Skip rolling and just layer these quick and easy enchiladas. Spread 1/2 cup of the sauce in a 9-by-13-inch baking dish. Layer 4 tortillas over the sauce. Repeat the layers twice. Top with the remaining tortillas, zucchini, corn and onion. Spread the remaining sauce on top. Coat a large piece of foil with cooking spray and cover the baking dish tightly. Bake the enchiladas for 10 minutes. Remove the foil and sprinkle on the remaining 1/2 cup cheese....
Serve this simple side dish with grilled turkey burgers. Other fresh herbs, like thyme or oregano, work well too. Add zucchini and cook, stirring, for 2 minutes. Add mushrooms and basil and cook, stirring, until softened, about 1 minute. Season with salt and pepper. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient.
The combination of sweet tomatoes and zucchini with melted cheese in this zucchini-tomato casserole tastes like a summer-fresh pizza. It’s the perfect easy side dish for any summer meal. Coat a 13-by-9-inch (3-quart) broiler-safe baking dish with cooking spray. Photo: Antonis Achilleos Sprinkle 1/4 cup of the panko mixture over the bottom of the prepared baking dish. Arrange half of the zucchini slices in an even layer, slightly overlapping, on the panko mixture....
Shredded zucchini and mashed banana complement each other and ensure that this wholesome loaf stays nice and moist. The banana adds sweetness to this quick-bread mashup for just the right flavor without too much added sugar. Whisk eggs, sugar, oil (or melted butter) and vanilla in a medium bowl. Stir in zucchini and banana until well combined. Add the wet ingredients to the flour mixture and stir until just combined....
In this version, fresh mint and basil brighten the mild taste of zucchini. Add zucchini and onion; cook, stirring often, for 1 minute. Whisk eggs, the remaining 1/8 teaspoon salt and a grinding of pepper in a large bowl until blended. Add the zucchini mixture and cheese; stir to combine. Wipe out the pan and brush it with the remaining 2 teaspoons oil; place over medium-low heat. As it cooks, lift the edges and tilt the pan so uncooked egg will flow to the edges....
Slice the zucchini uniformly to ensure even cooking. Add zucchini; toss until evenly coated. Transfer to the prepared baking dish. Roast the zucchini until softened and starting to wilt in spots, about 15 minutes. Meanwhile, combine breadcrumbs, Parmesan and the remaining 2 tablespoons oil in the bowl. Tips Tip: To make your own fresh breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form....
Finish off this cheesy vegetarian casserole with a crispy breadcrumb topping made from almonds to keep it gluten-free. Slice each zucchini lengthwise into 1/4- to 1/8-inch-thick strips. Discard any small or misshapen pieces. You should have about 24 strips. Brush the strips with 3 tablespoons oil and sprinkle with 1/4 teaspoon salt. Place on the prepared baking sheets. Roast until softened, 20 to 25 minutes. Set aside to cool slightly....
This is a great recipe for kids to help make! OurZucchini Lasagna Rolls with Smoked Mozzarellais a lower-carb version of the classic lasagna roll-ups that you may already love. Keep reading for our expert tips, including how to prep the zucchini for perfect rolls. Coat 2 rimmed baking sheets with cooking spray. Slice 2 zucchini lengthwise to get 24 total strips, each about 18 inch thick. Toss the zucchini, 2 teaspoons oil, 14 teaspoon pepper and 18 teaspoon salt in a large bowl....
Whisk all-purpose flour, whole-wheat flour, cinnamon, baking soda and salt in a large bowl. Whisk eggs, sugar, oil (or butter) and vanilla in a medium bowl. Stir in zucchini and chocolate chips. Add the wet ingredients to the flour mixture and stir until just combined. Transfer the batter to the prepared muffin tin. Bake until a toothpick inserted into the center of a muffin comes out clean, about 10 minutes....
Serve it with grilled chicken or fish for a light and healthy summer dinner. Add zucchini noodles, tomatoes, olives and half the Parmesan; toss gently to coat. Divide evenly among 4 bowls; sprinkle with the remaining Parmesan. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient.
This primavera recipe cuts carbs by swapping out the pasta for zucchini “noodles.” This quick vegetarian dinner is chock-full of colorful vegetables smothered in a light, creamy sauce. Add flour; whisk until smooth. Add half-and-half; cook, whisking constantly, until the mixture starts to thicken. Add pesto; whisk until combined. Remove from heat; set aside. Heat oil in a large skillet over medium-high heat. Add zucchini noodles; toss gently to combine....
Give the strands a chop here and there so the noodles aren’t too long. Place the zucchini in a colander and toss with 1/4 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess liquid. Process until almost smooth. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chicken in one layer; sprinkle with the remaining 1/4 teaspoon salt. Cook, stirring, until just cooked through, about 5 minutes....
The zoodles quickly turn tender-crisp as the veggie-packed Bolognese warms in the microwave. Add 3/4 cup of the sauce and 2 tablespoons Parmesan to each container. Seal and refrigerate for up to 4 days. To make ahead Refrigerate for up to 4 days. Daily Values (DVs) are the recommended amounts of nutrients to consume each day. (-) Information is not currently available for this nutrient.
