Cheddar Zucchini Wedges Recipes

ZUCCHINI WEDGES RECIPE BY TASTY

Here's what you need: large zucchinis, eggs, italian breadcrumb, red pepper flakes, salt, pepper

Provided by Hannah Williams

Categories Snacks

Yield 3 servings

Number Of Ingredients 6

Zucchini Wedges Recipe by Tasty image

Steps:

Preheat oven to 350°F (180°C).
Slice the ends off of each zucchini, then slice them in half and into wedges.
In a bowl, mix breadcrumbs, red pepper flakes, and salt.
Dip each wedge into egg mixture, then breadcrumb mixture.
Place on a baking sheet, skin side down.
Bake 15-20 minutes.
Enjoy!

Nutrition Facts : Calories 597 calories, Carbohydrate 98 grams, Fat 11 grams, Fiber 8 grams, Protein 24 grams, Sugar 12 grams

Ingredients

3 large zucchinis
2 eggs, beaten
2 cups italian breadcrumb
1 teaspoon red pepper flakes
1 teaspoon salt
½ teaspoon pepper

ZUCCHINI CHEDDAR SAUTE

When zucchini in your garden ripens all at once, try my sauté method and sprinkle with cheese and toppings. We sometimes add other quick-cooking veggies. -Margaret Drye, Plainfield, New Hampshire

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 4 servings

Number Of Ingredients 10

Zucchini Cheddar Saute image

Steps:

In a large skillet, heat butter over medium heat. Add onion and basil; cook and stir until onion is tender, 4-5 minutes. Add zucchini and garlic; cook and stir over medium-high heat just until zucchini is tender, 2-3 minutes. Stir in salt and pepper., Top with cheese, tomatoes and olives. Cook, covered, on low until cheese is melted, about 1 minute.

Nutrition Facts : Calories 244 calories, Fat 19g fat (12g saturated fat), Cholesterol 53mg cholesterol, Sodium 747mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 3g fiber), Protein 10g protein.

Ingredients

3 tablespoons butter
3/4 cup chopped onion
1-1/2 teaspoons dried basil
4 cups coarsely shredded zucchini
1 large garlic clove, minced
3/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded cheddar cheese
2 medium tomatoes, cut into 3/4-inch pieces
3 tablespoons sliced ripe olives

CHEDDAR ZUCCHINI WEDGES

Make and share this Cheddar Zucchini Wedges recipe from Food.com.

Provided by carolinafan

Categories Quick Breads

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 11

Cheddar Zucchini Wedges image

Steps:

In a skillet, saute onions in butter until tender.
In a bowl, combine the biscuit mix, parsley, basil, thyme and onion mixture.
Stir in eggs and milk just until combined.
Fold in the zucchini, cheese and almonds.
Transfer to a greased 9-inch round baking pan.
Bake at 400 for 25-30 minutes or until a toothpick inserted near the center comes out clean.
Cut into wedges.

Nutrition Facts : Calories 517.3, Fat 33.7, SaturatedFat 12.5, Cholesterol 148.3, Sodium 912, Carbohydrate 38.9, Fiber 3.8, Sugar 8.3, Protein 16.6

Ingredients

1 medium onion, chopped
1/4 cup butter or 1/4 cup margarine
2 1/2 cups biscuit mix or 2 1/2 cups baking mix
1 tablespoon minced fresh parsley
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
3 eggs, beaten
1/4 cup milk
1 1/2 cups shredded zucchini
1 cup shredded cheddar cheese
3/4 cup chopped almonds, toasted

CHEDDAR ZUCCHINI WEDGES

Stir together convenient biscuit mix, tender zucchini, cheddar cheese and toasted almonds to create this flavorful round bread.

Provided by Allrecipes Member

Yield 6

Number Of Ingredients 11

Cheddar Zucchini Wedges image

Steps:

In a skillet, saute onion in butter until tender.
In a bowl, combine the biscuit mix, parsley, basil, thyme and onion mixture. Stir in eggs and milk just until combined. Fold in the zucchini, cheese and almonds.
Transfer to a greased 9-in. round baking pan. Bake at 400 degrees for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cut into wedges.

