Preheat the oven to 400°F (200°C). Grease a baking dish with butter. Divide the zucchini into bite-sized pieces. Peel and cut the onion into wedges. Slice or chop the garlic. …
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Brown chicken slices on each side in olive oil, about 2-3 minutes per side. Place in medium baking dish. Saute zucchini in pan until soft. Add diced tomato, basil, and oregano. Season …
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Preheat large (12 inch) deep skillet on low – medium heat and swirl oil to coat. Add onion, garlic and bell pepper; saute for 3 minutes, stirring occasionally. Move vegetables …
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Add zucchini, squash, bell peppers, mushrooms, Italian seasoning, red pepper flakes, sea salt and pepper to the pan and saute for an additional 10-15 minutes or until …
Place the zucchini, onions, and bell peppers in a shallow baking sheet. Combine the olive oil and balsamic vinegar and drizzle over the vegetables. Sprinkle the chopped garlic, basil, and oregano over the top.
Thinly slice the zucchini, red onion, and green bell pepper, and place into three separate bowls. Set aside 1/4 cup (1 dl) of the mozzarella into a small bowl. In the baking dish, place repeating layers of zucchini, red onion, green bell pepper, and mozzarella. Spread the cheese sauce over the vegetables, and then add the remaining cheese.
Pre-heat oven to 325°F (170°C). Grease an 8 x 8" (20 x 20 cm) casserole dish with the butter. Add the cream cheese, cream, onion powder, garlic powder, and salt and pepper to a small saucepan, over medium heat until it is melted and well combined. Thinly slice the zucchini, red onion, and green bell pepper, and place into three separate bowls.
Peel the onion and lay it on its side. Cut it inot 1/4 to 1/2 inch circles, being careful to keep the concentric layers in place. Place the zucchini, onions, and bell peppers in a shallow baking sheet. Combine the olive oil and balsamic vinegar and drizzle over the vegetables. Sprinkle the chopped garlic, basil, and oregano over the top.