Tonight’s Side Dish: Italian Zucchini Bake

Filed in Gather Food Essential by on September 14, 2009 0 Comments

I adapted this from the Deen Family Cookbook by Paula Deen. This is so tasty and looks incredible when the cheese melts over the top. A great way to get your kids to eat a vegetable. I f they really hate green veggies, remove the green skin from the outside and then chop it up. Mince it fairly small and they won’t see it under a blanket of cheesey goodness!

This is also an easy one for kids to help with. I am sure they wouldn’t mind sprinkling the cheeses on top or helping to cut up the veggies – if you have one of those food chopper things that you hit with your hand. I have a Pampered Chef one and my son adores hitting it. A great way to get his aggravations out! You can do the onions, zucchini and peppers with it. It doesn’t matter what the veggies look like because they are covered with cheese.

Italian Zucchini Bake

2 tbsp olive oil
1/2 cup red bell pepper, chopped
1 tbsp italian seasoning*
1/2 tsp salt
3 oz can tomato paste
1 lb zucchini, trimmed & diced
1 cup shredded cheese**
2 tbsp grated parmesan, freshly grated

Preheat oven to 350 degrees F.  Place oil in a preheated skillet over MED-HIGH heat. Saute the onion and bell peppers for 5 minutes or until soft. Stir in italian

seasoning.

Take skillet off the heat and add the tomato paste and 3/4 cup water. Stir until paste is dissolved. Stir in zucchini and transfer mixture to a ovenproof skillet OR an 8×8

baking pan. Top with cheeses and bake for 35-40 minutes, until zucchini is tender when pierced with a knife. Serve hot.

Risa’s notes:

* I used 1 tbsp of Good Seasons Italian Dressing Mix.and omitted the salt all together.
** I used muenster cheese as I didn’t have mozzarella cheese, which was in the ingredients.
I halved the recipe. It normally serves 6

Serves 3
adapted from Deen Family Cookbook by Paula Deen
Posted by RisaG 9/14/09

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