Best 6 Zucchini Italian Style Recipes
In the realm of culinary delights, zucchini Italian style stands as a testament to the harmonious fusion of fresh flavors and rustic charm. Originating from the sun-drenched regions of Italy, this versatile dish captures the essence of Mediterranean cuisine with its vibrant colors, tantalizing aromas, and symphony of textures. Whether you seek a light and refreshing appetizer, a hearty main course, or a delectable side dish, this versatile vegetable takes center stage in a myriad of culinary creations. From classic sautéed zucchini with garlic and olive oil to oven-baked zucchini parmesan and delectable zucchini fritters, each recipe pays homage to the intrinsic goodness of this humble ingredient. Embark on a culinary journey through the heart of Italy as we explore the diverse and delectable world of zucchini Italian style.
**Here are some highlights of the recipes featured in the article:**
* **Zucchini Fritters**: Crispy on the outside, tender on the inside, these fritters are a delightful appetizer or snack. Made with a simple batter of flour, eggs, and grated zucchini, they are seasoned with herbs and spices for an extra burst of flavor.
* **Sautéed Zucchini with Garlic and Olive Oil**: Simplicity is key in this classic Italian side dish. Fresh zucchini is sliced and sautéed in a flavorful combination of garlic, olive oil, and herbs. The result is a tender and slightly caramelized vegetable that pairs perfectly with grilled meats, fish, or pasta dishes.
* **Zucchini Parmesan**: This oven-baked dish is a crowd-pleaser. Sliced zucchini is layered with tomato sauce, mozzarella cheese, and Parmesan cheese, then baked until golden brown and bubbly. The combination of flavors and textures is simply irresistible.
* **Zucchini Soup**: When the weather turns chilly, this creamy and comforting soup hits the spot. Zucchini, potatoes, and onions are simmered in a rich broth until tender, then pureed until smooth. A touch of cream and Parmesan cheese adds a velvety finish.
* **Zucchini Pasta**: This light and refreshing pasta dish is perfect for summer gatherings. Fresh zucchini, tomatoes, and basil are tossed with cooked pasta and a tangy lemon-herb dressing. The result is a colorful and flavorful meal that is both satisfying and guilt-free.
ITALIAN-STYLE ZUCCHINI BOATS
I love zucchini boats, and I'm always looking for new ways to experience them. This is a very hearty dish with ground beef, and my family loves it! This is the perfect use for all those jumbo zucchinis growing in your garden! Sprinkle each slice with additional dried oregano and dried basil as desired.
Provided by Corie Kessler-Bennett
Categories World Cuisine Recipes European Italian
Time 45m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
- Drizzle olive oil on zucchini and season with salt and pepper. Place on the prepared baking sheet.
- Bake in the preheated oven until zucchini is fork-tender, 30 to 45 minutes.
- While zucchini is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with onion and garlic until browned and crumbly, 5 to 7 minutes. Stir in dried basil, dried oregano, and garlic salt.
- Combine tomato paste with 1 cup of water in a small bowl. Mix thoroughly. Drain fat from beef mixture if needed. Add tomato paste mixture and heat through. Turn off heat, add fresh basil leaves, and mix until well blended.
- Remove zucchini from the oven; leave the oven on. Scoop meat mixture generously into each zucchini quarter and sprinkle each with mozzarella cheese. Return to the oven and bake until cheese is melted, about 5 minutes.
Nutrition Facts : Calories 617.4 calories, Carbohydrate 25.1 g, Cholesterol 158 mg, Fat 35 g, Fiber 6.9 g, Protein 51.6 g, SaturatedFat 14.9 g, Sodium 2554.8 mg, Sugar 10.7 g
ITALIAN STYLE BAKED ZUCCHINI
Provided by Food Network
Time 1h5m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees.
- In a small skillet render the bacon. When almost crisp, add the olive oil and heat up. When the olive oil is hot, add the shallots and cook for a few minutes or until tender. Add the oregano and prosciutto and simmer for a minute. Remove the skillet from the heat and season to taste with salt and pepper.
- Cut the baby zucchini in half. If you are using small zucchini, then cut them in half horizontally, then each half in quarters lengthwise. Set them in a lightly oiled gratin dish, skin side down. Sprinkle with the bacon mixture and scatter parsley on top. Cover and bake or 20 minutes.
ITALIAN-STYLE STUFFED ZUCCHINI SQUASH (CROCK POT)
I love summer squash with tomato sauce and Italian herbs, and this healthy vegetarian/vegan dish is so simple to prepare, very filling and delicious. It comes from vegetarian.about.com, and I didn't change too much about it. Originally it called for fresh herbs, but I really don't like using fresh herbs in the crock pot, so I used dried instead, and then just threw a few fresh leaves on top before serving. The toasted pine nuts add a lot to this - I don't recommend omitting them. I was worried about the squash falling apart since I had to leave it in the crock pot well past the suggested cooking time - 9 hours - so I wrapped the zucchini halves in foil before putting them in. It worked great - the squash was very soft, but still together, and the rice was not overcooked at all. The original recipe says it serves four, but I think as a main course it is perfect for two. Putting a little dairy or soy mozzarella or Parmesan on top before serving is nice. This just needs a green salad and maybe some bread to complete the meal. The filling would also probably be great inside bell peppers.
