Zucchini Parmesan Bake Recipes

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PARMESAN BAKED ZUCCHINI



Parmesan Baked Zucchini image

Two of the staples of Italian cuisine, zucchini and Parmesan cheese, team up for a recipe that's easy to make and impressive to serve. These baked "boats" are a fresh new way to serve a distinctive side dish.

Provided by By Brooke Lark

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 5

2 zucchini, cut lengthwise in half
1/4 cup shredded Parmesan cheese (1 oz)
1 tablespoon olive oil
Freshly ground pepper to taste
2 tablespoons chopped fresh basil leaves

Steps:

  • Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • Place zucchini halves, skin side down, on cookie sheet. Sprinkle each with 1 tablespoon cheese. Drizzle with oil; sprinkle with pepper.
  • Bake 15 to 20 minutes or until zucchini is tender and cheese is light golden brown. Cool slightly. Garnish with basil.

Nutrition Facts : Calories 80, Carbohydrate 3 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 3 g, TransFat 0 g

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

BAKED PARMESAN ZUCCHINI



Baked Parmesan Zucchini image

Tender zucchini rounds baked to absolute perfection in just 13 minutes. It's healthy, nutritious, and completely addictive.

Provided by Kelly

Categories     Side Dish

Number Of Ingredients 7

2 Green Zucchini
1 Yellow Squash
¼ Cup Grated parmesan cheese
2½ tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon oregano (1/4 teaspoon of you're using ground oregano)
Salt and Pepper to taste

Steps:

  • Pre-heat the oven to 425°
  • Cut zucchini and squash into rounds (as pictured)
  • In a mixing bowl, use a spatula to gently combine 2 tablespoons of olive oil, the cut zucchini, squash, and the minced garlic.
  • Prepare a baking sheet with foil and 1/2 tablespoon of olive oil to prevent sticking (use a napkin to cover the entire surface of the baking dish)
  • Place the zucchini and squash evenly on the baking sheet
  • Sprinkle on the oregano
  • Add desired salt and pepper to taste
  • Cover with parmesan cheese
  • Bake for 10 minutes
  • Broil for the last 3 minutes

BAKED PARMESAN ZUCCHINI



Baked Parmesan Zucchini image

Crisp, tender zucchini sticks oven-roasted to perfection. It's healthy, nutritious and completely addictive!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 9

4 zucchini, quartered lengthwise
1/2 cup freshly grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoon chopped fresh parsley leaves

Steps:

  • Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown. Serve immediately, garnished with parsley, if desired.

PARMESAN ROASTED ZUCCHINI



Parmesan Roasted Zucchini image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 8

6 medium zucchini (2 1/2 to 3 pounds total)
Good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon minced garlic (3 cloves)
2 tablespoons minced fresh parsley leaves
2 tablespoons julienned fresh basil leaves
1/2 cup freshly grated Italian Parmesan cheese
3/4 cup panko (Japanese bread flakes)

Steps:

  • Preheat the oven to 425 degrees F.
  • Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil, and turn the zucchini cut side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
  • Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.
  • Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm, or at room temperature.

OVEN-ROASTED PARMESAN ZUCCHINI



Oven-Roasted Parmesan Zucchini image

I came up with this roasted zucchini recipe looking for a way to cook squash where my kids would eat it. They love this one.

Provided by Jwt Jr.

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 25m

Yield 4

Number Of Ingredients 7

vegetable cooking spray
2 tablespoons olive oil
2 tablespoons grated Parmesan cheese
1 teaspoon salt
½ teaspoon garlic powder
⅛ teaspoon ground black pepper
3 medium zucchini, cubed

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 15 1/2x10 1/2-inch rimmed baking pan with vegetable cooking spray.
  • Mix olive oil, Parmesan cheese, salt, garlic powder, and pepper together in a large bowl. Add zucchini and toss to coat. Spread zucchini in a single layer on the prepared pan.
  • Bake, uncovered, in the preheated oven until zucchini is tender but not too soft, 15 to 18 minutes.

