Best 4 Cassies Italian Zucchini Bake Recipes
Tantalize your taste buds with a culinary journey to Italy as we unveil the delectable flavors of Cassie's Italian Zucchini Bake. This vegetarian delight is a symphony of fresh zucchini, succulent tomatoes, aromatic herbs, and melted cheese, all harmoniously combined in a delectable casserole. Indulge in the delightful blend of textures, from the tender zucchini and crisp bell peppers to the gooey mozzarella and Parmesan cheeses. With three variations to choose from, this versatile recipe caters to a variety of dietary preferences and culinary desires. Embark on a culinary adventure with the classic zucchini bake, a gluten-free alternative, and a vegan adaptation, each offering a unique twist on this Italian classic. Prepare to be captivated by the vibrant colors, enticing aromas, and unforgettable flavors that await you.
Check out the recipes below so you can choose the best recipe for yourself!
BAKED ZUCCHINI RECIPE WITH PARMESAN AND THYME
Crisp, tender baked zucchini with a golden crust of freshly grated Parmesan, thyme and oregano! These Italian-flavored zucchini sticks are a crowed pleaser, served with a little Tztaziki sauce, or as a quick side next to your favorite mains. Best served hot-out-of-the-oven!
Provided by Suzy Karadsheh
Categories Appetizer Side Dish
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees F.
- In a bowl, mix together the grated Parmesan, thyme and spices until well combined.
- Prepare a large baking sheet topped with a wire baking rack like this one. Lightly brush the baking rack with extra virgin olive oil (or use a healthy cooking spray.) Arrange the zucchini sticks, skin-side down, on the baking rack and brush each zucchini stick with extra virgin olive oil
- Sprinkle the Parmesan-thyme topping on each zucchini stick
- Bake in heated oven for 15 to 20 minutes or until tender. Then, for a golden crispy topping, broil for 2 to 3 minutes more, watching carefully.
- Serve immediately as an appetizer with a side of tzatziki or hummus for dipping! Or serve it as a side next to your protein of choice.
Nutrition Facts : Calories 66 kcal, Carbohydrate 4.8 g, Protein 5.4 g, Fat 3.3 g, SaturatedFat 1.8 g, Fiber 1.6 g, ServingSize 1 serving
ITALIAN ZUCCHINI CASSEROLE
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
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.
SWISS ZUCCHINI BAKE
This is a great entree for a romantic brunch for two, sent from George Hascher of Phoenicia, New York. This cheesy, comforting bake will make you both smile.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place zucchini and onion in a steamer basket. Place in a saucepan over 1 in. of water; bring to a boil. Cover and steam for 4-6 minutes or until crisp-tender; drain. , In a small bowl, combine the eggs, bouillon, Italian seasoning, mustard and pepper; set aside., Layer half of zucchini mixture in a 1-qt. baking dish coated with cooking spray. Sprinkle with 1/2 cup Swiss cheese. Repeat layers. Pour egg mixture over top. , Bake, uncovered, at 350° for 25-30 minutes or until a knife comes out clean.
Nutrition Facts : Calories 306 calories, Fat 20g fat (11g saturated fat), Cholesterol 262mg cholesterol, Sodium 418mg sodium, Carbohydrate 8g carbohydrate (6g sugars, Fiber 2g fiber), Protein 23g protein.
ITALIAN ZUCCHINI CASSEROLE
Make and share this Italian Zucchini Casserole recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet coated with nonstick cooking spray, cook zucchini until tender. Drain & set aside.
- In same skillet, saute onion and garlic for 1 minute. Add tomatoes, basil, oregano, garlic powder and pepper. Simmer uncovered for 10 minutes. Remove from heat.
- Gently stir in zucchini. Place in ungreased baking dish. Top with stuffing mix. Sprinkle with Parmesan cheese. Cover and bake at 350ºF for 20 minutes.
- Uncover and sprinkle with grated mozzarella or jack cheese. Return to oven for 10 minutes or until golden brown.
Tips:
- Choose small, tender zucchini for the best flavor and texture.
- Slice the zucchini thinly, so that it cooks evenly.
- Use a sharp knife to cut the zucchini, so that you get clean, even slices.
- Don't overcrowd the baking dish, or the zucchini will not cook evenly.
- Bake the zucchini until it is tender and slightly browned.
- Top the zucchini with your favorite cheese, sauce, or toppings before baking.
- Serve the zucchini bake hot or cold, as a main course or side dish.
Conclusion:
With its simple ingredients and quick cooking time, this Italian zucchini bake is a delicious and easy weeknight meal. It's also a great way to use up extra zucchini from your garden. Pair it with a side salad or a crusty piece of bread for a complete meal. Leftovers can be stored in the refrigerator for up to 3 days.
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