I made the Zucchini Bake with Tomato, Garlic, and Parmesan as a side dish to take to a dinner party this evening. The cost to prepare was very reasonable, it was quick to prep, the clean up easy, and most importantly, everyone enjoyed it. I used 4 Zucchini, that was a total of 2.5 pounds, My husband rates all the recipes I try on a scale of 1 – 10, to be a keeper it must be at least 8.5, this recipe he gave a 9! Success! It’s very tasty, and healthy too! Thank you Olena, for the wonderful recipe.
- 2 large or 2.5 lbs zucchini, cut into quarters
- 10 oz grape tomatoes, cut in halves or 2 large tomatoes, diced
- 5 garlic cloves, minced
- 1/2 cup Parmesan cheese, grated
- 1 tsp any dried herbs like basil, oregano or Italian
- 3/4 tsp salt
- Ground black pepper, to taste
- 1/3 cup parsley or basil, finely chopped
- Cooking spray (I use Misto)
- Preheat oven to 350 degrees F and spray 8 x 8 or 9 x 11 baking dish with cooking spray. Set aside.
- In a large mixing bowl, add all ingredients, except parsley/basil; stir to combine.
- Transfer to a prepared baking dish and bake uncovered for 25 minutes for crunchy zucchini or 35 minutes if you like well cooked vegetables. I recommend checking for doneness with a fork or knife after 25 minutes.
- Remove from the oven, garnish with basil or parsley and serve hot/warm.
Made this today. I only put 1/4 cup of the parmesan in the mix, left the other 1/4 cup to sprinkle on top before baking. Also added a splash of extra virgin olive oil on top. Very good! This would be a great meatless Monday recipe with a nice crusty loaf of bread.
Will definitely make again!
I love this crispy parmesan garlic chicken with zucchini. Hust looking at it makes me crave for this delicious food. I pinned it on my pinterest account. Thanks for sharing your recipe with us.
- 2 Chicken Breasts, sliced in half, or 4 thin chicken breasts
- 8 Tablespoons butter, divided
- ½ cup Italian Bread Crumbs
- ½ cup plus 1 Tablespoon grated parmesan, divided
- ¼ cup flour
- 2 medium zucchini, sliced
- 2 garlic cloves, minced
- In a large skillet over medium heat melt 2 Tablespoons butter. To make the chicken: Melt remaining 4 tablespoons of butter in a shallow dish. In another shallow dish combine bread crumbs, parmesan cheese, and flour. Dip the chicken in the butter and then coat in the bread crumb mixture and place in skillet.
- Cook on each side for about 3-4 minutes until the outside is crispy and the chicken is cooked throughout. Set aside on plate.
- Add 2 Tablespoons of butter back to the skillet and saute the minced garlic for a minute. Add the zucchini to the skillet and saute until tender. Salt and pepper to taste and add some 1 Tablespoon parmesan. Add the chicken back to the skillet and heat for a minute or so. Serve immediately.
I made this for my family tonight and it was a winner! Loved the coating on the chicken and how the bits of coating and garlic gave the zucchini a fresh new taste and presentation
Yaaaaaay congratulations on baby’s first tooth! So exciting! I bet he’s growing so quickly! I’m loving this new take on your classic meal – the second I saw it pop up in my feed, I knew it was a classic Primavera Kithen Especiale 😉 I could eat this every single day!
- 1 tablespoon olive oil
- 1 lb organic extra-lean ground beef
- 1 garlic clove — minced
- ½ cup onions
- ½ cup red bell pepper
- 2 ½ cup sweet potato — diced (cut very small)
- ¼ cup beef broth or water
- 1 medium zucchini — quartered
- 1 teaspoon yellow mustard
- 1/3 cup tomato passata — tomato sauce works too
- ½ teaspoon of oregano
- 1/8 teaspoon crushed red pepper — optional
- Salt and freshly ground black pepper to taste
- Fresh parsley — chopped
FOR THE MEAL PREP
In an iron cast skillet, heat olive oil over medium-high heat.
Add ground beef and garlic. Use a wooden spoon to break up the ground beef while it cooks. Stir occasionally and cook for about 7 minutes. Set aside.
Add onions, red bell pepper to the same skillet, and cook for 3-4 minutes or until the onions are soft. If it is necessary, add a little bit of olive oil to help sauté the veggies.
Add sweet potato and beef broth. Cook for 5-6 minutes. Put a lid on the skillet. The steam will help to cook faster the sweet potato. Stir occasionally.
Add the zucchini and cook for 3 minutes.
Add the ground beef to skillet again and mix everything together.
Add the Dijon, tomato passata, oregano, crushed red pepper, salt, and pepper to taste. Cook for 1-2 minutes more.
Garnish with fresh parsley.
Place an even amount of cauliflower rice into 5 different plastic/glass containers.
Divide this ground beef zucchini sweet potato recipe into 4-5 portions.
Cover with the lid and place in the fridge for up 5 days.
Heat in the microwave for about 2 mins.
Nat, do you believe I’ve never made a zucchini bread before??? And it is sad to say that I’ve never eaten a zucchini bread before. You’ve inspired to try this recipe soon 😉 Your recipe looks AMAZING, friend!! It is great that you used half the amount of sugar, half whole wheat flour and greek yogurt. It should be very delicious!!
