End of Summer Vegetable Casserole - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:THEPITCLUB

"This is a wonderful recipe for late summer when you have an abundance of ripe garden fresh veggies. It's a great main dish or side dish that even the picky kids around here love!"

Ingredients

• 1/4 cup olive oil
• 3 small zucchini, cut in half lengthwise then into 1/4-inch slices
• 3 small yellow squash, cut in half lengthwise then into 1/4-inch slices
• 2 green bell peppers, cut into bite-size strips
• 2 red bell peppers, cut into bite-size strips
• 3 banana (or hot) peppers, seeded and chopped
• 2 sweet onions, sliced
• 5 eggs
• 1 cup heavy cream

• 2 tablespoons all-purpose flour
• 8 ounces processed cheese food (eg. Velveeta), cubed
• 2 cups seasoned bread crumbs
• 1 cup grated Parmesan cheese
• garlic powder to taste (optional)
• onion powder to taste (optional)
• seasoned salt to taste (optional)
• black pepper to taste (optional)

Directions

1. Pre-heat oven to 350 degrees F (190 degrees C).
2. Heat olive oil in a large skillet over medium high heat. Add zucchini, yellow squash, green and red bell pepper, and onions; cook, stirring occasionally until slightly softened. Meanwhile, in a bowl, whisk together eggs, cream, and flour.
3. When vegetables are tender, drain skillet of excess liquid and arrange in the bottom of a large glass baking dish. Season as desired with seasonings of choice, and stir to blend flavors. Distribute cheese cubes evenly over the vegetables. Pour in the egg mixture, and spread bread crumbs and Parmesan cheese over the top.
4. Bake in the preheated oven for 45 minutes to 1 hour, or until bubbling hot. Remove cover during the last 15 minutes to brown top lightly. Serve immediately.

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20.27

Zucchini and Eggs - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:J. Moore

"A match made in heaven: scrambled eggs and zucchini. Note: this recipe is easily doubled, tripled, etc. Ratio of 1 to 2 zucchini per egg. Great served over rice. Variations: add one clove diced garlic to oil before adding zucchini. Or, add any of your favorite fresh herbs; they combine well with the eggs and zucchini. My favorite additions are oregano or rosemary. You could also add two teaspoons soy sauce to beaten eggs, or sprinkle over egg and zucchini when cooked."

Ingredients

• 2 teaspoons olive oil
• 1 small zucchini, sliced

• 1 egg, beaten
• salt and pepper to taste

Directions

1. Heat a small skillet over medium heat. Pour in oil and saute zucchini until tender. Spread out zucchini in an even layer, and pour beaten egg evenly over top. Cook until egg is firm. Season with salt and pepper to taste.

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20.02

Fabulous Zucchini Grinders - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:your mom

"I made this up one day out of things I had on hand, and it turned out to be one of my favorite sandwiches ever. Sauteed zucchini pieces are coated with a zesty marinara sauce and topped with a generous helping of mozzarella cheese. These baked sandwiches are a great vegetarian version of the Italian grinder. They can also be made ahead of time, and heated just before serving."

Ingredients

• Marinara Sauce:
• 1 tablespoon olive oil
• 2 cloves garlic, peeled and coarsely chopped
• 1 pinch crushed red pepper flakes
• 1 tablespoon chopped fresh basil
• 1 teaspoon red wine vinegar
• 1 teaspoon white sugar
• 1 (14.5 ounce) can diced tomatoes

• salt and pepper to taste
• Grinders:
• 1 tablespoon butter
• 2 medium zucchini, cubed
• 1 pinch red pepper flakes
• salt and pepper to taste
• 1 1/2 cups shredded mozzarella cheese
• 4 (6 inch) French or Italian sandwich rolls, split

Directions

1. To make marinara sauce, heat olive oil in a saucepan over medium heat (see Cook's Note). Add garlic, basil and red pepper flakes; cook and stir for a minute or two until fragrant. Stir in sugar, vinegar, salt, and pepper. Pour in tomatoes with their juices and simmer over low heat for 15 minutes. Remove from heat and puree until smooth in food processor or blender.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. Melt butter in a skillet over medium heat. Cook the zucchini in butter until browned and slightly tender. Season with red pepper flakes, salt, and pepper.
4. Spoon a generous amount of the zucchini mixture into each sandwich roll. Cover zucchini with about 1/4 cup marinara sauce per roll. Top with a handful of shredded mozzarella. Close the rolls, and wrap individually in aluminum foil.
5. Bake for 15 minutes in the preheated oven, until bread is heated through, rolls are soft, and cheese is melted.

