Italian Zucchini Squash Recipes

ITALIAN ZUCCHINI SAUTE

This is just like Nonni used to make! Fresh zucchini, onions, and tomatoes sauteed with Italian seasonings make a perfect complement to any meal. Serve alone or over rice.

Provided by COLEE576

Categories Side Dish Vegetables Tomatoes

Time 30m

Yield 4

Number Of Ingredients 7

Italian Zucchini Saute image

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.

Nutrition Facts : Calories 288.1 calories, Carbohydrate 9.7 g, Fat 27.3 g, Fiber 2.5 g, Protein 2.3 g, SaturatedFat 3.8 g, Sodium 1914.6 mg, Sugar 6 g

Ingredients

½ cup olive oil
1 small white onion, sliced into thin wedges
1 (14.5 ounce) can diced tomatoes with juice
2 zucchinis, sliced
½ tablespoon Italian seasoning
1 tablespoon salt
1 teaspoon sugar

ITALIAN ZUCCHINI AND SQUASH

I got on a kick of finding new recipes for zucchini and squash this summer. My husband's and my favorite is the simplest dish so far. It takes very little prep time, a little patience while your kitchen becomes filled with this delicious aroma, and amazement at how simple this is. It was a very easy way to impress my husband for a nice romantic meal.

Provided by flirtyfunchick

Categories Vegetable

Time 30m

Yield 4 cups, 4-6 serving(s)

Number Of Ingredients 4

Italian Zucchini and Squash image

Steps:

Preheat oven to 375 degrees F.
In a large bowl, toss all of the ingredients together until well coated.
Pour onto a rimmed baking sheet in a single layer and bake until a light crunchy coat forms on vegetables (about 25 minutes).

Ingredients

2 medium zucchini, cleaned and sliced into 3 inch strips or 1 inch cubes
2 medium yellow squash, cleaned and sliced into 3 inch strips or 1 inch cubes
1/3 cup Italian salad dressing (I prefer Zesty Italian Dressing, any brand)
1/4 cup parmesan cheese, grated (Do not use Kraft as it will clump together and not give a good texture to the dish)

ITALIAN SQUASH AND ZUCCHINI CASSEROLE

Make and share this Italian Squash and Zucchini Casserole recipe from Food.com.

Provided by EMcooks

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 11

Italian Squash and Zucchini Casserole image

Steps:

In large skillet saute garlic and onions on medium heat in the dressing for 5 minutes.
Add the seasonings and all the veggies except the tomatoes and saute another 5 minutes.
Add cans of tomatoes undrained and bring to a boil.
Reduce heat to low, cover and let simmer about 10 minutes or until vegetables are slightly tender.
Pour into a glass casserole dish.
Sprinkle with cheese.
Crush saltines by hand over top of the casserole
Bake at 350 for 30 minutes.

Nutrition Facts : Calories 222.8, Fat 15.6, SaturatedFat 4.9, Cholesterol 12.1, Sodium 349.6, Carbohydrate 17.1, Fiber 4.1, Sugar 8.8, Protein 7.2

Ingredients

3 squash, sliced
3 zucchini, sliced
1 medium onion, sliced
2 bell peppers, sliced (any color you like)
1 (15 ounce) can diced tomatoes
1/2 cup any vinaigrette dressing (Italian, Balsamic, etc.)
2 minced garlic cloves
oregano, and
basil
1 cup shredded cheese (your favorite kind)
sleeve saltine crackers

ITALIAN ZUCCHINI SQUASH

This is so easy, and so good. It is almost fat-free, except for the cheese. There is no oil--just a tad of water for steaming the veggies. I don't measure the veggies. I just put what I have, but because I must give measurements, this is about what I would use.

Provided by Mimi in Maine

Categories Cheese

Time 50m

Yield 6 cups

Number Of Ingredients 6

Italian Zucchini Squash image

Steps:

Slice zucchini, green pepper, and onion and put in a large pot.
Add the water (yes, very little--only enough to steam--the veggies will make their own steam.
Cook covered on very low heat till all the veggies are done.
Drain liquid as best you can.
Add the tomato sauce and mix gently but well.
Sprinkle cheese on top; cover till cheese melts.
Serve immediately.

Nutrition Facts : Calories 127.3, Fat 6.6, SaturatedFat 4, Cholesterol 19.8, Sodium 330.7, Carbohydrate 11.8, Fiber 2.8, Sugar 5.9, Protein 7.2

Ingredients

6 cups sliced zucchini
1 green pepper (sliced)
2 onions (sliced)
1 tablespoon water
1 (8 ounce) can tomato sauce
1 cup shredded sharp cheddar cheese

ITALIAN SAUSAGE AND ZUCCHINI

This goes in the quick and easy category...and yummy too! Serve over cooked rice or pasta.

Provided by Michelle W

Categories World Cuisine Recipes European Italian

Time 45m

Yield 6

Number Of Ingredients 5

Italian Sausage and Zucchini image

Steps:

In a large skillet over medium heat, brown the Italian sausage until the inside is no longer pink. Cut sausage into 1/4 inch slices, and continue cooking until browned.
Stir in the zucchini, yellow squash, and onion; cook and stir for 2 minutes. Pour in the tomatoes, with liquid. Reduce heat, cover, and simmer for 10 to 15 minutes.

