Caprese Zucchini Casserole Recipes

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ZUCCHINI CAPRESE



Zucchini Caprese image

Zucchini cooked with basil and tomatoes is delicious as a side dish or on its own as a healthy meal. Goes great with grilled chicken.

Provided by Patrice Ramsay

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 20m

Yield 2

Number Of Ingredients 8

1 tablespoon olive oil
½ onion, chopped
2 cloves garlic, minced
salt and ground black pepper to taste
1 zucchini, chopped
2 tablespoons chopped fresh basil
2 roma (plum) tomatoes, diced
¼ cup shredded mozzarella cheese

Steps:

  • Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until onion is translucent, 3 to 5 minutes; season with salt and pepper.
  • Stir zucchini and basil into the onion mixture; cook and stir until zucchini is soft, about 5 minutes. Add tomatoes and mozzarella cheese; cook and stir until the cheese melts, about 2 minutes.

Nutrition Facts : Calories 150.2 calories, Carbohydrate 12.5 g, Cholesterol 9 mg, Fat 9.4 g, Fiber 2.9 g, Protein 6.1 g, SaturatedFat 2.4 g, Sodium 103.4 mg, Sugar 5.9 g

CAPRESE-STUFFED ZUCCHINI



Caprese-Stuffed Zucchini image

I just love the summer months and all of the fresh vegetables we have available to us! We are very lucky to have so many farmers that share their harvest with us! This is a great appetizer needing only a few fresh ingredients!

Provided by Cindy Anschutz Barbieri

Categories     Main Dish Recipes     Stuffed Main Dish Recipes     Stuffed Zucchini Recipes

Time 1h

Yield 6

Number Of Ingredients 12

2 large zucchinis, halved lengthwise and seeded
sea salt to taste
freshly ground black pepper to taste
extra-virgin olive oil, or to taste
2 (1/2 inch thick) slices eggplant
1 cup cherry tomatoes, quartered
1 clove garlic, minced
1 cup fresh basil leaves, divided
1 teaspoon sea salt
½ teaspoon ground black pepper
3 tablespoons extra-virgin olive oil, plus more for drizzling
1 tablespoon balsamic vinegar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  • Season zucchini with sea salt and freshly ground black pepper. Drizzle 2 tablespoons olive oil over the zucchini halves.
  • Bake zucchini in preheated oven until softened, about 10 minutes. Remove to a platter to cool; cut into 2-inch segments, keeping them together to resemble intact halves.
  • Season eggplant slices on both sides with salt and pepper; arrange onto the baking sheet.
  • Bake eggplant for 15 minutes, flip, and continue baking until browned, 15 to 20 minutes more; remove to a cutting board and let cool slightly.
  • Remove and discard skin from eggplant. Chop eggplant flesh and transfer to a large mixing bowl; add tomatoes and garlic.
  • Chop 3/4 cup basil leaves; add to eggplant mixture and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Drizzle 3 tablespoons olive oil over the mixture; toss to coat. Spoon the mixture onto the zucchini halves. Drizzle balsamic vinegar and more olive oil over the stuffed zucchini. Tear remaining basil leaves and sprinkle over the zucchinis.

Nutrition Facts : Calories 137.6 calories, Carbohydrate 7.9 g, Fat 11.7 g, Fiber 2.9 g, Protein 2.2 g, SaturatedFat 1.6 g, Sodium 361.6 mg, Sugar 3.1 g

WARM CAPRESE ZOODLES



Warm Caprese Zoodles image

Caprese salad meets sauteed zucchini noodles in this super easy dish filled with basil, tomatoes, and gooey cheese. Make sure all your ingredients are ready to go, because this will be ready fast. Take care not to overcook the zucchini noodles to prevent them from becoming mushy. Adjust the basil to your liking.

Provided by France C

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 4

Number Of Ingredients 7

2 tablespoons olive oil
1 (10 ounce) basket cherry tomatoes, halved
5 medium zucchini, run through a spiralizer
salt and freshly ground black pepper to taste
1 (8 ounce) container mini mozzarella balls, halved
¼ cup fresh basil, cut into thin strips
2 tablespoons balsamic glaze

Steps:

  • Heat olive oil in a large skillet over medium-high heat. Add cherry tomatoes and quickly stir until tomatoes just begin to soften, 1 to 2 minutes. Add zucchini noodles, salt, and pepper. Keep cooking, stirring frequently, until zoodles are tender yet firm to the bite, 2 to 3 minutes.
  • Remove from heat and stir in mozzarella and basil. Toss to coat. Divide zoodles between 4 bowls and drizzle with balsamic glaze. Serve immediately.

Nutrition Facts : Calories 284.4 calories, Carbohydrate 15.6 g, Cholesterol 44 mg, Fat 19.4 g, Fiber 3.5 g, Protein 13.6 g, SaturatedFat 9.1 g, Sodium 111.1 mg, Sugar 4.2 g

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