Publisher Photo
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 10 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 10 min.

Ingredients

  • 5 medium zucchini or yellow summer squash, sliced 1/4-inch thick
  • 1-1/3 cups (2.8 ounces) French's® Original or Cheddar French Fried Onions
  • 2/3 cup shredded Parmesan cheese
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons butter, melted

Directions

Place zucchini in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 5 minutes or until tender. Drain well.
Meanwhile, on a microwave-safe plate, heat onions for 45 seconds. Cool. Place onions, cheese and nutmeg in a resealable plastic bag. Crush onions with hands or rolling pin.
In a serving bowl, layer 1/3 zucchini with 1/3 onion mixture. Drizzle with 1/3 the butter. Repeat layers twice. Yield: 6 servings.
Originally published as Zucchini Romano in Taste of Home Cooking School Collection Spring 2009, p50

  • 5 medium zucchini or yellow summer squash, sliced 1/4-inch thick
  • 1-1/3 cups (2.8 ounces) French's® Original or Cheddar French Fried Onions
  • 2/3 cup shredded Parmesan cheese
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons butter, melted
  1. Place zucchini in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 5 minutes or until tender. Drain well.
  2. Meanwhile, on a microwave-safe plate, heat onions for 45 seconds. Cool. Place onions, cheese and nutmeg in a resealable plastic bag. Crush onions with hands or rolling pin.
  3. In a serving bowl, layer 1/3 zucchini with 1/3 onion mixture. Drizzle with 1/3 the butter. Repeat layers twice. Yield: 6 servings.
Originally published as Zucchini Romano in Taste of Home Cooking School Collection Spring 2009, p50

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