Italian Zucchini And Squash Recipes

ROASTED ZUCCHINI AND SQUASH

Steps:

• Preheat the oven to 425 degrees Farenheit.
• Slice the zucchini and squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, and kosher salt.
• Line two baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets. Roast for 8 minutes.
• Remove the baking sheets from the oven and sprinkle evenly with the shredded Parmesan cheese. Return the sheets to the oven (on the opposite oven racks) and bake another 7 minutes until tender and the cheese is melted. Serve immediately.

ITALIAN SQUASH AND ZUCCHINI CASSEROLE

Steps:

• In large skillet saute garlic and onions on medium heat in the dressing for 5 minutes.
• Add the seasonings and all the veggies except the tomatoes and saute another 5 minutes.
• Add cans of tomatoes undrained and bring to a boil.
• Reduce heat to low, cover and let simmer about 10 minutes or until vegetables are slightly tender.
• Pour into a glass casserole dish.
• Sprinkle with cheese.
• Crush saltines by hand over top of the casserole
• Bake at 350 for 30 minutes.

ITALIAN BAKED ZUCCHINI AND SQUASH

Steps:

• Preheat the oven to 400F and make sure the rack is in the middle.
• Slice the zucchini, onions, and squash into thin, uniform slices. Half the cherry or grape tomatoes.
• Place all of the vegetables in a medium-sized bowl and combine them with olive oil, sea salt, pepper, and Italian seasoning.
• After seasoning, spread your vegetables on a roasting pan in a single layer. If you are concerned they may stick to the pan, apply a light coating of oil, or use parchment paper.
• Roast your vegetables in the oven.
• After 20 mins, remove the pan from the oven and flip the vegetables on the pan. Add a drizzle of balsamic vinegar (optional but super tasty!) and the parmesan cheese.
• Return the pan to the oven and bake for an additional 5 minutes or until the cheese is melted.
• Serve immediately and enjoy!

ITALIAN ZUCCHINI AND SQUASH

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, toss all of the ingredients together until well coated.
• Pour onto a rimmed baking sheet in a single layer and bake until a light crunchy coat forms on vegetables (about 25 minutes).

ITALIAN ZUCCHINI SQUASH

Steps:

• Slice zucchini, green pepper, and onion and put in a large pot.
• Add the water (yes, very little--only enough to steam--the veggies will make their own steam.
• Cook covered on very low heat till all the veggies are done.
• Drain liquid as best you can.
• Add the tomato sauce and mix gently but well.
• Sprinkle cheese on top; cover till cheese melts.
• Serve immediately.

ITALIAN ZUCCHINI

Steps:

• Remove ends from zucchini& cut in half lengthwise.
• Cut each half in thirds crosswise.
• Place cut side down in hot oil in a large skillet.
• Add onion& cook until zucchini is lightly browned.
• Sprinkle zucchini with salt& spices and top with tomatoes.
• Cover and simmer for 15 mnutes.
• Uncover and simmer 20 minutes oruntil squash is tender and a fairly thick sauce is formed.

ITALIAN SAUSAGE AND ZUCCHINI

Steps:

• In a large skillet over medium heat, brown the Italian sausage until the inside is no longer pink. Cut sausage into 1/4 inch slices, and continue cooking until browned.
• Stir in the zucchini, yellow squash, and onion; cook and stir for 2 minutes. Pour in the tomatoes, with liquid. Reduce heat, cover, and simmer for 10 to 15 minutes.

ITALIAN ZUCCHINI

Steps:

• In a greased 2-1/2-qt. casserole, layer on-third of the zucchini, onion and tomatoes. Squeeze one lemon quarter over all. Sprinkle with 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes. Repeat layers. Dot with butter. Squeeze remaining lemon over all. Cover and bake at 350° for 1 hour or until vegetables are tender. Serve immediately.