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14.57

Veggie Burgers - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Jen Parmer

"Burgers that taste like hamburgers, but without meat! You can replace the Cheddar cheese with Monterey Jack or any other cheese you like. If you prefer, you may use a 1.4 ounce packet of brown broth in place of the soy sauce."

Ingredients

• 2 teaspoons olive oil
• 1 small onion, grated
• 2 cloves crushed garlic
• 2 carrots, shredded
• 1 small summer squash, shredded
• 1 small zucchini, shredded

• 1 1/2 cups rolled oats
• 1/4 cup shredded Cheddar cheese
• 1 egg, beaten
• 1 tablespoon soy sauce
• 1 1/2 cups all-purpose flour

Directions

1. Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes, until tender. Mix in the carrots, squash, and zucchini. Continue to cook and stir for 2 minutes. Remove pan from heat, and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a bowl, and refrigerate 1 hour.
2. Preheat the grill for high heat.
3. Place the flour on a large plate. Form the vegetable mixture into eight 3 inch round patties. Drop each patty into the flour, lightly coating both sides.
4. Oil the grill grate, and grill patties 5 minutes on each side, or until heated through and nicely browned.

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19.01

Zucchini and Cheese - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:JUZELLA

"This is a quick and easy summer meal or side dish."

Ingredients

• 2 tablespoons unsalted butter
• 1 large zucchini, chopped
• 1 large white onion, chopped
• 4 tomatoes, chopped

• 1 large green bell pepper, chopped
• dried Italian seasoning to taste
• 1 (8 ounce) package shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
2. Melt the butter in a skillet over medium heat. Stir in the zucchini and onion, and cook 5 minutes, or until onion is golden brown.
3. In the prepared casserole dish, mix the zucchini, onion, tomatoes, and green pepper. Season with Italian seasoning, and top with cheese.
4. Bake 25 minutes in the preheated oven, or until cheese is melted and bubbly.

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14.32

Italian Summer Squash Polenta Bake - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Melissa McGee

"Fresh summer vegetables paired with creamy polenta baked in an Italian sauce and topped with cheese -- delicioso! I recommend serving it with crusty garlic bread."

Ingredients

• 3 carrots, sliced
• 1 large zucchini, sliced
• 1 large yellow squash, sliced
• 1 red onion, chopped
• 1 red bell pepper, chopped
• 1 cup spaghetti sauce

• 4 tablespoons olive oil
• 1 pinch garlic salt
• ground black pepper to taste
• 1 1/2 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 (18 ounce) package prepared polenta

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Saute carrots, zucchini, squash, onion and bell pepper in a large saucepan with a small amount of olive oil. Season with garlic salt and pepper. Saute vegetables for approximately 5 minutes and pour in spaghetti sauce. Stir, cover and simmer until vegetables are slightly tender.
3. Slice polenta into 1/2 inch circles and season with garlic salt and pepper. Heat enough oil in a medium skillet so as to completely cover the entire bottom of the pan. Pan fry seasoned polenta in hot oil, about 3 minutes per side. Remove from oil and layer the slices in a large casserole dish. Spoon the vegetable mixture over the polenta and then sprinkle with Mozzarella and Parmesan cheese.
4. Bake casserole for 30 minutes. Remove from oven and let cool for 5 minutes before serving.

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14.32

Zucchini Parmesan - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Mary Jo

"Delicious and easy way to use zucchini!"

