Baked zucchini and mozzarella

Baked zucchini and mozzarella

Posted on December 6, 2011 by

There are few things as easy and delicious as this zucchini magic trick. Slice, sprinkle, bake et voila, deliciousness. The zucchini become soft and buttery, the garlic salt gives depth of flavor, and the cheese bubbles in to a golden brown crust.

Baked zucchini and mozzarella

2 medium sized (or about 5 small) zucchini
garlic salt
salt
olive oil
2 C shredded mozzarella cheese

Slice your zucchini up into 1/2 inch rings. Lay them out flat on a large cookie sheet. Sprinkle with garlic salt and a bit of salt. Bake in the oven at 350 for about 10-15 minutes or until crisp tender.

Take the pan out of the oven and sprinkle the zucchini with cheese. Turn the oven to broil and let the cheese get all bubbly and a bit browned. This should only take about 3-5 minutes.

Enjoy right out of the oven.

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Flower of the zucchini plant.
.

asparagus in phyllo dough

From Lynn on Google+:

Lynn Warren – I wrap asparagus in phyllo dough that’s been brushed with melted butter and parmasean cheese, you wrap the asparagus with it and bake. very easy, and can be eaten at room temp, etc.

Sounds ridiculously excellent & easy.  If you’re a fan of asparagus, you may enjoy it steamed, grilled, roasted, or even nuked.  I love the stuff if it’s prepared well.  This sounds like it would go over quite well.  Parmesan cheese is always a win.  Maybe some Romano… and I may add garlic.  If we wanted to get really nuts, we could wrap ’em in bacon & and the dough.

Found a recipe from Paula Deen that says to bake at 375° for 15-18 minutesGoogle for ideas!

Goofy noodles, fancy bacon, & squash? I’m in.

Bought some Campanelle because boxes of pasta were cheap, and it looked neat.

I looked for a campanelle recipe online, & this popped up:

http://www.barillaus.com/Recipes/Campanelle-with-Butternut-Squash-Crispy-Italian-Pancetta-and-Balsamic-Vinegar.aspx

I love all of these ingredients, but I may lose the onion or substitute garlic…
Campanelle with Butternut Squash, Crispy Italian Pancetta and Balsamic Vinegar
INGREDIENTS

  • 1 BOX Barilla Campanelle
  • 1/3 CUP Italian Pancetta, Julienne
  • 1/4 CUP Extra Virgin Olive Oil
  • 1/2 CUP White Onion, Chopped
  • 1 POUND Butternut Squash, Peeled, Cubed
  • TO TASTE Salt
  • TO TASTE Black Pepper, Freshly Ground
  • 1 SPRIG Fresh Rosemary
  • 1 1/2 CUP Chicken Broth
  • TO TASTE Balsamic Vinegar

COOKING INSTRUCTIONS

  1. SAUTÉ pancetta in a large skillet over medium- high heat until crispy. Drain excess fat.Set aside.
  2. HEAT olive oil in the same skillet over medium heat. Add onions and rosemary, sauté until golden.
  3. ADD the butternut squash and the chicken broth. Simmer for 10-15 minutes or until the squash gets soft.
  4. DISCARD the rosemary. Season with salt and pepper. Process half of the sauce in the blender until smooth. Thin sauce with more chicken broth if desired. Return sauce to pan.
  5. COOK pasta according to directions and toss with the sauce.
  6. TOP the pasta with pancetta , drizzle with Balsamic vinegar.

Visit BarillaUS.com for more delicious Italian recipe ideas.
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Campanelle with Butternut Squash, Crispy Italian Pancetta and Balsamic Vinegar
Campanelle with Butternut Squash, Crispy Italian Pancetta and Balsamic Vinegar