Best 6 Layered Zucchini Ragu Bake Recipes

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Prepare to embark on a culinary adventure with our comprehensive guide to crafting the ultimate layered zucchini ragu bake. This tantalizing dish, a symphony of flavors and textures, is a delightful fusion of rustic Italian cuisine and modern culinary artistry. We'll take you on a step-by-step journey through the process, providing expert tips, ingredient insights, and insider secrets to ensure your layered zucchini ragu bake becomes a masterpiece that will impress family and friends alike. Whether you're a seasoned chef or a novice cook, this guide will equip you with the knowledge and confidence to create a dish that is not only visually stunning but also a true delight for the taste buds. Get ready to indulge in a culinary experience that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

LAYERED ZUCCHINI RAGU BAKE



Layered Zucchini Ragu Bake image

Enjoy this layered zucchini ragu bake that's made with potatoes, ground beef and cheese - a delicious dinner.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h50m

Yield 10

Number Of Ingredients 15

3 lb small zucchini (about 9), cut lengthwise in half
2 1/2 teaspoons salt
2 large baking potatoes (about 2 lb)
1 1/2 lb lean (at least 80%) ground beef
2 large onions, chopped (2 cups)
1/4 cup dry red wine or beef broth
1 cup crushed tomatoes (from 28-oz can), undrained
2 tablespoons tomato paste
1/2 teaspoon freshly ground pepper
6 tablespoons butter or margarine
6 tablespoons Gold Medal™ all-purpose flour
3 cups milk
2 teaspoons chopped fresh rosemary leaves
4 cloves garlic, finely chopped
2 cups shredded Parmesan cheese (8 oz)

Steps:

  • Heat oven to 425°F. Spray two 17x12-inch half-sheet pans with cooking spray. Place zucchini in single layer in pans. Sprinkle with 1/2 teaspoon of the salt. Bake 20 minutes or until almost tender. Reduce oven temperature to 375°F.
  • Meanwhile, pierce potatoes with fork. Place potatoes on microwavable paper towel in microwave oven. Microwave uncovered on High 6 minutes or until partially cooked. Cool 10 minutes. Peel and thinly slice potatoes; set aside.
  • In 12-inch nonstick skillet, cook beef and onions over medium heat 8 to 10 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in wine, tomatoes, tomato paste, 1 teaspoon salt and 1/4 teaspoon of the pepper. Heat to boiling; reduce heat to low. Simmer uncovered 7 minutes, stirring occasionally, until most of liquid is absorbed.
  • In 2-quart saucepan, melt butter over medium-low heat. Stir in flour and remaining 1 teaspoon salt and 1/4 teaspoon pepper. Cook, stirring constantly, until mixture is smooth and bubbly. Gradually add milk, stirring constantly, until mixture boils and thickens. Stir in rosemary and garlic.
  • Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Spread half of the meat sauce in baking dish. Top with potato slices. Place half of the zucchini slices over potatoes; sprinkle with 1/2 cup of the cheese. Repeat layers with remaining meat sauce, remaining zucchini and 1/2 cup cheese. Pour white sauce over top. Sprinkle with remaining 1 cup cheese.
  • Bake uncovered 45 to 55 minutes or until top is golden brown. Let stand 10 minutes before serving.

Nutrition Facts : Calories 399, Carbohydrate 33 g, Fat 1, Fiber 4 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1116 mg

ZUCCHINI PARMESAN



Zucchini Parmesan image

Delicious and easy way to use zucchini!

Provided by Mary Jo

Categories     World Cuisine Recipes     European     Italian

Time 45m

Yield 5

Number Of Ingredients 6

2 large zucchini, thinly sliced
2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
1 (16 ounce) jar spaghetti sauce
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
  • Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
  • Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.

Nutrition Facts : Calories 217 calories, Carbohydrate 21 g, Cholesterol 16.3 mg, Fat 11.5 g, Fiber 4.7 g, Protein 8.3 g, SaturatedFat 3.7 g, Sodium 512.3 mg, Sugar 12.2 g

TOMATO ZUCCHINI CASSEROLE



Tomato Zucchini Casserole image

A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry.

Provided by DELTAQUEEN50

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h15m

Yield 4

Number Of Ingredients 11

1 ½ cups grated Cheddar cheese
⅓ cup grated Parmesan cheese
½ teaspoon dried oregano
½ teaspoon dried basil
2 cloves garlic, minced
salt and pepper to taste
2 medium zucchinis, thinly sliced
5 plum tomatoes, thinly sliced
¼ cup butter
2 tablespoons finely chopped onion
¾ cup fine bread crumbs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
  • In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
  • Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
  • Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
  • Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

Nutrition Facts : Calories 459.9 calories, Carbohydrate 23.8 g, Cholesterol 90.9 mg, Fat 32.2 g, Fiber 3.4 g, Protein 20.8 g, SaturatedFat 19.7 g, Sodium 953.6 mg, Sugar 5.6 g

LAYERED ITALIAN ZUCCHINI CASSEROLE



Layered Italian Zucchini Casserole image

Sliced zucchini is layered in a casserole with spaghetti sauce, Neufchatel cheese and Parmesan in this easy-to-make Italian vegetable bake.

Provided by My Food and Family

Categories     Dairy

Time 35m

Yield Makes 8 servings.

