Continental Zucchini Recipes

CONTINENTAL ZUCCHINI

Continental Zucchini image

A simple side dish that goes especially well with Mexican food. We like to add some minced jalapeno for a little more kick.

Provided by lazyme

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb zucchini, 4 small
12 ounces corn, drained
1 (2 ounce) jar pimiento, drained
2 garlic cloves, crushed
2 tablespoons oil
1 teaspoon salt
1/4 teaspoon pepper
1/2 cup mozzarella cheese, shredded

Steps:

Dice zucchini.
In large skillet, stir together all ingredients except cheese. Cover. Cook over medium heat about 10 minutes.
Stir in cheese. Heat through.

Nutrition Facts : Calories 218.6, Fat 11.3, SaturatedFat 2.9, Cholesterol 11.1, Sodium 729.1, Carbohydrate 27, Fiber 3.9, Sugar 5.5, Protein 7.5

25+ BEST ZUCCHINI RECIPES: BAKED ZUCCHINI RECIPE WITH PARMESAN AND THYME

25+ Best zucchini recipes: Baked Zucchini Recipe with Parmesan and Thyme image

On my list of easy zucchini recipes above, you'll find sides, snacks, casseroles, and more! To get started, try this fan-favorite baked zucchini recipe with thyme and parmesan cheese! Serve these zucchini spears hot out of the oven, alongside some tzatziki for a tasty appetizer.

Provided by Suzy Karadsheh

Categories Appetizer Side Dish

Number Of Ingredients 8

Ingredients

3 to 4 zucchini, (trimmed and cut length-wise into quarters (sticks))
Extra virgin olive oil
1/2 cup grated Parmesan cheese
2 tsp fresh thyme leaves, (no stems)
1 tsp dried oregano
1/2 tsp sweet paprika
1/2 tsp black pepper
pinch kosher salt

Steps:

Preheat your oven to 350 degrees F.
Mix together the grated Parmesan, thyme, and spices in a medium bowl.
Prepare a large baking sheet that's topped with a wire baking rack. Lightly brush the wire baking rack with extra virgin olive oil (or use a healthy cooking spray.) Place the zucchini spears, skin-side down, on the baking rack in a single layer. Brush each one with extra virgin olive oil.
Sprinkle the herb and cheese topping on each zucchini stick so they are all lightly coated.
Bake in the heated oven for 15 to 20 minutes, or until tender. For a crispy golden topping, broil for 2 to 3 minutes more. Watch it carefully so the zucchini does not burn.
Serve immediately as an appetizer with a dipping sauce, or as a side next to your protein of choice.

Nutrition Facts : Calories 66 kcal, Carbohydrate 4.8 g, Protein 5.4 g, Fat 3.3 g, SaturatedFat 1.8 g, Fiber 1.6 g, ServingSize 1 serving

SAUCY STUFFED ZUCCHINI

Saucy Stuffed Zucchini image

Like many people I know, I've had an overabundance of zucchini in my garden. I created this recipe to use up some of my bounty. My husband often shies away from vegetable dishes, but he declared this one a winner! -Barbara Edgington, Frankfort, Ohio

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 3-4 servings.

Number Of Ingredients 13

Ingredients

3 to 4 medium zucchini (1-3/4 to 2 pounds)
12 ounces Italian sausage, cooked and drained
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 tablespoons chopped onion
1-1/2 teaspoons Italian seasoning
1 can (8 ounces) tomato sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1-1/4 cups milk
1/2 cup grated Parmesan cheese, divided
1 teaspoon Dijon mustard

Steps:

Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Reserve pulp. Cook shells in salted water for 2 minutes. Remove and drain. Set aside. , Chop zucchini pulp. Place pulp in a saucepan; add the sausage, peppers, onion, Italian seasoning and tomato sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Place zucchini shells in a greased 13-in. x 9-in. baking dish. Spoon filling into shells. , In a saucepan, melt butter; whisk in flour and salt until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Add 1/4 cup Parmesan cheese and mustard. , Pour over zucchini. Sprinkle with remaining Parmesan. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Fat 23 g fat (11 g saturated fat), Cholesterol 67 mg cholesterol, Sodium 1,126 mg sodium, Carbohydrate 18 g carbohydrate, Fiber 3 g fiber, Protein 19 g protein.

CONTINENTAL ZUCCHINI

Continental Zucchini image

A simple side dish that goes especially well with Mexican food. We like to add some minced jalapeno for a little more kick.

Provided by Vicki Butts (lazyme)

Categories Vegetables

Time 25m

Number Of Ingredients 8

Ingredients

1 lb zucchini (4 small)
12 oz corn, drained
2-ounce jar(s) pimiento, drained
2 garlic cloves, crushed
2 Tbsp oil
1 tsp salt
1/4 tsp pepper
1/2 c mozzarella cheese, shredded

Steps:

1. Dice zucchini.
2. In large skillet, stir together all ingredients except cheese.
3. Cover.
4. Cook over medium heat about 10 minutes.
5. Stir in cheese.
6. Heat through.

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