Best Zucchini Oreganata Recipes
SHEET PAN SHRIMP OREGANATA
Steps:
- Preheat the oven to 450F, line a sheet pan with Reynolds Wrap® Non-Stick Foil with the dull side facing up (the non-stick side).
- Peel, devein, and butterfly the shrimp open, leaving the tails on.
- Place the shrimp in a large bowl and toss gently with wine, salt, and crushed red pepper flakes. Set aside.
- In a mixing bowl combine the breadcrumbs, parsley, pecorino cheese, garlic, oregano and lemon zest.
- Add the shrimp to the sheet pan and arrange in a single layer cut side up.
- Spoon the breadcrumb mixture over each shrimp and drizzle the top with extra virgin olive oil.
- Bake until the shrimp are cooked through, about 8 to 10 minutes.
- Broil on high for 2 minutes until the breadcrumbs are golden brown.
- Serve with a squeeze of fresh lemon juice.
Nutrition Facts : ServingSize 5 shrimp, Calories 333 kcal, Carbohydrate 6 g, Protein 47.5 g, Fat 11.5 g, SaturatedFat 2 g, Cholesterol 346 mg, Sodium 442 mg, Fiber 0.5 g, Sugar 0.5 g
TOMATOES AND ARTICHOKES OREGANATA
Steps:
- In a large skillet, heat oil over medium heat. Add minced garlic and saute for 1 minute. Add tomatoes, artichoke hearts, and Italian dressing mix. Heat through thoroughly, about 4 to 5 minutes. Add oregano and balsamic vinegar and cook for 1 additional minute. Garnish with parsley and serve.
ZUCCHINI OREGANATA
Steps:
- In a large frying pan over medium high heat, heat olive oil. Add sliced zucchini and saute for 3 to 4 minutes. Add remaining ingredients and bring to boil. Reduce heat and simmer for 5 to 7 minutes or until zucchini is crisp-tender. Adjust seasoning with salt and pepper and serve.
GARLIC OREGANO ZUCCHINI
I've found that this flavorful side dish complements almost any main course, from chicken to fish. If you like, use half yellow summer squash for a colorful variation on classic zucchini recipes. -Teresa Kraus, Cortez, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 15m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a large skillet, cook and stir the garlic in oil over medium heat for 1 minute. Add the zucchini, oregano, salt and pepper. Cook and stir for 4-6 minutes or until zucchini is crisp-tender.
Nutrition Facts : Calories 90 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 301mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic exchanges
SOLE OREGANATA
Sole is a fragile fish, so prepare and handle the fish gently.
Provided by thedailygourmet
Categories Fish Recipes
Time 25m
Yield 2
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix both bread crumbs, Parmesan cheese, oregano, and salt in a shallow dish.
- Pour melted butter over both sides of sole fillets. Place fillets in bread crumb mixture and press to coat. Transfer to a baking dish.
- Bake in the preheated oven until fish flakes easily with a fork, about 12 minutes. Turn on the broiler and broil until crumb topping is light golden brown, 1 to 2 minutes.
- While the fish is cooking, melt butter for sauce in a pan over medium heat. Add cream, Pinot Grigio, lemon juice, and pepper; stir until sauce is smooth and has thickened slightly.
- Serve sauce over sole.
Nutrition Facts : Calories 484.5 calories, Carbohydrate 16.3 g, Cholesterol 158.1 mg, Fat 32.3 g, Fiber 0.7 g, Protein 31.6 g, SaturatedFat 19.3 g, Sodium 524.7 mg
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