Mom's Zucchini Pie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:mrs. walter

"A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs -- tastes like you spent hours in the kitchen!"

Ingredients

• 1 (8 ounce) package refrigerated crescent rolls
• 1/4 cup margarine
• 4 cups sliced zucchini
• 1/4 cup chopped onion
• 2 tablespoons dried parsley

• 1/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 eggs, lightly beaten
• 2 cups shredded mozzarella cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9 inch pie pan, covering sides and bottom.
2. Melt margarine in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet form heat, and mix in the eggs and cheese.
3. Bake 20 minutes in the preheated oven, until set. Cool 10 minutes before serving.

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18.49

Hide the Veggies Please! Summer Squash and Zucchini Corn Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Nep2nfly

"This recipe was created in response to a few picky veggie eaters in my household who love corn casserole, but aren't fond of some garden favorites. This gets gobbled up every time! No one ever guesses at the amount of veggies inside this firm but creamy yumminess! This great potluck pleaser freezes well. I used freshly chopped squash and zucchini as well as frozen chopped veggies (originally from my garden)."

Ingredients

• 1 tablespoon vegetable oil
• 2 cups chopped yellow summer squash
• 1 1/2 cups shredded zucchini
• 1/4 cup chopped red onion
• 1 tablespoon garlic powder
• 1/8 teaspoon ground black pepper, or to taste
• 1/4 cup grated Parmesan cheese

• 1/2 cup light margarine
• 1 (8 ounce) package cream cheese, softened
• 1 (14.5 ounce) can whole kernel corn, drained
• 2 (14.5 ounce) cans cream-style corn, divided
• 2 (8.5 ounce) packages dry corn muffin mix
• 2 eggs
• 1 tablespoon white sugar

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
2. Heat vegetable oil in a large saucepan over medium-high heat. Cook and stir yellow summer squash, zucchini, and red onion in hot oil until softened, about 10 minutes; season with garlic powder and black pepper. Stir Parmesan cheese into the squash mixture. Turn off the heat and add margarine and cream cheese, breaking them into smaller pieces as you stir them into the squash mixture; remove the saucepan from heat. Stir kernel corn and 1 can cream-style corn through the squash mixture.
3. Stir remaining can of cream-style corn, dry corn muffin mix, eggs, and sugar in a large bowl until thoroughly mixed. Add the cooled squash mixture, 1 to 2 cups at a time, until completely integrated; pour into prepared baking dish.
4. Bake in preheated oven until browned and bubbling on the edges and firm on top, 30 to 50 minutes. Allow to cool at least 5 minutes before serving.

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17.35

Lemon Pepper Zucchini - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JACKSONCJK

"Quick and easy. Everyone will love it!"

Ingredients

• 2 zucchini, cut into 1/2-inch slices
• 3 tablespoons butter, melted

• 2 tablespoons lemon pepper

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Place zucchini slices on a baking sheet and brush with melted butter. Season with lemon pepper.
3. Bake in preheated oven for 20 to 25 minutes, or until tender.

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22.04

Fried Zucchini - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jon

"If you like traditional fried zucchini, and you're like me, when you get done frying it you only have half of what you fried left. This is a simple and quick way to fry enough for everyone."

Ingredients

• 2 zucchini, quartered and sliced
• 1 onion, sliced into rings
• 1/2 cup all-purpose flour
• 1/2 cup cornmeal

• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon garlic powder
• 1 cup vegetable oil for frying

Directions

1. Place zucchini and onions in a medium bowl and mix together.
2. In a small bowl mix flour, cornmeal, salt, pepper and garlic powder.
3. Pour dry mixture over zucchini/onion mixture, cover bowl and shake well. Let mixture sit for about 30 minutes; a batter will form on the vegetables.
4. In a medium skillet heat oil over medium heat. When oil is hot add breaded vegetables and fry, turning to brown evenly.

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21.03

Ratatouille Bake - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Surpriseitswendy

"This recipe was given to me by my aunt, who lives in Atlanta, Georgia. It tastes wonderful with your garden vegetables."

