Baked Squash And Parmesan Cheese Pudding Tortino Di Zucca Recipes

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BAKED ZUCCHINI PARMESAN



Baked Zucchini Parmesan image

Provided by Katie Clark

Categories     Vegetables

Time 25m

Number Of Ingredients 5

2 medium zucchini (or 1 large zucchini, or four small zucchini)
1/4 cup olive oil
1/4 cup grated parmesan cheese + 2 tbsp
salt
pepper

Steps:

  • Preheat oven to 400 degrees
  • Slice zucchini slices (about 1/2″ thick)
  • Place zucchini in a large bowl and drizzle with olive oil
  • Shake to coat zucchini with olive oil
  • Add parmesan cheese, salt and pepper.
  • Shake to coat.
  • Place in a single layer on a large rimmed baking sheet lined with aluminum foil or a silicone baking mat.
  • Sprinkle with an additional 2 tablespoons of parmesan cheese
  • Bake in preheated oven for 10-15 minutes, finish on a low broil for another couple of minutes.

Nutrition Facts : Calories 98 calories, Carbohydrate 2 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 10 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1, Sodium 129 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 8 grams unsaturated fat

PARMESAN SQUASH CASSEROLE



Parmesan Squash Casserole image

Parmesan Squash Casserole is a perfect way to use up all that squash and zucchini from the garden. Seasoned with fresh herbs and cheeses, this is a delightful side dish to any meal.

Provided by Erica Walker

Categories     Side Dish

Time 1h

Number Of Ingredients 12

4 yellow squash and/or zucchini ((about 8 cups sliced) )
1 tablespoon olive oil
1 tablespoon minced garlic
1 tablespoon fresh thyme leaves (or 1/2 tsp dried thyme)
salt (to taste)
2 tomatoes (sliced)
2 eggs
1/3 cup sour cream
1 cup crumbled feta (not tightly packed)
2 tablespoon grated parmesan cheese
1 tablespoon lemon juice
salt and pepper - to taste

Steps:

  • Preheat oven to 375 degrees and spray a large casserole dish with nonstick spray.Slice the squash into 1/4" slices. If they are larger squash, cut them down the middle before slicing.
  • Heat oil in a large non-stick frying pan. Add the squash, garlic, thyme, and salt to taste.Sauté and stir until the squash is just starting to soften. Don't overcook!
  • Remove from heat and add tomatoes.
  • Beat together the eggs, sour cream, cheeses, and lemon juice in a medium sized bowl.
  • Place half of the squash into the bottom of the casserole (you can be fancy and layer it like in the picture or you can just toss it in).
  • Sprinkle on some salt and pepper then spread 1/2 of the egg mixture over the top. Repeat with remaining squash and egg mixture.Top with additional feta and Parmesan if desired.
  • Bake for 40-45 minutes, until the mixture is bubbling and slightly set.Serve hot.

Nutrition Facts : Calories 99 kcal, Carbohydrate 5 g, Protein 5 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 50 mg, Sodium 204 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

TORTINO



Tortino image

A tortino is like an oven-baked frittata. It is easy to prepare and makes a good supper or lunch dish served on its own. The vegetables used can vary with the seasons. This is another Lucy Waverman recipe from Food and Drink.

Provided by Leslie

Categories     Breakfast

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

2 tablespoons olive oil
1 cup chopped leek, white part only
1 teaspoon chopped garlic
8 ounces zucchini, diced in 1-inch pieces
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
6 eggs, beaten
1/2 cup whipping cream
salt & freshly ground black pepper
2 -3 drops hot sauce
1/2 cup grated asiago cheese

Steps:

  • Preheat oven to 350°F.
  • Heat oil in 9-inch ovenproof skillet, preferably nonstick, on medium heat.
  • Add leeks, garlic and zucchini and sauté until vegetables are tender, about 4 to 5 minutes.
  • Stir in thyme leaves. Cool for 15 minutes.
  • Beat together eggs, cream, salt, pepper and hot sauce. Pour over vegetables. Place in oven and bake for 10 minutes.
  • Sprinkle over cheese and bake 10 to 15 minutes longer or until eggs are set.
  • Slide out of skillet, cut into squares and serve either warm or at room temperature.

Nutrition Facts : Calories 147.3, Fat 12.6, SaturatedFat 5.1, Cholesterol 159.9, Sodium 66.2, Carbohydrate 3.3, Fiber 0.5, Sugar 1.3, Protein 5.6

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