How to Cook Baked Zucchini
FULL RECIPE BELOW
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BAKED ZUCCHINI RECIPE:
Ingredients
5-6 zucchini
5 cloves garlic, sliced
1 medium onion, thinly sliced
3 small vine ripened tomatoes, seeded and medium diced
2 oz. EV olive oil
1 tbsp fresh oregano, chopped
¼ cup fresh bread crumbs,or as desired
1 tsp sea salt, ½ tsp freshly ground black pepper
¼ cup freshly grated reggiano parmesano or as desired
Procedure
1. Wash zucchini and cut off ends, Using channel knife as demonstrated strip peel the zucchini.( optional step)
2. Cut lengthwise and then into ½ -3/4 inch pieces and reserve
3. Heat olive oil in skillet and sauté onions and then after 2 minutes add the garlic.
4. Dice tomatoes and combine with zucchini, add salt and pepper, and oregano in a bowl
5. Add cooked onions to zucchini mixture
6. Pour all into oven casserole and tops with grated cheese and bread crumbs
7. Cover with foil and cook for 10 minutes at 375. Remove foil and allow to brown.
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How I Cooked 10 Pounds Of Zucchini
My new favorite thing to do: make a bunch of recipes that all feature the same ingredient to try to get better at cooking that ingredient. This time it’s zucchini. - ANDREW
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How to Make Oven Roasted Zucchini
This is my recipe for Oven Roasted Zucchini Enjoy! - Hedy
2 zucchinis washed and dried
Salt and pepper to taste
1 Tbs[/ Granulated Garlic or fresh garlic (2 cloves minced)
Olive Oil or if you are on a diet garlic oil spray
Preheat oven to 400 degrees. spread olive oil on the bottom of a sheet pan. Slice zucchini about 1/4 inch thick and place on pan. Spread more olive oil on top of the zucchini. Scatter fresh minced garlic or granulated garlic over zucchini. Salt and pepper to taste. Bake in the oven until the tops of the zucchini are brown.
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Baked Parmesan Zucchini
RECIPE:
Baked Parmesan Zucchini - Crisp, tender zucchini sticks oven-roasted to perfection. It’s healthy, nutritious and completely addictive!
INGREDIENTS:
4 zucchini, quartered lengthwise
1/2 cup freshly grated Parmesan
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
2 tablespoons olive oil
2 tablespoon chopped fresh parsley leaves
DIRECTIONS:
1. Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside.
2. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste.
3. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown.
4. Serve immediately, garnished with parsley, if desired.
QUICK LUNCH IDEA! SAVORY CHEESY ZUCCHINI BAKE
This zucchini bake recipe is perfect for breakfast or even lunch because it is easy to make, light, nutritious, and delicious! You can make it gluten-free, if you use rice flour, chickpea flour, or a gluten-free flour mix, also, you can add different types of veggies, add cheddar cheese, and anything your imagination calls for!
INGREDIENTS:
3 small zucchinis, grated
1/2 cup of unsweetened vegetable milk
1 cup of all-purpose flour - or any flour of your choice
1/4 cup nutritional yeast or shredded vegan mozzarella
1 tsp baking powder
1/4 cup of chopped fresh parsley
Salt to taste plus some more for salting the raw zucchini
Black pepper to taste
1/4 cup of vegetable oil
METHOD:
Grate the zucchini, sprinkle with salt, mix well and let it sit for 15 minutes. Squeeze the zucchini, try to remove as much water as you can, transfer into a bowl, then add all the remainder of the ingredients, and mix well.
Grease a baking dish, add the zucchini batter, flatten the top, and put it in the oven at 180C / 350F for about 30 minutes.
CUPS CONVERSION:
1 cup = 250 ml / 8.45 oz
1/2 cup = 125 ml / 4.22 oz
1/3 cup = 85 ml / 2.87 oz
1/4 cup = 60 ml / 2.02 oz
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???? SOME OTHER AWESOME RECIPES:
❤️ My vegan Italian sausage recipe:
❤️ My vegan TVP recipe:
❤️ My vegan white mozzarella cheese:
❤️ My vegan ricotta cheese recipe:
❤️ My panko bread recipe:
❤️ My nutritional yeast substitute recipe:
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MY LIGHT AND DELICIOUS BREAKFAST ZUCCHINI BAKE! Recipe by chef Jana Pinheiro