Italian Zucchini And Squash Recipes

ITALIAN SAUSAGE AND ZUCCHINI

Steps:

• In a large skillet over medium heat, brown the Italian sausage until the inside is no longer pink. Cut sausage into 1/4 inch slices, and continue cooking until browned.
• Stir in the zucchini, yellow squash, and onion; cook and stir for 2 minutes. Pour in the tomatoes, with liquid. Reduce heat, cover, and simmer for 10 to 15 minutes.

ROASTED ZUCCHINI AND SQUASH

Steps:

• Preheat the oven to 425 degrees Farenheit.
• Slice the zucchini and squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, and kosher salt.
• Line two baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets. Roast for 8 minutes.
• Remove the baking sheets from the oven and sprinkle evenly with the shredded Parmesan cheese. Return the sheets to the oven (on the opposite oven racks) and bake another 7 minutes until tender and the cheese is melted. Serve immediately.

SAUTéED YELLOW SQUASH AND ZUCCHINI

Steps:

• Heat the oil and butter in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until just softened, about 5 minutes. Add the garlic and cook, stirring occasionally, for 1 minute. Add the zucchini, squash, Italian seasoning and a generous pinch of salt. Cook, stirring occasionally, until the zucchini and squash are tender and beginning to brown in some spots, about 10 minutes. Season with salt and pepper. Serve warm.

ITALIAN ZUCCHINI SAUTE

Steps:

• Heat the olive oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in tomatoes with juice and zucchini. Season with Italian seasoning and salt. Cook and stir until zucchini is tender. Mix in sugar and adjust seasonings to taste.

ITALIAN ZUCCHINI AND SQUASH

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, toss all of the ingredients together until well coated.
• Pour onto a rimmed baking sheet in a single layer and bake until a light crunchy coat forms on vegetables (about 25 minutes).

ITALIAN ZUCCHINI CASSEROLE

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.

EASY SAUTEED ZUCCHINI AND SQUASH RECIPE

Steps:

• Add butter (or olive oil) to heavy nonstick pan and heat over medium high heat until melted and foamy.
• Add onion and garlic to pan and cook 5 minutes, stirring occasionally to prevent burning.
• When onion is slightly browned and fragrant, add zucchini to pan and season well with salt, pepper, and herbs.
• Sauteé until softened and browned, another 8-10 minutes.
• Serve immediately.

EASY SAUTEED ZUCCHINI RECIPE

Steps:

• Start by slicing the zucchini into 1/4 inch rounds or even thinner, set aside
• Heat the olive oil in a frying pan until medium, not super hot
• Crush some garlic (don't mince), and add to the olive oil, stirring a bit and don't let it burn
• When the garlic is fragrant, it's time to add the zucchini slices in
• Spread the zucchini out and move them around periodically, they'll shrink a bit as water is released.
• When done to your liking (I like mine slightly firm not mushy), remove from heat
• Serve with some pasta, fresh salad or fresh italian bread!

ITALIAN ZUCCHINI SQUASH

Steps:

• Slice zucchini, green pepper, and onion and put in a large pot.
• Add the water (yes, very little--only enough to steam--the veggies will make their own steam.
• Cook covered on very low heat till all the veggies are done.
• Drain liquid as best you can.
• Add the tomato sauce and mix gently but well.
• Sprinkle cheese on top; cover till cheese melts.
• Serve immediately.

ITALIAN CHICKEN AND SQUASH

Steps:

• In a large skillet, cook chicken in butter over medium heat until no longer pink. Add yellow squash and zucchini; cook for 3-4 minutes or until tender. Meanwhile, cook pasta according to package directions., Stir broth and lemon juice into chicken mixture. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until heated through, stirring occasionally. Drain pasta; toss with chicken mixture and tomatoes. Sprinkle with cheeses.

ITALIAN BAKED ZUCCHINI AND SQUASH

Steps:

• Preheat the oven to 400F and make sure the rack is in the middle.
• Slice the zucchini, onions, and squash into thin, uniform slices. Half the cherry or grape tomatoes.
• Place all of the vegetables in a medium-sized bowl and combine them with olive oil, sea salt, pepper, and Italian seasoning.
• After seasoning, spread your vegetables on a roasting pan in a single layer. If you are concerned they may stick to the pan, apply a light coating of oil, or use parchment paper.
• Roast your vegetables in the oven.
• After 20 mins, remove the pan from the oven and flip the vegetables on the pan. Add a drizzle of balsamic vinegar (optional but super tasty!) and the parmesan cheese.
• Return the pan to the oven and bake for an additional 5 minutes or until the cheese is melted.
• Serve immediately and enjoy!

BAKED ZUCCHINI PARMESAN

Steps:

• Preheat oven to 400 degrees
• Slice zucchini slices (about 1/2″ thick)
• Place zucchini in a large bowl and drizzle with olive oil
• Shake to coat zucchini with olive oil
• Add parmesan cheese, salt and pepper.
• Shake to coat.
• Place in a single layer on a large rimmed baking sheet lined with aluminum foil or a silicone baking mat.
• Sprinkle with an additional 2 tablespoons of parmesan cheese
• Bake in preheated oven for 10-15 minutes, finish on a low broil for another couple of minutes.