in bottom of prepared pan.
Add butter to skillet and saute broccoli and onions until soft; spoon over potatoes. Spread ham on top of broccoli and onions.
In a large bowl, beat together eggs and cheese. Season with salt and pepper and pour over vegetables.
Bake in preheated oven until eggs are set and lightly brown on top, about 20 to 30 minutes. Serve warm.

Nutrition Facts : Calories 303.1 calories, Carbohydrate 23.6 g, Cholesterol 218.9 mg, Fat 16.3 g, Fiber 2.9 g, Protein 16.5 g, SaturatedFat 7.3 g, Sodium 498.8 mg, Sugar 2.5 g

CONTEST-WINNING GARDEN VEGETABLE MEDLEY

Contest-Winning Garden Vegetable Medley image

This side dish is a tasty way to use extra zucchini. The tomatoes and corn add color, while the oregano adds great flavor. Plus, it's so quick and easy to make.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

1/2 cup sliced onion
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon dried oregano
1/4 cup butter
2 pounds zucchini, julienned
3 medium tomatoes, cut into thin wedges
1 cup whole kernel corn

Steps:

In a large skillet, saute the onion, salt, pepper and oregano in butter until onion is crisp-tender. Add the zucchini, tomatoes and corn. Cook until the vegetables are tender, about 8 minutes.

Nutrition Facts : Calories 138 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 487mg sodium, Carbohydrate 16g carbohydrate (6g sugars, Fiber 4g fiber), Protein 4g protein.

ZUCCHINI MOZZARELLA MEDLEY

Zucchini Mozzarella Medley image

I absolutely loved the flavors. There's something about fresh garden tomatoes and zucchini together that make my day. Recipe courtesy of Taste of Home and Barbara McCalley. Thank you!

Provided by AmyZoe

Categories Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

3 cups zucchini, sliced
1 cup onion, sliced
1 garlic clove, minced
1/2 teaspoon dried basil
1/4 teaspoon dried oregano
1/8 teaspoon salt
3 tablespoons butter
1 tomatoes, cut into 12 wedges
1 cup part-skim mozzarella cheese (shredded)

Steps:

In a large skillet, saute the zucchini, onion, garlic, and seasonings in butter until crisp-tender.
Gently stir in tomato wedges and sprinkle with cheese.
Remove from the heat and cover.
Let stand for 1 to 2 minutes or until cheese is melted.

Nutrition Facts : Calories 259.1, Fat 17.9, SaturatedFat 11.3, Cholesterol 59.2, Sodium 497.2, Carbohydrate 10.3, Fiber 2, Sugar 4.8, Protein 15.7

ZUCCHINI MUSHROOM MEDLEY

Zucchini Mushroom Medley image

An easy, tasty side dish for those who like zucchini. Do baked chicken pieces and baked potatoes, and dinner's all in the oven at once!

Provided by Lennie

Categories Cheese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

4 cups cubed zucchini (, do not peel)
1 medium red onion, peeled and sliced thinly
2 cups fresh mushrooms, sliced
2 large tomatoes, coarsely chopped
2 cloves garlic, minced
2 teaspoons oregano
freshly grated black pepper, , to taste
1 1/4 cups grated sharp cheddar cheese, , divided
1 1/4 cups grated mozzarella cheese, , divided

Steps:

Preheat oven to 350F degrees.
In a greased casserole dish, combine first 7 ingredients, then stir in 1 cup each of the shredded cheeses.
Smooth top as best you can, then sprinkle on the remaining 1/4 cups of cheddar and mozzarella.
Bake, uncovered, for 30 minutes; be careful not to bake too long or the zucchini goes mushy.

Nutrition Facts : Calories 204.1, Fat 13.5, SaturatedFat 8.1, Cholesterol 43.1, Sodium 304.2, Carbohydrate 8.6, Fiber 2.2, Sugar 5.3, Protein 13.6

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