ZUCCHINI, CORN & EGG CASSEROLE
This healthy casserole is essentially a crustless quiche, brimming with fresh summer vegetables. Bake it up for an elegant summer brunch or a casual backyard barbecue.
Provided by Hilary Meyer
Categories Healthy Egg Casserole Recipes
Time 1h15m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish (or similar-size 3-quart baking dish) with cooking spray.
- Place squash on a clean kitchen towel, gather up the edges and squeeze out excess moisture.
- Heat butter in a large skillet over medium heat. Add onion and cook, stirring occasionally, until golden brown, 5 to 8 minutes. Add the squash and a pinch of salt; cook until very soft and dry; about 4 minutes more.
- Transfer the squash mixture to a large bowl. Add corn, cottage cheese, feta, bell pepper, dill, flour, baking powder, pepper and the remaining 1/4 teaspoon salt and stir until well combined. Stir in eggs. Pour the mixture into the prepared baking dish.
- Bake the casserole until the center is set and the edges are lightly browned, about 40 minutes. Let stand 10 minutes before serving.
Nutrition Facts : Calories 244.2 calories, Carbohydrate 13.7 g, Cholesterol 258.2 mg, Fat 13.8 g, Fiber 1.8 g, Protein 17.2 g, SaturatedFat 6.9 g, Sodium 428.8 mg, Sugar 6.5 g
ZUCCHINI AND CORN CASSEROLE
Comfort food includes veggies especially when they are in this creamy, buttery casserole. Zucchini, corn, onion and bell pepper are blended with cheddar and cream cheese before baking.
Provided by Paula Deen
Categories cheesy comfort food Country Cooking Family Supper southern vegetarian
Time 10m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat oven to 350 °F. Cook zucchini in enough boiling salted water to cover, about 5-6 minutes, or until just tender. Drain, cut into chunks and combine with corn and eggs.
- Sauté onion and bell pepper in butter until golden brown, about 5 minutes. Add to zucchini and corn mixture and season with salt, pepper and paprika. Add cream cheese and mix.
- Pour mixture into a greased casserole dish. Sprinkle cheese on top. Bake uncovered for 25 minutes, or until lightly browned and bubbly.
ZUCCHINI & SWEET CORN CASSEROLE RECIPE - (4.4/5)
Provided by á-168255
Number Of Ingredients 8
Steps:
- Preheat oven to 375°F. In a deep pan cook the onions, zucchini & corn about 15 minutes until soft. Remove from heat add basil, stir, cheeses, stir and egg. Stir to combine and transfer to casserole dish. Bake covered 25 minutes, uncover and bake 10 more minutes. Let stand 15 to 20 minutes before serving. Tip: Slice the zucchini and place on paper towels on a cookie sheet and refrigerate for about an hour first. The water will absorb so your casserole is not runny
ZUCCHINI CORNBREAD CASSEROLE
A delicious and easy to prepare side dish casserole loved by everyone in the family.
Provided by Diana S.
Categories Side Dish Vegetables Squash Summer Squash
Time 1h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
- Bake in a preheated oven for 60 minutes.
Nutrition Facts : Calories 261.3 calories, Carbohydrate 23.4 g, Cholesterol 77 mg, Fat 13.6 g, Fiber 1.2 g, Protein 11.9 g, SaturatedFat 7 g, Sodium 820.5 mg, Sugar 5.3 g
ZUCCHINI AND CORN CASSEROLE
This can be served on it's own or served as a side. You may need 3 zucchini depending on the size. But this is so easy to make, and a great way to use up zucchini that you can't give away for love nor money!.
Provided by Tisme
Categories Vegetable
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a pan & add spring onions, fry until onions are just soft.
- Add the zucchini and cook over a low heat until zucchinis are just soft but not brown, stirring occasionally, add the crushed garlic just before zucchini is soft. Remove from heat.
- Mix the zucchini mix with the well-drained corn. Put the mixture into a buttered baking dish.
- Empty the cream into a seperate bowl and add the eggs; mix through really well. Add half the cheese and season to taste.
- Pour cream mixture over the zucchini mix that is in the baking dish.
- Sprinkle the top with the remaining cheese and bake in a moderate oven for 30-35 minutes or until set.
- Garnish with shopped chives and slice and serve whilst hot.
Nutrition Facts : Calories 287.7, Fat 23.7, SaturatedFat 14.2, Cholesterol 140.6, Sodium 184, Carbohydrate 12.6, Fiber 1.9, Sugar 1.8, Protein 8.7
ZUCCHINI CORN CASSEROLE
I depend on fast and healthy meals that my whole family can enjoy-this is one of their favorites!-Nanci Keatley, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a skillet coated with cooking spray, saute zucchini, corn, onion and red pepper. Cover and simmer for 8 minutes. Combine bouillon and milk; add to vegetables with chilies, chili powder, cumin and cayenne. Cover and simmer for 5 minutes. Stir in half of the cheese. Pour into a 1-1/2-qt. baking dish that has been coated with cooking spray. Top with remaining cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until cheese is bubbly.
