Best Zucchini Italiano Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

HAM & ZUCCHINI ITALIANO



Ham & Zucchini Italiano image

I strongly believe dinner should be three things: healthy, delicious and simple. With fresh zucchini, ham and marinara sauce baked with mozzarella, you can accomplish all three in the time it takes to describe the dish to a grateful family. -Madison Mayberry, Ames, Iowa

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 8

3 medium zucchini, cut diagonally into 1/4-inch slices
1 tablespoon olive oil
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound smoked deli ham, cut into strips
1 cup marinara or spaghetti sauce
3/4 cup shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 450°. In a large skillet, saute zucchini in oil until crisp-tender. Sprinkle with basil, salt and pepper., Place half of the zucchini in a greased 8-in. square baking dish. Layer with half of the ham, marinara sauce and cheese. Repeat layers., Bake, uncovered, 10-12 minutes or until heated through and cheese is melted. Serve with a slotted spoon.

Nutrition Facts : Calories 196 calories, Fat 8g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 1013mg sodium, Carbohydrate 14g carbohydrate (9g sugars, Fiber 3g fiber), Protein 17g protein.

ZUCCHINI ITALIANO



Zucchini Italiano image

When zucchini is plentiful in my garden, I slice and parboil it, then freeze it in 4-cup containers for recipes like this. It saves time-and lets us enjoy fresh zucchini year-round.-Sandy Robideau, Eureka, Montana

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 13

4 cups thinly sliced zucchini
Water
1 pound ground beef
1 garlic clove, minced
1/2 cup chopped onion
1 cup cooked rice
1 can (8 ounces) tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 large egg, lightly beaten
1/2 cup 4% cottage cheese
1/2 cup shredded cheddar cheese

Steps:

  • Cook zucchini in boiling water for 2 to 3 minutes or until almost tender. Drain well; set aside. , In a large skillet, cook the beef, garlic and onion over medium heat until meat is no longer pink; drain. Stir in the rice, tomato sauce, oregano, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , In a small bowl, combine egg and cottage cheese. Layer half of the zucchini slices in a greased 8-in. square baking dish, overlapping slices if needed. Spoon meat mixture over zucchini; dollop cottage cheese mixture over meat. Top with remaining zucchini slices. , Bake, uncovered, at 350° for 25 minutes or until heated through. Sprinkle cheddar cheese around edges; bake 2 to 3 minutes longer or until cheese is melted.

Nutrition Facts : Calories 366 calories, Fat 17g fat (9g saturated fat), Cholesterol 130mg cholesterol, Sodium 836mg sodium, Carbohydrate 21g carbohydrate (5g sugars, Fiber 2g fiber), Protein 31g protein.

ZUCCHINI & GROUND BEEF-STUFFED PEPPERS ITALIANO



Zucchini & Ground Beef-Stuffed Peppers Italiano image

A mixture of skillet-cooked ground beef, zucchini, rice and herbs is stuffed into fresh red peppers and baked until tender and delicious.

Provided by My Food and Family

Categories     Home

Time 1h10m

Yield 4 servings

Number Of Ingredients 10

1 lb. extra-lean ground beef
1 onion, chopped
1 can (8 oz.) tomato sauce, divided
1 cup shredded zucchini
1 cup cooked long-grain brown rice
1 tsp. dried oregano leaves
1/2 tsp. dried basil leaves
4 large red peppers
1/4 cup water
1/2 cup KRAFT Finely Shredded Italian* Five Cheese Blend

Steps:

  • Heat oven to 400°F.
  • Brown meat with onions in large skillet on medium heat; drain. Stir in 1/2 cup tomato sauce, zucchini, rice, oregano and basil.
  • Cut tops off peppers; remove and discard seeds. Pour remaining tomato sauce and water into 13x9-inch baking dish; stir. Place peppers in baking dish; fill with meat mixture. Cover.
  • Bake 35 to 40 min. or until peppers are tender. Top with cheese; bake, uncovered, 5 to 7 min. or until melted. Serve peppers topped with sauce from bottom of baking dish.

Nutrition Facts : Calories 330, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 500 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 30 g

ZUCCHINI BEEF ITALIANO



Zucchini Beef Italiano image

I'm currently trying to "Spring Clean" my ever growing cookbook collection so am posting quite a few recipes here for safekeeping, this is one from a Leggo's Cookbook that I loved the sound of.