Ingredients

• 1 tablespoon olive oil
• 5 cloves garlic, minced
• 1 onion, chopped
• 2 cups peeled and diced eggplant
• 2 cups chopped zucchini
• 1 green bell pepper, chopped
• 1 (14.5 ounce) can diced tomatoes

• 1 tablespoon dried basil
• 1 tablespoon dried parsley
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper
• 1 (8 ounce) package frozen cheese ravioli
• 3/4 cup shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
2. Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
3. Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
4. Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

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11.05

Sesame Parmesan Zucchini - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:KATHYP100

"A quick, easy and mouth-watering zucchini recipe. The sesame imparts intense flavor which combines deliciously with the Parmesan and seasonings. Cayenne pepper adds a little kick for those who like some spice in their side dishes."

Ingredients

• 1 medium zucchini, quartered and cut into 1/2-inch slices
• 2 tablespoons olive oil
• 1/4 teaspoon sesame oil
• 2 teaspoons sesame seeds

• 2 tablespoons Parmesan cheese
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon garlic salt

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a large bowl, toss the zucchini with the olive oil, sesame oil, sesame seeds, Parmesan cheese, cayenne pepper, and garlic salt. Spread in a single layer on a baking sheet.
3. Bake 20 minutes in the preheated oven, until lightly browned.

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16.22

Zesty Zucchini and Squash - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LORACUS

"This is an extremely easy and fast side dish. It is even good served over pasta."

Ingredients

• 3 medium small yellow squash, cubed
• 3 small zucchini, cubed
• 1 (10 ounce) can diced tomatoes with green chile peppers

• 1/2 onion, chopped
• salt to taste
• garlic powder to taste

Directions

1. In a large saucepan, combine squash, zucchini, tomatoes with chiles, onion, salt and garlic powder. Bring to a boil over medium-high heat.
2. Reduce heat to low and cook until tender-crisp.

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11.42

Cheesy Zucchini Casserole I - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DC1

"This is a good, cheesy, vegetable side dish ...very easy to prepare."

Ingredients

• 4 slices bread, cubed
• 1/4 cup melted butter
• 2 cups cubed zucchini
• 1 large onion, chopped

• 1 teaspoon garlic salt
• 1 egg, beaten
• 2 cups shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese.
3. Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.

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17.11

Vegetarian Moussaka - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Anne Buchanan

"This recipe always gets rave reviews from vegetarians and non-vegetarians alike. Easy to make, but takes time. Serve with salad."

Ingredients

• 1 eggplant, thinly sliced
• 1 tablespoon olive oil, or more as needed
• 1 large zucchini, thinly sliced
• 2 potatoes, thinly sliced
• 1 onion, sliced
• 1 clove garlic, chopped
• 1 tablespoon white vinegar
• 1 (14.5 ounce) can whole peeled tomatoes, chopped
• 1/2 (14.5 ounce) can lentils, drained with liquid reserved
• 1 teaspoon dried oregano

• 2 tablespoons chopped fresh parsley
• salt and ground black pepper to taste
• 1 cup crumbled feta cheese
• 1 1/2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/4 cups milk
• ground black pepper to taste
• 1 pinch ground nutmeg
• 1 egg, beaten
• 1/4 cup grated Parmesan cheese

Directions

1. Sprinkle eggplant slices with salt and set aside for 30 minutes. Rinse and pat dry.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Heat oil in a large skillet over medium-high heat. Rinse and pat eggplant dry. Cook eggplant and zucchini in hot oil until lightly browned on both sides, about 3 minutes per side; remove with a slotted spoon to drain on a paper towel-lined plate, reserving as much oil as possible in the skillet
4. Adding more oil to skillet as needed and let it get hot. Cook potato slices in hot oil until browned, 3 to 5 minutes per side; remove with slotted spoon and drain on a paper towel-lined plate, again reserving oil in the skillet.
5. Saute onion and garlic in reserved oil until lightly browned, 5 to 7 minutes. Pour in vinegar, bring to a boil, and reduce heat to medium-low; cook until liquid is reduced in volume and thick. Stir in tomatoes, lentils, 1/2 the juice from lentils, oregano and parsley. Cover, reduce heat to medium-low, and simmer 15 minutes.
6. Layer about 1/3 of the eggplant, 1/3 of the zucchini, 1/2 the potatoes, 1/2 the onions, and 1/2 the feta into a 13x9-inch baking dish. Pour tomato mixture over vegetables; repeat layering, finishing with a layer of eggplant and zucchini.
7. Cover and bake in preheated oven for 25 minutes.
8. Stir butter, flour, and milk together in a small saucepan; bring to a slow boil, whisking constantly until thick and smooth. Season with pepper and nutmeg; stir. Remove from heat, cool for 5 minutes, and stir in beaten egg.
9. Pour sauce over vegetables and sprinkle with Parmesan cheese. Bake, uncovered, for another 25 to 30 minutes.

