Zucchini Parm Bacon Bread Recipes

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ZUCCHINI AND PARMESAN BREAD



Zucchini and Parmesan Bread image

Looking for something different to do with your zucchini, try this its fantastic, and no yeast!! Grated carrot of pumpkin can be substitued with the zucchini, and different herbs could be added. I like it with a savoury butter A friend use maple syrup on top of hers, something I have not yet tried!!!!

Provided by Tisme

Categories     Breads

Time 1h10m

Yield 1 loaf, 8 serving(s)

Number Of Ingredients 14

1 1/4 cups coarsley grated zucchini
2 1/4 cups plain flour
3 teaspoons caster sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 lemon, zest of, finely grated
1 cup finely grated parmesan cheese
1/2 teaspoon ground black pepper
3/4 cup milk
1/4 cup olive oil
2 teaspoons chopped fresh rosemary
2 eggs
1 teaspoon rosemary, extra for topping
1/4 cup pine nuts

Steps:

  • Preheat oven to 180c. Grease and line the base of a 19cm x 9cm loaf pan.
  • Place zucchini on kitchen paper and dry well.
  • Put flour, sugar, baking powder, salt and lemon zest into a bowl and mix well. Add zucchini to dry ingredients with parmesan cheese and pepper and mix lightly with a fork. Make a hollow in the centre. Whisk together milk, oil, rosemary and eggs. Pour mixture into hollow and stir until smooth. Pour batter into the pan and smooth the top of the loaf. Sprinkle with the extra rosemary and pinenuts.
  • Bake for 50 minutes or until a scewer inserted into the loaf comes out clean. Cool 10 minutes in the pan on a wire rack before turning the loaf out.

Nutrition Facts : Calories 313.4, Fat 15.7, SaturatedFat 4.3, Cholesterol 60.7, Sodium 504.2, Carbohydrate 31.8, Fiber 1.4, Sugar 2.5, Protein 11.6

PARMESAN ZUCCHINI BREAD



Parmesan Zucchini Bread image

This loaf has a rugged, textured look that adds to its old-fashioned appeal. The mild Parmesan flavor nicely complements the zucchini, which adds bits of green color to every tender slice. -Christine Wilson, Sellersville, Pennsylvania

Provided by Taste of Home

Time 1h10m

Yield 1 loaf (16 slices).

Number Of Ingredients 11

3 cups all-purpose flour
3 tablespoons grated Parmesan cheese
1 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
2 large eggs, room temperature
1 cup buttermilk
1/3 cup sugar
1/3 cup butter, melted
1 cup shredded peeled zucchini
1 tablespoon grated onion

Steps:

  • In a large bowl, combine the flour, cheese, salt, baking powder and baking soda. In another bowl, whisk the eggs, buttermilk, sugar and butter. Stir into dry ingredients just until moistened. Fold in zucchini and onion., Pour into a greased and floured 9x5-in. loaf pan. Bake at 350° until a toothpick inserted in the center comes out clean, about 1 hour. Cool for 10 minutes before removing from pan to a wire rack.

Nutrition Facts : Calories 156 calories, Fat 5g fat (3g saturated fat), Cholesterol 35mg cholesterol, Sodium 288mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 4g protein.

ZUCCHINI PARMESAN



Zucchini Parmesan image

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

2 large zucchini, thinly sliced
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
1 (16 ounce) jar spaghetti sauce
1 cup shredded mozzarella cheese

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-PARMESAN LOAF



Zucchini-Parmesan Loaf image

This bread is delicious on its own, or spread with creamy ricotta cheese. Try toasting the slices.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Time 2h

Number Of Ingredients 8

1/3 cup olive oil, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1/3 cup milk
2 large eggs
1 cup grated Parmesan cheese (about 4 ounces)
2 teaspoons baking powder
Coarse salt and ground pepper
1/2 pound (about 1 medium) zucchini, coarsely grated

Steps:

  • Preheat oven to 375 degrees. Brush a 9-by-5-inch loaf pan (6-cup capacity) with oil; dust with flour, and tap out excess.
  • In a small bowl, whisk oil, milk, and eggs. In a large bowl, whisk flour, Parmesan, baking powder, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; mix in zucchini, then egg mixture until just moistened (batter will be very thick, like biscuit dough).
  • Transfer batter to prepared pan; press in gently. Bake until a toothpick inserted in center comes out clean, 60 to 70 minutes (tent with foil if loaf starts to brown too quickly). Cool 15 minutes in pan; turn out loaf onto a rack to cool completely.

