Best Skillet Parmesan Zucchini Recipes
SKILLET PARMESAN ZUCCHINI RECIPE
Enjoy this zucchini recipe that includes other skillet-cooked and crisp-tender vegetables topped with tasty mozzarella and Parmesan. So easy-and so good.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings, about 3/4 cup each
Number Of Ingredients 6
Steps:
- Cook and stir peppers and onions in large nonstick skillet sprayed with cooking spray on medium heat 5 min. Add zucchini; cook and stir 2 min.
- Stir in pasta sauce; cover. Cook 8 min. or until vegetables are crisp-tender, stirring occasionally.
- Sprinkle with cheeses; cook, covered, 1 min. or until mozzarella is melted.
Nutrition Facts : Calories 120, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g
SKILLET ZUCCHINI WITH SOUR CREAM & PARMESAN
Here's one of the tastier ways to enjoy a bumper crop of zucchini: Sauté in a skillet with garlic and onions, then toss with sour cream and Parmesan.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings 1/2 cup each
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan on medium-high heat. Add onions and garlic; cook and stir 3 to 4 min. or until crisp-tender.
- Add zucchini; cook and stir 5 min. Add water, pepper and bay leaf. Bring to boil. Stir in tomatoes; simmer on medium-low heat 5 min. Remove and discard bay leaf.
- Stir sour cream and cheese into vegetable mixture.
Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
ZUCCHINI AND PARMESAN SKILLET CAKE
Categories Cake Cheese Dairy Herb Vegetable Side Sauté Vegetarian Quick & Easy Parmesan Basil Summer Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 (side dish) servings
Number Of Ingredients 5
Steps:
- Very thinly slice zucchini crosswise (about 1/16 inch thick) with a mandoline or other manual slicer.
- Heat 1 tablespoon butter in a 12-inch nonstick skillet over moderately high heat until foam subsides, then sauté zucchini and garlic, stirring, until zucchini is just beginning to soften, about 8 minutes. Transfer to a bowl and cool 10 minutes. Add basil and salt and pepper to taste.
- Melt remaining tablespoon butter in an 8-inch nonstick skillet and remove from heat. Arrange one fourth of zucchini mixture in a layer in skillet and sprinkle with one fourth of parmesan. Repeat layering 3 times.
- Cook skillet cake over moderate heat until bottom of cake is well browned, 5 to 7 minutes. Slide cake onto a large flat plate, then place skillet over cake and, holding plate firmly, invert cake back into skillet. Cook cake, shaking skillet frequently to prevent sticking, until underside is browned, 4 to 5 minutes more.
- Slide cake onto a platter.
SKILLET PARMESAN ZUCCHINI
Found this recipe on back of Kraft Fat Free Shredded Mozzarella It is healthy and only 290 calories per serving. Granddaughter tried it and loved it.
Provided by Beverly Harris
Categories Wild Game
Time 50m
Number Of Ingredients 7
Steps:
- 1. 1. Cook spaghetti as directed on package
- 2. 2. Meanwhile cook peppers and onions in non stick skillet. With a small amount olive oil ( I add 3 to 4 cloves of chopped garlic) not called for in recipe heat for 5 minutes. Add zucchini ; cook and stir for 2 min. Stir in spaghetti sauce , cover. Cook 8 minutes or until vegetables are crisp- tender stirring occasionally. Top with cheeses, cook covered 1 minute more or until cheese is melted
- 3. Drain spaghetti place on platter ( I use a 9 by 13 casserole dish) top with sauce. Nutrition Information Per Serving 290 calories , 3.5 g total fat, 1 g saturated fat. 470 sodium , 49g carbohydrates, 17 g protein
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