Nutrition Facts : Calories 300.9 calories, Carbohydrate 10.5 g, Cholesterol 44.6 mg, Fat 21.6 g, Fiber 1.7 g, Protein 16.5 g, SaturatedFat 7.5 g, Sodium 1096.8 mg, Sugar 5 g

Ingredients

1 ½ pounds Italian sausage links
2 small zucchini, sliced
1 small yellow squash, sliced
½ cup chopped onion
1 (14.5 ounce) can stewed tomatoes, with liquid

ITALIAN ZUCCHINI SOUP

This Italian zucchini soup recipe was given to me by my neighbor. Nice and simple, it's a good way to use a lot of your zucchini and other garden vegetables. It freezes well and is great to have on hand on a cold winter day. -Clara Mae Chambers, Superior, Nebraska

Provided by Taste of Home

Categories Dinner Lunch

Time 1h25m

Yield 2 quarts.

Number Of Ingredients 12

Italian Zucchini Soup image

Steps:

In a Dutch oven, brown sausage with onion; drain excess fat. Add the next eight ingredients; cover and simmer 1 hour. Stir in zucchini and simmer 10 minutes. Sprinkle with cheese if desired.

Nutrition Facts : Calories 156 calories, Fat 8g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 1046mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 4g fiber), Protein 8g protein.

Ingredients

1 pound bulk Italian sausage
1 cup chopped onion
2 cups chopped celery
1 medium green pepper, chopped
2 to 4 tablespoons sugar
2 teaspoons salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon pepper
4 cups diced tomatoes, undrained
4 cups diced zucchini
Grated Parmesan cheese, optional

ITALIAN ZUCCHINI

I make this hot vegetable dish quite often in summer when zucchini is abundant. Garden-fresh sliced onion and tomato add a tasty touch.-Christopher Gordon, Springfield, Missouri

Provided by Taste of Home

Categories Side Dishes

Time 1h10m

Yield 4 servings.

Number Of Ingredients 7

Italian Zucchini image

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.

Nutrition Facts :

Ingredients

4 cups sliced zucchini
1 medium onion, sliced into rings
2 medium tomatoes, sliced
1 lemon, quartered
1-1/2 teaspoon Italian seasoning
3/4 teaspoon crushed red pepper flakes
1 tablespoon butter

ITALIAN-STYLE STUFFED ZUCCHINI SQUASH (CROCK POT)

I love summer squash with tomato sauce and Italian herbs, and this healthy vegetarian/vegan dish is so simple to prepare, very filling and delicious. It comes from vegetarian.about.com, and I didn't change too much about it. Originally it called for fresh herbs, but I really don't like using fresh herbs in the crock pot, so I used dried instead, and then just threw a few fresh leaves on top before serving. The toasted pine nuts add a lot to this - I don't recommend omitting them. I was worried about the squash falling apart since I had to leave it in the crock pot well past the suggested cooking time - 9 hours - so I wrapped the zucchini halves in foil before putting them in. It worked great - the squash was very soft, but still together, and the rice was not overcooked at all. The original recipe says it serves four, but I think as a main course it is perfect for two. Putting a little dairy or soy mozzarella or Parmesan on top before serving is nice. This just needs a green salad and maybe some bread to complete the meal. The filling would also probably be great inside bell peppers.

Provided by Vino Girl

Categories One Dish Meal

Time 5h15m

Yield 2 serving(s)

Number Of Ingredients 14

Italian-Style Stuffed Zucchini Squash (Crock Pot) image

Steps:

To toast pine nuts, place them in a small nonstick skillet over medium heat, stirring occasionally until golden or about 5 minutes.
Place the zucchini halves in the bottom of an oval shaped slow cooker.
In a small bowl or measuring cup, combine the tomato sauce and vinegar.
In another small bowl, combine the onions, garlic, rice, parsley, basil, pepper, along with 2 tablespoons of the tomato sauce-vinegar mixture.
Fill the zucchini halves with the rice mixture.
Top with the remaining tomato sauce-vinegar mixture.
Cover and cook on LOW until the rice is tender, 4 to 6 hours.
Garnish with the pine nuts, fresh herbs, and cheese.
Makes 2 main dish servings or 4 side dish servings.

Ingredients

1 medium zucchini or 1 medium summer squash, halved lengthwise, with seeds removed
1 cup tomato sauce
1 tablespoon red wine vinegar
1 small onion, chopped
1 teaspoon garlic, minced
1/4 cup uncooked brown rice
1 tablespoon dried parsley
1 tablespoon dried basil
1/8 teaspoon black pepper
2 tablespoons pine nuts, toasted
fresh parsley (optional)
fresh basil (optional)
mozzarella cheese (optional) or soy mozzarella cheese (optional)
parmesan cheese (optional) or vegan parmesan cheese (optional)

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

Italian Zucchini Casserole image

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.

Ingredients

3 medium zucchini, sliced (about 6-1/2 cups)
3 tablespoons olive oil, divided
1 medium onion, sliced
1 garlic clove, minced
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1-1/2 cups stuffing mix
1/2 cup grated Parmesan cheese
3/4 cup shredded part-skim mozzarella cheese

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