Zucchini Cheese Sauce Recipes

Steps:

• 1. Place oil in a large saute pan or skillet.
• 2. Slice zucchini into thin strips (you can actually slice the zucchini any way you like as this will not effect the outcome of the recipe!).
• 3. Add the zucchini, salt (completely optional) and pepper (you could use cayenne or red pepper too) to the pan and toss to coat.
• 4. Place pan on medium high heat and cook until the zucchini is tender but still has a little bite to it; almost like making al dente pasta. This takes roughly 8-10 minutes depending on how thick the zucchini has been sliced.
• 5. While the zucchini is cooking, whisk together the evaporated milk (I used 2% but feel free to use fat free or, if you want to make this more decadent, cream), vegetable broth (you can definitely use chicken or beef broth) and cornstarch until fully combined.
• 6. Once the zucchini is tender, pour the milk mixture into the pan and cook for another 5 minutes or until the sauce has thickened.
• 7. Remove from heat, add cheese (I used locatelli but you could use any hard macaroni cheese) and stir until fully combined.
• 8. Enjoy!

Steps:

• Heat olive oil in a large skillet over medium-high heat; saute zucchini until softened, 5 to 10 minutes. Season zucchini with oregano and basil. Add tomato sauce; cook and stir until heated through, about 5 minutes. Sprinkle Parmesan cheese over zucchini mixture.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
• Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
• Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.

Steps:

• In a large skillet, saute onion in butter until crisp-tender. Stir in the zucchini, basil, salt and garlic powder. Cook and stir for 4-5 minutes or until zucchini is crisp-tender. Sprinkle with the cheese, tomato and olives. , Cover and cook for 4-5 minutes or until cheese is melted. Serve immediately.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
• Melt the butter in a skillet over medium heat. Stir in the zucchini and onion, and cook 5 minutes, or until onion is golden brown.
• In the prepared casserole dish, mix the zucchini, onion, tomatoes, and green pepper. Season with Italian seasoning, and top with cheese.
• Bake 25 minutes in the preheated oven, or until cheese is melted and bubbly.