Ingredients

• 2 large zucchini, thinly sliced
• 2 tablespoons olive oil
• 1 large onion, diced

• 2 cloves garlic, minced
• 1 (16 ounce) jar spaghetti sauce
• 1 cup shredded mozzarella cheese

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a large pot boil the zucchini until tender; drain. Meanwhile, in a medium frying pan heat the olive oil over medium heat and saute the onion and garlic until the onion is tender.
3. Combine the zucchini, onion and garlic in a 9x12 inch casserole dish, and mix well. Pour the spaghetti sauce over the mixture and stir well. Top with mozzarella cheese (use more or less depending on your preference).
4. Bake in preheated oven for about 20 minutes, or until heated through and cheese is bubbly.

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13.31

Summer Penne Pasta - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:STACY D.

"This is an excellent recipe by itself but can easily be personalized. Try different combinations of vegetables or experiment with different pasta shapes."

Ingredients

• 1 (16 ounce) package penne pasta
• 1/3 pound sliced green bell peppers
• 1/3 pound sliced red bell peppers
• 1/3 pound sliced yellow bell peppers
• 2 tablespoons olive oil
• 1 zucchini, sliced

• 1 yellow squash, sliced
• 6 ounces mushrooms, chopped
• 1 clove garlic, minced
• 2 medium tomato - peeled, seeded and chopped
• ground black pepper to taste
• salt to taste

Directions

1. In a large pot cook penne pasta in boiling salted water until al dente. Drain the pasta, leaving it slightly wet.
2. While pasta is cooking, wash the bell peppers and cut them into 1/4 inch strips. In a large skillet over medium heat place 2 tablespoons of olive oil and saute the pepper until soft. Do not allow peppers to brown.
3. To the skillet, add the sliced zucchini and yellow squash and saute for 2 minutes. Add the sliced mushrooms and minced garlic and saute an additional 2 minutes, stirring frequently. Add the chopped tomatoes and remove from heat.
4. Dish pasta portions onto warmed plated. Add sauce to top. Sprinkle with salt and pepper to taste.

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20.02

Potato Pizza - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:OTUS.FLA

"Vegetables atop a crisp potato crust, with a smattering of tomato sauce and cheese. Who would've thought pizza could be so healthy and so good!"

Ingredients

• 4 potatoes, shredded
• 1 medium onion, grated
• 2 eggs, beaten
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil
• 1 zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 1 green bell pepper, chopped

• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 6 ounces firm tofu, crumbled
• 2 tomatoes, sliced
• 2 tablespoons chopped fresh basil
• 1/2 cup tomato sauce
• 1 cup shredded fat-free mozzarella cheese

Directions

1. Preheat oven to 425 degrees F (220 degrees C). Coat a 12 inch pizza or baking dish with nonstick cooking spray.
2. In a large bowl, combine the potatoes, shredded onion, eggs and flour. Mix well and press into the prepared pan.
3. Bake for 15 minutes. Spray top of shell with cooking oil and bake for 10 more minutes. Place under broil and broil for 3 minutes, until golden and crisp. Remove crust from oven but leave oven on.
4. In a large bowl combine the zucchini, yellow squash, green pepper, thinly sliced onion, garlic and tofu. Toss to combine.
5. In a large nonstick skillet, saute vegetable/tofu mixture until vegetables are just tender crisp.
6. Combine the tomato sauce and basil. Spread half of the sauce over the top to the potato crust. Top with the sauteed vegetables and sliced tomatoes. Pour the remaining sauce evenly over all. Top with the cheese.
7. Bake at 425 degrees F (220 degrees C) for 7 minutes or until cheese is melted. Slice into wedges to serve.

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21.40

Farfalle Pasta with Zucchini and Lemon-Cream Sauce - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:hforgione

"Delicious and easy. A great way to use up extra zucchini."