Nutrition Facts : Calories 168 calories, Fat 6g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 461mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
ZUCCHINI CORN BAKE
"I found the original version of this recipe in a magazine and decided to lighten it," says Diane Conser of Lakewood, New Jersey. "It's delicious!"
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large nonstick skillet over medium heat, cook the zucchini, corn and onion in 1 tablespoon butter until crisp-tender. Stir in the flour, salt and pepper until blended. , Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese. Cook and stir for 1-2 minutes or until cheese is melted. Transfer to a 1-qt. baking dish coated with cooking spray. , In a small skillet, saute the bread crumbs, garlic and oregano in remaining butter for 2-3 minutes or until crumbs are lightly browned. Sprinkle over vegetable mixture. , Bake, uncovered, at 350° for 25-30 minutes or until bubbly.
Nutrition Facts : Calories 229 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 417mg sodium, Carbohydrate 29g carbohydrate (7g sugars, Fiber 3g fiber), Protein 12g protein. Diabetic Exchanges
ZUCCHINI AND CORN CASSEROLE
Yield serves 4 to 5
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Cook zucchini in boiling salted water to cover until just tender, about 6 minutes. Drain, cut into chunks, and combine with corn and eggs. Meanwhile, sauté onion and bell pepper in butter until golden brown, about 5 minutes. Add to zucchini and corn mixture; add salt and pepper. Pour mixture into a greased casserole. Sprinkle cheese on top, then sprinkle with paprika. Bake uncovered for about 30 minutes, or until lightly browned and bubbly.
GRANDMA'S ZUCCHINI CORN CASSEROLE
Savory, rich and cheesy with fresh zucchini and sharp cheddar. Always a hit at our family gatherings and always made with love by my dear grandma. I'm typing it in as I copy it from a "Grandmother Remembers" book that she made for me, written in her handwriting.
Provided by SaraFish
Categories Cheese
Time 55m
Yield 1 casserole, 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Combine zucchini, corn, eggs, wheat germ, seasonings and 1/2 cup cheese in a slightly greased casserole.
- Sprinkle with the remaining cheese.
- Bake at 350 degrees for 45 minutes uncovered.
FRESH CORN AND ZUCCHINI CASSEROLE
Provided by Pierre Franey
Categories casseroles, side dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Scrape the kernels from the corn. There should be about 2 1/2 cups.
- Trim off the ends of the zucchini. Cut the zucchini into half-inch cubes. There should be about 2 cups.
- Core, seed and remove the veins from the yellow pepper. Cut the pepper into half-inch pieces. There should be about 1 1/2 cups.
- Heat the butter in a casserole and add the onions and pepper pieces.
- Cook, stirring, about 2 minutes and add the zucchini and corn. Cook, stirring, about 1 minute. Add the cream, salt and pepper. Cover and cook 3 minutes. Add the basil and stir to blend. Serve.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 10 grams, Carbohydrate 34 grams, Fat 31 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 19 grams, Sodium 750 milligrams, Sugar 4 grams, TransFat 0 grams
FRESH CORN, HASH BROWN & ZUCCHINI CASSEROLE
Easily feed a crowd with our Fresh Corn, Hash Brown & Zucchini Casserole. One hour is all you need for our Fresh Corn, Hash Brown & Zucchini Casserole.
Provided by My Food and Family
Categories Recipes
Time 1h
Yield 18 servings, 1/2 cup each
Number Of Ingredients 9
Steps:
- Heat oven to 375ºF.
- Reserve 1/2 cup cheese and 1/4 cup bacon for later use.
- Combine remaining cheese and bacon with remaining ingredients. Spoon into 13x9-inch baking dish sprayed with cooking spray; top with reserved cheese and bacon.
- Bake 40 to 45 min. or until heated through. Let stand 10 min. before serving.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 250 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 4 g, Protein 7 g
ZUCCHINI, SQUASH, AND CORN CASSEROLE
Delish way to use summer veggies. My kids love this.
Provided by Kathy Walsh
Categories Side Dish Vegetables Squash Summer Squash
Time 1h20m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
- Combine zucchini and squash in a large pan, add water to cover, and boil for 5 minutes over medium-high heat. Drain and gently press zucchini and squash between paper towels to remove excess water.
- Meanwhile, melt 2 tablespoons butter in a skillet. Add onion and saute for 2 minutes. Add garlic and cook until onion has softened and garlic is fragrant, 2 more minutes. Mix in zucchini and squash. Add whole kernel corn, cream-style corn, Cheddar cheese, 1/2 cup Asiago cheese, 1/2 cup breadcrumbs, mayonnaise, eggs, salt, and pepper. Pour into the prepared casserole dish.
- Melt remaining 2 tablespoons butter in a skillet. Add remaining 1 cup breadcrumbs and remaining 1/2 cup Asiago cheese. Mix well and sprinkle on top of the casserole.
- Bake in the preheated oven until casserole is golden and set and cheese is melted, 45 to 50 minutes.
Nutrition Facts : Calories 253 calories, Carbohydrate 22.4 g, Cholesterol 50.6 mg, Fat 15.5 g, Fiber 2.6 g, Protein 8.7 g, SaturatedFat 6.5 g, Sodium 605.2 mg, Sugar 4 g
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