Search Results (4,252 found)
cooking.nytimes.com
This is a simple layered casserole with three elements: roasted zucchini, a really good homemade tomato sauce and Parmesan Roasting, rather than frying the zucchini, allows you to cut down on olive oil and time.
www.allrecipes.com
Eggplant centers are cooked with onion, garlic, and seasonings, then re-stuffed into the eggplant, coated with tomato sauce, cheese, and bread crumbs, and baked until tender and bubbly.
www.allrecipes.com
The super thing about this dish is that you get full flavour without having to brown the chicken.
www.allrecipes.com
You could use ground chicken to make sliders, or you can make breaded and fried chicken breast slathered in marinara and mozzarella cheese.
www.delish.com
As fresh as having a brick oven in your house.
www.allrecipes.com
Using lowfat cheese and soups, this creamy baked chicken will fool everyone who thinks richness always equals high fat. This recipe expands easily to serve a crowd.
www.allrecipes.com
Eggplant slices are coated with bread crumbs and Parmesan cheese and baked between layers of tomato sauce and mozzarella cheese for a filling Italian-inspired meal.
www.delish.com
A fabulous nostalgic vegetable dish.
www.delish.com
Hero sandwiches at the sub shop are usually served on untoasted rolls, but we prefer to brush the bread with olive oil and run it under the broiler for a minute or two. If you like, put a slice of mozzarella on the top half of each before broiling.
www.allrecipes.com
Breaded and baked eggplant slices are layered on pita chips with a tomato and basil leaf for a fun, bite-size appetizer you can eat while standing.
www.allrecipes.com
Serve this yummy, zingy dip with crackers or bread at your next party. An exciting basil, Parmesan cheese and sun-dried tomato paste mixture is spread inside creamy cheese layers. It's best when chilled overnight before serving.