Cornbread Squash Casserole Recipes Recipe For Zucchini

ZUCCHINI CORNBREAD CASSEROLE

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.

ZUCCHINI CORNBREAD CASSEROLE RECIPE - (4/5)

Steps:

• Preheat oven to 350 degrees. 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 casserole dish; top with remaining 4 ounces of cheese Bake approximately 1 hour.

SQUASH CORNBREAD

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a muffin tin with paper baking cups.
• Mix half-and-half, cornmeal, whole wheat flour, olive oil, all-purpose flour, eggs, sugar, salt, and baking soda together in a large bowl. Add grated zucchini last. Spoon batter into the lined muffin cups.
• Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

ZUCCHINI CORNBREAD

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats.
• Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
• Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.
• Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.

CORNBREAD SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In large skillet, combine squash, onion, garlic, vinegar and Worcestershire and saute until tender and lightly caramelized.
• Drain excess liquid off into a large pan and reduce it over low heat.
• Add butter to the reduction, stirring to combine and mix the flavors until the butter is melted.
• Remove from heat to cool, then whisk in cream, beaten eggs, salt and sugar.
• Add in the cornbread, cheese, and drained squash mixture and combine until well mixed.
• Spread into a 9 x 13 casserole dish.
• Toss crackers with melted butter until well coated and spread across top of casserole.
• Place in oven and bake 40 minutes or until done.

ZUCCHINI, SQUASH, AND CORN CASSEROLE

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.

SPANISH ZUCCHINI CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Prepare 1 Bread loaf baking pan, grease with cooking spray - Olive-oil preferred.
• In a large bowl mix together the zucchini, onion, jalapeno pepper, eggs, muffin mix, salt and pepper.
• Stir in 5 ounces of the cheese.
• Spread this mixture into a bread baking pan; top with remaining 5 ounces of cheese.
• Bake in a preheated oven for 60 minutes.
• Remove after 60 minutes, place on cooling rack for 20 to 25 minutes.
• Turn out on a cutting board and slice in 8 even portions. Garnish with sprig of fresh cilantro.

SOUTHWESTERN CHICKEN, SQUASH, AND CORNBREAD CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 7x11-inch baking dish.
• Heat olive oil in a large skillet over medium heat. Add zucchini and yellow squash; cook, stirring frequently, until fork-tender, about 4 minutes. Stir in white and light green parts of scallions, chili powder, cumin, and garlic powder. Set aside scallion tops for garnish.
• Add drained corn, drained tomatoes, and chicken. Cook, stirring occasionally, until most of the liquid in the skillet has evaporated, about 5 minutes. Season with salt and pepper. Pour the contents of the skillet into a large mixing bowl.
• Pour evaporated milk into the same skillet. Toss Cheddar cheese with cornstarch and add to the skillet; stir frequently until cheese is melted and blended, about 2 minutes. Stir in cilantro.
• Pour the cheese sauce over the vegetables and stir to combine. Taste and adjust seasonings.
• Combine cornbread mix, milk, and egg in a large bowl. Stir until smooth. Carefully pour over the casserole; the dish will be full. Dot with jalapeno slices.
• Bake in the preheated oven until cornbread is set and browned, 25 to 30 minutes. Allow to cool slightly. Garnish with scallion tops.

HIDE THE VEGGIES PLEASE! SUMMER SQUASH AND ZUCCHINI CORN CASSEROLE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.
• Heat vegetable oil in a large saucepan over medium-high heat. Cook and stir yellow summer squash, zucchini, and red onion in hot oil until softened, about 10 minutes; season with garlic powder and black pepper. Stir Parmesan cheese into the squash mixture. Turn off the heat and add margarine and cream cheese, breaking them into smaller pieces as you stir them into the squash mixture; remove the saucepan from heat. Stir kernel corn and 1 can cream-style corn through the squash mixture.
• Stir remaining can of cream-style corn, dry corn muffin mix, eggs, and sugar in a large bowl until thoroughly mixed. Add the cooled squash mixture, 1 to 2 cups at a time, until completely integrated; pour into prepared baking dish.
• Bake in preheated oven until browned and bubbling on the edges and firm on top, 30 to 50 minutes. Allow to cool at least 5 minutes before serving.

ZUCCHINI CORN CASSEROLE

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.