Provided by Mandy

Categories     One Dish Meal

Time 2h10m

Yield 6 serving(s)

Number Of Ingredients 13

750 g blade steaks, cubed
2 tablespoons flour
2 tablespoons butter
salt & pepper
1 onion, finely chopped
1 garlic clove, crushed
220 g champignon mushrooms, drained
445 g italian pasta sauce (cooking sauce)
1/2 cup red wine or 1/2 cup water
1 bay leaf
3 medium zucchini, sliced lengthwise
250 g mozzarella cheese, grated
1/2 cup parmesan cheese, grated

Steps:

  • Sason the flour with salt & pepper & tip into a plastic bag, toss the beef around in the bag until all pieces are coated.
  • Melt the butter in a pan and brown the beef over high heat.
  • Transfer beef to an oven-proof casserole dish (approx 20cm x30cm).
  • Add remaining ingredients to the frypan and stir briskly until it reaches a boil.
  • Pour the sauce over the beef, cover dish & bake at 180.C for 1 1/4 hours.
  • Meanwhile mix the cheeses together.
  • Take the casserole out of the oven and layer the zucchini over the top in a decorative pattern, sprinkle cheese over the top and bake for a further 30-45 minutes.

Nutrition Facts : Calories 648.2, Fat 45.4, SaturatedFat 20.9, Cholesterol 140.4, Sodium 868.3, Carbohydrate 18.6, Fiber 2.1, Sugar 10.3, Protein 37.8

ZUCCHINI ITALIANO



Zucchini Italiano image

A great way to use up that zucchini! From the 1995 "Heart Healthy Cookbook" of delicious healthy recipes, Edina, MN. Makes 8, 6-ounce servings.

Provided by BeccaB3c

Categories     Cheese

Time 32m

Yield 8 serving(s)

Number Of Ingredients 8

1 tablespoon vegetable oil
1 garlic clove, minced
1/2 cup diced onion
6 medium zucchini, sliced (about 6 cups)
2 cups no-salt-added tomato sauce
1 tablespoon italian seasoning
1/2 cup grated reduced-fat monterey jack cheese
1/4 grated lowfat swiss cheese

Steps:

  • Preheat oven to 350 degrees.
  • Place oil and garlic in a skillet over medium-high heat; saute until garlic is browned.
  • Add onion and zucchini; toss well with garlic oil, gently stirring.
  • Stir in tomato sauce and seasonings.
  • Turn into a 2-quart baking dish.
  • Cover and bake for 20 minutes.
  • Remove from oven and sprinkle on cheeses.
  • Cover casserole and let sit for 2 minutes or until cheese melts- Serve immediately.

Nutrition Facts : Calories 78.1, Fat 2.6, SaturatedFat 0.6, Cholesterol 1.5, Sodium 65, Carbohydrate 10.7, Fiber 2.7, Sugar 5.6, Protein 4.4

HAM & ZUCCHINI ITALIANO



Ham & Zucchini Italiano image

I strongly believe dinner should be three things: healthy, delicious and simple. With fresh zucchini, ham and marinara sauce baked with mozzarella, you can accomplish all three in the time it takes to describe the dish to a grateful family. -Madison Mayberry, Ames, Iowa

Provided by @MakeItYours

Number Of Ingredients 8

3 medium zucchini, cut diagonally into 1/4-inch slices
1 tablespoon olive oil
1 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 pound smoked deli ham, cut into strips
1 cup marinara or spaghetti sauce
3/4 cup shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 450°. In a large skillet, saute zucchini in oil until crisp-tender. Sprinkle with basil, salt and pepper., Place half of the zucchini in a greased 8-in. square baking dish. Layer with half of the ham, marinara sauce and cheese. Repeat layers., Bake, uncovered, 10-12 minutes or until heated through and cheese is melted. Serve with a slotted spoon.

ZUCCHINI ITALIANO



Zucchini Italiano image

Substituting italian sausage for ground beef is an even tastier way to prepare this!

Provided by Angela Hardesty

Categories     Beef

Time 40m

Number Of Ingredients 10

4 medium zucchini (2 lbs)
1 lb ground beef
1/2 c italian bread crumbs
1/3 c parmesan cheese, grated
1 tsp oregano, dried
1/2 tsp salt
1/4 tsp black pepper
1 egg, lightly beaten
32 oz marinara sauce; divided usage
1/3 c mozzarella cheese

Steps:

  • 1. Preheat oven to 375
  • 2. Trim ends of zukes and cut in half lengthwise. Carefully scoop out centers leaving 1/4" thick shells.
  • 3. Chop pulp (about 1 cup) and reserve. Brown the beef and drain fat. Stir in reserved pulp, bread crumbs, parmesan cheese, oregano, salt and pepper, egg, and 1/2 c of marinara.
  • 4. Place zucchini shells in a shallow baking pan. Spoon meat mixture into the shells. Pour remaining marinara over and around the zukes. Cover and bake until shells are tender; 30-35 mins.
  • 5. Pull from oven and sprinkle with mozarella cheese. Bake uncovered until cheese melts.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #occasion     #north-american     #casseroles     #side-dishes     #eggs-dairy     #vegetables     #american     #oven     #easy     #fall     #holiday-event     #kid-friendly     #summer     #vegetarian     #cheese     #dietary     #seasonal     #midwestern     #free-of-something     #onions     #squash     #equipment     #presentation     #served-hot

Related Topics