Best Baked Squash And Parmesan Cheese Pudding Tortino Di Zucca Recipes

TORTINO

Tortino image

A tortino is like an oven-baked frittata. It is easy to prepare and makes a good supper or lunch dish served on its own. The vegetables used can vary with the seasons. This is another Lucy Waverman recipe from Food and Drink.

Provided by Leslie

Categories Breakfast

Time 35m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 cup chopped leek, white part only
1 teaspoon chopped garlic
8 ounces zucchini, diced in 1-inch pieces
1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
6 eggs, beaten
1/2 cup whipping cream
salt & freshly ground black pepper
2 -3 drops hot sauce
1/2 cup grated asiago cheese

Steps:

Preheat oven to 350°F.
Heat oil in 9-inch ovenproof skillet, preferably nonstick, on medium heat.
Add leeks, garlic and zucchini and sauté until vegetables are tender, about 4 to 5 minutes.
Stir in thyme leaves. Cool for 15 minutes.
Beat together eggs, cream, salt, pepper and hot sauce. Pour over vegetables. Place in oven and bake for 10 minutes.
Sprinkle over cheese and bake 10 to 15 minutes longer or until eggs are set.
Slide out of skillet, cut into squares and serve either warm or at room temperature.

Nutrition Facts : Calories 147.3, Fat 12.6, SaturatedFat 5.1, Cholesterol 159.9, Sodium 66.2, Carbohydrate 3.3, Fiber 0.5, Sugar 1.3, Protein 5.6

BAKED PARMESAN BREADED SQUASH

Baked Parmesan Breaded Squash image

Baked yellow squash is beautifully crispy. You don't have to turn the pieces, but do keep an eye on them. - Debi Mitchell, Flower Mound, Texas

Provided by Taste of Home

Categories Side Dishes

Time 40m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

4 cups thinly sliced yellow summer squash (3 medium)
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon cayenne pepper
3/4 cup panko bread crumbs
3/4 cup grated Parmesan cheese

Steps:

Preheat oven to 450°. Place squash in a large bowl. Add oil and seasonings; toss to coat., In a shallow bowl, mix bread crumbs and cheese. Dip squash in crumb mixture to coat both sides, patting to help coating adhere. Place on parchment-lined baking sheets. Bake 20-25 minutes or until golden brown, rotating pans halfway through baking.

Nutrition Facts : Calories 137 calories, Fat 10g fat (2g saturated fat), Cholesterol 7mg cholesterol, Sodium 346mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

PARMESAN CORN PUDDING

Parmesan Corn Pudding image

Make and share this Parmesan Corn Pudding recipe from Food.com.

Provided by KathyP53

Categories Corn

Time 1h

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

2 (12 ounce) packages frozen white shoepeg corn, thawed and divided
1/3 cup sugar
1/4 cup all-purpose flour
2 tablespoons plain yellow cornmeal
1/2 teaspoon salt
6 tablespoons butter, melted
1 1/2 cups milk
4 large eggs
2 tablespoons fresh chives, chopped
1/2 cup parmesan cheese, shredded

Steps:

Preheat oven to 350 degrees Fahrenheit.
Place one package of corn, sugar, all-purpose flour, cornmeal, salt, butter, milk and eggs, in order listed, in a large food processor.
Process until mixture is smooth, stopping to scrape down sides.
Transfer corn mixture to a large bowl.
Stir in chives and remaining corn.
Pour mixture into a lightly greased 2 quart baking dish.
Sprinkle with Parmesan cheese.
Bake for 40 to 45 minutes or until set.
Garnish with chopped chives.

Nutrition Facts : Calories 296.7, Fat 15.2, SaturatedFat 8.5, Cholesterol 127.8, Sodium 378.3, Carbohydrate 33.1, Fiber 2.3, Sugar 8.5, Protein 10.3