Type what you have

Ingredients

• ✓ parmesan cheese
• zucchini
• basil pesto

Instructions

1. 1 Place zucchini in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 2 to 6 minutes.
2. 2 In a serving bowl, mix together zucchini and pesto. Top with Parmesan cheese.

By Audrey Mezowe

Ingredients

• ✓ parmesan cheese
• polenta
• chicken broth
• black pepper
• paprika

Instructions

1. 1 Combine polenta and chicken broth in a saucepan over medium heat. Cook, stirring continuously, until polenta has broken down completely in broth, about 5 minutes.
2. 2 Remove from the heat. Stir in Parmesan cheese, pepper, and paprika.

By Keith Haney

Ingredients

• ✓ parmesan cheese
• cheese tortellini
• cherry tomato
• broccoli floret
• yellow bell pepper
• pepperoni sausage
• salad dressing

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook tortellini in boiling water until tender yet firm to the bite and filling is warmed through, 5 to 7 minutes; drain.
2. 2 Combine cooked tortellini, tomatoes, broccoli, yellow bell pepper, Parmesan cheese, and pepperoni in a large serving bowl. Pour in 1 cup Italian dressing and toss to coat. Cover the bowl and refrigerate for at least 4 hours. If salad looks dry, stir in remaining 1/4 cup Italian dressing before serving.

By Happyschmoopies

Ingredients

• ✓ parmesan cheese
• farfalle pasta
• salad dressing mix
• cherry tomato
• artichoke heart
• black olive
• green olive
• pesto

Instructions

1. 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; rinse with cold water and drain.
2. 2 Prepared zesty Italian dressing according to package directions.
3. 3 In a large bowl, toss together pasta, tomatoes, artichoke hearts, black olives, green olives, and cheese. Pour dressing over all, add pesto, and stir until evenly coated. Refrigerate or serve immediately.

By Renee

Ingredients

• ✓ parmesan cheese
• cheese-filled tortellini
• cherry tomato
• spinach
• black olive
• salad dressing
• salt
• black pepper

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, until tortellini float to the top and the filling is hot, about 3 minutes. Rinse under cold water; drain.
2. 2 Combine tortellini, tomatoes, spinach, cheese, and olives; add enough salad dressing to coat. Toss; season with salt and black pepper.

By lvich

Ingredients

• ✓ parmesan cheese
• butter
• olive oil
• onion
• arborio rice
• chicken broth
• black pepper
• salt

Instructions

1. 1 Heat butter and oil in a large saucepan over medium-high heat. Add onion; saute until softened, 3 to 4 minutes. Add rice; stir to coat. (Can turn off heat and let stand several hours.)
2. 2 Add broth, cover, and bring to a simmer. Reduce heat to low and simmer, stirring occasionally, until stock is absorbed and rice is creamy and soft with a little "chew" at the center, about 12 minutes. Stir in cheese and pepper; add salt, if necessary. Serve hot.

By USA WEEKEND columnist Pam Anderson

Ingredients

• ✓ parmesan cheese
• artichoke
• lemon
• bread crumb
• parsley
• garlic
• kosher salt
• black pepper
• water
• olive oil

Instructions

1. 1 Gather all your ingredients.
2. 2 Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves.
3. 3 Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.
4. 4 Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.
5. 5 Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.
6. 6 Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Drizzle olive oil over the artichokes; bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
7. 7 Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired.
8. 8 Serve warm or at room temperature.

By NicoleMcmom

Ingredients

• ✓ parmesan cheese
• water
• milk
• butter
• polenta
• basil
• salt
• black pepper
• butter
• tomato

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease an 8x8-inch baking dish.
2. 2 Heat water, milk, and 1 tablespoon butter in a saucepan over medium-high heat; bring to a boil. Stir in polenta with a wooden spoon until thickened, about 5 minutes. Off heat, stir in 1 cup Parmesan cheese and 1/2 chopped basil; season with salt and pepper. Transfer to the prepared baking dish; arrange 1 tablespoon chilled pieces butter over top.
3. 3 Bake in the preheated oven until bubbly and beginning to brown, 15 to 20 minutes. Remove from oven.
4. 4 Decoratively arrange tomato slices over top of polenta; sprinkle remaining 1/2 chopped basil over tomatoes, then sprinkle with remaining 1/2 cup Parmesan cheese.
5. 5 Return to oven; bake until tomatoes warm and Parmesan bubbly, 5 to 10 minutes.

