Baked Deviled Egg Casserole Recipe Recipe For Zucchini

ZUCCHINI EGG BAKE

Steps:

• In a large skillet, saute the zucchini, onion and garlic in butter until tender; set aside. In a large bowl, whisk the eggs, Parmesan cheese, parsley, basil, marjoram and salt. Stir in zucchini mixture and Monterey Jack cheese., Pour into a greased 1-qt. baking dish. Bake at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

ZUCCHINI EGG AND CHEESE CASSEROLE

Steps:

• In a large saucepan, cook zucchini in boiling water until crisp-tender, about 4 minutes; drain. Cool for 10 minutes. In a large bowl, combine the flour, baking powder and salt; whisk in milk until smooth. Beat in eggs and chilies. Stir in cheese and zucchini., Transfer to a greased 13x9-in. baking dish. Toss bread crumbs and butter; sprinkle over zucchini mixture. Bake, uncovered, at 325° for 40-50 minutes or until a knife inserted in the center comes out clean and edges are lightly browned. Let stand for 5 minutes before cutting.

DEVILED EGG CASSEROLE

Steps:

• Cut eggs in half lengthwise.
• Remove yolks and mash on a flat plate with a fork.
• Set aside.
• Place egg white halves in a 13x9x2-inch glass baking dish.
• Set aside.
• Make sauce by melting butter in a medium saucepan over low heat.
• Stir in flour, salt and white pepper.
• Cook 1 minute with mixture bubbling.
• Whisk in milk gradually, bring to a boil, stirring constantly.
• Boil 1 minute, stirring.
• Add cheese; stir until melted and smooth.
• Measure out 1/2 C.
• of sauce in a small bowl and add 1 T.
• mustard and 1/2 tsp.
• Worcestershire sauce; stir to blend.
• Pour over mashed egg yolks and mix until smooth.
• Fill egg white halves with egg yolk mixture, dividing evenly.
• Add remaining 1 T.
• mustard and remaining 1/2 tsp Worcestershire sauce to remaining sauce.
• Pour sauce over top of filled eggs.
• Sprinkle tops of eggs with Parmesan cheese.
• Bake in a preheated 375­°F oven for 25 minutes, or until tops are lightly browned.
• Serve hot.

BAKED ZUCCHINI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray.
• Mix Parmesan cheese, mayonnaise, onion, bell pepper, and eggs together in a large bowl. Add zucchini, salt, and pepper and mix until well combined. Transfer to the prepared baking dish and dot with butter.
• Bake in the preheated oven until zucchini is fork-tender and top is golden brown, about 45 minutes.

CHEESY ZUCCHINI CASSEROLE I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese.
• Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.

EGGS DIVAN (DEVILED EGG CASSEROLE)

Steps:

• Grease pan.
• Arrange broccoli in pan.
• Cut eggs in half. Mix egg yolks, worcestershire sauce, dry mustard, onion, salt, pepper, deviled ham, and milk together.
• Fill egg white halves with mixture.
• Place deviled egg halves on top of broccoli.
• For sauce, melt butter, blend in flour until smooth; add mustard, salt, pepper, milk and cheese. Heat until smooth and cheese has melted.
• Pour sauce over broccoli and eggs.
• Bake 30-40 mins, or until bubbly in 350 degrees oven.

HARD-BOILED EGG CASSEROLE

Steps:

• In a bowl, combine eggs, celery, mayonnaise, nuts, green pepper, onion, salt and pepper; mix well. Pour into a greased 11x7-in. baking dish. Sprinkle with cheese and potato chips. Bake, uncovered, at 375° for 25 minutes or until heated through.

ROASTED ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss zucchinis and onions in a large bowl with olive oil until evenly coated. Spread vegetables into a large baking dish.
• Roast vegetables in the preheated oven until golden, about 30 minutes. Season with salt and pepper. Reduce oven heat to 350 degrees F (175 degrees C).
• Fill a large pot with lightly salted water and bring to a boil. Stir in penne and return to a boil. Cook pasta uncovered, stirring occasionally, until cooked through but still firm to the bite, about 11 minutes; drain.
• Lightly grease a 9x13-inch baking dish.
• Heat marinara sauce in a saucepan over medium heat until sauce is hot. Spread hot marinara sauce into the prepared baking dish, followed by penne pasta and zucchini mixture. Sprinkle Parmesan cheese atop vegetables.
• Bake in the preheated oven until sauce is bubbly, 35 to 40 minutes. Allow casserole to rest for 5 minutes before serving.

DEVILED EGG BREAKFAST BAKE

Steps:

• Slice eggs in half lengthwise.
• Remove yolks and put in a bowl and mash with a fork.
• Set egg whites aside.
• To the egg yolks, add sour cream, mustard and salt and mix till creamy.
• Fill the egg whites with this mixture and set aside.
• In a small saucepan, saute the onions in the butter until tender.
• Add the soup and sour cream and mix well.
• Pour half of soup into an ungreased, shallow baking dish.
• Arrange stuffed eggs over the sauce.
• Spoon remaining sauce on top and sprinkle with the cheese and paprika.
• Cover and refrigerate overnight.
• The next morning take dish out of refrigerator for at least 30 minutes before baking.
• Bake in a preheated 350 degree oven for approximately 30 minutes or until heated through.

ZUCCHINI-FETA CASSEROLE

Steps:

• Place bulgur in a bowl and cover with boiling water. Cover and set aside until water is absorbed.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch square casserole dish.
• Meanwhile, heat oil in a large skillet over medium heat. Add onions and garlic and cook until just translucent, 3 to 5 minutes. Add zucchini, oregano, basil, marjoram, and black pepper. Cook until zucchini is tender but not falling apart, about 5 minutes more.
• Beat eggs lightly in a bowl. Add feta cheese and cottage cheese.
• Add parsley, tomato paste, and tamari to the bowl with the bulgur and mix well.
• Layer bulgur mixture, zucchini mixture, cheese mixture, Cheddar cheese, and tomato into the prepared casserole dish. Sprinkle sesame seeds on top. Cover with aluminum foil.
• Bake in the preheated oven until bubbly, about 45 minutes.

ZUCCHINI AND GROUND BEEF ORZO CASSEROLE

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Cook squash, Italian seasoning and 1/4 teaspoon of the salt in oil 4 to 7 minutes, stirring occasionally, until squash has started to soften but is still crisp-tender. Transfer to large bowl; stir together with orzo.
• In same skillet, heat remaining 1 teaspoon oil over medium-high heat. Cook beef, onion, garlic and remaining 1/4 teaspoon salt in oil 7 to 8 minutes, stirring frequently, until thoroughly cooked; drain, and add to bowl with squash. Add crushed tomatoes, 3/4 cup of the mozzarella cheese, the ricotta cheese, Parmesan cheese, basil, thyme and pepper flakes; stir to combine. Spoon mixture into baking dish.
• Bake 35 to 40 minutes or until bubbling on edges and completely heated through. Top with remaining 1/4 cup mozzarella cheese; let stand 5 minutes.