ZUCCHINI PARMESAN
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
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 CHEESE FRITTERS
Make these easy bite-sized zucchini Parmesan cheese fritters for a healthy and delicious snack any time of the day!
Provided by VeggieCravings
Categories Side Dish Vegetables Squash Zucchini Fried Zucchini Recipes
Time 35m
Yield 10
Number Of Ingredients 11
Steps:
- Combine zucchini and salt in a bowl and stir to combine. Set aside for 10 minutes. Pour mixture onto a clean dish towel or cheesecloth and squeeze to drain completely.
- Whisk egg in a bowl and add flour, Parmesan cheese, salt, and pepper. Stir in drained zucchini and mix well.
- Heat oil in a medium-sized pan over medium-high heat. Add batter by the tablespoon. Cook fritters until golden brown on both sides, about 5 minutes per batch. Transfer to a serving plate and sprinkle with Parmesan cheese and salt. Serve immediately with sour cream.
Nutrition Facts : Calories 138 calories, Carbohydrate 6.7 g, Cholesterol 23.3 mg, Fat 11.4 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 2.5 g, Sodium 248 mg, Sugar 1.8 g
ZUCCHINI BALLS
These can be served for dinner, in place of meatballs, with pasta and marinara (meatless tomato) sauce which is the way I usually serve them. They can also be served as an appetizer, with sauce on the side for dipping.
Provided by Dee514
Categories Cheese
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Lightly grease a cookie sheet.
- Mix all ingredients together in a medium sized bowl.
- Form mixture into small balls (about 1 rounded tablespoon each).
- Place on cookie sheet and flatten slightly, bake for 15 minutes on each side at 350°F.
- Add balls to a marinara sauce and simmer, covered, for 30 minutes.
- Check during simmering to see if more sauce needs to be added.
- Serve with pasta and sauce.
- **NOTE: If you are going to substitute large zucchini for the small ones called for in the recipe, you should squeeze the grated zucchini dry before adding the rest of the ingredients. Large zucchinis contain much more water than small ones, and may cause the mixture to be too wet to hold together.
BAKED ITALIAN ZUCCHINI BALLS RECIPE
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the grated zucchini in between two paper towels and squeeze out the excess water. You may want to repeat this step a second time to get out as much water as possible.
- Add the grated zucchini to a mixing bowl with the bread crumbs, parmesan, and beaten eggs. Mix until it comes together, then stir in the garlic, basil, parsley, salt, and pepper. Scoop out ~2 tablespoons of the batter and roll it into a ball. Repeat until you have 12 balls. Place them in even layers on the lined baking sheet.
- Bake for 15 to 20 minutes until the balls are golden brown. Serve warm with marinara sauce for dipping. Enjoy!
Nutrition Facts : ServingSize 1 ball, Calories 42 kcal, Carbohydrate 4 g, Protein 3 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 29 mg, Sodium 174 mg, Fiber 1 g, Sugar 1 g
EIGHT-BALL ZUCCHINI PARMESAN
This recipe calls for round, eight-ball variety zucchini, but the traditional shape will work just as well. From Cooking Light (June 2005).
Provided by Vino Girl
Categories One Dish Meal
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1 cup. Set aside.
- Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Set pulp aside.
- Steam zucchini shells, covered, 6 minutes or until tender. Drain, cut sides down, on several layers of heavy-duty paper towels.
- Place zucchini pulp in food processor; process until finely chopped. Spoon into a bowl.
- Place spinach, basil, garlic, and onion in food processor; process until finely chopped.
- Heat olive oil in a large nonstick skillet over medium heat.
- Add spinach mixture; cook 3 minutes, stirring occasionally.
- Add zucchini pulp, tomato, and salt; cook 8 minutes, stirring occasionally.
- Remove from heat; stir in breadcrumbs.
- Fill each zucchini half with about 2 1/2 tablespoons zucchini mixture.
- Sprinkle evenly with cheese.
- Bake for 20 minutes or until cheese melts. Garnish with parsley, if desired.
Nutrition Facts : Calories 83.6, Fat 2.4, SaturatedFat 0.9, Cholesterol 3.7, Sodium 338, Carbohydrate 12.4, Fiber 2.3, Sugar 3.4, Protein 4.5
ZUCCHINI PARMESAN BALLS RECIPE
Provided by á-34663
Number Of Ingredients 6
Steps:
- Preparation Time: 10 minutes Cooking Time: 20 minutes Grate the zucchini. -Mix the grated zucchini, egg, gluten free flour, parmesan cheese and stir good until you get uniform mixture. -Form the mixture into balls. -Get a baking sheet and cover with parchment paper, cook for twenty minutes at a temperature of 220 degrees.
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