BAKED ZUCCHINI & SQUASH
Make and share this Baked Zucchini & Squash recipe from Food.com.
Provided by catalinacrawler
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- preheat oven to 350 degrees.
- slice zucchini into ¼ slices.
- in a bowl, toss with melted butter & oregano.
- spray a baking sheet with pam and arrange zucchini in a single layer.
- sprinkle with parmesan and bake for 30 minutes. season to taste with salt & pepper.
BAKED ZUCCHINI PARMESAN
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
BAKED ZUCCHINI AND SQUASH
This recipe may be the perfect side dish: Baked Zucchini and Squash. This recipe only takes a few minutes to prepare, has only a few seasonings and comes out of the oven in just 20 minutes. Finally, this side also pairs with a huge array of main courses. See how to make Baked Zucchini and Squash in episode 68 of POV Italian Cooking at https://youtu.be/ZVple5NOks0
Provided by POV_Italian_Cooking
Categories European
Time 25m
Yield 2 plates, 4 serving(s)
Number Of Ingredients 4
Steps:
- Watch the cooking demonstration vidoe at https://youtu.be/ZVple5NOks0 to see how this dish is made!
- Warm oven to 425 degrees.
Nutrition Facts : Calories 92, Fat 7.2, SaturatedFat 1.1, Sodium 9.9, Carbohydrate 6.3, Fiber 2.1, Sugar 4.6, Protein 2.4
FRENCH BAKED ZUCCHINI AND YELLOW SQUASH
I get lots of requests to "bring your squash dish" to different gatherings. I first tasted this dish at Luby's Cafeteria. It was published in their 50th Anniversary cookbook and I have adapted it to my taste. The original recipe calls for pimento or red sweet peppers instead of green chilis. I'm allergic to bell peppers so I found a substitute. You could also use seeded, chopped fresh tomatoes for a different taste.
Provided by Julie in TX
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat Oven to 350 degrees.
- In medium saucepan, bring 2 quarts water to a boil.
- Add the sliced squash and zucchini and cook until tender-crisp.
- Drain the liquid from the squash.
- Cook the bacon until it is crisp in a 10-inch skillet.
- Remove the bacon from the skillet and reserve.
- Add chopped onion to bacon drippings.
- Saute until onion is transparent.
- Drain off the bacon drippings and add the reserved bacon, soup, green chilis, salt and pepper.
- Mix well.
- Remove from the heat.
- Fold in the squash and transfer to a buttered 2 quart baking dish.
- Cover the dish and bake for 30 minutes.
- Remove the cover and sprinkle the top with cheese.
- Place it under the broiler to lightly brown the cheese.
Nutrition Facts : Calories 122.8, Fat 7.5, SaturatedFat 2.8, Cholesterol 15.4, Sodium 752.6, Carbohydrate 9.5, Fiber 2, Sugar 3.9, Protein 5.8
SQUASH AND ZUCCHINI CASSEROLE
Here's a vegetable casserole that's great as a summer meal. You might want to put a cookie sheet or something under this dish as it bakes, because it sometimes bubbles over.
Provided by Ann Marie
Categories Fruits and Vegetables Vegetables Squash
Time 50m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cut the zucchini and squash into long, thin layers. Lightly grease a 7x11-inch baking dish and layer the squash, zucchini, onion and tomatoes into the baking dish. Sprinkle with cheese and add pats of butter between each layer of vegetables, and season each layer with salt and ground black pepper to taste.
- Continue this layering process until all the vegetables are used up and top this off with the remaining butter and cheese.
- Cover and bake at 375 degrees F (190 degrees C) for 20 to 30 minutes, or until vegetables are to desired tenderness and cheese is melted and bubbly.
Nutrition Facts : Calories 406.8 calories, Carbohydrate 14.6 g, Cholesterol 98.3 mg, Fat 31.9 g, Fiber 4.4 g, Protein 18.6 g, SaturatedFat 19.9 g, Sodium 721.2 mg, Sugar 5.4 g
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