Nutrition Facts : Calories 504.3 calories, Carbohydrate 38.2 g, Cholesterol 133.9 mg, Fat 33.3 g, Fiber 3.8 g, Protein 16.2 g, SaturatedFat 12.5 g, Sodium 844.9 mg, Sugar 3.9 g

Ingredients

1 medium onion, chopped
¼ cup butter
2 ½ cups biscuit/baking mix
1 tablespoon minced fresh parsley
½ teaspoon dried basil
½ teaspoon dried thyme
3 large eggs eggs, beaten
¼ cup milk
1 ½ cups shredded zucchini
1 cup shredded Cheddar cheese
¾ cup chopped almonds, toasted

TOMATO AND ZUCCHINI CASSEROLE WITH CRISP CHEDDAR TOPPING

This casserole is a modern twist on an old favorite, the tomato-zucchini bake. But instead of a Parmesan and bread-crumb topping, this one is covered in a savory oat and Cheddar crumble that crisps and browns in the oven. Dollops of garlicky, herbed ricotta make the casserole wonderfully rich and creamy, while olives liven it up with their salty tang. This is equally good warm or at room temperature, preferably served within four hours of baking so the topping stays crunchy. Or you could make it the night before and reheat it in a 375-degree oven until bubbling. It makes an excellent side dish or meatless main course.

Provided by Melissa Clark

Categories dinner, casseroles, main course

Time 1h

Yield 8 servings

Number Of Ingredients 15

Tomato and Zucchini Casserole With Crisp Cheddar Topping image

Steps:

Heat oven to 400 degrees and butter a 9- by 13-inch casserole dish or 2-quart gratin dish.
In a food processor or blender, purée the ricotta, basil and garlic.
Toss tomatoes, zucchini and 1 teaspoon salt in casserole to combine, then spread into an even layer. Dollop with ricotta mixture and scatter olives evenly across the top.
In a medium bowl, combine flour, oats, cheese, oregano or marjoram, lemon zest, cayenne and a large pinch of salt. Use your fingertips to work in the 5 tablespoons butter; you should end up with small clumps. Scatter clumps over vegetables, then drizzle liberally with olive oil.
Bake until golden and bubbly, 35 to 45 minutes. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 300, UnsaturatedFat 9 grams, Carbohydrate 19 grams, Fat 21 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 11 grams, Sodium 444 milligrams, Sugar 5 grams, TransFat 0 grams

Ingredients

5 tablespoons cold unsalted butter, cubed, more for buttering casserole dish
1 1/2 cups whole milk ricotta
1/2 cup fresh basil or mint leaves
2 garlic cloves, finely grated or minced
2 1/2 pounds tomatoes, cut into 1 1/2-inch wedges
1 pound slim zucchini, thinly sliced
1 teaspoon fine sea salt, more as needed
1/2 cup high-quality pitted black olives, roughly chopped
1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup shredded Cheddar cheese
1 1/2 teaspoons fresh chopped oregano or marjoram
3/4 teaspoon finely grated lemon zest
Pinch cayenne pepper
Extra-virgin olive oil, as needed

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Cheddar Zucchini Wedges Recipes

ZUCCHINI WEDGES RECIPE BY TASTY

Here's what you need: large zucchinis, eggs, italian breadcrumb, red pepper flakes, salt, pepper

ZUCCHINI CHEDDAR SAUTE

When zucchini in your garden ripens all at once, try my sauté method and sprinkle with cheese and toppings. We sometimes add other quick-cooking veggies. -Margaret Drye, Plainfield, New Hampshire

CHEDDAR ZUCCHINI WEDGES

Make and share this Cheddar Zucchini Wedges recipe from Food.com.

CHEDDAR ZUCCHINI WEDGES

Stir together convenient biscuit mix, tender zucchini, cheddar cheese and toasted almonds to create this flavorful round bread.

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