ragrant, about 1 minute. Add zucchini, oregano, salt, and black pepper
In a 1-quart casserole dish, microwave butter or margarine 20-30 seconds on High until melted. Add seasonings and zucchini and stir. Cover loosely with waxed paper and microwave 4-5 minutes on High. Sprinkle with cheese. Cover and microwave 1 minute on High. Let stand 2 minutes.
In 8-inch baking dish, combine zucchini, Parmesan cheese and tomato sauce; heat, covered, on High for 8 to 9 minutes or until zucchini is tender, stirring once.
Sprinkle with Mozzarella cheese and let stand, covered, 5 minutes before serving.
In baking dish, combine zucchini, Parmesan cheese and tomato sauce.
Heat, covered, on High for 9 minutes.
Sprinkle with Mozzarella cheese and let it stand for 5 minutes. Serve.
Cook the sausage breaking it up so there are no lumps, cook with the onions & garlic. When the meat is lightly browned drain the pan.
Add the green peppers, saute 2 minutes.
Add the zucchini, tomatoes, jalapeno, basil, chili, salt, lemon juice & tabasco, simmer 15 minutes. Meanwhile cook your pasta (for an easy method see recipe #30358).
Serve over pasta.
Sprinkle with parmesan cheese.
boil noodles.
mix together zucchini and spaghetti sauce.
put zucchini and spaghetti sauce in pan and cook for anout 10 minutes
pour mixure over noodles.
put cheeses over noodles if you want to.
Toss zucchini and salt together in a large colander and place in sink to drain for 10 minutes.
Put zucchini in the middle of a piece of cheesecloth; wrap cheesecloth around zucchini and squeeze to drain as much moisture from zucchini as possible.
Mix flour, Parmesan cheese, egg, garlic, kosher salt, and pepper together in a large bowl. Stir in zucchini.
Heat olive oil in a large skillet over medium-high heat.
Scoop batter by the tablespoon into the hot skillet and fry until golden brown, about 2 minutes per side.
Combine Parmesan cheese and flour.
Toss zucchini in mixture and place in shallow 2-quart casserole with lid.
Add chicken and toss.
Cover and microwave on High for 4 minutes or until chicken loses pinkness.
Heat olive oil in a large pan over medium heat.
Use Noodle maker on Zucchini, or peeler to make Zucchini Noodles. Add zucchini noodles to pan and saute for about 5 minutes.
Remove noodles to serving dish.
Add cream cheese, sour cream and Parmesan cheese to pan and stir to combine.
Return Noodles to the pan with the Sauce and toss to combine until heated through.
Top with additional Parmesan cheese, if desired.
13x9 pan.
Place zucchini in strainer; sprinkle with salt
br>parsley
and
Parmesan
cheese together in small
n paper towel.
Saute zucchini in skillet drippings until transparent
Line a cookie sheet with aluminum foil, then spray with non-stick cooking spray.
Spray zucchini with the Becel and place it in a bag with the parmesan cheese and skake to coat it well.
Broil for a few minutes, watching carefully because ovens vary, until the cheese starts to brown.
Enjoy it while it's warm!
Make a larger batch for a delicious and healthy side dish for any meal! Your family will love it!
Number of Servings: 1.
Mix first three ingredients in bowl.
May add cooked hamburg or sausage to this mixture.
Spread thin layer of sauce on bottom of lasagna pan.
Spread ricotta cheese on noodles and layer next. Sprinkle zucchini, mozzarella and parmesan cheese next.
Repeat process (usually three layers) ending with sauce.
Bake at 350 degrees for one hour.
br>Add the garlic, onion, zucchini, oregano, salt and pepper and
Cut zucchini in half crosswise; cut each piece into 6 sticks. Place zucchini in steaming rack.
Place rack over boiling water; cover and steam 3 to 5 minutes or until crisp-tender.
Transfer zucchini to serving dish.
Combine butter and lemon juice; pour over zucchini and toss gently.
Sprinkle with cheese.
Dice 3 cups of zucchini and set aside.
In a large bowl, mix all of the other ingredients.
Stir zucchini into mixture and pour in a greased 9-inch Pyrex dish.
Bake at 350\u00b0 for 50 to 60 minutes.
Heat oil in heavy bottomed saucepan on high. Saute zucchini, potatoes, and leek for 3 mins or until tender. Add garlic and saute for 1 min.
Stir in stock and bring to a boil. Reduce heat to medium and simmer for 10-15 mins, stirring occasionally, until tender. Season to taste.
Stir in cheese, herbs and cream. Process in a food processor (or use a hand blender), until smooth. Sprinkle with basil leaves and drizzle with oil to serve.
Repeat with remaining eggplant and zucchini slices. Let coated vegetables rest
cut zucchini lengthwise , scoop out seeds.
cook ground beef till brown
prepare dressing as directed.
stir together ground beef and dressing and half of the cheese.
stuff into zucchini and top with remainder of cheese.
cook at 350degrees for 40 minutes.