ZUCCHINI CASSEROLE I
This is a great recipe to use up all those summer zucchinis from your garden. Makes a nice brunch dish.
Provided by WINGSOFANEAGLE
Categories Side Dish Vegetables Squash Summer Squash
Time 1h15m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
- Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.
Nutrition Facts : Calories 258.9 calories, Carbohydrate 24.1 g, Cholesterol 39.2 mg, Fat 16.2 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 9.5 g, Sodium 775.8 mg, Sugar 5.4 g
ZUCCHINI CASSEROLE
Zucchini is easily overlooked, but with the addition of melty cheese and a crunchy cornflake topping, you can transform this summer vegetable into a perfect casserole for a barbeque or potluck. Switch out the herbs with what you have on hand--chives, thyme, basil and cilantro would all work well and add great flavor!
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add one-third of the zucchini to the skillet, arrange in a single later and sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally, until the zucchini begins to soften and is golden brown in spots, about 5 minutes. Transfer to the prepared colander. Repeat to cook remaining zucchini in 2 more batches, using 2 tablespoons of butter and sprinkling with 1/2 teaspoon salt and a few grinds of black pepper for each batch. Transfer each batch to the colander.
- Add 1 tablespoon of butter to the same skillet along with the bell pepper and onion and cook, stirring occasionally and scraping up any brown bits with a wooden spoon, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes, then fold into the zucchini. Transfer the mixture to a 2-quart casserole dish.
- Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Fold in the Cheddar, parsley and Italian seasoning. Pour over the zucchini mixture, making sure that some of the egg mixture sinks down to the bottom.
- Microwave the remaining 1 tablespoon butter in a medium bowl until melted. Fold in the cornflakes and hot sauce. Sprinkle evenly over the top of the casserole. Bake until the eggs are set and the cornflakes are deeply golden, 30 to 35 minutes. Let sit for 10 minutes before serving.
FULL MEAL ZUCCHINI CASSEROLE
Make and share this Full Meal Zucchini Casserole recipe from Food.com.
Provided by Judikins
Categories One Dish Meal
Time 1h30m
Yield 1 casserole, 6 serving(s)
Number Of Ingredients 11
Steps:
- Place sliced zucchini in bottom of 9" x 13" pyrex baking dish.
- Brown ground beef, garlic and onion in skillet.
- Add cream of mushroom soup and oregano.
- Mix well.
- Pour this mixture over zucchini; sprinkle with rice; layer with cottage cheese then cheddar cheese.
- Bake, loosely covered, at 350 degrees F for 45 minutes.
- Place slices of tomato and Parmesan cheese; bake an additional 15 minutes, uncovered.
- Just serve with a fresh green salad and garlic bread.
- You'll be a winner!
BAKED ZUCCHINI CASSEROLE
This zucchini casserole is a quiche-like side dish. So easy and delicious! You can add ham or ground beef for a complete meal, if desired.
Provided by SWMtnTop
Time 1h5m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 3.9 g, Cholesterol 69.6 mg, Fat 27.5 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 6.3 g, Sodium 342.8 mg, Sugar 1.8 g
CHEESY ZUCCHINI CASSEROLE I
This is a good, cheesy, vegetable side dish ...very easy to prepare.
Provided by DC1
Categories Side Dish Vegetables Squash Summer Squash
Time 1h20m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 18.7 g, Cholesterol 136.3 mg, Fat 32.4 g, Fiber 2 g, Protein 18.9 g, SaturatedFat 19.8 g, Sodium 1076.4 mg, Sugar 4.8 g
HELEN'S ZUCCHINI CASSEROLE
This recipe will tempt those anti-zucchini eaters! I could eat a whole pan myself! Have had this recipe for 20 years. Can be made ahead & baked before serving.
Provided by KeyWee
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
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.
ZUCCHINI CASSEROLE II
This is a tasty way to use up some of your bumper crop of zucchini.
Provided by Bea Gassman
Categories Side Dish Vegetables Squash Summer Squash
Time 40m
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 saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion, and carrots.
- In a small bowl, mix together stuffing and melted butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of the zucchini mixture, and top with remaining stuffing mixture.
- Bake for 20 minutes in the preheated oven, or until the top is golden brown.
Nutrition Facts : Calories 302 calories, Carbohydrate 25.8 g, Cholesterol 43.4 mg, Fat 20.6 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 11.8 g, Sodium 688.4 mg, Sugar 5.4 g
MEATLESS ZUCCHINI CASSEROLE
Nice, spicy meatless main dish casserole!
Provided by Amanda Arnold
Categories 100+ Everyday Cooking Recipes Vegetarian Main Dishes Casseroles
Time 1h5m
Yield 8
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish with vegetable oil.
- Combine tomato sauce, chili powder, tomato paste, vinegar, cumin, salt, garlic powder, and cayenne pepper in a medium saucepan over high heat; bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 10 minutes.
- Meanwhile, 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 zucchini, cover, and steam until tender, about 5 minutes. Drain and transfer to a large bowl.
- Add tortilla strips, 3/4 cup Mexican cheese, corn, and green chiles. Toss lightly to combine, then spoon into the prepared baking dish. Spread tomato mixture over top and top with remaining cheese.
- Bake in the preheated oven until heated through, about 30 minutes.
- Spread sour cream over top and sprinkle with green onions. Serve immediately.
Nutrition Facts : Calories 235 calories, Carbohydrate 18.6 g, Cholesterol 31.4 mg, Fat 15.5 g, Fiber 3.4 g, Protein 8.6 g, SaturatedFat 8.7 g, Sodium 859.5 mg, Sugar 5.3 g
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