Grilledzucchinicasserole Recipes

VEGETARIAN SOUTHWESTERN CASSEROLE

Steps:

• Prepare the zucchini: Slice about ½ inch off the ends off of the zucchini and then slice them thinly, about ¼ inch. The easiest way to do this is to use a mandoline. (If you don't have one, use a Chef's knife. First cut a base by slicing off a thin strip from one side. Then with the zucchini sitting steady of this base, cut it into thin slices.)
• Grill the zucchini: Preheat a stove-top grill (or outdoor grill). On a baking sheet, coat the zucchini slices with olive oil and season them generously with salt and pepper. Once the grill is hot, add the zucchini slices - there should be about an inch between them. Grill until they're tender and nicely browned, about 2 minutes per side. Set aside on a baking sheet to cool.
• Preheat the oven to 375°F.
• Prepare the seasonings: In a small bowl, combine the jalapeño, garlic, chipotles in adobo sauce, and cumin. Set aside.
• Sauté the vegetables: Coat a large sauté pan with olive oil and place it over medium heat. Add the onion and, stirring often, cook until soft and golden, about 20 minutes. Add the seasoning mixture, stir, and cook until aromatic, about 30 seconds. Turn the heat to medium-high, drizzle with a bit more olive oil and add about half of the mushrooms. Stirring often, sauté until they've shrunk and softened, about 5 minutes. Add the second half of the mushrooms and continue to sauté until all of the mushrooms begin to brown, about 10 minutes. Mix in the beans and season to taste with salt and pepper. (Here's How to Season to Taste.)
• Assemble: Add an even layer of the grilled zucchini slices to the bottom of a 9 x 13 x 2 inch baking dish. Cover this with an even layer of about ⅓ of the mushroom-bean mixture. Sprinkle with ½ cup of the Cheddar and ¼ cup of the Pepper Jack cheese. Repeat this layering process twice more - however, the top layer of cheese will be ¾ cup of the Cheddar and ½ cup of the Pepper Jack.
• Bake: Place the baking dish on a sheet pan and place in the preheated 375°F oven. Bake for 20 minutes. Remove from the oven and let it sit for about 15 minutes.
• Garnish: After the 15 minutes of cooling time, garnish with the cilantro, avocado and jalapeño slices.
• Serve!

ZUCCHINI CASSEROLE

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.

GRILLED ZUCCHINI AND EGGPLANT CASSEROLE WITH PISTACHIO PESTO

Steps:

• Preheat the oven to 425 degrees F. Preheat a grill for cooking on medium-high heat.
• Drizzle the eggplants, zucchini and spring onions with 1/4 cup olive oil and season with salt and pepper. Place everything on the grill and cook until just seared, about 2 minutes per side. Place the bell peppers and tomatoes in a large baking dish. Bake until blistered, about 10 minutes. When cool enough to handle, dice all the vegetables and add to a medium (10- to 12-inch) cast-iron casserole dish. Set aside.
• Add the garlic, pistachios and basil to a food processor. Turn on and drizzle in 2 ounces olive oil. Season with salt and pepper. Add 3 ounces olive oil and the cheese. Taste for seasoning and texture. Top the eggplant with the pesto and grate the Parmesan over the top.
• Place the casserole in the oven and bake for 20 minutes.

GRILLED ZUCCHINI AND MUSHROOMS

Steps:

• Preheat your grill to med/high (400˚F).
• Place all of your sliced veggies into a large mixing bowl.
• In a small bowl or measuring cup, whisk together: 1/4 cup olive oil and 3 Tbsp balsamic vinegar.
• Drizzle your dressing over sliced veggies and toss/ mix to evenly coat all of your veggies. Sprinkle with salt & pepper to taste and let sit 10 minutes while your grill heats up.
• Place all of your vegetables in a grilling basket and barbecue at 400˚F for about 12 minutes or until veggies are tender and cooked through, tossing every few times to ensure even cooking and caramelizing.
• Add more salt to taste. Remove from heat and serve right away and garnish with fresh parsley, chives, or even basil.

DILLY ZUCCHINI CASSEROLE

Steps:

• In a large bowl, combine the biscuit mix, Parmesan cheese, dill, salt and pepper. Add eggs and oil. Stir in zucchini and onion until blended. Pour into a greased 1-1/2-qt. baking dish. , Bake, uncovered, at 375° for 25-30 minutes or until golden brown.

GRILLED PARMESAN ZUCCHINI

Steps:

• Preheat an outdoor grill for medium-high heat. Lightly oil a 9x12-inch foil pan with cooking spray.
• Mix butter and garlic together in a bowl.
• Lay zucchini slices in rows in the foil pan, overlapping if necessary. Brush butter on each slice and sprinkle with Parmesan cheese.
• Cook on preheated grill until cheese melts and zucchini is tender, 12 to 15 minutes.

MARINATED AND GRILLED ZUCCHINI AND SUMMER SQUASH

Steps:

• Heat grill to medium. In a large bowl, gently toss zucchini, squash, oil, vinegar, and oregano; season with salt and pepper. Working in batches if necessary, lift vegetables from marinade, and grill, covered, turning once, until tender, 6 to 8 minutes. Reserve marinade. (To store, refrigerate vegetables and remaining marinade separately, up to 1 day.) Drizzle grilled vegetables with remaining marinade, and serve.

GRILLED ZUCCHINI CASSEROLE

Steps:

• Cut zucchini in medium slices and toss in 1/3 cup olive oil.
• Place on medium high grill.
• Sprinkle with 1/4 tsp seasoning.(If your pizza seasoning doesn't have garlic salt in it sprinkle about 1/8 tsp garlic salt on zucchini; or regular salt if you prefer).
• Grill until soft to touch.
• While grilling zucchini place diced tomatoes in a 8x8 casserole dish and sprinkle with 1/4 tsp seasoning (Add garlic or regular salt here as well) When zucchini is done place on top of tomatoes. Put mozzarella on top-drizzle with remaining olive oil and sprinkle 1/4 tsp seasoning on top.
• Bake in 350 degree oven until cheese is melted and bubbly.