Baked Elbows With Zucchini Tomato And Parmesan Recipes

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HEALTHY ZUCCHINI TOMATO BAKE



Healthy Zucchini Tomato Bake image

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

1 cup zucchini (sliced)
1 cup yellow squash (sliced)
2 cups tomatoes (sliced)
2 tablespoons basil (fresh, chopped)
2 tablespoons olive oil
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper

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



Baked Elbows With Zucchini Tomato and Parmesan image

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

2 cups elbow macaroni
2 tablespoons butter
1/2 cup chopped onion
8 ounces zucchini, sliced
1 cup fresh tomato, diced
1/2 cup chopped parsley
1 garlic clove, crushed
15 ounces ricotta cheese
1/2 cup milk
2 tablespoons romano cheese, grated

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



Zucchini Parmesan image

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

2 to 2½ pounds fresh ripe tomatoes
1 tablespoon extra-virgin olive oil
1 small onion, chopped
2 to 4 garlic cloves (to taste)
Salt and pepper
1/8 teaspoon sugar
2 sprigs fresh basil
1 tablespoon chopped fresh basil
2 to 2¼ pounds zucchini
Salt and pepper
3 tablespoons extra-virgin olive oil
1/2 to 1 teaspoon red pepper flakes (pepperoncini), to taste
3/4 cup freshly grated 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.

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



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

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