Nutrition Facts : Calories 95.9 calories, Carbohydrate 5.3 g, Cholesterol 2.2 mg, Fat 7.8 g, Fiber 1.7 g, Protein 2.8 g, SaturatedFat 1.4 g, Sodium 634.5 mg, Sugar 2.7 g

ZUCCHINI PARMESAN



Zucchini Parmesan image

This is for all of you "eggplant parmesan" people! And especially for those of you with an abundance of garden fresh zucchini to use up, like myself! This is delicious! I like it even better than eggplant parm now and I didn't think that were possible! And even my husband who does not like eggplant loved this!

Provided by Smabbey

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 7

2 medium zucchini, peeled and sliced
2 eggs, beaten
2 cups dry Italian seasoned breadcrumbs
8 ounces shredded mozzarella cheese
1/2 cup shredded parmesan cheese
3 -4 cups of your favorite marinara sauce
olive oil

Steps:

  • Preheat oven to 425 degrees.
  • Dip zucchini slices in egg and then coat with breadcrumb mixture and bake on cookie sheets drizzled with olive oil until golden brown, approximately 10 minutes on each side.
  • Spread a thin layer of marinara sauce on the bottom of a 9x9 inch baking dish.
  • Put one layer of"breaded" zucchini slices on top and coat with more sauce and a generous sprinkling of both cheeses.
  • Repeat this procedure to use up all the zucchini.
  • Cover with tin foil and bake approximately 30 minutes or until top layer of cheese is melted at 375 degrees.
  • MANGIA!

ZUCCHINI PARMESAN



Zucchini Parmesan image

This is a simple layered casserole with three elements: roasted zucchini, a really good homemade tomato sauce and Parmesan. Roasting, rather than frying the zucchini, allows you to cut down on olive oil and time.

Provided by Martha Rose Shulman

Categories     dinner, lunch, casseroles, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

2 to 2½ pounds fresh ripe tomatoes
1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 to 4 garlic cloves (to taste)
Salt and pepper
1/8 teaspoon sugar
2 sprigs fresh basil
1 tablespoon chopped fresh basil
2 to 2¼ pounds zucchini
Salt and pepper
3 tablespoons extra-virgin olive oil
1/2 to 1 teaspoon red pepper flakes (pepperoncini), to taste
3/4 cup freshly grated Parmesan

Steps:

  • If you have a food mill, quarter tomatoes. If not, peel, seed and chop them. (See step 5.)
  • To make tomato sauce, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes.
  • Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes, salt, pepper, sugar and basil sprigs. Increase heat to medium-high. When tomatoes are bubbling briskly, stir and reduce heat to medium. Cook, stirring often, until tomatoes have cooked down and are beginning to stick to pan, 15 to 25 minutes, depending on consistency. Remove basil sprigs; taste and adjust seasoning.
  • Heat oven to 450 degrees. Line 2 sheet pans with parchment. Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick. Season on both sides with salt and pepper and toss with 2 tablespoons olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes. Roast for 12 minutes, until lightly browned and easily pierced with a knife. Remove from oven and reduce heat to 375 degrees.
  • If using a food mill, put sauce through medium blade. If not, pulse sauce in a food processor fitted with steel blade until just coarsely puréed. Stir in chopped basil.
  • To assemble the dish, oil a 2-quart gratin with olive oil. Spread 1/4 cup tomato sauce over bottom of dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup Parmesan. Repeat with 2 more layers, ending with 1/4 cup Parmesan. Drizzle on remaining tablespoon olive oil. Bake 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from heat and allow to sit for 5 to 10 minutes before serving.

