Definitely a keeper!! Don't subscribe In this recipe you can use a regular Pasta, Marinara or Basil Made it tonight and it was easy quick and delicious. It had good flavor. We had these on Summer Sunday's with the homemade spaghetti sauce. Great summer comfort food. I can’t wait to hear what you think Mary Ann! Layered with a rich tomato sauce, Parmesan and Mozzarella cheese, it’s guaranteed to be a crowd-pleaser. Fry in a hot pan in batches until golden brown on both sides. In a small bowl, combine the tomato, Monterey Jack cheese, parsley, salt, garlic powder, oregano and pepper. Zucchini can be frozen if you have a surplus. Butter an 8x8-inch glass baking dish and arrange the slices of zucchini in the dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Top with fontina cheese and sprinkle with Parmesan cheese; continue baking for 10 to 15 minutes longer. Hi! Freeze for up to 3 months; longer if you use a vacuum sealing system. I may try this with crushed tomatoes, instead, and then re-review. Bake in the oven for about 20 minutes. shell. Drain the tomatoes and pour into a medium-size mixing bowl. Next, lay the zucchini in a single layer on a baking sheet lined with parchment paper, and place in a hot oven to roast for about ten minutes or until fork-tender and lightly brown. "This is one of our favorite vegetable dishes and a good way to use summer squash," says Marilyn Newcomer of Sun City, California. Freeze for up to 3 months and allow it to defrost in refridgerater overnight, when ready to use. If you love zucchini as much as I do, you will love this quick and easy recipe. Slice the zucchini into long slices then fry in a hot pan until golden brown on both sides. Learn how your comment data is processed. But switching up your side dishes can bring a refreshing change to a classic comfort food dish. medium zucchini, sliced (about 7 1/2 cups), 1 This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients. Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer. I tried something that seemed similar at the Bone Fish Grill recently, with cubed zucchini, which I did do here too. Meanwhile, in a medium frying pan heat the olive … It is an excellent side dish, especially if you have a garden with an abundance of summer vegetables. We use cookies to ensure that we give you the best experience on our website. hmmm?? Brush each slice of zucchini with olive oil and then season with salt, pepper, and a pinch of crushed red peppers. Remove from the pan and season with salt. Platter Talk Food and Lifestyle Privacy Policy. Remove from oven and then garnish with optional fresh basil and additional Parmesan cheese. In a medium bowl mixed together sliced zucchini, Italian herbs, salt, pepper and 1 tbsp of olive oil. Bake in the preheated oven for 25 minutes. The tomatoes and zucchini are combined with herbs and baked to perfection with lots of melty cheese. Using a rectangular lasagna-style pan or deep casserole baking dish, evenly distribute about 1 cup of tomato sauce in bottom of pan. I have even used canned tomatos, drained and it comes out just as well. cup shredded mozzarella cheese or Cheddar cheese (about 2 ounces). Sprinkle with Parmesan cheese. I did add some fresh chopped garlic to the recipe! If you have fresh basil, use that—about 2 to 3 teaspoons, chopped—instead of dried basil. Allow the zucchini to drain for at least 30 minutes. Repeat this process to finally end up with three layers. See. Remove from oven, garnish with fresh cut basil, more Parmesan, and allow to set for 5 minutes before serving. Required fields are marked *. Spray a medium size casserole dish with a baking spray and arrange zucchini followed by garlic, tomatoes and basil. Bake for another 5 minutes. Slice a long zucchini into ¼ inch slices. I used 2 yellow summer squash and 2 zucchini unpeeled. Set aside for 5 minutes. Both my brother and I weren't so sure we liked zucchini until we had this! Drain. To make the tomato sauce, combine all the ingredients and mix well. The original version is a nice idea. "It has such a nice Italian flavor that sometimes I double or triple the dish and serve it to company. Finish with a generous layer of mozzarella cheese. I made one half as written and the other half with some garlic added when sautéing the zucchine. Heat the oil in a 12-inch skillet over medium-high heat. Season zucchini with oregano and basil. Add tomato sauce; cook and stir until heated through, about 5 minutes. The Danish and Swedish styles are tangier than the milder Italian-style, and all are earthy and nutty in flavor. Place zucchini in a saucepan and cover with water. If you can’t find tomato passata, using marinara sauce in this recipe is perfectly fine. (Nutrition information is calculated using an ingredient database and should be considered an estimate. cook without burning; When fully cooked pour the zucchini into an aluminum bowl to keep them hot, add a few fresh basil leaves and serve My only other real change was cutting the basil and oregano in half and that was plenty. Stir in a couple cups of your favorite sauce for 2 minutes, turn off heat and cover in cheese...enjoy! Sprinkle on your Italian seasoning and cook for 6-8 minutes tossing occasionally. Repeat this process for a total of three layers and then bake for 30 to 45 minutes until brown and bubbly on top. Add comma separated list of ingredients to include in recipe. I sliced it lengthwise into 1/4" thick slabs. It can be fixed ahead and warmed up at dinnertime. 4 zucchini - peeled, sliced lengthwise, and sliced, Back to Zucchini Parmesan with Tomato Sauce. Info. Just made the dish but I added mozzarella cheese over the sauce until it melted. Allow to bake for 30-45 minutes until the sauce is reduced and bubbling. Remove and add the crushed garlic and the shredded cheddar cheese. Scoop out and discard pulp, leaving a 1/4-in. In a large pot boil the zucchini until tender; drain. Home Recipes Cooking Style Cooking for Two. Slice fresh zucchini into long strips using a sharp knife. Your daily values may be higher or lower depending on your calorie needs. Thanks for the great recipe! I added cremini mushrooms like another reviewer had said just to use them up. It is ok to briefly rinser them after they drain, to remove the salt. Do Not Sell My Personal Information – CA Residents, 1/3 cup shredded Monterey Jack or Mexican cheese blend, Dash each salt, garlic powder, dried oregano and pepper. Bake for another 5 minutes. Ingredients. I love my summer zucchini! Butter an 8x8-inch glass baking dish and arrange the slices of zucchini in the dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. This is my favorite side dish that goes great with chicken or fish or served over rice or pasta. Serve the baked vegetables with grilled or sauteed meat, fish, or poultry. All Place one layer of zucchini strips in pan and then top with a cup of tomato sauce and sprinkle with Parmesan cheese. Top with mozzarella cheese then cover with foil and place in the oven. © Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition Served it with grilled chicken and roasted red potatoes. I added noodles to make it more filling. Place zucchini on a baking sheet that has been lined parchment paper and then brush each strip with olive oil, season with salt and pepper. Your email address will not be published. Sprinkle Parmesan cheese over zucchini mixture. Next I cut strips 1/4" thick from the slabs and tossed out the seed section. Read More…, Copyright © 2020 Simply Delicious on the Foodie Pro Theme Privacy, Vegetarian recipes, Zucchini Parmesan, Zucchini recipes. Remove from the oven and allow to rest for at least 10 minutes. If you continue to use this site we will assume that you are happy with it. This is a great transitional dish for the beginning of fall when zucchini is still abundant, but it is cool enough to want a cheesy, melty kind of dinner. Allow to set 5 to 10 minutes before serving. Top with fresh basil and serve. First off, I didn't quite understand how the zucchine were supposed to be cut as it is written "sliced lengthwise and sliced". YUM! I used our homemade salsa and also added a bit of shredded cheddar on top. Sprinkle a pinch of crushed red pepper flakes over each strip. On the top layer, spread with sauce, more Parmesan, and then bake for 45 minutes at 350℉.

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