59177 marys zucchini with parmesan Recipes

boneless skinless chicken breasts, caesar salad dressing (original recipe calls for marie calendars, i use lite house), mayonnaise, parmesan cheese, freshly grated, zucchini, shredded, butter, garlic clove, minced

butter, divided, sliced zucchini, parmesan cheese, mayonnaise, sour cream, chopped onion, chopped red bell pepper, eggs, beaten, salt, fresh ground black pepper, progresso italian-style fine bread crumbs

zucchini, cubed, unsalted butter, divided, onion, chopped, garlic cloves, minced, eggs, beaten, freshly grated parmesan cheese, fresh white bread crumbs, chopped fresh basil leaves , packed, salt and pepper to taste

zucchini or squash (about 1 lb total), olive oil, fresh grated parmesan (3/4 oz), dry bread crumbs, salt and pepper

zucchini (approx 1 1/2 lb), butter, melted, parmesan cheese, grated, salt, fresh basil, minced

zucchini (about 1 lb total ), olive oil, freshly grated parmesan cheese (3/4-oz), plain breadcrumbs, salt, fresh ground black pepper

zucchini, olive oil, lemon , rind of, grated, grated parmesan cheese, black pepper, freshly ground

zucchini, salt, egg, parmesan cheese, whole wheat flour, all-purpose flour, scallions, baking powder, baking soda, ground black pepper, olive oil

zucchini (about 2 medium-sized) or 1 lb squash (about 2 medium-sized), parmesan cheese, fresh (heaping), panko breadcrumbs (heaping), olive oil, kosher salt, fresh ground pepper , to taste

extra-virgin olive oil, zucchini (about 4 medium), sliced 1/4 inch thick, salt, shredded parmesan cheese (1 oz.), freshly ground pepper to taste

zucchini with parmesan, zucchini, good olive oil, yellow onions cut in half and sliced, kosher salt, freshly ground black pepper, freshly grated parmesan cheese, ends of the zucchini and, if they are large, cut in half lengthwise. slice the zucchini diagonally in 1/2-inch slices. heat 2 tbsp of olive oil in a large (12-inch) saute pan and add the onions. cook for 10 minutes on medium-low heat, until they start to brown. add half the zucchini, 1 tsp salt, and 1/4 tsp pepper to the pan and cook, tossing occasionally, for 10 to 15 minutes, until just cooked through. sprinkle with parmesan and cook for 30 seconds more. remove to a serving platter and repeat with the rest of the zucchini. serve immediately. note: if you cook too much zucchini in 1 pan, you end up steaming rather than sauteeing it.

zucchini, trimmed , cut into 1-inch pieces, butter, onion, chopped, garlic cloves, chopped, eggs, beaten to blend, grated parmesan cheese, fresh white breadcrumbs, chopped fresh basil or 1 tbsp dried, grated parmesan cheese

zucchini, russet potatoes, peeled, lemon juice, chopped scallions, grated parmesan cheese, chopped garlic, chopped parsley, salt, pepper, sugar, flour, eggs, peanut oil for frying

zucchini, sweet butter, grated onion, milk, evaporated milk, eggs, egg yolks (freeze the whites), grated parmesan cheese, salt, white pepper, onion, diced, red bell peppers, diced, pumpkin, diced, sweet butter, brown sugar, ginger, tomato sauce, salt and pepper

zucchini, russet potato, peeled, lemon juice, chopped scallion, grated parmesan cheese, chopped garlic, chopped parsley, salt, pepper, sugar, matzo meal, eggs, peanut oil (for frying )

zucchini (about 1 lb total ), olive oil, freshly grated parmesan (3/4-oz), plain dry bread crumbs, salt, freshly ground black pepper

zucchini grated, russet potatoes peeled and grated, lemon juice, scallions chopped, parmesan cheese grated, garlic chopped, parsley chopped, salt, freshly ground black pepper, sugar, flour, eggs, oil for frying