1488 zucchini slices parmesan Recipes

extra virgin olive oil, zucchini, sliced 1/4 inch thick (about 4 medium), salt, black pepper , to taste, parmesan cheese, shredded

zucchini, sliced, olive oil, onion, cut in half and sliced 1/2-inch thick, salt, black pepper, parmesan cheese, grated

zucchini, sliced (zucchini approx 7-inch long), potatoes, peeled and cut into bite-sized pieces, carrot, sliced, celery, sliced, onion, sliced, worcestershire sauce, basil, oregano, grated parmesan cheese, butter

sliced zucchini, sliced summer squash, white onion, parmesan cheese or parmesan/romano blend, half and half or heavy cream, pumpkin pie spice, salt and pepper to taste, fresh thyme to taste

zucchini, sliced into thin rounds, garlic cloves, finely chopped, lemon , juice and zest of, approx parmesan cheese, freshly grated, parsley, chopped

zucchini, sliced, crookneck yellow squash, sliced, extra virgin olive oil, minced garlic, onion powder, dried oregano leaves, crushed, dried basil, chopped fresh parsley, coarse ground fresh pepper , to taste, coarse salt , to taste, sugar, lemon, thinly sliced, grated parmesan cheese, to serve

zucchini , 1/4-inch slices, tomatoes, thinly sliced, onion, thinly sliced, parmesan cheese, salt and pepper

zucchini, sliced, olive oil, fresh oregano, chopped, parmesan cheese, freshly grated, salt , to taste, fresh ground black pepper , to taste

zucchini, sliced thin, butter, spaghetti sauce, mushrooms, drained, sausage, cooked and drained, egg, beaten, cottage cheese (can use ricotta), mozzarella cheese, shredded, parmesan cheese

zucchini sliced, parmesan cheese, panko bread crumbs, heavy cream, garlic crushed, fresh thyme, salt and pepper, olive oil

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, sliced 1/4-inch thick, olive oil, unsalted butter, room temperature, italian seasoning (recommended: mccormick ), grated parmesan (recommended : digiorno), plus shaved parmesan, for garnish, chopped fresh parsley leaves, salt and freshly ground black pepper

cannellini beans, zucchini , trimmed quartered lengthwise and thinly sliced on the diagonal, green beans, trimmed and sliced on the diagonal, fresh parmesan cheese, crumbled, fresh basil leaf , torn, lemons , juice and zest of, grated, olive oil, coarse sea salt and pepper

zucchini, sliced 1/4 inch thick, red bell pepper, chopped, garlic, crushed, ground black pepper, mozzarella cheese, shredded, fat free egg substitute, nonfat powdered milk, skim milk, flour, nonfat parmesan cheese, cooked brown rice, grated parmesan cheese, fat free egg substitute

sliced zucchini, butter, minced garlic clove, basil, parmesan

zucchini, good olive oil, yellow onions cut in half and sliced 1/2 inch thick, kosher salt, freshly ground black pepper, freshly grated parmesan cheese

sliced zucchini, sliced yellow squash, diced onion, olive oil, garlic powder, salt, pepper, dry basil, dry oregano, beaten eggs, shredded monterey jack cheese, prepared crescent rolls, mustard, ripe red tomato, sliced, shredded parmesan

breadcrumbs (plain or italian ), parmesan cheese, grated, mayonnaise, zucchini, sliced into 1/2 inch thick slices