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15.33

Calico Squash Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DIXYDAHL1N

"My great-aunt made this for a family gathering and it's been a hit ever since, even with the kids! The water chestnuts add a different texture and my husband has even used whole baby carrots instead of shredded carrot. Easy and fast to make and a good way to use up all that squash from the garden!"

Ingredients

• 2 cups sliced yellow squash
• 1 cup sliced zucchini
• 1 onion, chopped
• 1/4 cup sliced green onion
• 1 cup water
• 1 teaspoon salt, divided
• 2 cups crushed buttery round crackers
• 1/2 cup melted butter

• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 large carrot, shredded
• 1/2 cup mayonnaise
• 1/2 (4 ounce) jar diced pimento peppers, drained
• 1 teaspoon sage
• 1/2 teaspoon white pepper
• 1 cup shredded sharp Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large saucepan combine yellow squash, zucchini, onion, green onion, water and 1/2 teaspoon salt. Cover and cook over medium heat about 6 minutes. Drain well and set aside.
3. In a medium bowl combine cracker crumbs and butter. Mix well and spread half of the mixture into the bottom of a 9x13 inch casserole dish.
4. In a large bowl combine soup, water chestnuts, carrots, mayonnaise, pimentos, sage, pepper and remaining 1/2 teaspoon salt. Fold in squash mixture and spoon over crumb crust. Sprinkle cheese on top, and then the remaining cracker crumbs.
5. Bake in preheated oven for 20 to 30 minutes, or until firm and heated through.

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13.45

Zucchini Cornbread Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Diana S.

"A delicious and easy to prepare side dish casserole loved by everyone in the family. "

Ingredients

• 4 cups shredded zucchini
• 1 onion, chopped
• 2 eggs, beaten
• 1 (8.5 ounce) package dry corn muffin mix

• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 8 ounces Cheddar cheese, shredded

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2. In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
3. Bake in a preheated oven for 60 minutes.

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12.19

Asian-Style Zucchini - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:TRINITYJAE

"Thick zucchini slices are lightly browned in butter and cooked with soy sauce and sesame seeds. This makes a fabulous summer side dish!"

Ingredients

• 1 teaspoon butter
• 1 large zucchini, halved lengthwise and cut into 1 inch slices
• 2 tablespoons soy sauce, divided

• 2 tablespoons sesame seeds
• garlic powder to taste
• ground black pepper to taste

Directions

1. Melt the butter in a skillet over medium heat. Stir in the zucchini, and cook until lightly browned. Sprinkle with soy sauce and sesame seeds. Season with garlic powder and pepper, and continue cooking until zucchini is well coated and tender.

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11.54

Zucchini Tomato Pie - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:VEGAS

"Zucchini, tomato and onion combined with Parmesan cheese and baked with milk and biscuit mix."

Ingredients

• 2 cups chopped zucchini
• 1 cup chopped tomato
• 1/2 cup chopped onion
• 1/3 cup grated Parmesan cheese
• 3/4 cup biscuit baking mix

• 1/2 cup milk
• 3 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease a 10 inch pie pan.
2. Combine zucchini, tomato, onion, and Parmesan cheese in prepared pie pan. In a small bowl, combine biscuit mix, milk, eggs, and salt and pepper. Beat until smooth, then pour over vegetable mixture.
3. Bake in preheated oven for 30 minutes, or until a knife inserted into the center comes out clean.

