Best 8 Saucy Italian Zucchini Recipes

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Saucy Italian Zucchini is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. It is a flavorful combination of zucchini, tomatoes, garlic, herbs, and spices. This dish is easy to make and can be tailored to your own taste preferences. Whether you prefer a mild or spicy sauce, there is a recipe that will satisfy your cravings. With so many variations to choose from, you're sure to find the perfect recipe for Saucy Italian Zucchini.

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

EASY SAUTEED ZUCCHINI RECIPE



Easy Sauteed Zucchini Recipe image

Not sure what to do with your zucchini? Here's one of my favorite ways to cook zucchini Italian-style! It's super fast and healthy. Goes great with a dish of pasta!

Provided by Simple Italian Cooking Blog

Categories     Side Dish     Snack

Time 20m

Number Of Ingredients 4

3 tbsp olive oil (extra virgin)
3 cloves of garlic
2 zucchini
italian grated cheese (Romano preferred)

Steps:

  • Start by slicing the zucchini into 1/4 inch rounds or even thinner, set aside
  • Heat the olive oil in a frying pan until medium, not super hot
  • Crush some garlic (don't mince), and add to the olive oil, stirring a bit and don't let it burn
  • When the garlic is fragrant, it's time to add the zucchini slices in
  • Spread the zucchini out and move them around periodically, they'll shrink a bit as water is released.
  • When done to your liking (I like mine slightly firm not mushy), remove from heat
  • Serve with some pasta, fresh salad or fresh italian bread!

ITALIAN ZUCCHINI SAUTE



Italian Zucchini Saute image

This is just like Nonni used to make! Fresh zucchini, onions, and tomatoes sauteed with Italian seasonings make a perfect complement to any meal. Serve alone or over rice.

Provided by COLEE576

Categories     Side Dish     Vegetables     Tomatoes

Time 30m

Yield 4

Number Of Ingredients 7

½ cup olive oil
1 small white onion, sliced into thin wedges
1 (14.5 ounce) can diced tomatoes with juice
2 zucchinis, sliced
½ tablespoon Italian seasoning
1 tablespoon salt
1 teaspoon sugar

Steps:

  • Heat the olive oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in tomatoes with juice and zucchini. Season with Italian seasoning and salt. Cook and stir until zucchini is tender. Mix in sugar and adjust seasonings to taste.

Nutrition Facts : Calories 288.1 calories, Carbohydrate 9.7 g, Fat 27.3 g, Fiber 2.5 g, Protein 2.3 g, SaturatedFat 3.8 g, Sodium 1914.6 mg, Sugar 6 g

ITALIAN ZUCCHINI



Italian Zucchini image

I make this hot vegetable dish quite often in summer when zucchini is abundant. Garden-fresh sliced onion and tomato add a tasty touch.-Christopher Gordon, Springfield, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 4 servings.

Number Of Ingredients 7

4 cups sliced zucchini
1 medium onion, sliced into rings
2 medium tomatoes, sliced
1 lemon, quartered
1-1/2 teaspoon Italian seasoning
3/4 teaspoon crushed red pepper flakes
1 tablespoon butter

Steps:

  • In a greased 2-1/2-qt. casserole, layer on-third of the zucchini, onion and tomatoes. Squeeze one lemon quarter over all. Sprinkle with 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes. Repeat layers. Dot with butter. Squeeze remaining lemon over all. Cover and bake at 350° for 1 hour or until vegetables are tender. Serve immediately.

Nutrition Facts :

EASY ITALIAN TOMATO ZUCCHINI



Easy Italian Tomato Zucchini image

This is easy and just so good! This recipe makes lots. The onions and garlic can be sautéed hours in advance.

Provided by Kittencalrecipezazz

Categories     Onions

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

7 -8 medium zucchini, sliced with skin on
1/4 cup grated parmesan cheese
3 medium onions
2 -3 fresh minced garlic cloves (or to taste)
1/3 cup oil
3 tablespoons butter
1 (28 ounce) can tomatoes, slightly drained
1 -2 tablespoon tomato paste
salt and pepper
2 teaspoons oregano
1 tablespoon wine vinegar
grated parmesan cheese, for sprinkling

Steps:

  • Set oven to 375°F.
  • Butter a 3-quart casserole dish.
  • Place the sliced zucchini evenly in the bottom of the buttered baking dish.
  • Sprinkle about 1/4 cup Parmesan cheese over the zucchini.
  • In a frypan, sauté onions and garlic in oil and butter until just lightly browned and tender.
  • Add in tomatoes, tomato paste, salt, pepper, oregano and vinegar; heat until boiling, reduce heat and simmer for about 25 minutes.
  • Pour the tomato mixture over the zucchini.
  • Sprinkle with more grated parmesan cheese.
  • Bake for about 30 minutes.
  • *NOTE* 2 cups grated mozzarella cheese may be sprinkled on top the last 10 minutes of baking.

SAUCY STUFFED ZUCCHINI



Saucy Stuffed Zucchini image

Like many people I know, I've had an overabundance of zucchini in my garden. I created this recipe to use up some of my bounty. My husband often shies away from vegetable dishes, but he declared this one a winner! -Barbara Edgington, Frankfort, Ohio

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 3-4 servings.

