Zucchinilogs Recipes
ZUCCHINI BOATS
After working hard all our lives and raising a family, we're now enjoying a simpler life. Getting back to the basics means enjoying old-fashioned comfort foods like these stuffed zucchini boats. -Mrs. C. Thon, Atlin, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Trim the ends off zucchini. Cut zucchini in half lengthwise; scoop out pulp, leaving 1/2-in. shells. Finely chop pulp. , In a skillet, cook beef, zucchini pulp, onion, mushrooms and peppers over medium heat until meat is no longer pink; drain. Remove from the heat. Add 1/2 cup cheese, ketchup, salt and pepper; mix well. Spoon into the zucchini shells. Place in a greased 13x9-in. baking dish. Sprinkle with remaining cheese. , Bake, uncovered, at 350° until zucchini is tender, 25-30 minutes.
Nutrition Facts : Calories 312 calories, Fat 20g fat (9g saturated fat), Cholesterol 81mg cholesterol, Sodium 337mg sodium, Carbohydrate 10g carbohydrate (6g sugars, Fiber 2g fiber), Protein 24g protein.
PARMESAN BAKED ZUCCHINI
Two of the staples of Italian cuisine, zucchini and Parmesan cheese, team up for a recipe that's easy to make and impressive to serve. These baked "boats" are a fresh new way to serve a distinctive side dish.
Provided by By Brooke Lark
Categories Side Dish
Time 20m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
- Place zucchini halves, skin side down, on cookie sheet. Sprinkle each with 1 tablespoon cheese. Drizzle with oil; sprinkle with pepper.
- Bake 15 to 20 minutes or until zucchini is tender and cheese is light golden brown. Cool slightly. Garnish with basil.
Nutrition Facts : Calories 80, Carbohydrate 3 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 3 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 120 mg, Sugar 3 g, TransFat 0 g
ROASTED ZUCCHINI
This is the simplest of side dishes, endlessly customizable. Try it when you have an abundance of zucchini in the garden.
Provided by LauraF
Categories Side Dish Vegetables Squash Zucchini
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Place a rimmed baking sheet in the oven to heat up.
- Place zucchini in a bowl. Add oil, salt, pepper, garlic powder, and cayenne; toss to coat.
- Carefully remove the hot baking sheet and spray lightly with cooking spray. Spread out zucchini in an even layer.
- Roast in the preheated oven until browned, turning halfway, about 20 minutes. Squeeze lemon juice on top and garnish with parsley. Sprinkle sea salt on top.
Nutrition Facts : Calories 131 calories, Carbohydrate 8.8 g, Fat 10.6 g, Fiber 2.7 g, Protein 2.9 g, SaturatedFat 1.1 g, Sodium 263.4 mg, Sugar 4.3 g
ZUCCHINI FRIES RECIPE BY TASTY
Here's what you need: zucchinis, panko breadcrumbs, grated parmesan cheese, garlic powder, dried basil, salt, pepper, eggs, plain greek yogurt, lemon juice, fresh chives, salt, pepper
Provided by Mercedes Sandoval
Categories Appetizers
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F (220°C).
- Cut zucchini into fries and set aside.
- In a large bowl combine panko, parmesan, garlic powder, basil, salt, and pepper.
- Whisk eggs in a shallow bowl or dish.
- Dip zucchini in eggs, coating evenly, and then toss in bread crumb mixture.
- Place on a baking sheet lined with parchment paper. Bake for 15-20 minutes, flipping halfway.
- Prepare dip while fries are baking. Combine all dip ingredients in a small bowl and set aside in the refrigerator until ready to use.
- Enjoy!
Nutrition Facts : Calories 265 calories, Carbohydrate 33 grams, Fat 6 grams, Fiber 2 grams, Protein 19 grams, Sugar 11 grams
BAKED ZUCCHINI WITH MOZZARELLA RECIPE - (4.1/5)
Provided by Pattywak
Number Of Ingredients 3
Steps:
- . Slice your zucchini up into 1/2 inch rings. 2. Lay them out flat on a large cookie sheet. Sprinkle with Garlic Seasoning and a bit of salt. 3. Bake in the oven at 350 for about 10-15 minutes or until crisp tender. 4. Take the hot pan out of the oven and sprinkle the zucchini with cheese. Turn the oven to broil, throw that cookie sheet back into the oven and let the cheese get all bubbly and a bit browned. This should only take about 3-5 minutes. Be careful here. Broiling things in the oven can get out of control in a fast hurry. (my trick for broiling is to not move the rack up, I just keep it in the middle of the oven and things are less likely to burn. It may take a minute longer, but no burnt food)
EASY BAKED ZUCCHINI
Perfectly tender crisp zucchini topped with parmesan cheese.
Provided by Holly Nilsson
Categories Side Dish
Time 15m
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F.
- Toss zucchini slices with olive oil, seasoning, salt & pepper and about 2 tablespoons of the parmesan cheese.
- Place on a baking sheet and top with remaining parmesan cheese. Bake 5 minutes.
- Turn oven to broil, place pan near the top and broil 3-5 minutes or until cheese is melted and zucchini is tender crisp.
Nutrition Facts : Calories 80 kcal, Carbohydrate 3 g, Protein 4 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 141 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ROASTED ZUCCHINI
How to make the best easy roasted zucchini! Topped with Parmesan and Italian seasoning, this delicious zucchini is never soggy and goes with so many dishes.
