#baked zucchini

[brattylikestoeat]

[mayadawn]

Zucchini Fries with Parmesan - Recipe by Well Plated

[chronic-mastication]

Easy Baked Zucchini Recipe with Thyme and Parmesan

August 8 National Zucchini Day

[hashtagveganproblems]

VEGAN TWICE BAKED STUFFED ZUCCHINI

This Italian-inspired, vegan twice baked stuffed zucchini is very easy to make and surprisingly healthy! It’s low in fat and calories with plenty of flavour and nutrition and they look beautiful served sprinkled with fresh parsley and basil.

Ingredients

4 medium zucchini

1 tsp olive oil

1 can artichoke hearts, drained

4 cloves garlic

1/3 cup nutritional yeast

1/3 cup bread crumbs

1/2 cup marinara sauce

optional: vegan cheese of choice

Instructions

Pre-heat the oven to 400 degrees,

Slice the zucchinis half lengthwise, remove some of the seeds if possible and scoop the rest of the flesh into a bowl.

Lay the zucchinis flat on a baking dish and brush with the olive oil.

Bake for 10 minutes then remove and set aside.

Chop up the artichoke hearts and garlic and add to a pan with zucchini flesh. Cook in a slash of olive oil, water or vegetable stock over medium-high heat for about 6-7 minutes then mix in a bowl with the rest of the ingredients.

Scoop the mixture into the zucchini boats then sprinkle with a little plant-based cheese, if desired.

Bake for 20 minutes.

Serve with fresh parsley and basil.

(Source)

[yumyummyyums]

A super easy recipe for Paleo Baked Zucchini Parmesan Fries. Made with almond and coconut flour, this is a flavorful appetizer or side dish everyone will love!

For the recipe, click here. 

[stewsfoodblog]

Parmesan baked zucchini. Zucchini (3), Tomato sauce (14 ounces), Black pepper (dash), kosher salt (dash), Parmesan cheese (2 cups), garlic (2 cloves).

Slice zucchini and toss with 1 cup of cheese, crushed garlic, tomato sauce, kosher salt, and black pepper. Place into baking dish and cover the top with remaining cheese. Bake until golden, about 40 minutes at 375 degrees.

[recipesmarketplace]

Tuna Stuffed Zucchini Boats Recipe

These Italian-inspired zucchini boats with sausage, mascarpone, and two cheeses are a cozy and satisfying way to turn fresh summer zucchini into an easy, flavor-packed dinner the whole family will love. Every summer, it’s the same story, our garden is overflowing with zucchini! One of my favorite ways to use them is this Italian-style twist on zucchini stuffed with meat, a recipe my…

Tuna Stuffed Zucchini Boats Recipe

[ronniefein]

Tomato-free Zucchini Parmesan

My garden didn’t do so well this year.

:(

I got two measly zucchinis from three plants!

This is what I did with them: Zucchini Parmesan Strips.

I didn’t include the traditional tomatoes or tomato sauce because I didn’t get so many tomatoes either and besides, I served these when my brother came over for dinner and he doesn’t like tomatoes.

The dish was really good so I bought zucchini and made the dish again a couple of times.

TOMATO-FREE ZUCCHINI PARMESAN STRIPS

2 medium zucchini

salt

1 tablespoon olive oil

6 tablespoons ground Parmesan cheese

1 tablespoon finely chopped fresh oregano

1 tablespoon finely chopped fresh parsley

1 clove garlic, finely chopped

freshly ground black pepper to taste

Preheat the oven to 425 degrees. Wash and dry the zucchini, trim the ends and slice each zucchini lengthwise into three or four pieces, depending on width. Lightly salt each slice and let rest for about 15 minutes. Wipe the slices dry with paper towels. Place the slices on a parchment-lined baking sheet. Brush the tops of each slice with olive oil. Combine the Parmesan cheese, oregano, parsley and garlic and scatter this mixture evenly over the slices. Sprinkle with salt and pepper if desired. Bake for about 15 minutes or until lightly crispy.

Makes 6-8 slices