Zucchini With Parmesan Sauce Recipes

ZUCCHINI WITH PARMESAN SAUCE

Steps:

• Cook and stir vegetables in hot oil in large skillet 5 to 7 min. or until crisp-tender.
• Meanwhile, mix remaining ingredients in small saucepan; cook on low heat until cream cheese spread is completely melted and mixture is well blended and heated through, stirring occasionally.
• Serve sauce over vegetables.

ZUCCHINI PARMESAN

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.

EASY ZUCCHINI PARMESAN

Steps:

• Pre-heat the oven to 200°C/400°F.
• Slice the zucchini into long slices then fry in a hot pan until golden brown on both sides. Remove from the pan and season with salt.
• To make the tomato sauce, combine all the ingredients and mix well. Test for seasoning and adjust as necessary.
• To assemble, layer the cooked zucchini with the tomato sauce and cheese. Top with mozzarella cheese then cover with foil and place in the oven.
• Allow to bake for 30-45 minutes until the sauce is reduced and bubbling. Remove the foil and bake for another 5-10 minutes until the cheese is golden brown.
• Remove from the oven and allow to rest for at least 10 minutes. Top with fresh basil and serve.

ZUCCHINI PARMESAN WITH TOMATO SAUCE

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.

ZUCCHINI WITH PARMESAN

Steps:

• Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.
• Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.

PARMESAN BAKED ZUCCHINI

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.

ZUCCHINI AND PARMESAN GRATIN

Steps:

• Preheat the oven to 350 degrees Farenheit.
• Spray a 9-inch square baking pan with nonstick spray. (You can use another size of pan, but be sure that the mixture is no more than 1 1/2 inches thick in the pan.)
• Mix all of the ingredients together well and pour into the pan.
• Sprinkle with additional Parmesan cheese to taste.
• Bake for 40-45 minutes, or until golden brown.

ZUCCHINI 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.