Provided by Vino Girl
Categories One Dish Meal
Time 5h15m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- To toast pine nuts, place them in a small nonstick skillet over medium heat, stirring occasionally until golden or about 5 minutes.
- Place the zucchini halves in the bottom of an oval shaped slow cooker.
- In a small bowl or measuring cup, combine the tomato sauce and vinegar.
- In another small bowl, combine the onions, garlic, rice, parsley, basil, pepper, along with 2 tablespoons of the tomato sauce-vinegar mixture.
- Fill the zucchini halves with the rice mixture.
- Top with the remaining tomato sauce-vinegar mixture.
- Cover and cook on LOW until the rice is tender, 4 to 6 hours.
- Garnish with the pine nuts, fresh herbs, and cheese.
- Makes 2 main dish servings or 4 side dish servings.
HEALTHY ITALIAN STYLE ZUCCHINI AND TOMATO STIR FRY
Delicious way to eat your veggies! I Love the flavors in this and my kids gobbled it up. We like to eat it over brown rice, but I think it would be nice on its own as well. Recipe created by hubby Jason.
Provided by Enjolinfam
Categories Vegetable
Time 40m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat canola oil in pan with zuccini on medium high until they begin to brown.
- Move zuccini one side of the pan, add more oil, and cook garlic for about 3-5 minutes or until they begin to brown.
- Add all remaining ingredients (except optional walnuts and brown rice!) and simmer for about 15-20 minutes.
- Take off the stove and stir in the walnuts if using them.
- Serve and enjoy by itself or over cooked brown rice.
Nutrition Facts : Calories 125.4, Fat 9.2, SaturatedFat 0.8, Sodium 378.6, Carbohydrate 11.1, Fiber 2.8, Sugar 4.9, Protein 2
ITALIAN-STYLE STUFFED ZUCCHINI (KID-FRIENDLY)
Zucchini boats stuffed with a tomato/vegetable mixture and topped with smoked gouda. The cheese gets toasty and melty and ties the flavors together. My kids (6 and 9) thought it would be gross when they looked at it, but loved it once they tried it!
Provided by Suzanne
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cut each zucchini in half lengthwise and hollow out the center using a spoon to create a "boat". Lay each half, face-up, on a baking sheet and season with salt and pepper.
- Bake in the preheated oven until hot and slightly tender, about 10 minutes.
- Stir tomatoes, crackers, corn, olives, mushrooms, salsa, garlic, Italian seasoning, and oregano together in a bowl. Season with salt and pepper.
- Cook and stir tomato mixture in a skillet over medium heat until all liquid evaporates, 5 to 10 minutes. Spoon tomato mixture into zucchini "boats". Top each "boat" with Gouda cheese.
- Bake stuffed zucchini "boats" in the oven until tender and cheese is melted, about 15 minutes.
Nutrition Facts : Calories 248.4 calories, Carbohydrate 31.5 g, Cholesterol 8.6 mg, Fat 11.7 g, Fiber 4.7 g, Protein 7.7 g, SaturatedFat 3.1 g, Sodium 470.3 mg, Sugar 7.9 g
ZUCCHINI ITALIAN STYLE
Steps:
- Saute onions in oleo margarine; add zucchini and coninue cooking approximately 5 minutes. Stir frequently so that zucchini cooks evenly Dice tomatoes into 1/2" pieces and add with juice to squash the mixture. Season with salt and pepper Place in a well greased baking pan and sprinkle with grated cheese. Bake in a preheated 375 degree oven until tender and slightly brown, approximately 20 minutes.
Tips:
- Choose the right zucchini: Look for firm, medium-sized zucchini with deep green skin. Avoid zucchini that is too large, as it may be bitter.
- Slice the zucchini evenly: This will help them cook evenly. If you are using a mandoline, be careful not to slice the zucchini too thinly, as they may fall apart during cooking.
- Use a non-stick skillet: This will help prevent the zucchini from sticking and burning.
- Cook the zucchini over medium heat: This will help them cook evenly without burning.
- Don't overcrowd the skillet: If you overcrowd the skillet, the zucchini will not cook evenly.
- Season the zucchini with salt and pepper: This will help enhance their flavor.
- Add other vegetables: If you like, you can add other vegetables to the skillet, such as onions, peppers, or mushrooms.
- Serve the zucchini immediately: Zucchini is best served hot and fresh. You can garnish it with grated Parmesan cheese or chopped parsley.
Conclusion:
Zucchini Italian style is a quick and easy dish that is perfect for a weeknight meal. It is also a healthy and delicious way to enjoy zucchini. With its simple ingredients and easy-to-follow instructions, this recipe is sure to become a family favorite. So next time you are looking for a quick and easy zucchini recipe, give this one a try. You won't be disappointed!
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