Cassies Italian Zucchini Bake Recipes

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CASSIE'S ZUCCHINI BROWNIES



Cassie's Zucchini Brownies image

A must for all brownie lovers! These moist brownies are the perfect way to use extra zucchini.

Provided by Cassie

Categories     Fruits and Vegetables     Vegetables     Squash

Time 45m

Yield 24

Number Of Ingredients 10

2 cups all-purpose flour
1 teaspoon salt
1 ½ teaspoons baking soda
⅓ cup unsweetened cocoa powder
1 cup white sugar
2 eggs
2 cups grated zucchini
½ cup vegetable oil
1 teaspoon vanilla extract
½ cup chopped walnuts

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan.
  • In a large mixing bowl, sift together flour, salt, soda, cocoa, and sugar. Combine eggs, zucchini, oil, and vanilla; blend into dry ingredients. Stir in walnuts.
  • Bake for 20 minutes in preheated oven. Cool in the pan, and then cut into bars.

Nutrition Facts : Calories 137.5 calories, Carbohydrate 17.7 g, Cholesterol 15.5 mg, Fat 6.9 g, Fiber 1 g, Protein 2.3 g, SaturatedFat 1 g, Sodium 182.9 mg, Sugar 8.7 g

ITALIAN ZUCCHINI CASSEROLE



Italian Zucchini Casserole image

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

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

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.

ITALIAN BAKED ZUCCHINI SIDE DISH



Italian Baked Zucchini Side Dish image

A simple Italian recipe for a delicious zucchini side dish. The cheesy bread crumbs crisp up in the oven, giving the sliced zucchini an added crunch!

Provided by Nesrine

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 50m

Yield 4

Number Of Ingredients 6

2 zucchini, sliced
2 tablespoons extra-virgin olive oil
3 tablespoons freshly grated Parmesan cheese
2 tablespoons dry bread crumbs
1 teaspoon chopped fresh oregano
salt and freshly ground black pepper to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish or line a baking sheet with parchment paper.
  • Combine zucchini slices and olive oil in a large bowl and toss to coat well.
  • Mix Parmesan cheese, bread crumbs, oregano, salt, and pepper in a second bowl or shallow dish. Dip oiled zucchini into bread crumb mixture and arrange close together on the baking sheet.
  • Bake in the preheated oven for 30 to 40 minutes, turning after 20 minutes so they brown evenly.

Nutrition Facts : Calories 106.1 calories, Carbohydrate 5.9 g, Cholesterol 3.3 mg, Fat 8.2 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.7 g, Sodium 130.3 mg, Sugar 1.9 g

CASSIES ITALIAN ZUCCHINI BAKE



Cassies Italian Zucchini Bake image

I needed to use up some veggies before they went bad, so this layered casserole is what I came up with...my family loved it! I hope you'll give it a try... Enjoy! All photos are mine

Provided by Cassie *

Categories     Side Casseroles

Time 1h5m

Number Of Ingredients 12

1 Tbsp each, olive oil and butter
med red onion, sliced thin
2 - 3 clove garlic, minced about 1 tablespoon
3 small - medium zucchini, sliced thin
6 roma tomatoes
oregano dried to sprinkle each later
salt & fresh ground pepper for each layer
fresh parsley, chopped for each layer
red pepper flakes - optional
1/2 c grated parmesan cheese - divided
11 slice mozzarella cheese
1/2 c ricotta cheese, divided

Steps:

  • 1. Preheat oven to 375 degree F. In a 9 x 13 baking dish, spray with non stick cooking spray. Set aside. In a skillet add oil and butter; saute onions and garlic for a few minutes, not until browned - just enough to sweat the onions.
  • 2. Now,cover the bottom of casserole dish with zucchini, layer a little if you must, to cover. Next, add a layer of tomatoes.
  • 3. Sprinkle with half the grated parmesan, some chopped parsley, salt, pepper, red pepper flakes, oregano, half the onion and dollop with 1/2 the ricotta cheese.
  • 4. Take 5 slices of mozzarella and slice on in half. Place 4 whole slices of cheese in all four corners of dish and take the 2 half slices and place in center.
  • 5. Repeat layers again and top with remaining 6 slices of cheese.
  • 6. Bake for 45 - 50 minutes until bubbly and cheese is golden. Leave set for about 5 minutes and serve.
  • 7. Leave set for about 5 minutes and serve.

OUR 50+ BEST BAKED CHICKEN RECIPES (+OVEN BAKED CHICKEN FINGERS)



Our 50+ BEST Baked Chicken Recipes (+Oven Baked Chicken Fingers) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Main Course

Time 30m

Number Of Ingredients 8

1 pound chicken tenders
Olive oil spray
1 1/2 cups breadcrumbs
1 Tablespoon olive oil mayonnaise
1 large egg
1.5 Tablespoon Dijon mustard
1/2 teaspoon sea salt
2 Tablespoons flour

Steps:

  • Dredge the chicken tenders in the egg and then the panko breadcrumbs.
  • Bake for 20 minutes at 390°F or until crispy.

Nutrition Facts : Calories 300 kcal, ServingSize 1 serving

BAKED ZUCCHINI CHIPS



Baked Zucchini Chips image

These crispy baked zucchini chips are a delicious summer snack or side dish! I love them on their own, but they're also yummy with dipping sauce. See the recipe below or the post above for suggestions!

