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Publix Aprons Recipes

Italian-Inspired Sides

Total Time - varies / Makes 4-6 Servings

Cooking Sequence


Asparagus Chopped Salad

1 lb fresh asparagus spears
2 romaine hearts, coarsely chopped
1/2 red onion, thinly sliced
1 medium tomato, coarsely chopped
1/4 cup shredded Parmesan cheese
1/4 cup sliced almonds
1/3 cup Caesar salad dressing

  • Cut asparagus into bite-size pieces, removing tough root end; chop romaine and slice onion.
  • Chop tomato.
  1. Place all ingredients in salad bowl.
  2. Toss to coat; serve.

Total Time: 10 minutes  Servings: 4

CALORIES (per 1/4 recipe) 210kcal; FAT 16g; CHOL 10mg; SODIUM 310mg; CARB 13g; FIBER 5g; PROTEIN 7g; VIT A 60%; VIT C 50%; CALC 15%; IRON 20%

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Cheesy Zucchini Boats

2 large zucchini
3 tablespoons Italian bread crumbs, divided
1 cup shredded Italian-blend cheese
1/2 cup shredded Parmesan cheese
1/2 cup ricotta cheese
1 teaspoon Italian seasoning
1/2 teaspoon kosher salt
1/4 teaspoon pepper

  • Preheat oven to 400°F.
  • Cut zucchini in half lengthwise; scoop out seeds and pulp, leaving a 1/4-inch-thick shell. Place zucchini in baking dish.
  1. Sprinkle 1 tablespoon of the bread crumbs down center of zucchini halves. Combine all three cheeses with Italian seasoning, salt, and pepper. Divide mixture evenly into zucchini; sprinkle with remaining 2 tablespoons bread crumbs.
  2. Bake 20–25 minutes or until zucchini are tender when pierced with a fork and top is golden. Serve.

Total Time: 35 minutes  Servings: 4

CALORIES (per 1/4 recipe) 210kcal; FAT 13g; CHOL 35mg; SODIUM 620mg; CARB 9g; FIBER 1g; PROTEIN 16g; VIT A 30%; VIT C 20%; CALC 45%; IRON 6%

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Pear Cookie Crumble

4 Italian butter cookies
Large zip-top bag
3 tablespoons unsalted butter
2 Bartlett pears
2 (6-oz) containers fat-free honey almond yogurt
1/4 cup orange marmalade

  • Preheat oven to 400°F. Crush cookies finely in zip-top bag (2 1/2 cups).
  • Cut butter into small pieces; place in bowl to soften.
  • Core pears and cut into bite-size pieces (about 2 cups).
  1. Combine pears, yogurt, marmalade, and 1/2 cup cookie crumbs until blended; place in 2-quart baking dish.
  2. Add remaining 2 cups cookie crumbs to butter; combine with finger tips until moist and crumbly. Sprinkle over pear mixture.
  3. Bake 18–20 minutes, uncovered, or until bubbly and golden. Let stand 5 minutes to cool before serving.

Total Time: 45 minutes  Servings: 6

CALORIES (per 1/6 recipe) 240kcal; FAT 9g; CHOL 35mg; SODIUM 115mg; CARB 38g; FIBER 2g; PROTEIN 4g; VIT A 8%; VIT C 6%; CALC 20%; IRON 4%

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Shopping List

Add items to your grocery list by clicking on the Add to My Grocery List next to any item below.

The icon will change to Currently on My Grocery List to indicate that it has been added.


Add to your grocery list 2 (6-oz) containers fat-free honey almond yogurt
Add to your grocery list 1/2 cup ricotta cheese
Add to your grocery list 1 cup shredded Italian-blend cheese
Add to your grocery list 3/4 cup shredded Parmesan cheese

Dry Grocery
Add to your grocery list 1/3 cup Caesar salad dressing
Add to your grocery list 3 tbsp Italian bread crumbs
Add to your grocery list 4 Italian butter cookies
Add to your grocery list 1 tsp Italian seasoning
Add to your grocery list 1/4 cup orange marmalade
Add to your grocery list 1/4 cup sliced almonds

Add to your grocery list 2 Bartlett pears
Add to your grocery list 1 lb fresh asparagus spears
Add to your grocery list 1/2 red onion
Add to your grocery list 2 romaine hearts
Add to your grocery list 1 medium tomato
Add to your grocery list 2 large zucchini

From Your Pantry
Add to your grocery list 1/2 tsp kosher salt
Add to your grocery list large zip-top bag
Add to your grocery list 1/4 tsp pepper
Add to your grocery list 3 tbsp unsalted butter

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Aprons Advice

  • These sides are perfect complements for frozen or ready-to-heat dinner entrees. Complete your meal with garlic bread.
  • Depending on the size of your zucchini, you may have leftover cheese mixture. If so, it makes a great, cheesy topping for bread.
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Recipe Version home0043