Ingredients

• 1 (16 ounce) package farfalle (bow tie) pasta
• 1 1/2 cups whole milk ricotta cheese, at room temperature
• 1/2 cup mascarpone cheese
• 1/3 cup grated Parmesan cheese
• 2 tablespoons grated fresh lemon peel, or more to taste
• 1/4 cup chopped fresh basil

• 2 tablespoons extra-virgin olive oil
• 4 cups thinly sliced zucchini
• 6 cloves garlic, thinly sliced
• 1 teaspoon salt, divided
• 1/2 teaspoon ground black pepper, divided

Directions

1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Reserve 1/2 cup of pasta cooking water, and drain the farfalle well in a colander set in the sink.
2. While the farfalle are boiling, mix together the ricotta, mascarpone, and Parmesan cheeses in a large serving bowl, and stir in the lemon peel and basil until the mixture is well combined.
3. Heat olive oil in a large skillet over medium heat, and cook and stir the zucchini and garlic until the zucchini are tender but still bright in color, about 8 minutes. Stir about 1/4 cup of the reserved pasta cooking water into the cheese mixture and mix until smooth; add the hot drained pasta and cooked zucchini, and lightly toss with the sauce. Season with the salt and pepper. If mixture is too thick, add a little more pasta cooking water, 1 tablespoon at a time, until the sauce is the desired thickness.

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13.19

Zucchini Souffle - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SARINAW

"A delicious, simple zucchini souffle recipe given to me by my mother. If you like zucchini, then you'll love this!"

Ingredients

• 1 cup flour
• 1 teaspoon baking powder
• 4 eggs
• 1/2 cup vegetable oil
• 1 onion, chopped

• 2 pounds zucchini, peeled and diced
• salt and pepper to taste
• paprika
• chopped fresh parsley

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Sift flour and baking powder together into a bowl. Lightly beat eggs, and mix them into the flour with the oil. Stir in the onion and zucchini, and season with salt and pepper. Pour mixture into a well-greased 9x13 inch baking dish, and sprinkle with paprika and parsley.
3. Bake in preheated oven for one hour.

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16.22

Zucchini Fritters with Fresh Mozzarella and Tomato - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:bookreader451

"Great use for a summer bounty!"

Ingredients

• 3 cups shredded zucchini
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried marjoram
• 1 teaspoon dried basil
• 1/2 teaspoon ground black pepper

• 1 teaspoon kosher salt
• 4 large eggs
• 1/2 cup buttermilk
• 3 tablespoons vegetable oil, or as needed
• 3 tablespoons olive oil, or as needed
• 1 pound fresh mozzarella cheese, sliced
• 2 large ripe fresh tomatoes, sliced
• sea salt (such as Fleur de sel) for sprinkling

Directions

1. Place the zucchini, flour, baking soda, Parmesan cheese, garlic powder, oregano, marjoram, basil, black pepper, and kosher salt into a large bowl, and stir to thoroughly mix. In a separate bowl, beat the eggs with buttermilk, and stir the egg mixture into the zucchini mixture to make a batter.
2. Heat the vegetable oil and olive oil in a large skillet over medium heat until the oil shimmers with heat, and gently spoon about 1/4 cup of zucchini batter per fritter into the hot oil. Fry the fritters in batches until golden brown on both sides, about 3 minutes per side; drain on paper towels, and set the fritters aside to keep warm.
3. To serve, place a slice of mozzarella cheese and a slice of tomato on top of each fritter; sprinkle with sea salt.

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13.07

Green Green Pasta - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:UrsulaMarie

"Light and quick pasta dish using fresh summer vegetables."

Ingredients

• 1 (8 ounce) package pappardelle pasta
• 2 tablespoons olive oil, divided
• 1 zucchini, halved and sliced
• 1 bunch thin asparagus, cut into 1 1/2-inch lengths
• 1 crown broccoli, cut into florets
• 8 ounces fresh green beans, cut into 1-inch lengths

• 2 green onions, thinly sliced
• 1 (15 ounce) can garbanzo beans, drained and rinsed
• 2 tablespoons reserved pasta water
• 1 tablespoon chopped fresh basil
• salt and pepper to taste
• 1/4 cup crumbled feta cheese