Provided by Erin Clarke / Well Plated
Categories Side Dish
Time 30m
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F. Coat a cooling rack with nonstick spray and place on a rimmed baking sheet.
- In a small bowl, stir together the Parmesan, Italian seasoning, salt, and pepper.
- Place the zucchini in a large bowl. Drizzle with the oil and sprinkle with the Parmesan mixture. Toss to coat, then arrange the zucchini on top of the cooling rack on the prepared baking sheet, being careful not to overlap the spears.
- Place in the oven and bake until the zucchini is tender, about 12 to 15 minutes. Turn the oven to broil. Cook until the Parmesan is lightly crisp on top, about 2 to 3 minutes. Don't walk away! The second you stop watching the cheese, it will decide to burn.
- Remove the zucchini from the oven and immediately squeeze the lemon juice over the top. Sprinkle with herbs. Enjoy warm or at room temperature.
Nutrition Facts : ServingSize 1 serving, Calories 77 kcal, Carbohydrate 5 g, Protein 4 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 293 mg, Fiber 1 g, Sugar 3 g
ZUCCHINI LOGS
This recipe is super easy, impressive looking, delicious and relatively healthy! What more could you ask for? I serve this in the summer time and it's a great alternative to a mundane veggie side. It's beautiful and will impress any guests! The number of zucchini you use greatly depends on the size. Eyeball it. I'm sure you will find something to do with them if there are any extras!
Provided by JennyLynn99
Categories Vegetable
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 4
Steps:
- In a bowl, combine cream cheese, soup mix and shredded cheese.
- Set aside.
- Pre-heat oven to 350 degrees and grease a cookie sheet.
- Cut off the ends of the zucchini and then cut them in half, lengthwise.
- With a teaspoon, gut the zucchini (but not all the way down to the skin) making sure to leave a little bit of flesh at the skinny tip of the squash.
- (You want there to be enough room that you can stuff the zucchini, but you want to have more than filler and skin).
- Fill the zucchini halves with the cheese mixture. (Don't be afraid to really stuff them.).
- Place zucchini on cookie sheet and bake for 25 minutes.
- After cooking, you may leave them in the oven to remain warm, but note that they will continue to brown on top. I happen to like that, some don't.
Nutrition Facts : Calories 259.7, Fat 15.3, SaturatedFat 9.3, Cholesterol 42.2, Sodium 1018.9, Carbohydrate 18.8, Fiber 3, Sugar 4.7, Protein 14.1
ZUCCHINI LOGS
Quick way for an appetizer
Provided by Terry Soave
Categories Vegetable Appetizers
Time 40m
Number Of Ingredients 6
Steps:
- 1. Shred zucchini and squeeze dry between paper towels.
- 2. Mix cheese,egg,panko,and salt and pepper. Add dried zucchini.
- 3. Scoop by talblespoons onto baking sheet. Bake at 400 degrees.Turning halfway until golden brown
STUFFED ZUCCHINI BOATS
Hearty and flavorful zucchini boats made with fresh zucchini, turkey sausage, tomatoes, herbs, panko and two types of cheese! A delicious recipe that's perfect for summer.
Provided by Jaclyn
Categories Main Course
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.
- Using a spoon, scoop centers from zucchini while leaving a 1/4-inch rim on all sides to create boats. Drizzle with 1 Tbsp olive oil, then season with salt and pepper.
- Bake in preheated oven 15 minutes.
- Meanwhile heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add onion and saute 3 minutes.
- Add sausage in crumbles, cook through, while breaking up meat during cooking. Add garlic during last 1 minute of cooking.
- Remove from heat stir in tomatoes, 1/3 cup panko bread crumbs and Italian seasoning. Season with salt and pepper to taste.
- Sprinkle 1/3 cup parmesan over zucchini boats, then divide filling among the zucchini boats.
- In a small mixing bowl stir together the mozzarella cheese, remaining 1/3 cup parmesan and remaining 1/3 cup panko bread crumbs. Sprinkle mixture over zucchini boats.
- Bake in preheated oven until tender, about 10 - 15 minutes. Sprinkle with parsley and serve warm.
Nutrition Facts : Calories 272 kcal, Carbohydrate 17 g, Protein 20 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 56 mg, Sodium 625 mg, Fiber 3 g, Sugar 7 g, ServingSize 1 serving
FRIED ZUCCHINI
Giada De Laurentiis' Fried Zucchini, from Everyday Italian on Food Network, are crispy and vegetarian, covered with crunchy panko breadcrumbs and Parmesan.
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Pour enough oil into a large frying pan to reach a depth of 2 inches. Heat the oil over medium heat until a deep-fry thermometer registers 350 degrees F.
- Stir 1 1/2 cups Parmesan, the panko, and salt in a medium bowl to blend. Whisk the eggs in another medium bowl to blend. Working in batches, dip the zucchini in the eggs to coat completely and allow the excess egg to drip back into the bowl. Coat the zucchini in the panko mixture, patting to adhere and coat completely. Place the zucchini strips on a baking sheet.
- When the oil is hot, working in batches, fry the zucchini sticks until they are golden brown, about 3 minutes. Using a slotted spoon, transfer the fried zucchini to paper towels and drain.
- Arrange the fried zucchini on a platter. Sprinkle with the remaining Parmesan and serve.
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- 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.
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