Zucchini Delight Recipes

CRISPY STUFFED ZUCCHINI

Crispy Stuffed Zucchini image

Crispy Parmesan Stuffed Zucchini is easy to make and is one of THE best ways to enjoy zucchini! Crispy and crunchy, the perfect side dish OR snack!

Provided by Karina

Time 35m

Number Of Ingredients 7

Ingredients

4 large zucchini (halved lengthwise)
2/3 cup panko breadcrumbs
1/2 cup fresh grated parmesan cheese
¼ cup finely chopped parsley
4 cloves garlic (, minced)
1/4 cup melted butter
Salt and pepper

Steps:

Preheat oven to 400°F (200°C). Spray a baking tray or sheet with non stick cooking oil spray.
Arrange zucchini halves, cut side up, on the baking sheet. Set aside.
Mix together the breadcrumbs, parmesan cheese, parsley and garlic in a small bowl.
Pour in the melted butter, season with ¾ teaspoon salt and ⅓ teaspoon pepper (or to taste). Mix the ingredients together until the breadcrumbs absorb the butter (about 40 seconds).
Spoon the mixture over each zucchini half, to evenly cover. Spray the topping with a little cooking oil spray.
Bake for 20 minutes in the hot oven until the crust is golden and the zucchini halves are cooked through.
Broil for a further 5 minutes on medium heat to crisp the topping.
Garnish with parsley and serve as a side accompaniment to any main dish.

Nutrition Facts : Calories 255 kcal, Carbohydrate 18 g, Protein 10 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 41 mg, Sodium 394 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

ZUCCHINI DELIGHT

Zucchini Delight image

Make and share this Zucchini Delight recipe from Food.com.

Provided by JazzysNamma

Categories Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (10 3/4 ounce) can condensed tomato soup, undiluted
1 tablespoon lemon juice
1 teaspoon sugar
2 garlic cloves, minced
1/2 teaspoon salt
6 cups zucchini, sliced 1/2-inch thick
1 cup onion, thinly sliced
1 cup bell pepper, coarsely chopped
1 cup mushroom, sliced
2 tablespoons parmesan cheese, grated

Steps:

Combine soup, lemon juice, sugar, garlic and salt in large saucepan; mix well.
Add zucchini, onion, bell pepper and mushrooms; mix well.
Bring to a boil, reduce heat.
Cover and cook 20 - 25 minutes or until vegetables are crisp-tender, stirring occasionally.
Sprinkle with cheese.

Nutrition Facts : Calories 81.7, Fat 1.3, SaturatedFat 0.5, Cholesterol 1.5, Sodium 428.4, Carbohydrate 16, Fiber 2.9, Sugar 10, Protein 3.9

ZUCCHINI DELIGHT

Zucchini Delight image

Easy, tasty comfort food. Any type of cheese will do. Makes --4 servings as a main dish, more if served as a side. From "How it all Vegan!" (original called for soy cheese).

Provided by Kay-t

Categories Vegetable

Time 45m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 cups cheese
1 (28 ounce) can diced tomatoes
5 cups zucchini, chopped
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1 cup cooked lentils
1/2 cup rice

Steps:

Preheat oven to 350.
In a large casserole dish, combine 1/2 cup of cheese with tomatoes, zucchini, oregano, basil, red pepper flakes, salt, lentils, and rice. Stir.
Top with remaining cheese and bake uncovered for 30-40 minutes or until rice is done.

Nutrition Facts : Calories 345.3, Fat 11.3, SaturatedFat 6.7, Cholesterol 27.1, Sodium 970.9, Carbohydrate 46, Fiber 7.9, Sugar 8.7, Protein 17.9

ZUCCHINI DELIGHT

Zucchini Delight image

My mom used to make this when I was little. With 9 kids, this side dish stretched a long way. My son isn't crazy about veggies, but he'll eat this. It's one of my favorites! Can omit corn if preferred. It just makes it go a long way with it.

Provided by Jalapeo Queen ll6962

Categories Vegetable

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

5 zucchini (italian squash)
1/2 cup diced onion
1 (15 1/4 ounce) can corn
1 jalapeno
1 tomatoes
1 cup grated monterey jack cheese
2 tablespoons butter
1/2 teaspoon ground black pepper
1/2 teaspoon seasoning salt

Steps:

Saute onion and jalapeño in butter.
Add sliced zucchini and tomato; stir in black pepper and seasoning salt.
Cook covered for about 2-3 minutes until tender.
Add corn and cover and simmer for about 7-10 minutes.
When finished, cover with grated cheese on top and sprinkle with black pepper.
Can also be prepared in the oven.
Melt butter in pan, line pan with zucchini.
Stir in tomato and jalapeno, add corn.
Season with pepper and seasoning salt.
Bake at 350 for 20 minutes.
When finished, cover with grated cheese on top and sprinkle with black pepper.

Nutrition Facts : Calories 327.9, Fat 16.2, SaturatedFat 9.4, Cholesterol 40.4, Sodium 237.5, Carbohydrate 39.1, Fiber 6.5, Sugar 9.6, Protein 14.1

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