Directions

1. Bring a large pot of lightly salted water to boil. Add pappardelle, and cook until al dente, 8 to 10 minutes. Drain, reserving some pasta water. Coat with 1 tablespoon olive oil; set aside.
2. Meanwhile, heat 1 tablespoon olive oil in a large non-stick skillet over medium high heat. Add zucchini; cook and stir until zucchini begins to brown around the edges but is still firm. Stir in asparagus, broccoli, and green beans; continue to cook until vegetables turn bright green in color, about 3 minutes. Add green onions and garbanzo beans; cook and stir until vegetables are lightly browned around the edges.
3. Add reserved pasta water to vegetables. Cover skillet; reduce heat to low and simmer until garbanzos are heated through and vegetables are just tender. Stir vegetables and basil into pasta; season to taste with salt and pepper, and top with crumbled feta.

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20.40

Zucchini Parmigiana - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:SHIVERDEN

"Zucchini parm, mmmmmmm."

Ingredients

• 1 cup dry bread crumbs
• 1 cup grated Parmesan cheese
• 1 clove garlic, minced
• 1 teaspoon chopped fresh basil
• 1/2 teaspoon dried oregano
• 3 large zucchinis, sliced

• 8 egg whites, divided
• 3 cups ricotta cheese
• 1/4 cup fresh parsley, chopped
• 3 cups tomato sauce
• 2 cups shredded mozzarella cheese

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet.
2. In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture.
3. Place 2 egg whites in a small bowl. Dip zucchini slices in the egg whites, then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet, and bake 12 to 15 minutes in the preheated oven, until lightly browned.
4. In a medium bowl, mix ricotta, parsley, and the remaining 6 egg whites.
5. Spread 1/2 the tomato sauce in the bottom of a 9x13 inch baking dish. Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese. Repeat layers, and top with remaining bread crumb mixture.
6. Bake 45 minutes in the preheated oven. Serve warm.

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21.53

Blue Cheese Fettucine - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:rua

"This is a delicious and simple vegetarian pasta dish. Use your favorite blue cheese -- I always use Danish blue as I'm a lover of strong flavors. Use spinach fettucine if you like!"

Ingredients

• 2 tablespoons butter
• 1 large zucchini, sliced
• 3 cloves garlic, crushed
• 1/2 cup white wine
• 4 ounces blue cheese, crumbled

• 1 1/2 cups heavy cream
• freshly ground black pepper to taste
• 1 (16 ounce) package fettuccine
• 3 tablespoons freshly grated Parmesan cheese
• 2 tablespoons chopped fresh parsley, for garnish

Directions

1. Heat butter in a large skillet over medium heat. Stir in the zucchini and garlic; cook until the zucchini is tender. Stir in wine, blue cheese, cream, and pepper; simmer 10 minutes.
2. Meanwhile, bring a large pot of water to boil. Add fettuccini, and cook until tender, about 6 to 8 minutes. Drain, rinse under warm water, and drain again.
3. Return pasta to the pot, and toss with sauce over low heat. Serve with Parmesan and parsley sprinkled over the top.

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19.39

Zucchini for Lunch - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:Scott Hall

"This is one of my favorite dishes to make whenever I have some zucchini on hand. Some people tell me that it doesn't look so good, but once you try it, I think you'll like it. The mixture of vegetables, eggs, peppers and tomato sauce gives it color, besides some protein. You might like the taste better than the looks of it. Give it a shot, it won't kill yah!!"

Ingredients

• 1 tablespoon vegetable oil
• 1 large zucchini, cubed
• 1 medium onion, chopped

• 1 red bell pepper, seeded and chopped
• 2 eggs, beaten
• 1/2 cup canned tomato sauce

Directions

1. Heat the oil in a large skillet over medium-high heat. Add zucchini; cook and stir until soft. Add the onion and bell pepper, and cook until tender, about 5 minutes. Make a clearing in the center of the skillet and pour in the eggs. Cook and stir to scramble. When the eggs are cooked, stir in the tomato sauce until everything is coated. Serve warm.

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12.19

Zucchini Slice - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:MCKENZIEMC

"Grated zucchini is incorporated into a savory batter to make this casserole. Delicious with salad or vegetables, or cold the next day on a picnic."

