Best Pronto Zucchini Recipes

PRONTO ZUCCHINI

Pronto Zucchini image

This is from The Great American Favorite Brand Names Cookbook. I'm trying to get as many of these recipes posted before I have to return the book to the library. When I try it, I'll come back and let you know some more about it. If anyone else tries it, please do the same.

Provided by PSU Lioness

Categories Cheese

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 cups mushrooms, sliced
4 cups zucchini, sliced
1/4 cup margarine
1/2 cup spaghetti sauce
1/4 lb Velveeta cheese, cubed
2 teaspoons dried oregano leaves, crushed

Steps:

In large skillet, saute vegetables in margarine until crisp-tender. Drain.
Reduce heat to low. Add sauce, Velveeta cheese and oregano; stir until Velveeta is melted.

Nutrition Facts : Calories 247.3, Fat 18.8, SaturatedFat 6.2, Cholesterol 22.4, Sodium 719, Carbohydrate 13.4, Fiber 2.6, Sugar 8.4, Protein 9.1

THE PAMPERED CHEF PRONTO PASTA BAKE

The Pampered Chef Pronto Pasta Bake image

This is a quick and easy alternative to basic lasagna. I didn't use any of the Pampered Chef utensils, but it still tasted great. Recipe courtesy of Doris Christopher's Stoneware Sensations Baking with The Family Heritage Collection.

Provided by AmyZoe

Categories One Dish Meal

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

Ingredients

12 ounces rotini pasta, uncooked
2 medium zucchini, coarsely chopped (about 2 cups)
2 garlic cloves, pressed
48 ounces spaghetti sauce
1 teaspoon dried basil leaves
1/2 cup fresh parmesan cheese, grated
2 cups mozzarella cheese

Steps:

Preheat oven to 375.
Cook pasta according to the package directions and drain.
Chop zucchini with Food Chopper.
Using Garlic Press, press garlic into Classic 2-Qt Batter Bowl.
Add zucchini, spaghetti sauce, and basil.
Grate Parmesan cheese with Deluxe Cheese Grater.
In a 9x13" Baker, layer one-third of the spaghetti sauce mixture, half of the pasta, one-third of the spaghetti sauce mixture and half of each of the cheeses.
Repeat layers with the remaining pasta, sauce, and cheeses and cover with aluminum foil.
Bake 45 minutes.
Uncover, continue baking 5 minutes.
Serve with roasted garlic bread, if desired.
Cook's Tips: Casserole may be prepared ahead, covered and refrigerated overnight. Bake as directed except increase the covered baking time to 1 hour.
For a 6-serving recipe, reduce rotini to 8 ounces, zucchini to 1 1/3 cups, garlic to 1 clove, spaghetti sauce to 28 oz, basil to 3/4 tsp, grated Parmesan cheese to 1/4 cup and mozzarella cheese to 1 cup. Assemble casserole as directed. Place in 9" Square Baker. Bake, covered, 30 minutes. Uncover and continue baking 5 minutes.

Nutrition Facts : Calories 359.4, Fat 11.3, SaturatedFat 5.6, Cholesterol 29.5, Sodium 655.7, Carbohydrate 47.3, Fiber 4.3, Sugar 10.9, Protein 16.5

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