By rjohl

Ingredients

• ✓ parmesan cheese
• salt
• escarole
• olive oil
• garlic
• salt
• black pepper
• red pepper flakes
• cannellini bean

Instructions

1. 1 Pour enough water into a large pot to be about 2 inches deep; bring to a boil. Stir 1 teaspoon salt into the boiling water; add escarole. Cook the escarole at a boil, pushing the escarole further into the water as it wilts, until it is fork-tender, 3 to 5 minutes; drain.
2. 2 Pour olive oil into the pot and place over medium heat. Cook and stir garlic, 1 teaspoon salt, black pepper, and red pepper flakes in hot oil until the garlic is soft, 3 to 5 minutes. Stir drained escarole and cannellini beans into the garlic mixture; cook and stir until the beans are hot, 5 to 10 minutes. Sprinkle Parmesan cheese over the mixture just before serving.

By GinaLovesFood

Ingredients

• ✓ parmesan cheese
• active dry yeast
• water
• bread flour
• sugar
• salt
• olive oil
• butter
• margarine
• garlic powder
• mozzarella cheese

Instructions

1. 1 Sprinkle yeast over water in a bowl; let stand until dissolved, 5 to 10 minutes.
2. 2 Stir flour, sugar, and salt together in a large bowl. Add yeast mixture and oil; beat with a sturdy spoon until dough begins to pull away from sides of the bowl. Cover bowl; set aside in a warm place until doubled in volume, about 35 minutes.
3. 3 Turn dough out onto a floured surface; knead briefly. Roll dough to 1/4- to 1/2-inch thickness or to the size of a baking sheet.
4. 4 Grease a baking sheet; place dough on the prepared baking sheet. Spread butter evenly over top; sprinkle with garlic powder, followed by Parmesan cheese, then mozzarella cheese. Rest while oven preheats.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until golden brown and cheese is bubbly, about 20 minutes. Serve warm.

By Gina Izzy Shores

Ingredients

• ✓ parmesan cheese
• spinach
• butter
• onion
• ricotta cheese
• egg
• nutmeg
• salt
• black pepper
• butter
• phyllo dough
• egg yolk

Instructions

1. 1 Make filling: Place spinach in a skillet over medium heat and cook, stirring occasionally, until wilted, 3 to 5 minutes. Drain, squeeze dry, and chop finely.
2. 2 Heat butter in a skillet over medium heat. Cook onion in hot butter until slightly softened, about 3 minutes. Add chopped spinach; cook and stir for 2 minutes. Transfer mixture to a bowl to cool slightly, about 5 minutes.
3. 3 Stir ricotta cheese, Parmesan cheese, eggs, nutmeg, salt, and pepper into cooled spinach mixture until well combined. Set filling aside.
4. 4 Preheat the oven to 350 degrees F (175 degrees C).
5. 5 Make pie: Grease a 9-inch pie dish or tart pan with melted butter. Unwrap phyllo dough. Keep sheets covered with a damp cloth to prevent them from drying out.
6. 6 Lay 1 sheet of phyllo over the prepared dish flush with the edge, so excess phyllo hangs over only one side. Press sheet gently into the dish and brush lightly with melted butter. Top with another sheet of phyllo at a slight angle to the first one. Continue in this manner with up to 12 sheets, brushing each with butter and working clockwise, laying each at a slight angle to the previous sheet.
7. 7 Spoon filling evenly into the phyllo-lined dish. Using the back of a spoon, make 6 indentations in filling, then carefully place 1 egg yolk in each. Season each yolk with salt and pepper and drizzle with a bit of melted butter.
8. 8 Fold overhanging phyllo dough, one sheet at a time, into the center to cover filling, brushing each with butter. Brush the top of pie with butter.
9. 9 Bake in the preheated oven until phyllo is dark golden brown, about 40 minutes. Remove and let cool slightly before slicing.