Nutrition Facts : @context http, Calories 206, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 862 milligrams, Sugar 9 grams

ZUCCHINI-PARMESAN BAKE



Zucchini-Parmesan Bake image

When my garden is overflowing with zucchini, I turn to this recipe as a tasty way to use it up. - Shannon Davis, Mason, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 5

3 large eggs
1/2 cup canola oil
3 cups shredded zucchini (about 1 pound)
1 cup reduced-fat biscuit/baking mix
1/2 cup shredded Parmesan cheese

Steps:

  • Preheat oven to 375°. In a large bowl, whisk eggs and oil until blended. Stir in remaining ingredients., Transfer to a greased 10-in. ovenproof skillet. Bake 25-30 minutes or until golden brown.

Nutrition Facts : Calories 314 calories, Fat 24g fat (4g saturated fat), Cholesterol 111mg cholesterol, Sodium 387mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 1g fiber), Protein 8g protein.

ZUCCHINI RICOTTA BAKE



Zucchini Ricotta Bake image

I have made this lasagna-like zucchini casserole frequently over the years and shared the recipe with many. Recently, my daughter had some heart trouble, so I adapted the recipe to cut fat and calories. We think this version is just as delicious. -Eleanor Hauserman, Huntsville, Alabama

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 12 servings.

Number Of Ingredients 11

2 pounds zucchini
1 carton (15 ounces) reduced-fat ricotta cheese
1/2 cup egg substitute
1/2 cup dry bread crumbs, divided
5 tablespoons grated Parmesan cheese, divided
1 tablespoon minced fresh parsley
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon pepper
1 jar (28 ounces) meatless pasta sauce
1-1/2 cups shredded reduced-fat mozzarella cheese

Steps:

  • Preheat oven to 350°. Cut zucchini lengthwise into 1/4-in. slices. Place in a basket over 1 in. of boiling water. Cover and steam until just tender, 5-6 minutes. Drain; pat dry. , In a large bowl, combine ricotta, egg substitute, 3 tablespoons bread crumbs, 3 tablespoons Parmesan, parsley, oregano, basil and pepper; set aside. , Spread a third of the spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Sprinkle with 2 tablespoons bread crumbs. Cover with half of the zucchini, ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella. Cover with remaining sauce., Combine remaining crumbs and Parmesan; sprinkle over top. Cover and bake 45 minutes. Uncover; bake until golden brown, 15 minutes longer. Let stand 15 minutes before cutting.

Nutrition Facts : Calories 150 calories, Fat 5g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 513mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

BAKED ZUCCHINI PARMESAN



Baked Zucchini Parmesan image

Provided by Katie Clark

Categories     Vegetables

Time 25m

Number Of Ingredients 5

2 medium zucchini (or 1 large zucchini, or four small zucchini)
1/4 cup olive oil
1/4 cup grated parmesan cheese + 2 tbsp
salt
pepper

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 PARMESAN CASSEROLE



Zucchini Parmesan Casserole image

Make and share this Zucchini Parmesan Casserole recipe from Food.com.

Provided by Diana Adcock

Categories     Cheese

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon butter, divided
4 cups sliced zucchini
1 1/4 cups parmesan cheese
1/4 cup mayonnaise
1/4 cup sour cream
3/4 cup chopped onion
1/4 cup chopped red bell pepper
2 large eggs, beaten
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup Progresso Italian-style fine bread crumbs

Steps:

  • Preheat oven to 350°F.
  • Butter a 1 and 1/2 quart baking dish.
  • Melt 1/2 the butter in a large skillet over medium high heat.
  • Sauté zucchini in butter until tender, about 3-4 minutes.
  • Drain.
  • Combine 1 cup parmesan cheese, mayonnaise, sour cream, onion, red pepper, eggs, salt and pepper.
  • Add the zucchini and toss gently to mix.
  • Pour into prepared baking dish and even the top.
  • Mix the bread crumbs with the parmesan cheese.
  • Melt the remaining butter, drizzle onto crumb mixture and toss to combine.
  • Sprinkle on the casserole.
  • Bake for 35 minutes.

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