Italian Zucchini And Artichoke Casserole Rapid Fat Loss Recipes

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PARMESAN ARTICHOKE CASSEROLE



Parmesan Artichoke Casserole image

This is a great casserole that is quick and cheesy! You can add other veggies for a summery twist - sliced zucchini or chopped spinach work great!

Provided by Maria Riebe

Categories     Side Dish     Casseroles

Time 40m

Yield 7

Number Of Ingredients 6

2 (10 ounce) cans artichoke hearts in water, drained
8 ounces grated Parmesan cheese
2 teaspoons garlic powder
½ cup mayonnaise
2 tablespoons dried parsley
1 pinch paprika

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika.
  • Bake in preheated 350 degrees F (175 degrees C) oven until bubbly, about 25 to 35 minutes. Serve hot.

Nutrition Facts : Calories 300.1 calories, Carbohydrate 11.4 g, Cholesterol 34.5 mg, Fat 21.8 g, Fiber 3.1 g, Protein 15.7 g, SaturatedFat 7.5 g, Sodium 1079.3 mg, Sugar 0.7 g

ITALIAN ZUCCHINI AND ARTICHOKE CASSEROLE (RAPID FAT LOSS)



Italian Zucchini and Artichoke Casserole (Rapid Fat Loss) image

This is one of the recipes I've developed to eat while on Lyle McDonald's "Rapid Fat Loss" program. It's a little carb-heavy, but if the rest of your day has been on track there's no harm in eating 1/4 of this. :) Just count the protein from the cheese - the Kraft brand has 8g per serving.

Provided by mayness

Categories     Artichoke

Time 1h20m

Yield 4 , 4 serving(s)

Number Of Ingredients 9

8 ounces tomato sauce
2 large zucchini, sliced
1/2 cup onion, sliced
14 ounces artichoke hearts, in brine
1 cup fat free mozzarella cheese, shredded
italian seasoning
salt
pepper
garlic powder

Steps:

  • Preheat oven to 350°F.
  • Spread a thin layer of tomato sauce on the bottom of a large baking dish.
  • Layer the ingredients in the baking dish, ending with a layer of zucchini topped by a layer of cheese.
  • Here are the exact layers I used, bottom to top: 1/3 of the zucchini, 1/2 of the onion, 1/2 artichoke hearts, 1/3 cheese, 1/2 tomato sauce, seasonings, 1/3 zucchini, 1/2 onion, 1/2 artichoke hearts, 1/3 cheese, 1/2 tomato sauce, seasonings, 1/3 zucchini, 1/3 cheese.
  • Cover and bake for 45 minutes to 1 hour, until zucchini is cooked through.
  • If necessary, remove lid and cook a few more minutes to brown cheese.

Nutrition Facts : Calories 141.6, Fat 1, SaturatedFat 0.2, Cholesterol 5.1, Sodium 582.6, Carbohydrate 22.8, Fiber 11.8, Sugar 8.7, Protein 14.8

ZUCCHINI ARTICHOKE SUMMER SALAD



Zucchini Artichoke Summer Salad image

I made up this salad because our garden is simply overflowing with zucchini! We ate it as a main dish for dinner tonight with Italian seasoning-covered rolls on the side, but it could easily be eaten as a side dish.

Provided by homecookingtheworldover.com

Categories     Salad     Vegetable Salad Recipes     Zucchini Salad Recipes

Time 1h30m

Yield 6

Number Of Ingredients 8

2 skinless, boneless chicken breast halves
salt and ground black pepper to taste
6 tablespoons olive oil, divided
4 zucchini, cut into 1 1/2-inch sticks
1 (15 ounce) can garbanzo beans, drained and rinsed
1 (6 ounce) can black olives, drained and sliced
1 (14 ounce) can artichoke hearts, drained and chopped
½ cup grated Parmesan cheese

Steps:

  • Season both sides of chicken breasts with salt and black pepper.
  • Heat 2 tablespoons olive oil in a skillet over medium heat; cook chicken breasts in the hot oil until they are no longer pink in the center and juices run clear, 5 to 10 minutes per side. An instant-read thermometer inserted into the thickest part of a breast should read at least 165 degrees F (74 degrees C). Cut chicken into 1/2-inch cubes and transfer to a large bowl.
  • Heat remaining 4 tablespoons olive oil in the same skillet over medium heat; cook and stir zucchini in the hot oil until slightly tender, about 5 minutes. Season with salt and black pepper. Transfer zucchini to a paper towel-lined plate to drain.
  • Mix zucchini, garbanzo beans, olives, artichoke hearts, and Parmesan cheese with chicken; toss to combine. Chill in refrigerator before serving, about 1 hour.

Nutrition Facts : Calories 312.1 calories, Carbohydrate 19.5 g, Cholesterol 27.4 mg, Fat 20 g, Fiber 5.3 g, Protein 15.4 g, SaturatedFat 3.8 g, Sodium 758.9 mg, Sugar 1.4 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 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

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