How To make Italian Style Zucchini
6 lg Zucchini
1/4 c Water
3 T Butter or margarine
3 T Olive oil
2 t Salt
2 t Chopped parsley
1/2 t Dried basil leaves
1/2 t Dried oregano leaves
1. Wash zucchini but do not peel. Cut zucchini into 1/4-inch slices. Place
zucchini and water in a deep, 1 1/2-quart, heat- resistant, non-metallic casserole. Heat, covered, in Microwave Oven 7 minutes or until zucchini is crisp-tender. 2. Drain water. Add butter or margarine and olive oil to zucchini, Heat,
uncovered, in Microwave Oven 1 minute. 3. Add remaining ingredients and toss gently to combine. Heat, uncovered, 2
to 3 minutes in Microwave Oven until zucchini has reached desired degree of doneness.
How To make Italian Style Zucchini's Videos
Sautéed Zucchini (side dish, pasta & pizza topping)
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⭐️ Sautéed zucchini is the easiest and most versatile zucchini recipe because you can eat the zucchini on its own, as a side dish, or use them in many other recipes.
⭐️ Ingredients
1 pound of zucchini (2 medium)
2 tablespoons extra virgin olive oil
1 medium red onion
1 clove garlic
1 teaspoon dried oregano
½ teaspoon black pepper
¾ teaspoon salt (more or less to taste)
1 handful flat-leaf parsley
½ lemon
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Roman-style zucchini flowers recipe - Learn Italian with Lucrezia
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STUFFED ZUCCHINI: Italian recipe WITHOUT MEAT!
Stuffed zucchini is a simple but tasty main dish: an easy way to get children to eat vegetables! A nice crispy stuffing with tuna, bread and Parmigiano is the perfect match with zucchini, so soft and delicate!
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★ FULL RECIPE (WITH PICS):
★ INGREDIENTS (4 servings)
Zucchini 700 g
Onion 60 g
Eggs 2
Stale bread 40 g
Salted capers 8 g
Pine nuts 20 g
Parmigiano Reggiano DOP 50 g
Extra-virgin olive oil 30 g
Black pepper 1 pinch
Anchovies 10 g
Milk 60 g
Tuna in oil 150 g
Thyme a.n.
Breadcrumbs 60 g
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Cook with me this great Italian Style Zucchini. You're going to love it!!!
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Easiest Zucchini Ricotta Lasagna Rolls
Moms zucchini ricotta lasagna roll-ups. These are everything you want in a dish but more. My favourite recipe of all time as I am a huge lover of zucchini. This recipe makes 16 rolls but feel free to double it. You will need:
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4 zucchini’s( palm size )
olive oil ( or any oil )
1/2 cup ricotta
1 small egg ( optional )
1/4 cup parmigiano
basil ( optional )
pinch of salt ( to taste )
marinara sauce ( 1 cup or as much as you like )
1/3 cup mozzarella ( as much as you like )
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Please note:Feel free to leave the egg out if you are intolerant to eggs. This method works incredible with a meat filling too but I’ll show you that next time.
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Pre-heat oven to 400F. Wash the zucchini , pat dry and cut the ends. Cut each one into 4 slices. The two end pieces we also cut from the back of each one so that they lay flat and are easy to roll. Don’t discard any peeled scraps as you can use them in your cooking for other recipes. Set them on a baking sheet and drizzle each side with olive oil plus a dash of salt. Bake until they are soft which will take you 15-20 min. Ours took 15 minutes. Take them out and let them cool a touch. In a separate bowl add the ricotta , parm , egg , dash of salt and basil and mix. Take a small pan ( we used 8 by 8 ) and add marinara sauce to cover the bottom ( we used our own homemade sugo which is on my highlights but you can use any store bought like rao’s) Take each zucchini with the wider side facing you and add about a teaspoon of ricotta to each one and roll them up. Add them all to your baking dish , top with more marinara and some mozzarella. Bake at 400F for 20 minutes or until nice and melted. Enjoy, and follow me for more.
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Italian-style Zoodles - Zucchini Noodles with Garlic, Tomato, & Parmesan
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INGREDIENTS
1 1/2 lbs. (680 g) Zucchini , spiralized (2-3 medium zucchini)
2 Tablespoons (30 ml) Olive Oil or Butter , divided
4 cloves Garlic , minced
1 cup (150 g) Cherry Tomatoes , halved
Salt , to taste
Black Pepper , to taste (freshly ground if possible)
1/4 cup (25 g) grated Parmesan Cheese
3 tablespoons (45 ml) minced fresh Basil Leaves
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