Zucchini Parmesan Subs With Tomatoes And Basil Recipes

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ZUCCHINI NOODLES WITH TOMATO, BASIL & PARMESAN



Zucchini Noodles with Tomato, Basil & Parmesan image

Zucchini noodles or zoodles topped with fresh tomatoes, basil and parmesan make for the perfect summer meal!

Provided by Marisa Moore

Categories     Entree     Salad

Time 10m

Number Of Ingredients 8

2 medium zucchini (spiralized)
2 tablespoons extra virgin olive oil
1 clove garlic (minced)
1 cup sliced grape or cherry tomatoes
1/2 teaspoon crushed red pepper flakes
cracked black pepper and kosher salt to taste
2 tablespoons grated Parmesan
2 tablespoons or more fresh basil (torn)

Steps:

  • Spiralize the zucchini.
  • In a large skillet, heat the olive oil over medium heat. Sauté spiralized zucchini for about 3 minutes. Add the garlic and cook another minute or so. Toss in sliced fresh cherry tomatoes. Heat just until the tomatoes are warm. Add in the crushed red pepper flakes, kosher salt and pepper. Toss to combine evenly.
  • Remove from the heat. Sprinkle on torn fresh basil and freshly grated Parmesan cheese. Twirl!
  • Double the portion for a (very) light dinner or plate these zoodles with a side of salmon and a glass of white wine served on a backyard deck.

Nutrition Facts : Calories 115 kcal, ServingSize 1 serving

ZUCCHINI PARMESAN WITH TOMATO SAUCE



Zucchini Parmesan with Tomato Sauce image

This is my favorite side dish that goes great with chicken or fish or served over rice or pasta.

Provided by MW09

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 20m

Yield 4

Number Of Ingredients 6

2 tablespoons olive oil
4 zucchini - peeled, sliced lengthwise, and sliced
2 teaspoons dried oregano
2 teaspoons dried basil
1 ½ cups tomato sauce
¼ cup Parmesan cheese

Steps:

  • Heat olive oil in a large skillet over medium-high heat; saute zucchini until softened, 5 to 10 minutes. Season zucchini with oregano and basil. Add tomato sauce; cook and stir until heated through, about 5 minutes. Sprinkle Parmesan cheese over zucchini mixture.

Nutrition Facts : Calories 125.9 calories, Carbohydrate 9.8 g, Cholesterol 4.4 mg, Fat 8.6 g, Fiber 3.1 g, Protein 4.8 g, SaturatedFat 1.9 g, Sodium 570.1 mg, Sugar 5.8 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

CREAMY TOMATO BASIL ZUCCHINI "LINGUINI" RECIPE BY TASTY



Creamy Tomato Basil Zucchini

Here's what you need: olive oil, chicken breast, cherry tomatoes, salt, pepper, garlic powder, dried basil, zucchinis, salt, olive oil, garlic, chicken broth, greek yogurt, parmesan cheese, dried basil

Provided by Mercedes Sandoval

Categories     Dinner

Yield 2 servings

Number Of Ingredients 15

1 tablespoon olive oil
1 chicken breast, diced
1 cup cherry tomatoes, halved
½ teaspoon salt
½ teaspoon pepper
½ teaspoon garlic powder
1 teaspoon dried basil
2 zucchinis, peeled
1 teaspoon salt
1 tablespoon olive oil
2 cloves garlic, minced
¼ cup chicken broth
½ cup greek yogurt
½ cup parmesan cheese, grated
½ teaspoon dried basil

Steps:

  • Use a peeler to thinly slice zucchini into "linguini" noodles. Set aside in a bowl and mix with salt. Let sit for 20 minutes to draw moisture out of the noodles. Drain the zucchini with a clean dish cloth or paper towels.
  • Heat olive oil in a large skillet. Add in chicken breast, salt, pepper, and garlic powder. Cook until no longer pink. Add in zucchini noodles, cherry tomatoes, and dried basil. Cook for an additional minute and remove from heat. Set aside in a bowl.
  • Heat olive oil for for the creamy sauce in the skillet. Add in garlic cloves and cook for about 30 seconds. Add in chicken broth to cool skillet, and reduce heat to low. (This step is important: if skillet is too hot, the Greek yogurt will curdle, so allow it to cool down before adding it in).
  • Add in Greek yogurt, parmesan, and dried basil. Mix until well combined. Add in the chicken, zoodles, and tomato mixture. Mix together and then remove from heat.
  • Serve and garnish with fresh chopped basil, as desired.
  • Enjoy!

Nutrition Facts : Calories 553 calories, Carbohydrate 29 grams, Fat 30 grams, Fiber 4 grams, Protein 41 grams, Sugar 16 grams

GRILLED ZUCCHINI PARMESAN SANDWICHES



Grilled Zucchini Parmesan Sandwiches image

Makes 4 open-faced sandwiches. Be sure to get the nice heavy whole-grain bread, not the airy brown colored "wheat" bread! From "Cooking a la Heart"- Delicious Heart Healthy Recipes from the Mankato Heart Health Program, 1988.

Provided by BeccaB3c

Categories     Lunch/Snacks

Time 15m

Yield 4 open-faced sandwiches, 2-4 serving(s)

Number Of Ingredients 11

1/2 cup chopped onion
1 garlic clove, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon dried oregano, crushed
1/4 teaspoon salt
fresh ground pepper, to taste
2 tablespoons olive oil
2 cups grated fresh zucchini
4 slices whole grain bread, toasted
1 tomatoes, thinly sliced
4 tablespoons parmesan cheese

Steps:

  • In a skillet, saute onion, garlic, basil, oregano, salt and pepper in olive oil until onion is translucent.
  • Add zucchini and saute until soft.
  • Spread vegetable mixture on toast.
  • Top each sandwich with thin slices of tomato and a sprinkling of 1 tablespoon Parmesan.
  • Broil until cheese turns golden.

Nutrition Facts : Calories 351.4, Fat 19.1, SaturatedFat 4.2, Cholesterol 8.8, Sodium 756, Carbohydrate 37.6, Fiber 6.7, Sugar 8.7, Protein 11.8

ZUCCHINI, ONIONS & TOMATOES WITH PARMESAN CHEESE



Zucchini, Onions & Tomatoes With Parmesan Cheese image

Another way to use up tomatoes and zucchini out of your garden. I came up with this recipe when making another recipe.

Provided by Barb G.

Categories     One Dish Meal

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 8

3 small zucchini (I also used magda squash) or 3 small squash, of your choice trimmed, cut into 1/4 inch rounds (I also used magda squash)
3 -4 small ripe tomatoes, cut into 1/4 inch slices
1 medium red onion, thinly sliced
3 tablespoons olive oil
garlic powder, to taste
salt and pepper
1 teaspoon dried basil or 1 teaspoon dried thyme
1/3 cup parmesan cheese

Steps:

  • Using a casserole baking dish, place zucchini into layers; next place the onion slices over zucchini, place tomatoes over the top of the onions.
  • Drizzle the olive oil over the tomatoes, onions, zucchini that have been layered; Sprinkle with garlic powder, salt, pepper and basil OR thyme.
  • Bake in a 375°F oven for 25 or until zucchini is almost tender, Sprinkle with Parmesan cheese and bake another 5 minutes.

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