Saute cut up zucchini and onions.
Add Italian seasoning and also garlic salt and pepper to taste.
Saute for approximately 5 to 10 minutes.
Add tomato sauce.
Cover and let simmer for 10 minutes.
Place fresh Parmesan cheese in the bottom of a 9 x 13-inch pan.
Pour in zucchini and tomato sauce.
Sprinkle more Parmesan cheese on top of zucchini.
Cover with foil and bake at 350\u00b0 for 30 to 40 minutes.
Serves 6 to 8.
Place zucchini in a medium bowl with Italian-style salad dressing. Cover, and marinate in the refrigerator approximately 6 hours.
Preheat an outdoor grill for high heat, and lightly oil grate.
Grill zucchini slices about 2 minutes per side, until browned and tender.
Arrange grilled zucchini slices on a medium serving platter. Sprinkle with Cheddar cheese, Pepper Jack cheese and Italian-style seasoning. Microwave on high 90 seconds, or until cheeses are melted. Sprinkle with Parmesan cheese, and serve hot.
Place zucchini and onion in well-buttered
Cut zucchini in half lengthwise. With a
Heat oven to 350\u00b0F.
Heat the olive oil in a skillet and saute zucchini, onions and garlic.
Season with salt and set aside.
Simmer the tomatoes, tomato sauce and remaining herbs until the tomatoes are soft, set aside Mix the cottage cheese, eggs and milk, mix well.
Place zucchini mixture in the pie shell.
Add egg mixture and 4 tbsp of the tomato sauce.
Bake 35 minutes or until set.
Sprinkle with the mozzarella, return to the oven until cheese melts.
Heat tomato sauce and serve with the quiche.
Scrub zucchini well.
Cut off ends.
Cook whole in saucepan with salt, consomme, white wine and enough water to make 1-inch liquid in pan.
Cover tightly.
Bring to boiling point.
Boil 5 to 10 minutes.
Vegetables should not be soft.
Watch carefully after 5 minutes of boiling.
Drain.
Chill.
To serve, arrange zucchini in shallow dish.
Mix dressing, scallions and parsley and pour over zucchini.
Place an anchovy on each piece.
edium/high heat.
Add zucchini and onions and cook until
eat until hot.
Add zucchini and onions and cook 7
Spray 9 x 13 inch pan.
Place layers of tomato, onion, zucchini and cheese.
Sprinkle with salt and pepper and liberally with Italian seasoning.
Sprinkle about 1/2 cup crushed Ritz over all.
Make second layer same as first, beginning with tomato and ending with cheese, top with more seasoning and crushed Ritz. Cover with foil and bake 30 minutes at 350\u00b0.
Remove foil and bake another 30 minutes.
Brown and break up Italian sausage. Add onions until tanslucent. Add mushrooms and zucchini. Stir fry around 5 minutes. Add broth and simmer for 15 minutes or until zucchini is tender. Add marinara sauce and warm through. Serve with shredded parmesan cheese blend.
ending with a layer of zucchini topped by a layer of
Drain mushrooms.
Add zucchini mix, then simmer.
Remove sausage from casings, then brown and drain.
Add meat to zucchini mix.
Cut pitas into two pockets each, then place mix inside.
Put cheese on top to melt.
ff stem end of each zucchini. Lengthwise slice off top third
In a greased 2 1/2 quart casserole, layer 1/3 of the zucchini, onion and tomatoes.
Squeeze 1 lemon, quartered, over all. Sprinkle 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes.
Repeat layers.
Dot with margarine.
Squeeze remaining lemon over all.
Cover and bake 1 hour at 350\u00b0 or until vegetables are done.
Yield:
4 servings.
Heat the olive oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in tomatoes with juice and zucchini. Season with Italian seasoning and salt. Cook and stir until zucchini is tender. Mix in sugar and adjust seasonings to taste.
In a greased 2 1/2-quart casserole, layer 1/3 of the zucchini, onion and tomatoes.
Squeeze 1 lemon quarter over all.
Sprinkle with 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes.
Repeat layers.
Dot with butter.
Squeeze remaining lemon over all.
Cover and bake at 350\u00b0 for 1 hour or until vegetables are tender.
Serve immediately.
Yields 4 servings.
Spray a slow cooker container with olive oil-flavored cooking spray. In prepared container, combine zucchini and onion. Add undrained tomatoes, Italian dressing, and sugar (or splenda). Mix well to combine.
Cover and cook on LOW for 4 to 6 hours. Mix well before serving.
In a Dutch oven, brown sausage with onion; drain excess fat. Add the celery, green pepper, sugar, salt, basil, oregano, pepper and tomatoes.
Cover and simmer 1/2 hour.
Add zucchini; simmer 1/2 hour or more.
Sprinkle with Parmesan cheese, if desired. Yield: 2 quarts.
Fry loose sausage in large pot for 15 minutes and drain.
Peel zucchini and cut into bite-size chunks.
Boil for 5 minutes and drain well.
Push sausage to one side of pot.
Add butter and saute onion and pepper.
Add zucchini and the rest of the ingredients.
Pour into shallow casserole dish, sprinkle with Parmesan cheese and bake at 350\u00b0 for 20 to 30 minutes.
Pare and cube zucchini.
Fry onion in butter until golden. Add tomatoes, mushrooms, basil, seasoning and salt and pepper to taste.
Simmer for 10 minutes.
Add zucchini.
Simmer for 20 more minutes.