- 1 cup white, unbleached all purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1–1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 2 medium zucchini, about 1 pound, will be about 2 cups once shredded
- 1/2 cup white granulated sugar
- 1/4 cup honey
- 1/2 cup plain, non fat greek yogurt
- 2 large eggs
- 6 tablespoons coconut oil, melted and cooled
- Preheat oven to 325 degrees, with the oven rack in the middle position. Line 9 x 5 inch loaf pan with 2 sheets parchment paper, 1 running the length and 1 running the width, both cut to fit. This will make it extremely easy to lift the zucchini bread out of the pan. I use binder clips to clamp down the parchment paper so it stays in place.
- In a large mixing bowl, combine the flours, baking soda, baking powder, cinnamon and salt. Whisk to combine.
- Shred the zucchini using the coarse holes on a box grater, both peel and flesh. Place the shredded zucchini in a clean dish towel (or strong paper towels), and squeeze out any extra moisture. Set aside.
- In a medium mixing bowl, combine the shredded zucchini, white sugar, honey, greek yogurt, eggs, and coconut oil. Stir to combine.
- Transfer the shredded zucchini and wet ingredients into the flour mixture. Fold until combined.
- Transfer the batter to the parchment lined loaf pan. Bake for 60-70 minutes, or until a wooden inserted in the center comes out with a few crumbs attached. Cool in the pan for 10 minutes, then lift it out of the pan using the parchment paper and cool on a wire rack for another 10 minutes. Slice and serve.
- Wrap bread in plastic wrap and store at room temperature for 3 days.
Food recipes from www.tasteslovely.com
I just love those cute pizza boats!!! I can’t believe it’s only takes 25 min. to make them. Thanks for sharing!!!
- 4-5 medium zucchini halved lengthwise
- 2 cloves garlic minced
- 1 tablespoon olive oil
- 1 teaspoon oregano fresh or dry
- 1 cup marinara sauce
- 1 1/2 cups mozzarella cheese shredded
- salt and pepper to taste
Pre-heat oven to 400F. Line a sheet pan with foil or parchment paper and set aside.
In a small bowl, combine garlic, olive oil. and oregano.
Lay zucchini halves on pre-pared baking sheet and brush with garlic olive oil mixture. Top with about a 2 tablespoons of marinara sauce then with a generous drizzle of shredded mozzarella cheese. Season with a sprinkle of salt and pepper.
Bake 18-20 minutes or until the cheese is bubbly and almost golden. Remove from oven and serve warm. Eat with hands or use a fork and knife. Enjoy!
Delicious!!! I made this tonight for tomorrow’s snack, and had to stop myself from eating the whole thing right out of the oven! I neglected to read the directions all the way through, and mixed everything together before putting it in the oven for 15 minutes, and then under the broiler for 5. Yumm-o!!
- 1 lb zucchini, each cut in half across the middle, then each half quartered lengthwise
- 1 teaspoon fresh minced garlic cloves
- 1 Tbsp olive oil
- Kosher salt
- Freshly ground black pepper
- 1/2 teaspoon Herbes de Provence or dried thyme, or 1 teaspoon of fresh chopped thyme
1 Toss zucchini and garlic with olive oil, spread out onto lined sheet pan: Preheat oven to 450°F. Make sure there is a rack on the top rack spot in the oven. Place the zucchini and garlic in a bowl and toss with olive oil.
Spread the zucchini out onto a foil or silicone-lined sheet pan, skin side down. Sprinkle with salt (1/4 to 1/2 a teaspoon).
2 Roast zucchini until it starts to brown, toss with herbs, salt, pepper: Roast the zucchini for 8-15 minutes, or until it begins to brown. (Start checking at about 7 minutes and keep checking every few minutes.)
Once the zucchini has started to brown at the edges, remove it from the oven and place the zucchini in a bowl. Gently mix in the herbs and salt and pepper to taste.
This is my favorite kind of recipe – quick, easy, and delicious (and healthy to boot)! Thank you so much for sharing it. The one thing I’ll do differently next time is TRUST YOU when you say 5 minutes plus just 2 or 3 more. I left them in for about 15 min (they were not getting brown – probably due to too much oil brushed on), so they came out pretty mushy, though still totally delicious. This is definitely my new go-to zucchini dish!
10These look scrumptious! I love this idea! We typically roast our zucchini and squash – but this idea is genius! I think my kids will love these as well – very kid-friendly! Thanks for ANOTHER fabulous idea!
As far as calorie counting – I do it because I think it can be a really valuable way for people to stay on track. But I also monitor my carbs/fat/protein. It’s so easy to mindlessly nibble throughout the day, but when you have to record everything … it sometimes makes me think twice. I think it’s also important to remember not to ‘live’ by the number of calories you are allotted in any particular day – simply be mindful of what you eat. I’m definitely not going to deprive myself – anything in moderation! I should say that counting calories may not work for everyone – find what works for you!
Oh – and I’m totally a carb-girl, too!!
- 2-3 small zucchini, sliced into fry shapes
- 1/4 cup flour (I used chickpea flour to offer a gluten-free option, but I don’t see why regular flour shouldn’t also work.) (24g)
- 1/4 tsp salt
- 1/4 tsp garlic powder
- 1/2 cup milk of choice
- 1 cup breadcrumbs (I made my own by toasting Ezekiel bread and processing it in a food processor. If you’re gluten-free, use gf bread.) (40g)
Zucchini fries recipe: Preheat oven to 420F. Lightly grease a cooling rack, place it on a baking tray, and set aside. Set up an assembly line: flour and spices in one bowl, milk in another, and breadcrumbs in a third. Dip each zucchini stick in the flour, then the milk, then the breadcrumbs. Place on the cooling rack. Bake 18-19 minutes, or until desired crispiness is reached. Makes 40-45 fries.