Italian Dressing Zucchini Recipes

Steps:

• Cut zucchinis in half crosswise, then into fourths.
• Place zucchini in a 1 1/2 quart casserole dish, white side up.
• Sprinkle with salt, then Italian dressing and finally with the Italian seasoning Cover tightly and microwave on high for 2 minutes.
• Stir& return covered for another 2 minutes (the zucchini should be hot through but still crisp) Test they may need 1 more minute Sprinkle with Parmesan& Paprika.
• Serve.

Steps:

• Base recipe:
• Combine the zucchini, scallion, lime juice, oil, and salt in an upright blender (see Note) and blend until smooth, starting on a lower speed and gradually increasing it as the dressing comes together. Use a rubber spatula (with the blender off) to help move the ingredients around as necessary, or use the tamper stick if using a high-powered blender. Adjust the seasoning to taste-some variations with lots of extra herbs will need more salt. Scrape down the sides and blend again. Use immediately, or store in a glass jar in the fridge for up to 3 days. Shake well before using. The dressing will thicken once chilled; thin it out with a little water if needed.
• Golden citrus zucchini dressing:
• Make the dressing following the instructions for the base recipe, adding the turmeric, orange juice, cashew butter, nutritional yeast, and garlic to the blender along with the other ingredients.

Steps:

• In a saucepan, bring water and salt to a boil. Add zucchini. Reduce heat; cover and cook until zucchini is crisp-tender, about 5 minutes. Drain well; set aside., In another saucepan, saute carrots and onion in 4 tablespoons butter until tender. Remove from the heat; stir in 1-1/2 cups croutons, soup and sour cream. Gently stir in the zucchini., Pour into a greased shallow 2-qt. baking dish. melt the remaining butter and toss with remaining croutons; sprinkle over the top. Bake, uncovered, at 350° for 35-40 minutes or until heated through.

Steps:

• 1. Slice zucchini into 1/4 inch slices (or you can do wedges). In a Ziploc style bag, place zucchini and Italian dressing. Toss to coat.
• 2. Place on a hot grill and grill about 4 to 5 minutes or until nice grill marks appear and the zucchini is slightly limp. (You can also cook these in the oven at about 400° for about 10 minutes.) Don't overcook them!

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in tomatoes with juice and zucchini. Season with Italian seasoning and salt. Cook and stir until zucchini is tender. Mix in sugar and adjust seasonings to taste.

Steps:

• Mix garlic, rosemary, sea salt, and pepper together in a large bowl. Add zucchini, salami, mozzarella cheese, and almonds. Mix well. Stir in olive oil and balsamic vinegar. Let stand for 10 minutes, then serve.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish or line a baking sheet with parchment paper.
• Combine zucchini slices and olive oil in a large bowl and toss to coat well.
• Mix Parmesan cheese, bread crumbs, oregano, salt, and pepper in a second bowl or shallow dish. Dip oiled zucchini into bread crumb mixture and arrange close together on the baking sheet.
• Bake in the preheated oven for 30 to 40 minutes, turning after 20 minutes so they brown evenly.

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.

Steps:

• Slice zucchini into 1/4 inch slices. Toss in a bowl with Italian dressing.
• Place on a hot grill and grill about 4 to 5 minutes or until nice grill marks appear and the zucchini is slightly limp. Serve and enjoy.

Steps:

• Wash zucchini; cut off ends. Cut into 3/4-in. slices. Combine water and salt; pour over zucchini in saucepan. Cook until tender-crisp. Drain; set aside. , Cut olives in quarters; add to zucchini mixture. Combine the oil, vinegar, salt, paprika, pepper, sugar and basil. Spear garlic on toothpick; add to dressing. Pour over zucchini mixture in bowl; stir gently. Chill overnight. , Discard garlic. Several hours before serving, peel avocado; cut into slices. Add to salad; stir. Garnish with pimiento or red pepper.