Best 2 Italian Zucchini And Squash Recipes
Italian zucchini and squash are versatile vegetables that can be used in a variety of dishes, from pasta to pizza to salads. They are also a good source of vitamins and minerals, including vitamin C, potassium, and fiber. If you're looking for a delicious and healthy way to cook Italian zucchini and squash, you're in luck. There are many different recipes available, each with its own unique flavor and texture. Whether you prefer a simple sautéed dish or a more complex casserole, you're sure to find a recipe that you'll love.
Check out the recipes below so you can choose the best recipe for yourself!
ITALIAN ZUCCHINI AND SQUASH
I got on a kick of finding new recipes for zucchini and squash this summer. My husband's and my favorite is the simplest dish so far. It takes very little prep time, a little patience while your kitchen becomes filled with this delicious aroma, and amazement at how simple this is. It was a very easy way to impress my husband for a nice romantic meal.
Provided by flirtyfunchick
Categories Vegetable
Time 30m
Yield 4 cups, 4-6 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, toss all of the ingredients together until well coated.
- Pour onto a rimmed baking sheet in a single layer and bake until a light crunchy coat forms on vegetables (about 25 minutes).
ITALIAN SQUASH AND ZUCCHINI CASSEROLE
Make and share this Italian Squash and Zucchini Casserole recipe from Food.com.
Provided by EMcooks
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet saute garlic and onions on medium heat in the dressing for 5 minutes.
- Add the seasonings and all the veggies except the tomatoes and saute another 5 minutes.
- Add cans of tomatoes undrained and bring to a boil.
- Reduce heat to low, cover and let simmer about 10 minutes or until vegetables are slightly tender.
- Pour into a glass casserole dish.
- Sprinkle with cheese.
- Crush saltines by hand over top of the casserole
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 222.8, Fat 15.6, SaturatedFat 4.9, Cholesterol 12.1, Sodium 349.6, Carbohydrate 17.1, Fiber 4.1, Sugar 8.8, Protein 7.2
Tips:
- Choose the right zucchini and squash. Look for ones that are firm and heavy, with no blemishes or bruises. Smaller zucchini and squash are more tender and flavorful.
- Wash the zucchini and squash thoroughly. Remove any dirt or debris, and then pat them dry.
- Slice the zucchini and squash into thin strips. This will help them cook evenly.
- Use a variety of cooking methods. Zucchini and squash can be grilled, roasted, sautéed, or fried. Each method will give them a different flavor and texture.
- Season the zucchini and squash generously. Salt, pepper, and garlic are all good choices. You can also add other herbs and spices, such as basil, oregano, or thyme.
- Don't overcook the zucchini and squash. They should be tender-crisp, not mushy.
Conclusion:
Zucchini and squash are delicious and versatile vegetables that can be enjoyed in many different ways. With just a little effort, you can create a flavorful and healthy dish that the whole family will love. So next time you're looking for a new way to enjoy zucchini and squash, give one of these recipes a try.
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