BAKED ZUCCHINI RECIPES PARMESAN CHEESE RECIPES

Name: Parmesan Baked Zucchini
Prep time: 5 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 2 zucchini, cut lengthwise in half; 1/4 cup shredded Parmesan cheese (1 oz); 1 tablespoon olive oil; Freshly ground pepper to taste; 2 tablespoons chopped fresh basil leaves

PARMESAN BAKED ZUCCHINI RECIPE - BETTYCROCKER.COM

Parmesan Baked Zucchini Recipe - BettyCrocker.com image

Two of the staples of Italian cuisine, zucchini and Parmesan cheese, team up for a recipe that's easy to make and impressive to serve. These baked "boats" are a fresh new way to serve a distinctive side dish.

Provided by Brooke Lark

Total Time 20 minutes

Prep Time 5 minutes

Yield 4

Number Of Ingredients 5

Ingredients

2 zucchini, cut lengthwise in half
1/4 cup shredded Parmesan cheese (1 oz)
1 tablespoon olive oil
Freshly ground pepper to taste
2 tablespoons chopped fresh basil leaves

Steps:

Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
Place zucchini halves, skin side down, on cookie sheet. Sprinkle each with 1 tablespoon cheese. Drizzle with oil; sprinkle with pepper.
Bake 15 to 20 minutes or until zucchini is tender and cheese is light golden brown. Cool slightly. Garnish with basil.

Nutrition Facts : Calories 80 , CarbohydrateContent 3 g, CholesterolContent 0 mg, FatContent 1 , FiberContent 1 g, ProteinContent 3 g, SaturatedFatContent 1 1/2 g, ServingSize 1 Serving, SodiumContent 120 mg, SugarContent 3 g, TransFatContent 0 g

BAKED EGGPLANT PARMESAN RECIPE | ALLRECIPES

Baked Eggplant Parmesan Recipe | Allrecipes image

Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal. Add fresh garlic and basil to taste. I use 2 to 4 cloves fresh garlic and 5 to 10 leaves of freshly harvested basil in the sauce. Fresh basil layered in one of the layers adds lots of 'fresh' flavor!

Provided by Dollface

Categories Italian Recipes

Total Time 4 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

2 eggplant, peeled and cut into 1/2-inch slices
1 tablespoon salt, or as needed
1 cup Italian-style bread crumbs
¼ cup grated Parmesan cheese
2 eggs, beaten
1 (28 ounce) jar garlic-and-tomato pasta sauce
¼ cup grated Parmesan cheese
1 (16 ounce) package shredded mozzarella cheese, or as needed
½ teaspoon dried basil

Steps:

Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Mix bread crumbs and 1/4 cup Parmesan cheese together in a bowl.
Dip eggplant slices in beaten egg; coat with bread crumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet.
Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side.
Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil.
Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes.

Nutrition Facts : Calories 473.7 calories, CarbohydrateContent 43.9 g, CholesterolContent 118.9 mg, FatContent 20.4 g, FiberContent 10.4 g, ProteinContent 29.6 g, SaturatedFatContent 10.5 g, SodiumContent 2427.6 mg, SugarContent 18 g

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