SAVORY ZUCCHINI PARMESAN BREAD



Savory Zucchini Parmesan Bread image

From Clabbergirl.com comes this wonderful way to make your zucchini bread! These loaves are great to give away in their mini form, or keep some in the freezer to keep as quick hors d'oeuvres along with some nice cheeses. In larger form, they're great for gatherings and potlucks. Enjoy! :)

Provided by Julesong

Categories     High In...

Time 1h5m

Yield 12 mini loaves, 6 serving(s)

Number Of Ingredients 13

2 cups whole wheat flour
2 cups unbleached all-purpose flour
4 teaspoons baking powder
1 teaspoon baking soda
1 1/2 teaspoons salt
1/3 cup olive oil
4 eggs, beaten
2 cups buttermilk
1/4 cup honey
1 tablespoon minced fresh rosemary
2 teaspoons minced fresh thyme
2 cups grated parmesan cheese, divided
2 cups grated zucchini

Steps:

  • Pre-heat the oven to 350 degrees F. Pan spray the loaf pans or brush them with olive oil (either 6 3x5 loaves or 12 2x4 loaves).
  • In a large bowl using a whisk, combine the flours, baking power, baking soda, and salt.
  • In the center of the mixture, make a well and add the oil, beaten eggs, buttermilk, honey, rosemary, thyme, 1 1/2 cups Parmesan cheese, and the grated zucchini. Stir together in the bowl with a wooden spoon, but do not overmix (you don't want the dough to become tough).
  • Evenly divide the dough between the prepared pans, then top with the reserved 1/2 cup of grated Parmesan.
  • Bake in 350 degree oven for about 50 minutes or until a toothpick inserted in the middle comes clean (baking times will vary according to ovens, altitude, and sizes of pans).
  • Remove from oven and let cool on a wire rack.
  • Makes approximately 6 3x5 loaves or 12 2x4 loaves.

PARMESAN-BACON BUBBLE BREAD



Parmesan-Bacon Bubble Bread image

When I needed to put some leftover bread dough to good use, I started with a recipe I often use for bubble bread and substituted savory ingredients for the sweet. -Lori McLain, Denton, Texas

Provided by Taste of Home

Categories     Appetizers

Time 40m

Yield 16 servings.

Number Of Ingredients 9

1 loaf frozen bread dough, thawed (16 ounces)
1/4 cup butter, melted
3/4 cup shredded Parmesan cheese
6 bacon strips, cooked and finely crumbled, divided
1/3 cup finely chopped green onions, divided
2 tablespoons grated Parmesan cheese
2 tablespoons salt-free herb seasoning blend
1-1/2 teaspoons sugar
Optional: Alfredo sauce or marinara sauce

Steps:

  • Turn dough onto a lightly floured surface; divide and shape into 16 rolls. Place butter in a shallow bowl. In a large bowl, combine the shredded Parmesan, half the bacon, half the green onions, grated Parmesan, seasoning blend and sugar. Dip dough pieces in melted butter, then toss with cheese mixture to coat. Stack pieces in a greased 9-in. cast-iron skillet., Cover with a kitchen towel; let rise in a warm place until almost doubled, about 45 minutes. Preheat oven to 350°. Bake until golden brown, 20-25 minutes. Top with remaining bacon and green onions. Serve warm and, if desired, with Alfredo or marinara sauce.

Nutrition Facts : Calories 140 calories, Fat 6g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 311mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

ZESTY PARMESAN-BREADCRUMB-CRUSTED ZUCCHINI



Zesty Parmesan-Breadcrumb-Crusted Zucchini image

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

Pan spray
1 ½ pounds zucchini
1 teaspoon kosher salt
1 teaspoon black pepper
1 teaspoon Food Club® Dried Oregano
½ teaspoon red pepper flakes
½ teaspoon Food Club® Paprika
½ cup Food Club® Panko Breadcrumbs
¼ cup grated Belgioioso® Parmesan cheese
2 tablespoons Food Club® Extra-Virgin Olive Oil

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

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