Zucchini Parmesan Soup With Rice Recipes
POTATO, RICE AND ZUCCHINI BAKE
This is a vegetable version of a very popular dish called Taieddra from Salento, Italy which usually has mussels added.
Provided by rjbnewyork
Categories Side Dish Vegetables Squash Zucchini
Time 1h
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with about 1 tablespoon olive oil.
- Mix tomato, onion, garlic, and parsley in a bowl.
- Place a layer of potato slices in the bottom of the prepared baking dish; sprinkle with about 1/4 the tomato mixture, salt, pepper, and all the rice. Continue layering with potatoes, zucchini, tomato mixture, salt, pepper, and a drizzle of olive oil, ending with a layer of potatoes. Pour in just enough vegetable broth to cover the rice. Sprinkle bread crumbs and Parmesan cheese over top potato layer. Cover dish with aluminum foil.
- Bake in preheated oven for 30 minutes. Remove aluminum foil and bake until top is golden and crusty, about 10 more minutes.
Nutrition Facts : Calories 302.4 calories, Carbohydrate 46.4 g, Cholesterol 1.5 mg, Fat 10.5 g, Fiber 5.4 g, Protein 7 g, SaturatedFat 1.7 g, Sodium 142.9 mg, Sugar 4.4 g
ZUCCHINI PARMESAN SOUP WITH RICE
Make and share this Zucchini Parmesan Soup With Rice recipe from Food.com.
Provided by Marie
Categories Long Grain Rice
Time 50m
Yield 7 cups
Number Of Ingredients 10
Steps:
- In a large saucepan, saute onion and garlic in oil until tender.
- Add broth and rice and bring to a boil.
- Simmer, covered about 10 minutes, then stir in zucchini, salt and pepper.
- Simmer, uncovered about 15 minutes until zucchini is tender.
- Beat together egg, cheese and parsley and gradually whisk into hot soup.
Nutrition Facts : Calories 94.8, Fat 4.3, SaturatedFat 1.2, Cholesterol 28.5, Sodium 579.4, Carbohydrate 7.4, Fiber 0.6, Sugar 1.9, Protein 6.1
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
CHEESY ZUCCHINI RICE CASSEROLE
Cheese is one of the major agricultural products in our area of northern California. A colleague gave me this recipe a number of years ago, and it's always a hit at potluck dinners.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12 servings.
Number Of Ingredients 11
Steps:
- Cook rice according to package directions. In a large saucepan, cook zucchini in 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until zucchini is crisp-tender; drain and set aside. , Place rice in a greased shallow 3-qt. baking dish. Layer with chilies and 1-1/2 cups cheese. In a large bowl, combine the sour cream, green pepper, onion, parsley, salt and oregano. Spread over cheese. Layer with zucchini and tomato. Sprinkle with remaining cheese., Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.
Nutrition Facts : Calories 290 calories, Fat 18g fat (12g saturated fat), Cholesterol 60mg cholesterol, Sodium 460mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 12g protein.
ZUCCHINI SOUP (HOT OR COLD)
This soup can easily be halved. Variation: substitute 1/2 tsp curry powder for the basil or parsley.
Provided by littleturtle
Categories Lunch/Snacks
Time 50m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- In a large saucepan, combine broth, zucchini, onion, shallot, and herbs.
- Simmer, covered, until zucchini is tender (20-30 minutes), stirring occasionally.
- Remove from heat and transfer, in batches, to a food processor or blender; purée until well-mixed and smooth (transfer the batches to a large bowl as they're finished).
- Stir in the cream and milk, and run through the blender again.
- Season to taste with salt and pepper.
- Serve hot, or cover and chill for 6-8 hours.
- Garnish with a slice of zucchini and a sprinkle of grated Parmesan.
Nutrition Facts : Calories 252.3, Fat 17.8, SaturatedFat 10.2, Cholesterol 62, Sodium 666.5, Carbohydrate 17.2, Fiber 2.7, Sugar 6.6, Protein 8.7
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