By PaolaAlbanesi

Ingredients

• ✓ parmesan cheese
• olive oil
• butter
• shallot
• garlic
• arborio rice
• white wine
• vegetable stock
• parsley
• salt
• white pepper

Instructions

1. 1 Heat olive oil and butter in a large pan over medium-high heat until butter is melted. Reduce heat to medium-low; add shallot and garlic. Cook and stir until shallots are translucent but not brown, about 5 minutes.
2. 2 Pour in rice and stir until rice is coated in oil and has started to toast, about 5 minutes. Pour in wine and let it simmer until mostly evaporated, then stir in 1⁄3 of the boiling vegetable broth; continue stirring until the rice has absorbed the liquid and turned creamy. Repeat this process twice more, stirring constantly. Stirring in the broth should take 15 to 20 minutes in all. When finished, the rice should be tender yet firm to the bite. You may not need all the vegetable stock.
3. 3 Remove from heat. Stir in grated Parmesan cheese, parsley, salt, and white pepper until well combined. Serve immediately.

By thedailygourmet

Ingredients

• ✓ parmesan cheese
• butter
• olive oil
• onion
• garlic
• sugar
• salt
• spaghetti
• chardonnay
• heavy cream
• black pepper

Instructions

1. 1 Melt butter with olive oil in a saucepan over low heat. Stir onions, garlic, sugar, and salt into the hot butter and oil. Cover pan and cook until onions are soft and translucent, stirring occasionally, about 20 minutes.
2. 2 Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 7 minutes. Drain and keep warm.
3. 3 Pour Chardonnay into onion mixture and bring to a boil; reduce heat to low and simmer until evaporated, 2 to 3 minutes. Stir heavy cream into mixture and simmer until slightly thickened, about 2 minutes.
4. 4 Transfer spaghetti to a serving bowl and pour onion sauce over pasta; sprinkle with Parmesan cheese and black pepper. Toss to coat.

By j2white

Ingredients

• ✓ parmesan cheese
• vegetable oil
• red wine vinegar
• garlic
• basil
• red pepper flakes
• salt
• macaroni
• broccoli
• pepperoni sausage
• cherry tomato
• mozzarella cheese

Instructions

1. 1 Cook pasta in a pot of boiling salted water until al dente. Drain.
2. 2 In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper. Toss with warm macaroni to coat well. Toss with Parmesan. Cover, and refrigerate 2 to 3 hours.
3. 3 Add broccoli, pepperoni, and tomatoes; toss well. Sprinkle with mozzarella cheese, and serve.

By It's A New Day

Ingredients

• ✓ parmesan cheese
• zucchini
• biscuit baking mix
• egg
• butter
• mozzarella cheese
• cheddar cheese
• onion
• parsley
• garlic
• oregano
• salt
• pepper

Instructions

1. 1 Preheat the oven to 350 degrees F (175 C).
2. 2 Toss zucchini with baking mix in a large bowl until well coated. Add beaten eggs, melted butter, Parmesan, and mozzarella cheese; combine until well blended using a large spoon or your hands. Add onion, parsley, garlic, oregano, salt, and black pepper; mix well. Transfer mixture to a 9x13-inch baking pan.
3. 3 Bake in the preheated oven until a toothpick inserted into center comes out clean and top is golden brown, 30 minutes. Serve warm or at room temperature.

By MAMASARA

Ingredients

• ✓ parmesan cheese
• romano cheese
• pepper
• salt
• rosemary
• garlic
• roma tomato
• olive oil
• black olive
• salt
• all-purpose flour
• bread flour
• rosemary
• olive oil
• yeast
• sugar
• water

Instructions

1. 1 Stir together the water, sugar, and yeast until dissolved, allow to stand for 5 minutes. Stir in 2 tablespoons olive oil, 1/4 cup rosemary, flour, and salt until a dough forms. Turn onto a lightly floured surface, and knead until smooth and elastic, about 10 minutes. Gently knead in the black olives during the last few minutes of kneading. Place into a lightly oiled bowl, cover with a towel, and let rise in a warm place until almost doubled in bulk, about 30 minutes.
2. 2 Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet, or sprinkle liberally with corn meal.
3. 3 Deflate dough, and press into prepared baking sheet. Brush dough with 1 tablespoon olive oil. Toss sliced tomatoes, and garlic with remaining 2 tablespoons olive oil. Season with 2 tablespoons minced rosemary, salt, and pepper. Arrange the tomato slices over the dough in an even layer. Sprinkle with grated cheese.
4. 4 Bake in preheated oven until puffed and golden brown; 15 to 20 minutes. Cut into squares and serve immediately.

