Best Italian Zucchini Squash Recipes

ITALIAN-STYLE STUFFED ZUCCHINI SQUASH (CROCK POT)

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.

ITALIAN ZUCCHINI AND SQUASH

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, toss all of the ingredients together until well coated.
• Pour onto a rimmed baking sheet in a single layer and bake until a light crunchy coat forms on vegetables (about 25 minutes).

ITALIAN ZUCCHINI OR YELLOW SQUASH PIE

Steps:

• 1. Heat oven to 375°F. In 12-inch skillet, melt butter over medium-high heat. Add zucchini, garlic and onions; cook 6 to 8 minutes, stirring occasionally, until tender. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.
• 2. Separate dough into 8 triangles. Place in ungreased 10-inch glass pie plate, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. I always seem to have one extra crescent so I cut it and put it on top for decoration.
• 3. In large bowl, mix eggs and cheese. Add cooked vegetable mixture; stir gently to mix. Pour egg mixture evenly into crust-lined pie plate.
• 4. Bake 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.
• 5. July 19th, 2015 --- Made this tonight for dinner. The Weight Watcher value: 10 points per serving of 6

ITALIAN ZUCCHINI SQUASH

Steps:

• Slice zucchini, green pepper, and onion and put in a large pot.
• Add the water (yes, very little--only enough to steam--the veggies will make their own steam.
• Cook covered on very low heat till all the veggies are done.
• Drain liquid as best you can.
• Add the tomato sauce and mix gently but well.
• Sprinkle cheese on top; cover till cheese melts.
• Serve immediately.

ITALIAN SQUASH AND ZUCCHINI CASSEROLE

Steps:

• In large skillet saute garlic and onions on medium heat in the dressing for 5 minutes.
• Add the seasonings and all the veggies except the tomatoes and saute another 5 minutes.
• Add cans of tomatoes undrained and bring to a boil.
• Reduce heat to low, cover and let simmer about 10 minutes or until vegetables are slightly tender.
• Pour into a glass casserole dish.
• Sprinkle with cheese.
• Crush saltines by hand over top of the casserole
• Bake at 350 for 30 minutes.

KATE'S BAKED ITALIAN SAUSAGE ZUCCHINI YELLOW SQUASH RIGATONI

Steps:

• ITALIAN SAUSAGE MEAT SAUCE: Caramelize onion in olive oil. Remove casings from sausage and add sausage and ground beef to pan breaking into bits and browning. Add garlic and sauté two minutes more. Stir in crushed tomatoes, tomato paste, diced tomatoes, water, basil, bay leaves, red pepper flakes, black pepper, salt, sugar, and wine. Boil and simmer, covered, for at least 40 minutes up to 3 hours. Add chopped parsley to Meat Sauce during the last 15 minutes of simmering sauce.
• SAUTEED SQUASH: Sprinkle squash with garlic powder, onion powder, salt and pepper. Sauté squash in olive oil until browned on both sides. Transfer to drain on plates lined with paper towels.
• PARMESAN GARLIC BREADCRUMB TOPPING: Combine breadcrumbs, marjoram or oregano, garlic powder, onion powder, black pepper, salt, sugar, olive oil, and Parmesan cheese.
• PASTA: Boil salted water for pasta. Cook pasta according to package directions.
• CHEESE MIXTURE: Combine ricotta cheese, mozzarella cheese, eggs, and black pepper.
• ASSEMBLY: Preheat oven to 350F degrees. Grease a large baking pan with olive oil. In baking pan, spread pasta across the bottom coating with a small amount of olive oil. Remove bay leaves from Meat Sauce. Top pasta with half of Meat Sauce. Place Sautéed Squash at an angle half in half out of Meat Sauce. Top Sautéed Squash with other half of Meat Sauce.
• Spread dollops of Cheese Mixture evenly across the top of the Meat Sauce. Sprinkle Breadcrumb Topping evenly over dish.
• Bake at 350F degrees for 40 minutes or until crumbs are golden and dry and sauce is bubbly.