Number Of Ingredients 6

2 zucchini, trimmed
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 egg, beaten
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/8 tsp. pepper
1 cup CLASSICO Tomato and Basil Pasta Sauce

Steps:

  • Heat oven to 400ºF.
  • Cut zucchini into 1/8-inch-thick lengthwise slices. Place on baking sheet. Bake 10 min. Meanwhile, mix Neufchatel, egg, 1/4 cup Parmesan and pepper until well blended.
  • Layer half the zucchini in 8-inch square baking dish sprayed with cooking spray, overlapping slices as necessary to cover bottom of dish; cover with half each of the Neufchatel cheese mixture and sauce. Repeat layers. Top with remaining Parmesan.
  • Bake 18 to 20 min. or until casserole is heated through and top is lightly browned. Let stand 5 min. before serving.

Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g

LAYERED ZUCCHINI AND TOMATO BAKE



Layered Zucchini and Tomato Bake image

Got this from a section in the paper that had ideas for things to do with tomatoes. It's not exactly a recipe in that it has no measures. The amounts I listed are just ballpark amounts to get the recipe idea to become public here.

Provided by Oolala

Categories     Cheese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 -3 fresh tomatoes, sliced
2 -3 large zucchini, sliced into coins
2 tablespoons olive oil, to brush the veggies
1/2 teaspoon dried oregano (to taste)
1/2 teaspoon basil (to taste)
salt, to taste
fresh ground black pepper, to taste
1/4 cup parmesan cheese, grated

Steps:

  • Preheat oven to 400 degrees F.
  • You can use any amounts you like but this is what you do: oil a shallow baking dish and cover the bottom of the dish with alternating slices of zucchini and tomato.
  • Mix the olive oil and herbs together and brush this generously over the slices arramged in the baking dish.
  • Add salt and pepper.
  • Sprinkle the top with freshly grated Parmesan cheese and bake until cooked through, about 15 minutes or so, check so the cheese doesn't burn.

Nutrition Facts : Calories 125.5, Fat 9.2, SaturatedFat 2.2, Cholesterol 5.5, Sodium 111.7, Carbohydrate 7.8, Fiber 2.4, Sugar 5.7, Protein 4.9

LAYERED SPAGHETTI SQUASH WITH ZUCCHINI BLACK BEAN #RAGU



Layered Spaghetti Squash With Zucchini Black Bean #Ragu image

Ragú® Recipe Contest Entry. This family dinner casserole is made with crunchy strands of spaghetti squash layered with a quick simmer vegetarian ragout. It's made all the easier with Chunky Ragú Sautéed Onion and Garlic Sauce plus cooking the spaghetti squash in the microwave. Tossing the squash strands with crumbled feta and extra virgin olive oil elevates its flavor deliciously. Carrots, celery and zucchini along with the beans simmer into a wonderful veggie protein-filled ragout.

Provided by Pat D.

Categories     Sauces

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

1 (3 -3 1/4 lb) spaghetti squash
1 1/2 tablespoons extra virgin olive oil, divided
1/2 cup chopped carrot, about 1 large
1/2 cup chopped celery
2 small zucchini, chopped (about 8 ounces)
1 teaspoon dried basil
1/2 teaspoon kosher salt
10 turns fresh ground pepper
1 (15 ounce) can black beans, washed and drained
1/3 cup red wine
1 (24 ounce) jar pasta sauce (chunky with sauteed onions and garlic)
1/3 cup chopped cilantro, including tender stems 1 tablespoon leaves for garnish
8 -10 drops hot pepper sauce (optional)
3 ounces crumbled feta cheese, divided
1 ripe avocado, sliced

Steps:

  • Cut squash in halve lengthwise; scoop out seeds and discard. Place squash face down in a 9" pie plate filled with about ½" water. The squash will not fit exactly but will overlap on each side. Microwave 8 minutes or until al dente. Let cool. Using a fork, scrape the squash into their natural strands and transfer to a large bowl. Toss with ½-tablespoon extra virgin olive oil and 2-ounces crumbled feta cheese. Set aside.
  • In a large skillet, heat the remaining 1-tablespoon oil over medium-low heat. Stir in the carrot and celery. Cover and sauté 3 minutes, stirring once. Add zucchini. Combine well with carrot and celery. Sprinkle with basil, salt and pepper. Sauté covered about 2 minutes. Stir in black beans and red wine. Simmer uncovered until most of red wine has reduced. Pour Ragú sauce into vegetables and beans along with chopped cilantro and optional hot sauce. Simmer about 10 minutes until vegetables are tender and sauce smells fragrant.
  • Spray a 2½-quart baking/serving dish with olive oil spray. Layer ½ of the spaghetti squash over the bottom. Pour ½ of the Ragu sauce over the squash. Spread another layer with remaining squash. Add remaining Ragu sauce on top, letting some of the spaghetti squash around the edges peak through. Bake in 350?F oven about 15 minutes until nicely heated through. Remove from oven. Sprinkle with remaining 1-ounce feta cheese and cilantro leaves. Place avocado slices across the top in a decorative pattern. Serve.

Nutrition Facts : Calories 396.9, Fat 16.7, SaturatedFat 4.7, Cholesterol 16, Sodium 948.4, Carbohydrate 51.9, Fiber 10.9, Sugar 13.9, Protein 11.8

Tips:

  • To save time, use pre-shredded zucchini or a food processor to quickly shred it.
  • If you don't have a mandoline, you can use a sharp knife to thinly slice the zucchini.
  • Use a variety of cheeses to create a flavorful and gooey casserole. Mozzarella, cheddar, and Parmesan are all good choices.
  • To make the ragu ahead of time, cook it according to the recipe and then let it cool completely. Store the ragu in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
  • Serve the layered zucchini ragu bake with a side of crusty bread or a fresh salad.

Conclusion:

This layered zucchini ragu bake is a delicious and hearty dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. The zucchini adds a fresh and flavorful touch, while the ragu is rich and savory. This casserole is sure to be a hit with your family and friends.

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