By Cheryl Leiser Harding

Ingredients

• ✓ parmesan cheese
• zucchini
• spread
• panko bread crumb

Instructions

1. 1 Heat oven to 425 degrees F. Brush baking sheet with additional Country Crock® Spread; set aside.
2. 2 Toss zucchini with Spread in large bowl until coated. Combine crumbs and Parmesan on plate. Coat zucchini with crumb mixture; arrange on prepared baking sheet.
3. 3 Bake 15 to 20 minutes until lightly browned and crumbs are crisp. Serve, if desired, with salsa or ketchup.

By Country Crock

Ingredients

• ✓ parmesan cheese
• salt
• garlic powder
• black pepper
• butter
• cabbage
• bacon
• aluminum foil

Instructions

1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
2. 2 Mix Parmesan cheese, salt, garlic powder, and pepper together in a bowl.
3. 3 Spread butter over the cut sides of each cabbage wedge, then sprinkle with Parmesan mixture and wrap with a bacon slice. Wrap each wedge in foil.
4. 4 Cook cabbage on the preheated grill until tender in the middle and bacon is crisp, about 40 minutes, turning halfway through.

By S.E.

Ingredients

• ✓ parmesan cheese
• cauliflower
• cheddar cheese
• sour cream
• cream cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until very tender, about 5 minutes.
3. 3 Transfer cauliflower to a bowl and mash with a potato masher until few chunks remain; add 1/2 cup Cheddar cheese, sour cream, cream cheese, and Parmesan cheese and mix thoroughly. Spread the mixture into a 8-inch square casserole dish; top with remaining Cheddar cheese. Cover dish with aluminum foil or lid.
4. 4 Bake in preheated oven until hot and bubbling, 20 to 25 minutes. Remove cover and continue baking until the top is browned, about 10 minutes more.

By Rachel Meytin

Ingredients

• ✓ parmesan cheese
• carrot
• olive oil
• garlic salt

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. 2 Stir olive oil and garlic salt together in a small bowl; pour into a large resealable plastic bag. Add carrots to the plastic bag, seal, and shake to coat carrots completely in oil mixture. Arrange coated carrots onto the prepared baking sheet.
3. 3 Roast carrots in preheated oven until crisp-tender, about 45 minutes. Sprinkle 1/4 cup Parmesan cheese over carrots and continue roasting until cheese is lightly browned, 5 to 10 minutes. Garnish with additional Parmesan cheese to serve, according to your taste.

By Pamela J Hagen-French

Ingredients

• ✓ parmesan cheese
• olive oil
• italian seasoning
• salt
• black pepper
• zucchini

Instructions

1. 1 Preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Whisk olive oil, Italian seasoning, salt, and pepper together in a large bowl. Add zucchini rounds and toss to coat.
3. 3 Place zucchini in the basket of the air fryer in one layer and cook for 5 minutes. Flip zucchini over, sprinkle Parmesan cheese over the top, and cook until cheese is melted and starting to brown, about 5 more minutes.

By Soup Loving Nicole

Ingredients

• ✓ parmesan cheese
• roma tomato
• salt
• black pepper
• herb seasoning
• parsley

Instructions

1. 1 Preheat a broiler according to manufacturer's recommendations. Line a baking sheet or small sheet pan with aluminum foil.
2. 2 Slice tomatoes in half crossways. Slice thin slices off of the round part of the tomato halves so they will sit straight on the pan.
3. 3 Place tomato halves on the prepared pan and sprinkle with salt, pepper, and Italian seasoning to taste.
4. 4 Place seasoned tomatoes under the broiler and broil about 4 minutes. Be sure to watch carefully, so they won't burn.
5. 5 Sprinkle 1 tablespoon grated Parmesan cheese on each tomato half, and return to the broiler.
6. 6 Broil until Parmesan cheese is melted and bubbly, 45 seconds to 1 minute.
7. 7 Transfer broiled tomatoes on a plate or serving platter and garnish with fresh parsley, if desired. Serve warm.

By Bibi

Ingredients

• ✓ parmesan cheese
• cauliflower
• salt
• mixed herbs
• black pepper
• olive oil

Instructions

1. 1 Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil.
2. 2 Arrange cauliflower on the prepared baking sheet. Sprinkle with salt, mixed herbs, and pepper. Drizzle with olive oil; toss until well coated. Sprinkle Parmesan cheese on top.
3. 3 Roast in the preheated oven until crisp, 10 to 15 minutes.

