Zucchini Parmesan Hoagies Recipes

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ZUCCHINI PARMESAN HOAGIES



Zucchini Parmesan Hoagies image

Summertime dinners are easy as can be with these zucchini-filled parmesan hoagies.

Provided by Megan DeKok

Categories     Entree

Time 1h

Yield 4

Number Of Ingredients 13

1 large or 2 medium zucchini, cut into 1/2-inch slices
Salt and pepper
4 tablespoons olive oil
1/2 cup Gold Medal™ all-purpose flour
2 eggs, beaten
1 cup Progresso™ plain panko crispy bread crumbs
1 jar (25.5 oz) Muir Glen™ organic cabernet marinara pasta sauce
7 slices provolone cheese
1/4 cup grated Parmesan cheese
Red pepper flakes, to taste
1 clove garlic, pressed
4 hoagie buns, sliced
Fresh basil leaves

Steps:

  • Heat oven to 350°F. Sprinkle both sides of zucchini slices with salt and pepper. In 10-inch cast-iron skillet, heat 2 1/2 tablespoons of the olive oil over medium heat.
  • Place flour, beaten eggs, and bread crumbs in separate small bowls. Beat 1 tablespoon water in with the eggs. Dip seasoned zucchini slices into the flour, then the egg mixture, and then the bread crumbs.
  • Place half of the zucchini rounds in hot skillet until crispy. Turn, and toast up the crumbs on the opposite sides. Remove; repeat with remaining zucchini slices. Either place zucchini back in skillet or in ungreased ovenproof baking dish.* Cover with marinara sauce. Top with provolone cheese. Sprinkle with Parmesan cheese, salt, pepper and red pepper flakes.
  • Bake 25 to 30 minutes or until cooked through and fork inserts easily into rounds.
  • Meanwhile, in small bowl, stir garlic into remaining 1 1/2 tablespoons olive oil. Brush onto sliced hoagie buns. Toast on grill pan until crispy. Serve zucchini on toasted buns with fresh basil.
  • *If you decide to bake them in a baking dish, they'll take longer since it won't be hot like the skillet. Add 10 to 15 minutes to the bake time, or simply bake until fork inserts into them easily.

Nutrition Facts : ServingSize 1 Serving

PARMESAN ROASTED ZUCCHINI



Parmesan Roasted Zucchini image

Provided by Ina Garten

Categories     side-dish

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 8

6 medium zucchini (2 1/2 to 3 pounds total)
Good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon minced garlic (3 cloves)
2 tablespoons minced fresh parsley leaves
2 tablespoons julienned fresh basil leaves
1/2 cup freshly grated Italian Parmesan cheese
3/4 cup panko (Japanese bread flakes)

Steps:

  • Preheat the oven to 425 degrees F.
  • Trim the stem end of the zucchini, cut them in half lengthwise, and scoop out a small channel of seeds with a regular teaspoon. Place the zucchini in one layer on a sheet pan, brush generously all over with olive oil, and turn the zucchini cut side down. Sprinkle with 1 teaspoon salt and roast for 12 to 15 minutes, until just tender but still firm when tested with the tip of a small paring knife.
  • Meanwhile, make the bread crumbs. In a medium bowl, combine the garlic, parsley, basil, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper. Add the panko and 3 1/2 tablespoons of oil and mix well.
  • Turn the zucchini cut side up and spoon a heaping tablespoon of the panko mixture evenly on each zucchini. Bake for another 8 to 10 minutes, until the panko is crispy. Serve hot, warm, or at room temperature.

ZUCCHINI PARMESAN



Zucchini Parmesan image

Delicious and easy way to use zucchini!

Provided by Mary Jo

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 5

Number Of Ingredients 6

2 large zucchini, thinly sliced
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
1 (16 ounce) jar spaghetti sauce
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
  • Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
  • Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.

Nutrition Facts : Calories 217 calories, Carbohydrate 21 g, Cholesterol 16.3 mg, Fat 11.5 g, Fiber 4.7 g, Protein 8.3 g, SaturatedFat 3.7 g, Sodium 512.3 mg, Sugar 12.2 g

NO-FRY EASY ZUCCHINI PARMESAN



No-Fry Easy Zucchini Parmesan image

I have always loved the zucchini Parm that I grew up with, but now that I am a parent I wanted something quicker, easier, and healthier. This is what I came up with. Enjoy! Serve as a side dish with your favorite tomato sauce and pasta.

Provided by sixofus

Categories     Side Dish     Vegetables     Squash     Zucchini

Time 30m

Yield 4

Number Of Ingredients 7

1 tablespoon olive oil
1 clove garlic, grated
2 zucchini, grated
1 teaspoon dried oregano
salt and ground black pepper to taste
2 tablespoons grated Parmesan cheese
½ cup shredded Mexican cheese blend (such as Great Value Fiesta Blend®), or more to taste

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Grease an 8-inch baking pan.
  • Heat oil in a large skillet over medium-low heat. Add garlic; cook and stir until fragrant, about 1 minute. Add zucchini, oregano, salt, and black pepper. Increase heat; cook and stir until zucchini is almost soft, about 7 minutes. Drain excess liquid and transfer to the prepared baking pan.
  • Sprinkle Parmesan cheese and Mexican cheese blend over zucchini.
  • Bake in the preheated oven until cheese has melted and starts to turn brown, about 7 minutes.

Nutrition Facts : Calories 117 calories, Carbohydrate 3.1 g, Cholesterol 18.4 mg, Fat 9.6 g, Fiber 0.8 g, Protein 5.5 g, SaturatedFat 4.7 g, Sodium 212.4 mg, Sugar 1.1 g

ZUCCHINI PARMESAN CRISPS



Zucchini Parmesan Crisps image

Try Ellie Krieger's Zucchini Parmesan Crisps from Healthy Appetite with Ellie Krieger on Food Network � they're crispy like potato chips, but much healthier.

Provided by Ellie Krieger

Categories     appetizer

Time 50m

Yield 4 servings, serving size 1/2 cup

Number Of Ingredients 7

Cooking spray
2 medium zucchini (about 1 pound total)
1 tablespoon olive oil
1/4 cup freshly grated Parmesan (3/4-ounce)
1/4 cup plain dry bread crumbs
1/8 teaspoon salt
Freshly ground black pepper

Steps:

  • Preheat the oven to 450 degrees F. Coat a baking sheet with cooking spray.
  • Slice the zucchini into 1/4-inch thick rounds. In a medium bowl, toss the zucchini with the oil. In a small bowl, combine the Parmesan, bread crumbs, salt, and a few turns of pepper. Dip each round into the Parmesan mixture, coating it evenly on both sides, pressing the coating on to stick, and place in a single layer on the prepared baking sheet.
  • Bake the zucchini rounds until browned and crisp, 25 to 30 minutes. Remove with spatula. Serve immediately.

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