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14.33

No-Cream Pasta Primavera - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:amanda1432

"Spring veggies benefit from a quick roasting in olive oil and herbs before being tossed with penne. No cream here, just the fresh flavors of olive oil, balsamic vinegar, and lemon. A beautiful dish."

Ingredients

• 1 (12 ounce) package penne pasta
• 1 yellow squash, chopped
• 1 zucchini, chopped
• 1 carrot, cut into matchsticks
• 1/2 red bell peppers, cut into matchsticks
• 1/2 pint grape tomatoes
• 1 cup fresh green beans, trimmed and cut into 1 inch pieces
• 5 spears asparagus, trimmed and cut into 1 inch pieces
• 1/4 cup olive oil, divided
• 1 tablespoon Italian seasoning
• 1/2 tablespoon lemon juice

• 1/4 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1 tablespoon butter
• 1/4 large yellow onion, thinly sliced
• 2 cloves garlic, thinly sliced
• 2 teaspoons lemon zest
• 1/3 cup chopped fresh basil leaves
• 1/3 cup chopped fresh parsley
• 3 tablespoons balsamic vinegar
• 1/2 cup grated Romano cheese

Directions

1. Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. Bring a large pot of lightly salted water to a boil. Add penne pasta and cook until tender yet firm to the bite, 10 to 12 minutes; drain.
3. Toss squash, zucchini, carrot, red bell pepper, tomatoes, green beans, and asparagus together in a bowl with 2 tablespoons olive oil, salt, pepper, lemon juice, and Italian seasoning. Arrange vegetables on the lined baking sheet.
4. Roast vegetables in preheated oven until tender, about 15 minutes.
5. Heat remaining olive oil and butter in a large skillet. Cook onion and garlic in hot oil until tender, 5 to 7 minutes. Mix cooked pasta, lemon zest, basil, parsley, and balsamic vinegar into the onion mixture. Gently toss and cook until heated through, 3 to 5 minutes. Remove from heat and transfer to a large bowl. Toss with roasted vegetables and sprinkle with Romano cheese.

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15.58

Zucchini and Corn Topped with Cheese - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:LEELEE1976

"Cut zucchini with corn, diced tomatoes, onion, and cheese."

Ingredients

• 2 tablespoons vegetable oil
• 6 medium zucchini, sliced
• 1/2 medium onion, chopped
• 1 (15.25 ounce) can whole kernel corn, drained
• 1 (14.5 ounce) can diced tomatoes, drained

• 2 teaspoons garlic powder
• salt and pepper to taste
• 1/2 pound shredded Monterey Jack cheese
• 1/2 pound shredded sharp Cheddar cheese

Directions

1. Heat oil in a medium saucepan over medium heat, and saute the zucchini and onion 5 to 7 minutes, until onion is tender. Mix in the corn. Stir in the diced tomatoes. Season with garlic powder, salt, and pepper. Cover, and cook 15 minutes, or until zucchini is soft.
2. Remove the saucepan from heat. Mix in the Monterey Jack cheese and Cheddar cheese. Cover, and let stand until cheeses are melted, about 5 minutes.

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13.32

Tomato Zucchini Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:DELTAQUEEN50

"A simple vegetable dish that highlights the summer flavors of fresh tomatoes and zucchini. It goes great with grilled meats or poultry."

Ingredients

• 1 1/2 cups grated Cheddar cheese
• 1/3 cup grated Parmesan cheese
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 2 cloves garlic, minced
• salt and pepper to taste

• 2 medium zucchinis, thinly sliced
• 5 plum tomatoes, thinly sliced
• 1/4 cup butter
• 2 tablespoons finely chopped onion
• 3/4 cup fine bread crumbs

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9-inch pan.
2. In a large bowl, combine Cheddar, Parmesan, oregano, basil, and garlic. Season with salt and pepper, and set aside.
3. Arrange half of the zucchini slices in the pan. Sprinkle 1/4 of the cheese and herb mixture on top. Arrange half of the tomatoes, and top with another 1/4 of the cheese mixture. Repeat layers.
4. Melt butter in a skillet over medium heat. Stir in onions, and cook until soft and translucent. Stir in breadcrumbs; cook until they have absorbed the butter. Sprinkle on top of casserole.
5. Cover loosely with foil, and bake in a preheated oven for 25 minutes. Remove foil, and bake until the top is crusty and the vegetables are tender, about 20 minutes.

