Baked Zucchini With Mint Garlic Recipes

BAKED ZUCCHINI

Steps:

• Preheat oven to 350 degrees. For optionally for easier clean up line a rimmed 18 by 13-inch rimmed baking sheet with aluminum foil. Spray baking sheet with non-stick cooking spray.
• In a small mixing bowl stir together olive oil, garlic, Italian seasoning, salt and pepper (I use about 3/4 to 1 tsp salt and 1/2 tsp pepper).
• Place zucchini coins in a large mixing bowl. Pour oil mixture over zucchini and toss well until evenly coated.
• Pour onto baking sheet then spread out into a single layer. Top with parmesan.
• Bake in preheated oven until just starting to soften about 7 - 9 minutes. Remove zucchini and transfer oven rack closer to broiler. Preheat broiler.
• Let broil until cheese is golden brown and zucchini is tender, about 2 - 3 minutes longer (keep a close eye on it).
• Sprinkle with parsley and serve warm.

BAKED PARMESAN GARLIC ZUCCHINI

Steps:

• Preheat the oven to 425F. Line a baking sheet with parchment paper.
• Cut zucchini lengthwise into quarters and put in a bowl.
• Pour olive oil over zucchini and add minced garlic. With your hands, rub the garlic and olive oil all over the zucchini.
• Put the zucchini on the baking sheet in a single layer, skin side down.
• Sprinkle the zucchini with salt, pepper, Parmesan cheese and oregano.
• Put the zucchini in the oven on the top rack, and bake for 15 minutes.
• Switch the oven to Broil, and bake for another 4 minutes, or until zucchini is golden brown.
• Serve warm. Optionally, you can sprinkle zucchini with an extra 1 tbsp Parmesan cheese right before serving.

ZUCCHINI WITH MINT AND PARSLEY

Steps:

• Heat a large skillet over medium heat.
• Cut zucchini into 1/4-inch slices.
• Add oil, garlic, and zucchini to pan and saute 7 to 8 minutes, turning occasionally with a firm shake of the skillet, until zucchini are just tender.
• Add mint, parsley, salt, and pepper, and cook 1 minute longer.
• Remove from heat and serve.

BAKED ZUCCHINI

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of water to a boil. Add zucchini and cook until tender but still firm, about 15 minutes. Drain, cool and scoop out seeds.
• In a medium bowl combine cream cheese, sour cream, Parmesan cheese and garlic. Spoon mixture into zucchini halves and sprinkle with paprika.
• Bake in preheated oven for 10 to 15 minutes, or until heated through.

BAKED ZUCCHINI WITH MINT & GARLIC

Steps:

• Cut the zucchini in half lengthwise. Scoop out and discard the soft seeds inside. Sprinkle the zucchini halves lightly with salt then put them on a wooden board, cut side down for 20 minutes. This will let some of the liquid drain away.
• Heat the oven to 350°F Put the herbs in a bowl with the garlic, breadcrumbs and cheese. Add half the oil while mixing with a fork and season.
• Oil a shallow baking dish large enough to hold all the zucchini halves in a single layer. Wipe down the zucchini to remove the excess liquid and lay them in a dish cut-side up. Spoon a little of the herb mixture over each half, and drizzle a little oil over the halves.
• Cover the dish with foil and bake for 15 minutes. Remove the foil and continue baking until the zucchini are tender and crisp on top (another 10-20 minutes depending on size).
• Drizzle the zucchini with a little oil as they come out of the oven. Serve warm or at room temperature.

ZUCCHINI-HERB FRITTERS WITH GARLIC YOGURT

Steps:

• Garlic Yogurt:
• Mix yogurt, mint, lemon juice, oil, honey, and garlic in a small bowl; season with salt and pepper. Cover; chill.
• Fritters and assembly:
• Grate zucchini, potato, and onion on the large holes of a box grater. Transfer to a mesh sieve set over a bowl and toss with 2 teaspoons salt. Let vegetables sit until they release their liquid, 30-40 minutes.
• Mix eggs, garlic, cumin, 3 tablespoons parsley, and 2 tablespoons mint in a medium bowl; season with salt and pepper.
• Gather up half of zucchini mixture in a kitchen towel; squeeze out excess liquid. Add to bowl with egg mixture and repeat with remaining zucchini mixture. Sprinkle flour and baking powder over; mix gently.
• Heat vegetable oil in a large skillet over medium-high. Working in batches, spoon scoops of mixture into skillet, flattening gently with a spatula. Cook until golden brown and crisp, about 3 minutes per side. Transfer to a wire rack; season with salt. Drizzle yogurt sauce with olive oil and top with more herbs; serve alongside warm fritters.

25+ BEST ZUCCHINI RECIPES: BAKED ZUCCHINI RECIPE WITH PARMESAN AND THYME

Steps:

• Preheat your oven to 350 degrees F.
• Mix together the grated Parmesan, thyme, and spices in a medium bowl.
• Prepare a large baking sheet that's topped with a wire baking rack. Lightly brush the wire baking rack with extra virgin olive oil (or use a healthy cooking spray.) Place the zucchini spears, skin-side down, on the baking rack in a single layer. Brush each one with extra virgin olive oil.
• Sprinkle the herb and cheese topping on each zucchini stick so they are all lightly coated.
• Bake in the heated oven for 15 to 20 minutes, or until tender. For a crispy golden topping, broil for 2 to 3 minutes more. Watch it carefully so the zucchini does not burn.
• Serve immediately as an appetizer with a dipping sauce, or as a side next to your protein of choice.