HEALTHY ZUCCHINI TOMATO BAKE
This Healthy Zucchini Tomato Bake recipe is an easy way to use up all your summer vegetables. Fresh, healthy and full of flavor- it's the perfect side dish!
Provided by The Clean Eating Couple
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 and spray a pie dish or 8x8 baking dish with oil
- Slice the tomato and squash into 1/4 inch thick slices.
- Layer the squash and tomato in a pattern, side by side until the pan is full
- Whisk together chopped basil, olive oil, salt, pepper and Parmesan cheese. Pour it over vegetable mixture until covered.
- Bake at 350 for 20-25 minutes until vegetables are slightly tender. If you like your vegetables cooked well, keep the dish in the oven for an extra 5-10 minutes.
- Optional: Top with additional parmesan and optional hot pepper flakes
Nutrition Facts : ServingSize 1 cup, Calories 75 kcal, Carbohydrate 4 g, Protein 3 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 262 mg, Fiber 1 g, Sugar 2 g
BAKED ELBOWS WITH ZUCCHINI TOMATO AND PARMESAN
Make and share this Baked Elbows With Zucchini Tomato and Parmesan recipe from Food.com.
Provided by dicentra
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook the macaroni in plenty of boiling salted water.
- Meanwhile melt the butter in a wide skillet; add onion. Saute 15 minutes.
- Add zucchini; saute 5 more minutes.
- Stir in tomatoes, parsely and garlic. Simmer, uncovered, for 5 minutes.
- Stir in ricotta, milk, Romano and 1 T of the Parmesan.
- Combien the cooked elbows with the sauce.
- Pour into a 1 1/2 quart baking dish. Sprinkle with remaining cheese.
- Bake at 350 until top is lightly browned, about 20 minutes.
Nutrition Facts : Calories 514.7, Fat 24.2, SaturatedFat 14.9, Cholesterol 83.4, Sodium 249.4, Carbohydrate 50.7, Fiber 3.4, Sugar 4.4, Protein 24.2
ZUCCHINI PARMESAN
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
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 WITH TOMATO SAUCE
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
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
More about "baked elbows with zucchini tomato and parmesan recipes"
PARMESAN ZUCCHINI AND TOMATO GRATIN - DELICIOUS …
From deliciousmeetshealthy.com
Ratings 10Total Time 45 minsCategory Side DishCalories 82 per serving
- Saute onions until translucent. Add minced garlic and saute for 30 seconds. Transfer 1/3 of the mixture to the bottom of a medium round tart dish (or casserole dish).
- Layer the tomatoes and zucchini in a circle by alternating a layer of 2 zucchini slices and 1 tomato slice until the dish is filled.
- Top with remaining onion-garlic mixture. Drizzle with olive oil and sprinkle with salt, black pepper, oregano to taste. Top with the shredded Parmesan cheese.
BAKED TOMATOES AND ZUCCHINI WITH CHEDDAR …
From afamilyfeast.com
5/5 (10)Total Time 1 hr 10 minsCategory VegetarianCalories 413 per serving
- In a medium sauté pan, place oil and bring heat to medium. Once hot, add onions and sauté three minutes. Add garlic, butter and oregano and cook for another two minutes.
- Remove from heat and mix in salt, pepper, one cup of Panko, one cup of Parmesan and one cup of cheddar cheese. Set aside.
PARMESAN TOMATO ZUCCHINI BAKE | THE NUTRITIONIST …
From nutritionistreviews.com
Servings 6Estimated Reading Time 3 mins
BAKED ZUCCHINI AND TOMATOES WITH CHEESE RECIPE - THE SPRUCE …
From thespruceeats.com
ROASTED ZUCCHINI AND TOMATOES - FORK IN THE ROAD
From forkintheroad.co
PARMESAN, TOMATO AND ZUCCHINI BAKE
From makeitgrateful.com
EASY ROASTED ZUCCHINI WITH FRESH TOMATOES AND PARMESAN
From jandrfarmstn.com
QUICK & EASY BAKED ZUCCHINI | RECIPETIN EATS
From recipetineats.com
25+ BEST ZUCCHINI RECIPES FOR BUSY WEEKNIGHTS!
From themediterraneandish.com
HEALTHY ZUCCHINI BAKE RECIPE WITH TOMATOES AND …
From foodlove.com
ZUCCHINI TOMATO BAKE - THE FRECKLED COOK
From thefreckledcook.com
ZUCCHINI AND TOMATO PARMESAN CASSEROLE - CAN'T …
From cantstayoutofthekitchen.com
ROASTED PARMESAN ZUCCHINI AND TOMATOES
From aberdeenskitchen.com
EASY ZUCCHINI TOMATO BAKE WITH PARMESAN - CHAMPAGNE AND …
From champagneandsugarplums.com
BAKED PARMESAN ZUCCHINI RECIPE - DAMN DELICIOUS
From damndelicious.net
EASY ZUCCHINI PARMESAN - SIMPLY DELICIOUS
From simply-delicious-food.com
ITALIAN STYLE BAKED ZUCCHINI WITH PANKO, TOMATOES …
From bigoven.com
ZUCCHINI TOMATO BAKE - IFOODREAL.COM
From ifoodreal.com
ZUCCHINI TOMATO BAKE | THE BLOND COOK
From theblondcook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love