ITALIAN ZUCCHINI CASSEROLE
Compliments crop up as fast as vines when folks sample this zucchini casserole. Even those who generally don't like zucchini find they enjoy it in this savory side dish. -Kimberly Speta, Kennedy, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add the tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from the heat; gently stir in zucchini. , Place in an greased 13-in. x 9-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake, uncovered 10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 174 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 576mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein.
ITALIAN ZUCCHINI AND ARTICHOKE CASSEROLE (RAPID FAT LOSS)
This is one of the recipes I've developed to eat while on Lyle McDonald's "Rapid Fat Loss" program. It's a little carb-heavy, but if the rest of your day has been on track there's no harm in eating 1/4 of this. :) Just count the protein from the cheese - the Kraft brand has 8g per serving.
Provided by mayness
Categories Artichoke
Time 1h20m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Spread a thin layer of tomato sauce on the bottom of a large baking dish.
- Layer the ingredients in the baking dish, ending with a layer of zucchini topped by a layer of cheese.
- Here are the exact layers I used, bottom to top: 1/3 of the zucchini, 1/2 of the onion, 1/2 artichoke hearts, 1/3 cheese, 1/2 tomato sauce, seasonings, 1/3 zucchini, 1/2 onion, 1/2 artichoke hearts, 1/3 cheese, 1/2 tomato sauce, seasonings, 1/3 zucchini, 1/3 cheese.
- Cover and bake for 45 minutes to 1 hour, until zucchini is cooked through.
- If necessary, remove lid and cook a few more minutes to brown cheese.
Nutrition Facts : Calories 141.6, Fat 1, SaturatedFat 0.2, Cholesterol 5.1, Sodium 582.6, Carbohydrate 22.8, Fiber 11.8, Sugar 8.7, Protein 14.8
ITALIAN ARTICHOKE-GREEN BEAN CASSEROLE
My mother and I made a few small changes to a recipe we found in a cookbook to create this comforting side dish. We increased the vegetable count and tossed in some seasonings to take the flavor up a notch. It's definitely not your average green bean casserole. -Denise Klibert, Shreveport, Louisiana
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large saucepan, bring 6 cups water to a boil. Add green beans; cook, uncovered, just until crisp-tender, 3-4 minutes. Drain and set aside., In a 6-qt. stockpot, heat oil over medium heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Add beans, artichoke hearts, parsley, cayenne and pepper. Stir in bread crumbs and 3/4 cup cheese. , Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining cheese. Bake until lightly browned, 25-30 minutes.
Nutrition Facts : Calories 207 calories, Fat 10g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 616mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein. Diabetic Exchanges
PARMESAN ARTICHOKE CASSEROLE
This is a great casserole that is quick and cheesy! You can add other veggies for a summery twist - sliced zucchini or chopped spinach work great!
Provided by Maria Riebe
Categories Side Dish Casseroles
Time 40m
Yield 7
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika.
- Bake in preheated 350 degrees F (175 degrees C) oven until bubbly, about 25 to 35 minutes. Serve hot.
Nutrition Facts : Calories 300.1 calories, Carbohydrate 11.4 g, Cholesterol 34.5 mg, Fat 21.8 g, Fiber 3.1 g, Protein 15.7 g, SaturatedFat 7.5 g, Sodium 1079.3 mg, Sugar 0.7 g
THREE-CHEESE ZUCCHINI QUICHE (RAPID FAT LOSS)
This is one of the recipes I've developed for eating while on Lyle McDonald's "Rapid Fat Loss" plan. It's a nice vegetarian meal to give you a break from chicken and fish! I cook it in advance for a quick breakfast - it tastes great cold, too. If you're not on RFL you can use real cheese and whole eggs and I bet it would be great!
Provided by mayness
Categories Breakfast
Time 45m
Yield 2 , 2 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- Shred the zucchini, either by hand with a grater or with a food processor.
- Mix the cheeses into the zucchini.
- Add seasonings and mix. Measurements above are guesses, I didn't measure mine, so use your judgement.
- Stir in egg substitute.
- Lightly coat pie pan or small baking dish with cooking spray.
- Pour mixture into pan.
- Bake for about 30 minutes, until set in the center and lightly browned on top.
Nutrition Facts : Calories 52.2, Fat 0.6, SaturatedFat 0.1, Cholesterol 2.5, Sodium 415.3, Carbohydrate 6.5, Fiber 2.2, Sugar 4.3, Protein 6.8
ZUCCHINI-ARTICHOKE CASSEROLE RECIPE
Provided by á-3711
Number Of Ingredients 9
Steps:
- In a 2-quart, microwave-safe casserole dish, cook the artichokes and water, covered, on high until thawed, about 4 minutes. Stir. Mix in the zucchini, mushrooms and green onions. Cover and cook on high 10 minutes, stirring once halfway through the cooking time, until just tender. Drain well and return vegetables to casserole. Stir in the garlic and dot with butter. Cover and cook on high for 1 minute. Stir in the tomatoes an sprinkle with cheese. Let stand 2 minutes before serving.
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- Preheat your oven to 350 degrees and generously spray a 10 inch cast iron skillet with cooking spray. Set aside.
- Place the zucchini noodles into a large colander set over a large bowl and sprinkle with salt, tossing around to get the salt on all the noodles. Let the zucchini noodles stand for 20 minutes, tossing occasionally, so they release some of their water.
- Combine the remaining 1/4 tsp salt, liquid egg whites, large eggs, roughly chopped basil, sliced red peppers, Greek yogurt, red onion, garlic and pepper into your Blendtec and blend until smooth and liquid. Pour into a very large bowl.
- Squeeze out as much of the moisture from the zucchini noodles as you can, and lay them flat on a paper towel. Using another paper towel, press out as much of the water as you can and then transfer the zucchini noodles into the bowl with the red pepper sauce mixture.
ZUCCHINI ROLLATINI WITH ARTICHOKE RICOTTA CHEESE FILLING
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