Best 6 Zucchini Italian Style Recipes

ITALIAN-STYLE ZUCCHINI BOATS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
• Drizzle olive oil on zucchini and season with salt and pepper. Place on the prepared baking sheet.
• Bake in the preheated oven until zucchini is fork-tender, 30 to 45 minutes.
• While zucchini is cooking, heat a large skillet over medium-high heat. Cook and stir ground beef with onion and garlic until browned and crumbly, 5 to 7 minutes. Stir in dried basil, dried oregano, and garlic salt.
• Combine tomato paste with 1 cup of water in a small bowl. Mix thoroughly. Drain fat from beef mixture if needed. Add tomato paste mixture and heat through. Turn off heat, add fresh basil leaves, and mix until well blended.
• Remove zucchini from the oven; leave the oven on. Scoop meat mixture generously into each zucchini quarter and sprinkle each with mozzarella cheese. Return to the oven and bake until cheese is melted, about 5 minutes.

ITALIAN STYLE BAKED ZUCCHINI

Steps:

• Preheat the oven to 350 degrees.
• In a small skillet render the bacon. When almost crisp, add the olive oil and heat up. When the olive oil is hot, add the shallots and cook for a few minutes or until tender. Add the oregano and prosciutto and simmer for a minute. Remove the skillet from the heat and season to taste with salt and pepper.
• Cut the baby zucchini in half. If you are using small zucchini, then cut them in half horizontally, then each half in quarters lengthwise. Set them in a lightly oiled gratin dish, skin side down. Sprinkle with the bacon mixture and scatter parsley on top. Cover and bake or 20 minutes.

ITALIAN-STYLE STUFFED ZUCCHINI SQUASH (CROCK POT)

Steps:

• To toast pine nuts, place them in a small nonstick skillet over medium heat, stirring occasionally until golden or about 5 minutes.
• Place the zucchini halves in the bottom of an oval shaped slow cooker.
• In a small bowl or measuring cup, combine the tomato sauce and vinegar.
• In another small bowl, combine the onions, garlic, rice, parsley, basil, pepper, along with 2 tablespoons of the tomato sauce-vinegar mixture.
• Fill the zucchini halves with the rice mixture.
• Top with the remaining tomato sauce-vinegar mixture.
• Cover and cook on LOW until the rice is tender, 4 to 6 hours.
• Garnish with the pine nuts, fresh herbs, and cheese.
• Makes 2 main dish servings or 4 side dish servings.

HEALTHY ITALIAN STYLE ZUCCHINI AND TOMATO STIR FRY

Steps:

• Heat canola oil in pan with zuccini on medium high until they begin to brown.
• Move zuccini one side of the pan, add more oil, and cook garlic for about 3-5 minutes or until they begin to brown.
• Add all remaining ingredients (except optional walnuts and brown rice!) and simmer for about 15-20 minutes.
• Take off the stove and stir in the walnuts if using them.
• Serve and enjoy by itself or over cooked brown rice.

ITALIAN-STYLE STUFFED ZUCCHINI (KID-FRIENDLY)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cut each zucchini in half lengthwise and hollow out the center using a spoon to create a "boat". Lay each half, face-up, on a baking sheet and season with salt and pepper.
• Bake in the preheated oven until hot and slightly tender, about 10 minutes.
• Stir tomatoes, crackers, corn, olives, mushrooms, salsa, garlic, Italian seasoning, and oregano together in a bowl. Season with salt and pepper.
• Cook and stir tomato mixture in a skillet over medium heat until all liquid evaporates, 5 to 10 minutes. Spoon tomato mixture into zucchini "boats". Top each "boat" with Gouda cheese.
• Bake stuffed zucchini "boats" in the oven until tender and cheese is melted, about 15 minutes.

ZUCCHINI ITALIAN STYLE

Steps:

• Saute onions in oleo margarine; add zucchini and coninue cooking approximately 5 minutes. Stir frequently so that zucchini cooks evenly Dice tomatoes into 1/2" pieces and add with juice to squash the mixture. Season with salt and pepper Place in a well greased baking pan and sprinkle with grated cheese. Bake in a preheated 375 degree oven until tender and slightly brown, approximately 20 minutes.