Cindys Zuchinni Casserole Recipes

GARLIC PARMESAN ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 375°F. Grease a 1 ½-quart baking dish; set aside.
• Place zucchini in a colander, sprinkle with salt, and allow to sit for about 10 minutes (this will help draw out some of the water from the zucchini). After 10 minutes, squeeze out the moisture from the zucchini. TIP: In order to make sure that you get most of the water out of the zucchini (and avoid a runny casserole), wrap the zucchini in a dish towel. Squeeze it and wring it out multiple times while it's in the towel -- you will be shocked by how much liquid comes out!
• In a large bowl, combine zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese, and cheddar cheese. Gently press the mixture evenly into the prepared dish.
• Bake uncovered for 20 minutes.
• Meanwhile, in a small bowl, pour melted butter over breadcrumbs and 2 tablespoons of Parmesan cheese. Stir until completely combined.
• After 20 minutes, remove zucchini from the oven. Sprinkle buttered breadcrumbs over the zucchini and return the dish to the oven. Continue baking for about 5-10 more minutes, or until the top is golden brown and crispy.

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.

CINDY'S ZUCHINNI CASSEROLE

Steps:

• Parboil zuchinni. Brown beef with the onions. Layer in the order listed above in a 9 x 13" pan. Bake at 350 for 45 mn.

CHICKEN ZUCCHINI CASSEROLE RECIPE

Steps:

• Preheat oven to 350 degrees F.
• In a large bowl, combine the stuffing mix and melted butter. Set aside 1/2 cup of the mixture for topping.
• Add zucchini, cooked chicken, cream of chicken soup, onion and sour cream to the stuffing in the large bowl.
• Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray.
• Sprinkle reserved stuffing mix on top and bake, uncovered, for 40-50 minutes or until cooked through and the top is golden brown.
• If you would like to add more seasoning, you can use garlic powder, parmesan cheese, green onions, Italian seasoning, salt, and black pepper. If you don't have zucchini, you can use yellow squash instead.

CINDY'S BREAKFAST CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch baking dish with cooking spray. Arrange bacon slices in a single layer on a baking sheet.
• Bake in the preheated oven until browned and crisp, 20 to 25 minutes. Drain bacon slices on paper towels and transfer 1 to 2 tablespoons bacon grease to a skillet, reserving the remaining bacon grease. Add butter to skillet.
• Cook and stir potatoes in the hot bacon grease-butter until lightly browned, about 10 minutes; season with salt and black pepper. Transfer potatoes to the prepared baking dish.
• Heat about 1 tablespoon reserved bacon grease in the skillet over medium heat; cook and stir mushrooms until softened, 5 to 10 minutes. Layer mushrooms over potatoes.
• Place green onions in the same skillet and remove from heat. Allow green onions to soften from the residual heat in skillet; layer over mushrooms. Crumble bacon over green onion layer; top with 1 cup Cheddar cheese.
• Blend eggs, milk, and 1 teaspoon salt in a blender until smooth; pour over Cheddar cheese layer. Top casserole with remaining 1 cup Cheddar cheese.
• Bake in the preheated oven until casserole is set and a knife inserted in the middle comes out clean, 30 to 40 minutes.

HELEN'S ZUCCHINI CASSEROLE

Steps:

• Heat oil in large skillet.
• Add zucchini, onion, tomato & garlic.
• Cover & cook until desired tenderness, about 10 minutes. Drain.
• Stir in tomato sauce & seasonings.
• In a 13x9-inch baking dish, place a layer of the zucchini mixture, then top with shredded cheese.
• Continue layers until pan is full, ending with the remaining cheese.
• Bake uncovered, in a 350°F oven, for 25 minutes.
• Top with shredded parmesan or Romano cheese, if desired.

SLOW-COOKER ZUCCHINI CASSEROLE

Steps:

• Grease inside of slow cooker with butter or cooking spray.
• Place zucchini and onion in microwavable dish; drizzle with 1 tablespoon of the melted butter. Cover with plastic wrap; microwave on High 7 to 8 minutes or until the zucchini is just tender and has released much of its liquid. Drain; place in slow cooker.
• Mix 1 cup of the crushed crackers with half of the cheese, the chicken broth and sour cream. Mix in salt. Pour over zucchini; gently stir to coat. Cover; cook on High heat setting 2 hours.
• Toward end of cooking, toss remaining cracker crumbs with remaining melted butter. Toast cracker crumbs in skillet until just golden and crisp. Stir in remaining cheese and the parsley. At end of cook time, turn off slow cooker; remove cover, and sprinkle toasted cracker crumb mixture over top of casserole. Let stand 15 minutes before serving.