PARMESAN ROASTED ZUCCHINI
Steps:
- Preheat the oven to 425 degrees F.
- Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil, and turn the zucchini cut side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
- Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.
- Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm, or at room temperature.
ZUCCHINI WITH PARMESAN
Steps:
- Remove the ends of the zucchini and, if they are large, cut in half lengthwise. Slice the zucchini diagonally in 1/2-inch slices. Heat 2 tablespoons of olive oil in a large (12-inch) saute pan and add the onions. Cook for 10 minutes on medium-low heat, until they start to brown. Add half the zucchini, 1 teaspoon salt, and 1/4 teaspoon pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. Sprinkle with Parmesan and cook for 30 seconds more. Remove to a serving platter and repeat with the rest of the zucchini. Serve immediately.
- Note: If you cook too much zucchini in one pan, you end up steaming rather than sauteing it. I prefer to cook it in 2 batches.
ZUCCHINI PARMESAN
You'll knock their socks off with this easy-to-prep side dish that's absolutely delicious. My favorite time to make it is when the zucchini is fresh out of the garden. -Sandi Guettler, Bay City, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, saute zucchini in oil until crisp-tender. Add garlic; cook 1 minute longer., Stir in the tomatoes, seasoned salt and pepper. Simmer, uncovered, until liquid is evaporated, 9-10 minutes. Sprinkle with Parmesan cheese. Serve with a slotted spoon.
Nutrition Facts : Calories 81 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 581mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 3g protein. Diabetic Exchanges
TAGLIATELLE WITH PARMESAN AND COURGETTES (ZUCCHINI)
This is one my brother cooked us and it was lovely - I think he got it straight from a recipe book but not sure which one.
Provided by Karen Pea
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Add the olive oil and garlic into a thick bottomed pan and fry for 30 seconds.
- Add the courgettes and toss for 2 minutes.
- Add the lemon juice, salt pepper and most of the basil.
- Cook for a few minutes.
- Meanwhile cook the tagliatelle in boiling water until al dente.
- Toss with the courgettes in the pan adding most of the parmesan cheese (may need a little extra olive oil to loosen).
- Serve with torn basil and sprinkle with parmesan.
Nutrition Facts : Calories 698, Fat 25.8, SaturatedFat 7.3, Cholesterol 115.6, Sodium 387.4, Carbohydrate 90.6, Fiber 6.2, Sugar 8.6, Protein 27.7
ZUCCHINI PARMESAN
This is a simple layered casserole with three elements: roasted zucchini, a really good homemade tomato sauce and Parmesan. Roasting, rather than frying the zucchini, allows you to cut down on olive oil and time.
Provided by Martha Rose Shulman
Categories dinner, lunch, casseroles, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 13
Steps:
- If you have a food mill, quarter tomatoes. If not, peel, seed and chop them. (See step 5.)
- To make tomato sauce, heat 1 tablespoon olive oil in a large, heavy skillet over medium heat and add onion. Cook, stirring often, until tender, about 5 minutes.
- Add garlic. Cook, stirring, until fragrant, 30 seconds to a minute, and add tomatoes, salt, pepper, sugar and basil sprigs. Increase heat to medium-high. When tomatoes are bubbling briskly, stir and reduce heat to medium. Cook, stirring often, until tomatoes have cooked down and are beginning to stick to pan, 15 to 25 minutes, depending on consistency. Remove basil sprigs; taste and adjust seasoning.
- Heat oven to 450 degrees. Line 2 sheet pans with parchment. Trim ends off zucchini and cut in half crosswise, then into lengthwise slices, about 1/4 to 1/3 inch thick. Season on both sides with salt and pepper and toss with 2 tablespoons olive oil. Arrange zucchini slices on baking sheets in one layer and sprinkle with red pepper flakes. Roast for 12 minutes, until lightly browned and easily pierced with a knife. Remove from oven and reduce heat to 375 degrees.
- If using a food mill, put sauce through medium blade. If not, pulse sauce in a food processor fitted with steel blade until just coarsely puréed. Stir in chopped basil.
- To assemble the dish, oil a 2-quart gratin with olive oil. Spread 1/4 cup tomato sauce over bottom of dish. Arrange a third of the zucchini in an even layer over tomato sauce. Spoon a third of remaining sauce over zucchini and sprinkle with 1/4 cup Parmesan. Repeat with 2 more layers, ending with 1/4 cup Parmesan. Drizzle on remaining tablespoon olive oil. Bake 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from heat and allow to sit for 5 to 10 minutes before serving.
Nutrition Facts : @context http, Calories 206, UnsaturatedFat 9 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 4 grams, Sodium 862 milligrams, Sugar 9 grams
COURGETTE / ZUCCHINI PASTA WITH CHILI, GARLIC & PARMESAN
My Mum took my sister and I out to lunch in London the other day and we had Italian for lunch. I don't recall the name of the restaurant but the dish I had was fantastic! It was called Giardiniera I think and contained all the below but also had deep fried spinach and paremsan balls with it. I've been unable to replicate the spinach balls (I tried a baked version as well but that didn't work either) so I'm just listing the pasta and topping for now and maybe eventually I'll be able to get the rest right.
Provided by Wendy-Bob
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- In a large pan of salted water, put the pasta on to boil.
- Grate the courgettes/zucchini, chop or mince the garlic, finely chop the chilli and grate the parmesan.
- Melt the teaspoon of butter in a large frying pan and add the garlic.
- Cook for a couple of minutes and then add the chilli and courgette/zucchini.
- Leave to cook for 10-15mins stirring occasionally. NB. You want to cook everything but not really brown any of it off.
- Remove from the heat and stir in the parmesan.
- When the pasta is cooked to your liking, drain well and stir through a tablespoon of olive oil if desired.
- Plate up the pasta and serve with the courgette/zucchini mixture on top.
Nutrition Facts : Calories 452.6, Fat 11.5, SaturatedFat 5.9, Cholesterol 27, Sodium 422, Carbohydrate 72.5, Fiber 11, Sugar 7.6, Protein 18.8
PARMESAN COURGETTES (ZUCCHINI)
Posted for chef #284897, recipe by Tana Ramsay from BBC Food. A simple & delicious side to make when zucchini is plentiful.
Provided by Mandy
Categories Vegetable
Time 12m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Heat a little olive oil in a pan and add the courgettes.
- Cook until slightly browned then add the garlic, lemon juice and zest and stir though. Sprinkle over the parmesan and stir to coat the courgettes. Fry until the parmesan crust crisps up.
- Serve with some parsley sprinkled over the top and wedges of lemon if desired.
Nutrition Facts : Calories 147.9, Fat 7.5, SaturatedFat 4.4, Cholesterol 22, Sodium 404.6, Carbohydrate 9.8, Fiber 2.4, Sugar 4, Protein 12.3
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