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11.17

Tomato and Zucchini Melange - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jerry the Kid

"A nice side dish with practically no fat or calories that will go with any meal except a tomato-based one. If you like, you can add diced bell peppers to this dish too. Serve hot in a small dish."

Ingredients

• 2 plum tomatoes, halved and cut into 1/4 inch slices
• 1 large zucchini, sliced
• 3 tablespoons salsa
• 3 tablespoons water

• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• salt and pepper to taste

Directions

1. In a small saucepan, mix together tomatoes, zucchini, salsa, water, oregano, basil, salt, and pepper. Mix in bell peppers if desired. Bring to a boil over medium heat, then reduce to a simmer. Simmer 3 to 4 minutes, stirring frequently.

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22.53

Skillet Zucchini - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MRS. SHOCKLEY

"A one-skillet dish that makes a wonderful side or meal in itself."

Ingredients

• 1/4 cup butter
• 6 medium zucchini, sliced
• 1 large onion, sliced
• 2 large tomatoes, cut into chunks
• 4 slices cooked bacon
• salt and pepper to taste

• 1/4 cup water
• 1 cup bread crumbs
• 1 teaspoon soy sauce
• 1 cup shredded Cheddar cheese
• 1/2 grated Parmesan cheese

Directions

1. Melt butter in a large skillet over medium-high heat. Mix in zucchini, onion, tomatoes, and bacon. Season with salt and pepper, and pour in water. Cover, and cook 10 minutes, stirring occasionally, until vegetables are tender.
2. Stir the bread crumbs and soy sauce into the skillet, and mix in Cheddar cheese. Cover, and continue cooking 2 minutes, until cheese is melted. Sprinkle with Parmesan cheese to serve.

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12.18

Minted Marinated Zucchini - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:joannemerc

"For those who have mint leaves and zucchini taking over the vegetable patch, this is simple. This tangy dish can be used as a relish inside panini or sandwiches, or on the side."

Ingredients

• 1/4 cup olive oil
• 3 large zucchini, thinly sliced
• 2 cloves garlic, minced
• 2 cups fresh mint leaves, finely chopped

• 1/3 cup distilled white vinegar
• 1/2 teaspoon salt
• ground black pepper to taste
• 1 tablespoon olive oil, for drizzling

Directions

1. Heat 1/4 cup of olive oil in a large skillet over medium-high heat. Add zucchini slices and garlic; cook and stir until starting to brown but you want the squash to stay firm and not get mushy, 3 to 4 minutes. Remove from the heat and mix in the vinegar, mint, salt and pepper. Stir in the remaining olive oil. Spoon into a jar and store covered in the refrigerator.

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16.47

Fried Zucchini - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Judy Sing

"Fresh zucchini coated with yellow cornmeal and fried in olive oil. A variation is to add sliced onions at the beginning. Any leftovers reheat well in the microwave."

Ingredients

• 3 zucchini
• 1/4 cup yellow cornmeal

• 2 tablespoons olive oil
• salt and pepper to taste

Directions

1. Wash and dry the zucchini. Trim off ends, then slice zucchini into 1/8 inch thick rounds. Place cornmeal in a medium bowl, and toss in zucchini slices, mixing thoroughly to coat.
2. Heat oil in a large nonstick skillet over medium heat. Place all of the zucchini pieces into the hot oil and fry over medium heat. Sprinkle with salt and pepper. Watch zucchini closely, adding more oil if it begins to brown too quickly. When it is golden brown on one side, flip it over to brown on other side. It will clump together as it cooks, that is what you want.
3. When zucchini is evenly browned, turn heat down to low and cover pan with a lid. Allow it to steam until zucchini is slightly tender. Turn zucchini, replace lid, and steam until soft. Remove lid and turn heat back up to medium-high. Fry on both sides until crisp. Serve hot.

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11.05