25+ BEST ZUCCHINI RECIPES: BAKED ZUCCHINI RECIPE WITH PARMESAN AND THYME
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
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
ZUCCHINI BOATS
After working hard all our lives and raising a family, we're now enjoying a simpler life. Getting back to the basics means enjoying old-fashioned comfort foods like these stuffed zucchini boats. -Mrs. C. Thon, Atlin, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp. , In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes.
Nutrition Facts : Calories 312 calories, Fat 20g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 337mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.
ZUCCHINI LOGS
This recipe is super easy, impressive looking, delicious and relatively healthy! What more could you ask for? I serve this in the summer time and it's a great alternative to a mundane veggie side. It's beautiful and will impress any guests! The number of zucchini you use greatly depends on the size. Eyeball it. I'm sure you will find something to do with them if there are any extras!
Provided by JennyLynn99
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl, combine cream cheese, soup mix and shredded cheese.
- Set aside.
- Pre-heat oven to 350 degrees and grease a cookie sheet.
- Cut off the ends of the zucchini and then cut them in half, lengthwise.
- With a teaspoon, gut the zucchini (but not all the way down to the skin) making sure to leave a little bit of flesh at the skinny tip of the squash.
- (You want there to be enough room that you can stuff the zucchini, but you want to have more than filler and skin).
- Fill the zucchini halves with the cheese mixture. (Don't be afraid to really stuff them.).
- Place zucchini on cookie sheet and bake for 25 minutes.
- After cooking, you may leave them in the oven to remain warm, but note that they will continue to brown on top. I happen to like that, some don't.
Nutrition Facts : Calories 259.7, Fat 15.3, SaturatedFat 9.3, Cholesterol 42.2, Sodium 1018.9, Carbohydrate 18.8, Fiber 3, Sugar 4.7, Protein 14.1
ZUCCHINI BOATS
Steps:
- Trim and discard zucchini ends. Working with the 3 widest, cut across width into 2inch lengths. Using a melon baller or small spoon, scoop out inner meat and seeds of each 2-inch piece, leaving a thin base at bottom so "boat" stands for stuffing. Place scooped-out centers into a food processor.
- Roughly chop remaining zucchini. Add to food processor and puree until well chopped.
- Bring a medium pot of salted water to a boil. Blanch zucchini boats just until they begin to soften, about 2 minutes. Immediately refresh in a bowl of iced water. Drain and arrange, flatside down, in a large jelly roll pan or roasting pan.
- Preheat oven to 375 degrees F.
- Melt butter in a medium saucepan over medium-high heat. Add reserved chopped zucchini and saute until liquid is evaporated, about 15 minutes. Stir in nuts, cook for 1 minute, then add cream, salt, and pepper. Bring to a boil. Cook until cream thickens, about 3 minutes. Add 1/2 cup Parmesan cheese and all bread crumbs. Remove from heat and stir until smooth.
- Using a tablespoon or pastry bag fitted with a plain tip, stuff zucchini boats with cream mixture. Pour boiling water into pan containing filled zucchini boats until it rises about 1/4-inch, to form a water bath. Bake 15 minutes.
- Heat broiler. Sprinkle remaining Parmesan cheese over tops and place under broiler until slightly golden, about 1 minute. Serve immediately.
PARMESAN BAKED ZUCCHINI
Two of the staples of Italian cuisine, zucchini and Parmesan cheese, team up for a recipe that's easy to make and impressive to serve. These baked "boats" are a fresh new way to serve a distinctive side dish.
Provided by By Brooke Lark
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
- Place zucchini halves, skin side down, on cookie sheet. Sprinkle each with 1 tablespoon cheese. Drizzle with oil; sprinkle with pepper.
- Bake 15 to 20 minutes or until zucchini is tender and cheese is light golden brown. Cool slightly. Garnish with basil.
Nutrition Facts : Calories 80, Carbohydrate 3 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 3 g, TransFat 0 g
ZUCCHINI LOGS
Quick way for an appetizer
Provided by Terry Soave
Categories Vegetable Appetizers
Time 40m
Number Of Ingredients 6
Steps:
- 1. Shred zucchini and squeeze dry between paper towels.
- 2. Mix cheese,egg,panko,and salt and pepper. Add dried zucchini.
- 3. Scoop by talblespoons onto baking sheet. Bake at 400 degrees.Turning halfway until golden brown
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15 EASY ZUCCHINI RECIPES
From allrecipes.com
Author Sarah ZornPublished May 20, 2020Estimated Reading Time 4 mins
- Ultimate Low-Carb Zucchini Lasagna. We all know zucchini makes an excellent, swirly stand-in for noodles (i.e. zoodles). But you don't even need a spiralizer machine to shape the versatile vegetable into perfect pasta sheets, for this light, low-carb lasagna.
- Slow Cooker Zucchini Soup. Just because the weather is warming doesn't mean you need to take soup out of your mealtime rotation — especially when it's swimming with a garden's bounty of fresh vegetables, like bell peppers, tomatoes, celery, and thick rounds of tender zucchini.
- Fresh Corn and Zucchini Sauté. "This is a great way to use two of the season's most bountiful crops," says Allrecipes contributor Sara B. "Kernels of corn fresh from the cob and tender zucchini are put to wonderful use in this simple and satisfying summer side dish."
- Stuffed Zucchini. Long lobes of vibrant green zucchini make excellent, edible vessels for carrying a bounty of savory pork sausage bound with breadcrumbs, garlic, tomato sauce, mozzarella, and Parmesan cheese.
- Zucchini Patties. "These cheesy zucchini patties are an excellent way to use up that abundance of zucchini from the garden," says recipe creator Sherlie A. Magaret.
- Baked Chicken and Zucchini. If chicken Parmesan were to get a summertime makeover, this would be it. Lightly bread-crumbed cutlets are pan-fried.
- Blueberry Zucchini Bread. Take basic zucchini bread to the next level, by studding it with sweet and juicy summer blueberries. And the best part is, you'll get your daily dose of fruit AND veggies by breakfast.
- Baked Zucchini Fries. Potatoes don't have anything on these crave-worthy yet appealingly grease-free zucchini fries. Instead of getting plunged in a deep-fryer, these subtly sweet veggie sticks are rolled in Parmesan-flecked breadcrumbs, and baked in the oven until crispy.
- Connie's Zucchini "Crab" Cakes. Are you craving crab cakes but don't currently have the budget for extravagant seafood? Try this clever culinary counterfeit from Patti Jo.
- Zucchini and Potato Bake. Macaroni and potato salad are usual suspects during backyard barbeques. So why not flip the script a bit by pairing your hot dogs and burgers with this seasonal zucchini and potato bake, seasoned with garlic, bell pepper, and paprika.
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