Number Of Ingredients 13

3 to 4 medium zucchini (1-3/4 to 2 pounds)
12 ounces Italian sausage, cooked and drained
1/2 cup chopped sweet red pepper
1/2 cup chopped green pepper
2 tablespoons chopped onion
1-1/2 teaspoons Italian seasoning
1 can (8 ounces) tomato sauce
2 tablespoons butter
2 tablespoons all-purpose flour
1/4 teaspoon salt
1-1/4 cups milk
1/2 cup grated Parmesan cheese, divided
1 teaspoon Dijon mustard

Steps:

  • Cut zucchini in half lengthwise. Scoop out pulp, leaving a 1/4-in. shell. Reserve pulp. Cook shells in salted water for 2 minutes. Remove and drain. Set aside. , Chop zucchini pulp. Place pulp in a saucepan; add the sausage, peppers, onion, Italian seasoning and tomato sauce. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Place zucchini shells in a greased 13-in. x 9-in. baking dish. Spoon filling into shells. , In a saucepan, melt butter; whisk in flour and salt until smooth. Gradually add milk. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat. Add 1/4 cup Parmesan cheese and mustard. , Pour over zucchini. Sprinkle with remaining Parmesan. Bake, uncovered, at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Fat 23 g fat (11 g saturated fat), Cholesterol 67 mg cholesterol, Sodium 1,126 mg sodium, Carbohydrate 18 g carbohydrate, Fiber 3 g fiber, Protein 19 g protein.

EVELYN'S SPICY ITALIAN SAUSAGE AND ZUCCHINI



Evelyn's Spicy Italian Sausage and Zucchini image

Spicy Italian sausage and zucchini slow cooked in tomato sauce.

Provided by Genelle Mangine Marsh

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 8

Number Of Ingredients 10

5 (3.5 ounce) links hot Italian sausage links
1 tablespoon olive oil
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
½ teaspoon red pepper flakes
1 teaspoon salt
ground black pepper to taste
2 (14.5 ounce) cans crushed tomatoes
2 zucchinis, sliced

Steps:

  • Heat a skillet over medium heat. Cook sausages in hot skillet, turning regularly, until no longer pink in the center, about 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer to a cutting board and slice.
  • Heat olive oil in a separate skillet over medium heat. Cook and stir onion, bell pepper, and garlic in hot oil until tender, about 5 minutes; season with red pepper flakes, salt, and pepper and cook 1 minute more. Add sliced sausage, crushed tomatoes, and sliced zucchini; bring to a boil, reduce heat to low, and continue cooking until the zucchini is tender, about 10 minutes.

Nutrition Facts : Calories 189.6 calories, Carbohydrate 11.5 g, Cholesterol 30.5 mg, Fat 12.2 g, Fiber 2.8 g, Protein 10.2 g, SaturatedFat 3.9 g, Sodium 789.7 mg, Sugar 1.5 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

FRESH ZUCCHINI PASTA SAUCE



Fresh Zucchini Pasta Sauce image

Based on a recipe from Penzeys One magazine, Volume 3, Issue 2, 2008. Serve over your favorite pasta.

Provided by mersaydees

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1 medium onion, chopped
2 tablespoons olive oil
1 -2 medium zucchini, sliced into 1/4-inch thick rounds
2 large fresh tomatoes, peeled, seeded and chopped
1 teaspoon sugar
2 teaspoons penzeys tuscan sunset or other italian seasoning
1/2 cup parmesan cheese, grated (optional)

Steps:

  • In large skillet, heat the oil over medium-low heat.
  • Add the onions, cover, and cook until translucent, 5-10 minutes.
  • Remove the cover, add the zucchini and cook for a few minutes.
  • Add the tomatoes, sugar and Italian seasoning, cooking until heated through.
  • Serve over pasta and top with Parmesan cheese if desired.

Tips:

  • Choose tender, young zucchini: Look for zucchini that are small and firm, with no blemishes or bruises.
  • Slice zucchini evenly: This will help them cook evenly. Use a sharp knife to cut the zucchini into thin, uniform slices.
  • Don't overcrowd the pan: When cooking the zucchini, make sure not to overcrowd the pan. This will prevent them from cooking evenly and becoming soggy.
  • Cook the zucchini over medium heat: This will help them cook through without burning.
  • Add some flavorings: Garlic, onion, tomatoes, and herbs are all great additions to zucchini. You can also add some grated Parmesan cheese or crumbled feta cheese.
  • Serve immediately: Zucchini is best served immediately after it is cooked. This will help it retain its freshness and flavor.

Conclusion:

Zucchini is a versatile vegetable that can be used in a variety of dishes. It is a good source of vitamins and minerals, and it is also low in calories. The recipes in this article provide a variety of ways to cook zucchini, so you can find one that suits your taste. Whether you are looking for a quick and easy side dish or a more elaborate main course, you are sure to find a zucchini recipe that you will enjoy.

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