By Fioa

Ingredients

• ✓ parmesan cheese
• cubanelle pepper
• pork sausage
• cream cheese
• pasta sauce

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil.
2. 2 Bring a large pot of water to a rolling boil: add peppers. Off heat, soak peppers until softened, about 5 minutes. Cool.
3. 3 Meanwhile, combine sausage and cream cheese in a bowl.
4. 4 Fill peppers with sausage mixture: place on the prepared baking sheet. Spoon pasta sauce over top: sprinkle with Parmesan cheese.
5. 5 Bake in the preheated oven until sausage mixture starts to turn golden brown, about 35 minutes. An instant-read thermometer inserted into centers should read at least 160 degrees F (71 degrees C).

By Mike Summers

Ingredients

• ✓ parmesan cheese
• olive oil cooking spray
• asparagus
• salt
• garlic powder

Instructions

1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Spray the inside of a 9x13 casserole dish with olive oil cooking spray. Place asparagus in the dish and lightly spray spears with cooking spray.
3. 3 Sprinkle asparagus with Parmesan cheese, sea salt, and garlic powder.
4. 4 Roast in preheated oven until fork easily punctures thickest part of stem, about 12 minutes.
5. 5 Enjoy!

By Diane

Ingredients

• ✓ parmesan cheese
• chickpea
• arugula
• garlic
• feta cheese
• olive oil
• tomato

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a blender or food processor, blend the garbanzo beans, arugula, garlic, feta cheese, 4 tablespoons Parmesan cheese, and olive oil until smooth.
3. 3 Place tomatoes in an 8x8 inch baking dish. Stuff the tomatoes with the garbanzo bean mixture. Sprinkle with remaining Parmesan cheese.
4. 4 Bake 20 minutes in the preheated oven, until bubbly and lightly browned.

By KATHYP100

Ingredients

• ✓ parmesan cheese
• butter
• baby yukon gold potato
• garlic and herb seasoning
• salt

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C). Place butter in a 9 x 13-inch baking dish or nonstick baking pan and place in the oven until the butter melts, about 4 minutes.
2. 2 While the butter melts, score potatoes about 1/4-inch-deep in a diamond pattern (crosshatch). Set aside.
3. 3 Remove the pan from the oven and let cool slightly, about 2 minutes. Stir Parmesan cheese, garlic and herb seasoning, and salt into butter to form a paste. Spread about 1 teaspoon of the Parmesan paste on the cut-side of each potato; arrange, cut-side down, in the pan. Place in the preheated oven.
4. 4 Bake until the potatoes are tender and the Parmesan creates a golden crust on the bottom of the potatoes, about 25 minutes. Let stand 5 minutes before using a spatula to release potatoes from pan. Recipe developed by Julia Levy

By Bailey Fink

Ingredients

• ✓ parmesan cheese
• garlic
• salt
• broccoli
• olive oil
• red wine vinegar
• mustard

Instructions

1. 1 Place garlic in a mortar dish or on a cutting board, and sprinkle with salt. Mash with a pestle, or use the flat side of a knife to mash garlic and salt into a paste. Transfer to a medium bowl, and stir in olive oil, vinegar, and mustard. Add the broccoli, and stir to coat. Chill for 3 hours to marinate, stirring occasionally. Sprinkle with Parmesan cheese before serving.

By ESJESSI

Ingredients

• ✓ parmesan cheese
• zucchini
• olive oil
• bread crumb
• oregano

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Place zucchini in a bowl. Drizzle olive oil over zucchini and stir to coat; add bread crumbs and toss to coat.
3. 3 Spread coated zucchini onto a baking sheet. Sprinkle Parmesan cheese and oregano over coated zucchini.
4. 4 Bake in the preheated oven until zucchini chips are tender and cheese is browned, about 15 minutes.

By laureng

Ingredients

• ✓ parmesan cheese
• corkscrew pasta
• mayonnaise
• parsley
• milk
• garlic
• ham
• cherry tomato

Instructions

1. 1 Cook pasta in a large pot of boiling water until al dente. Drain, rinse, and drain once more. Set aside.
2. 2 In a large bowl, combine mayonnaise, grated cheese, parsley, milk, and garlic. Mix well. Stir in pasta, ham, and tomatoes. Chill for several hours.

By Jill M.