Provided by Jeanine Donofrio

Categories     Appetizer     Side Dish     Snack

Time 30m

Number Of Ingredients 9

1 egg*
½ cup panko bread crumbs
½ cup almond flour
¼ cup Parmesan cheese or Vegan Parmesan
½ teaspoon sea salt
Freshly ground black pepper
2 medium zucchini (sliced into ¼ inch rounds)
Extra-virgin olive oil (for drizzling)
Romesco, Tzatziki, or Marinara

Steps:

  • Preheat the oven to 425°F and line a baking sheet with parchment paper.
  • In a small bowl, whisk the egg. In a medium bowl, combine the panko, almond flour, Parmesan, salt, and several grinds of pepper.
  • Dip the zucchini slices into the egg and then into the panko mixture. Place onto the baking sheet, drizzle with olive oil, and bake 17 to 20 minutes, flipping halfway, until golden brown.
  • Serve immediately while they're still hot (they'll become less crispy as they sit). Serve with a dipping sauce, if desired.

ITALIAN ZUCCHINI BAKE



Italian Zucchini Bake image

Kids of all ages are sure to like this fun vegetarian spin on pizza! The recipe comes from Carol Mieske of Red Bluff, California. "You can't even tell there's zucchini in this dish," she notes. "If you have meat eaters in your family, try adding turkey pepperoni or sausage."

Provided by Taste of Home

Categories     Dinner     Side Dishes

Time 55m

Yield 6 servings.

Number Of Ingredients 12

3-1/2 cups shredded zucchini
1/2 teaspoon salt
3/4 cup egg substitute
1/2 cup dry bread crumbs
1/4 cup all-purpose flour
2 teaspoons Italian seasoning
1/2 pound fresh mushrooms, sliced
2 teaspoons olive oil
1 can (15 ounces) pizza sauce, divided
3/4 cup chopped green pepper
1/4 cup sliced ripe olives, drained
1-1/2 cups shredded part-skim mozzarella cheese, divided

Steps:

  • Place zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes. Rinse and drain well. , In a large bowl, combine the zucchini, egg substitute, bread crumbs, flour and Italian seasoning. Spread in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes., In a nonstick skillet, saute mushrooms in oil until crisp-tender. Spread half of the pizza sauce over zucchini mixture; sprinkle with the mushrooms, green pepper, olives and half of the cheese. Top with remaining pizza sauce and cheese. Bake 15 minutes longer or until hot and bubbly.

Nutrition Facts : Calories 226 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 818mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges

OUR 30+ BEST FRESH MOZZARELLA RECIPES (+HOMEMADE FRIED MOZZARELLA CHEESE STICKS)



Our 30+ BEST Fresh Mozzarella Recipes (+Homemade Fried Mozzarella Cheese Sticks) image

These recipes are sure to please. So, gather your family and friends and enjoy. Let us know your thoughts!

Provided by Cassie Marshall

Categories     Appetizer     Main Course     Side Dish

Time 34m

Number Of Ingredients 5

3 eggs
1 lb. block mozzarella cheese
3 cups breadcrumbs
1/2 tsp. sea salt
Deep frying fat or oil

Steps:

  • Cut the cheese into thin slices.
  • Whisk eggs with salt and water.
  • Dredge cheese slices in egg and breadcrumbs.
  • Do a second coating.
  • Cook in hot oil in a deep fryer.

Nutrition Facts : Calories 275 kcal, ServingSize 1 serving

~ ZUCCHINI BOATS ~ CASSIES



~ Zucchini Boats ~ Cassies image

Love stuffed zucchini in any form. Enjoy!

Provided by Cassie *

Categories     Other Main Dishes

Time 55m

Number Of Ingredients 17

2 Tbsp olive oil
2 medium zucchini - cut in half lengthwise and seeds scraped
1/2 lb each - ground beef & bulk sweet or hot italian sausage
3/4 c chopped onion
2 clove garlic, minced
3 eggs, beaten
1/2 c chopped parsley
2/3 c grated romano or parmesan cheese
1/2 tsp each salt & pepper
3/4 tsp garlic salt
1 1/2 tsp italian seasoning
2 tsp mccormick spaghetti sauce seasoning
1/2 - 3/4 c italian bread crumbs
2 roma tomatoes, diced
1 small can, sliced black olives, drained - optional
1 c fav spaghetti sauce - optional
8 slice mozzarella cheese

Steps:

  • 1. Preheat oven to 425 degree F. Drizzle some olive oil over the outside and inside of the prepared raw zucchini and place on a baking sheet. Bake for 15 minutes. Remove and reduce oven to 350 degree. In a medium skillet, over medium heat, cook the beef, sausage, onion and garlic until no pink remains in meat. Remove from heat and drain. Add meat to a medium bowl. Stir in beaten eggs, tomato, parsley, Bread crumbs, Romano cheese, salt, garlic salt, pepper, olives, Italian seasoning and spaghetti sauce seasoning. Stuff each zucchini halve with 1/4 of the meat mixture. Place on a jelly roll pan. Bake for 10 - 15 minutes or until zucchini is tender. Spread 1/4 cup sauce on each halve and place 2 slices of mozzarella cheese evenly on each halve. Place back into oven and bake another 5 minutes or until cheese is melted and golden.

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