Ingredients

• 3 zucchinis, peeled and grated
• 1 onion, grated
• 1 cup shredded Swiss cheese

• 5 eggs, lightly beaten
• 1/2 cup olive oil
• 1 cup self-rising flour

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8x4 inch loaf pan.
2. In a large bowl, mix together zucchini, onion, cheese, eggs, oil, and self-rising flour. Spread mixture into prepared pan.
3. Bake in preheated oven for about 40 to 45 minutes, or until set and golden.

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11.55

Zucchini Oven Frittata - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BZEEFMOM

"A delicious, easy frittata recipe full of good vegetables and topped with cheeses."

Ingredients

• 1 cup water
• 3 tablespoons olive oil
• 1/2 teaspoon salt
• 1/2 green bell pepper, seeded and chopped
• 3 zucchini, cut into 1/2-inch slices
• 2 cloves garlic, peeled
• 1 small onion, diced

• 6 fresh chopped mushrooms
• 1 tablespoon butter
• 5 eggs
• salt and pepper to taste
• 1 cup shredded mozzarella cheese
• 3 tablespoons Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large skillet or sauce pan, combine water, olive oil, salt, green pepper, zucchini and garlic cloves. Simmer until zucchini is tender, about 5 to 7 minutes.
3. Drain off water and discard garlic. Stir in onion, mushrooms and butter. Cook until onion is transparent. Add eggs and stir; season with salt and pepper. Cook over low heat until eggs are firm.
4. Sprinkle mozzarella cheese over eggs. Bake in preheated oven for 10 minutes. Remove from oven and sprinkle with Parmesan cheese. Place under broiler for 5 minutes. Let stand 5 minutes before cutting into wedges and serving.

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11.31

Zucchini Summer Pasta - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:BMBLOCK

"This is a fast, cheap, warm, summer main dish -- angel hair, yellow squash and zucchini in a tomato sauce -- and a great way to use up your summer squash. Top with cheddar cheese!"

Ingredients

• 3 cloves garlic, chopped
• 1 white onion, chopped
• 1 tablespoon butter
• 1 tablespoon vegetable oil
• 2 zucchinis, thickly sliced

• 2 yellow squash, thickly sliced
• salt and pepper to taste
• 1 pound angel hair pasta
• 1 (28 ounce) can crushed tomatoes

Directions

1. In large skillet, over medium heat, saute garlic and onion in butter and oil about 2 minutes. Reduce heat, and layer zucchini and yellow squash slices on top of onion and garlic. Add salt and pepper, cover and steam 10 minutes, or until squash is tender.
2. While vegetables are steaming, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Add the crushed tomatoes to the zucchini mixture, stir and heat slightly, but do not cook the tomatoes. Serve the zucchini sauce over the pasta.

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16.11

Easy Vegetarian Pasta - Vegetarian Recipes - Best Vegetarian Recipes

Recipe By:ROBYN050501

"Tangy balsamic vinegar tossed with pasta and vegetables make this vegetarian pasta tantalize your taste buds!"

Ingredients

• 1 (16 ounce) package uncooked whole wheat spaghetti
• 3 tablespoons olive oil
• 2 tablespoons garlic, minced
• 3 large tomatoes, diced
• 1 red onion, chopped
• 1 yellow bell pepper, chopped

• 1 red bell pepper, chopped
• 1 cup chopped zucchini
• 1/2 cup sliced fresh mushrooms
• 2 tablespoons balsamic vinegar
• 2 tablespoons crumbled feta cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat the oil in a skillet over medium heat, and saute the garlic until lightly browned. Mix in the tomatoes, onion, yellow bell pepper, red bell pepper, zucchini, and mushrooms. Cook and stir until tender.
3. Mix the balsamic vinegar into the skillet. Toss with the cooked spaghetti, and sprinkle with feta cheese to serve.

Easy Vegetarian Pasta - Vegetarian Recipes - Best Vegetarian Recipes
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Easy Vegetarian Pasta - Vegetarian Recipes - Best Vegetarian Recipes
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