SKILLET ZUCCHINI
A one-skillet dish that makes a wonderful side or meal in itself.
Provided by MRS. SHOCKLEY
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 8
Number Of Ingredients 11
Steps:
- Melt butter in a large skillet over medium-high heat. Mix in zucchini, onion, tomatoes, and bacon. Season with salt and pepper, and pour in water. Cover, and cook 10 minutes, stirring occasionally, until vegetables are tender.
- Stir the bread crumbs and soy sauce into the skillet, and mix in Cheddar cheese. Cover, and continue cooking 2 minutes, until cheese is melted. Sprinkle with Parmesan cheese to serve.
Nutrition Facts : Calories 291.7 calories, Carbohydrate 18.7 g, Cholesterol 49.3 mg, Fat 18.6 g, Fiber 3.1 g, Protein 14 g, SaturatedFat 9.5 g, Sodium 780.9 mg, Sugar 5.5 g
CREAMY ZUCCHINI
Here's a different treatment for zucchini that's a favorite in our home. Even though the creamy Parmesan sauce is homemade, the recipe's cooking time is short. -Marguerite Shaeffer, Sewell, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute zucchini in oil for 3-5 minutes or until tender. Add garlic; cook 1 minute longer. Drain; remove zucchini mixture with a slotted spoon and keep warm., In the same skillet, combine cream cheese and cream; cook and stir over low heat until smooth. Stir in the Parmesan cheese. , Return zucchini mixture to the pan. Cook and stir 1-2 minutes longer or until heated through. Sprinkle with the salt, pepper, nutmeg and Swiss cheese.
Nutrition Facts :
SKILLET PARMESAN ZUCCHINI RECIPE
Enjoy this zucchini recipe that includes other skillet-cooked and crisp-tender vegetables topped with tasty mozzarella and Parmesan. So easy-and so good.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, about 3/4 cup each
Number Of Ingredients 6
Steps:
- Cook and stir peppers and onions in large nonstick skillet sprayed with cooking spray on medium heat 5 min. Add zucchini; cook and stir 2 min.
- Stir in pasta sauce; cover. Cook 8 min. or until vegetables are crisp-tender, stirring occasionally.
- Sprinkle with cheeses; cook, covered, 1 min. or until mozzarella is melted.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g
SKILLET ZUCCHINI WITH SOUR CREAM & PARMESAN
Here's one of the tastier ways to enjoy a bumper crop of zucchini: Sauté in a skillet with garlic and onions, then toss with sour cream and Parmesan.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings 1/2 cup each
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan on medium-high heat. Add onions and garlic; cook and stir 3 to 4 min. or until crisp-tender.
- Add zucchini; cook and stir 5 min. Add water, pepper and bay leaf. Bring to boil. Stir in tomatoes; simmer on medium-low heat 5 min. Remove and discard bay leaf.
- Stir sour cream and cheese into vegetable mixture.
Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
STUFFED ZUCCHINI WITH PARMESAN
Steps:
- 1. Preheat the oven to 400 degrees F. Cut the zucchini in half lengthwise and use a small spoon to scoop out the seeds, forming a shallow cavity. Finely grated one of the seeded zucchini into a bowl, salt and set aside. Liberally sprinkle the other zucchini shells with salt and place cut-side down on paper towels while preparing the filling.
- 2. Melt 3 tablespoons butter in small skillet over medium-high heat. Add the onion and pepper and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Lightly squeeze the grated zucchini to remove the excess moisture and add to the onions and peppers. Cook until the mixture dries slightly. Remove from the heat, stir in the panko, cheese, and thyme. Season with salt and pepper. Cool slightly.
- 3. Wipe the salt from the zucchini and dry as thoroughly as possible with paper towels. Divide the filling among the zucchini halves, mounding them slightly down the center. Place on a lightly oiled baking sheet and bake until the zucchini softened and the tops brown, about 20 minutes. Carefully transfer zucchini to a platter and serve warm or at room temperature.
Nutrition Facts : Calories 242, Fat 14 grams, SaturatedFat 9 grams, Cholesterol 26 milligrams, Sodium 325 milligrams, Carbohydrate 21 grams, Fiber 4 grams, Protein 11 grams
ZUCCHINI IN SOUR CREAM SAUCE
"Someone shared this zucchini recipe with me years ago. Light and refreshing, it complements any meat you serve it with," pens Sandi Laskowski of Rapid City, South Dakota. Reduced-fat sour cream helps keep the calorie count down, while dill boosts the flavor. Try Sandi's sauce over chicken or grilled fish.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, combine the zucchini, water, onion, salt, bouillon and dill. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Remove from heat and stir in the butter, sugar and lemon juice. Combine sour cream and flour until smooth. Gradually add to saucepan. Cook and stir over low heat for 5-7 minutes or until thickened.
Nutrition Facts : Calories 50 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 320mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ZUCCHINI AND PARMESAN SKILLET CAKE
Categories Cake Cheese Dairy Herb Vegetable Side Sauté Vegetarian Quick & Easy Parmesan Basil Summer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (side dish) servings
Number Of Ingredients 5
Steps:
- Very thinly slice zucchini crosswise (about 1/16 inch thick) with a mandoline or other manual slicer.
- Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté zucchini and garlic, stirring, until zucchini is just beginning to soften, about 8 minutes. Transfer to a bowl and cool 10 minutes. Add basil and salt and pepper to taste.
- Melt remaining tablespoon butter in an 8-inch nonstick skillet and remove from heat. Arrange one fourth of zucchini mixture in a layer in skillet and sprinkle with one fourth of parmesan. Repeat layering 3 times.
- Cook skillet cake over moderate heat until bottom of cake is well browned, 5 to 7 minutes. Slide cake onto a large flat plate, then place skillet over cake and, holding plate firmly, invert cake back into skillet. Cook cake, shaking skillet frequently to prevent sticking, until underside is browned, 4 to 5 minutes more.
- Slide cake onto a platter.
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