Time 30m Yield 3 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). Slice zucchini and onion and place in a glass dish baking dish. Add can of tomatoes, salt and pepper. Sprinkle cheese over top. Place lid on dish. Bake in the preheated 350 degrees F (175 degrees C) until zucchini becomes tender, 20 minutes.
Number Of Ingredients 8 Steps:
Preheat your oven to 350 degrees F. Mix together the grated Parmesan, thyme, and spices in a medium bowl. Prepare a large baking sheet that’s topped with a wire baking rack. Lightly brush the wire baking rack with extra virgin olive oil (or use a healthy cooking spray.) Place the zucchini spears, skin-side down, on the baking rack in a single layer. Brush each one with extra virgin olive oil. Sprinkle the herb and cheese topping on each zucchini stick so they are all lightly coated. Bake in the heated oven for 15 to 20 minutes, or until tender. For a crispy golden topping, broil for 2 to 3 minutes more. Watch it carefully so the zucchini does not burn. Serve immediately as an appetizer with a dipping sauce, or as a side next to your protein of choice.
Time 30m Yield 6 serving(s) Number Of Ingredients 10 Steps:
Combine soup, lemon juice, sugar, garlic and salt in large saucepan; mix well. Add zucchini, onion, bell pepper and mushrooms; mix well. Bring to a boil, reduce heat. Cover and cook 20 - 25 minutes or until vegetables are crisp-tender, stirring occasionally. Sprinkle with cheese.
Time 30m Yield 3 Number Of Ingredients 5 Steps:
Preheat oven to 350 degrees F (175 degrees C). Slice zucchini and onion and place in a glass dish baking dish. Add can of tomatoes, salt and pepper. Sprinkle cheese over top. Place lid on dish. Bake in the preheated 350 degrees F (175 degrees C) until zucchini becomes tender, 20 minutes.
Time 45m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350. In a large casserole dish, combine 1/2 cup of cheese with tomatoes, zucchini, oregano, basil, red pepper flakes, salt, lentils, and rice. Stir. Top with remaining cheese and bake uncovered for 30-40 minutes or until rice is done.
Time 1h15m Yield 6 serving(s) Number Of Ingredients 8 Steps:
Drain the juice from the canned tomatoes into a medium saucepan. Reserve the tomatoes. Add the onions to the pan and saute over medium heat until the onions are tender (about 7 minutes). Add the zucchini, stir well to combine and saute 5 minutes. Add the reserved tomatoes, salt, pepper and garlic, reduce heat to low and simmer about 15 minutes. While that is simmering, combine the water and the oil in saucepan, bring to a boil over high heat, remove from heat, add the couscous, stir, cover pan. Let sit about 5-7 minutes. To serve, fluff the couscous with a fork and transfer to a large platter, spoon zucchini mix over it- serve hot.
Time 1h30m Number Of Ingredients 12 Steps:
Cook zucchini until tender in boiling water, approx. 15 minutes. Drain. In large bowl beat eggs. Stir in remaining ingredients except butter. Add well drained zucchini. Turn into greased (butter spray) 1 1/2 quart casserole dish. Dot with butter. Bake at 350 degrees F oven for 45 minutes or till browned slightly.
Time 15m Yield 4-6 serving(s) Number Of Ingredients 9 Steps:
Saute onion and jalapeño in butter. Add sliced zucchini and tomato; stir in black pepper and seasoning salt. Cook covered for about 2-3 minutes until tender. Add corn and cover and simmer for about 7-10 minutes. When finished, cover with grated cheese on top and sprinkle with black pepper. Can also be prepared in the oven. Melt butter in pan, line pan with zucchini. Stir in tomato and jalapeno, add corn. Season with pepper and seasoning salt. Bake at 350 for 20 minutes. When finished, cover with grated cheese on top and sprinkle with black pepper.
