California Zucchini Bake Recipes

CALIFORNIA VEGETABLE BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• 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 frozen vegetables, cover, and steam until tender, 4 to 6 minutes. Transfer vegetables to a baking dish.
• Mix mayonnaise, sour cream, onion, and Cheddar cheese in a bowl; pour over vegetables. Stir crackers and melted butter in another bowl and sprinkle over vegetables.
• Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

CALIFORNIA ZUCCHINI BAKE

Steps:

• Saute beef, zucchini, onions and seasonings in large, greased skillet until meat is no longer pink and vegetables are tender crisp, stirring frequently.
• Add green chilies, rice, sour cream and 1 cup of the cheese.
• Pour into a 9 x 13 casserole.
• Arrange tomato slices on top.
• Season with salt and pepper.
• Top with remaining cheese.
• Bake at 350 degrees for 20 to 25 minutes.

CALIFORNIA ZUCCHINI BAKE

Steps:

• 1. In large frypan, saute MORNINGSTAR FARMS GARDEN VEGGIE PATTIES, zucchini, and onions in oil. Remove from heat. Stir in salt, garlic powder, chili powder, chilies, rice, sour cream, and 1/2 cup of the Monterey Jack cheese. Place in shallow 2 1/2-quart casserole dish coated with vegetable cooking spray. Top with tomato slices and sprinkle with remaining cheese. Do not cover.2. Bake at 375°F about 20 minutes or until hot. Serve immediately.

ZUCCHINI, CALIFORNIA ZUCCHINI BAKE RECIPE

Steps:

• Sauté beef,zucchini,onion,salt, garlic powder and chili powder in a lightly greased skillet until meat is no longer pink, and vegetables are tender-crisp. Stir frequently; add green chilies, rice, sour cream and 1 cup of the cheese. Turn into a greased shallow 2 quart casserole. Arrange tomato slices on top. Season with salt and pepper, and top with remaining cheese. Bake at 350 degrees 25 to 30 minutes or until cheese browns. Per Serving: 834 Cal (58% from Fat, 24% from Protein, 18% from Carb); 50 g Protein; 53 g Tot Fat; 29 g Sat Fat; 18 g Mono Fat; 2 g Poly Fat; 37 g Carb; 1 g Fiber; 538 mg Sodium; 186 mg Cholesterol; AccuPoints = 20.9; Exchanges = 2 Starch - 1½ Milk - 6½ Lean Meat - 11½ Fat

CALIFORNIA ZUCCHINI BAKE

Steps:

• 1. In large frypan, saute MORNINGSTAR FARMS GARDEN VEGGIE PATTIES, zucchini, and onions in oil. Remove from heat. Stir in salt, garlic powder, chili powder, chilies, rice, sour cream, and 1/2 cup of the Monterey Jack cheese. Place in shallow 2 1/2-quart casserole dish coated with vegetable cooking spray. Top with tomato slices and sprinkle with remaining cheese. Do not cover.2. Bake at 375°F about 20 minutes or until hot. Serve immediately.

CALIFORNIA ZUCCHINI BAKE

Steps:

• Cook rice according to package directions (for a better taste don't use instant or minute rice).
• In a large frying pan saute veggie burgers, zucchini, and onions in canola oil.
• Remove from heat and stir in salt, garlic powder, chili powder, chilies, rice, tofutti sour cream, and 1/2 cup of the Monterey Jack soy cheese.
• Place in shallow 2 1/2-quart casserole dish coated with vegetable cooking spray.
• Top with tomato slices and sprinkle with remaining soy cheese.
• Bake at 375° F for 20 minutes uncovered or until hot in the center. Serve immediately.

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.

ITALIAN ZUCCHINI BAKE

Steps:

• Place zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes. Rinse and drain well. , In a large bowl, combine the zucchini, egg substitute, bread crumbs, flour and Italian seasoning. Spread in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes., In a nonstick skillet, saute mushrooms in oil until crisp-tender. Spread half of the pizza sauce over zucchini mixture; sprinkle with the mushrooms, green pepper, olives and half of the cheese. Top with remaining pizza sauce and cheese. Bake 15 minutes longer or until hot and bubbly.