Lighter Zucchini Casserole Recipes
LIGHT SPICY ZUCCHINI AND TOMATO CASSEROLE
By quickly broiling the zucchini first, you can ensure all the pieces will be evenly cooked once they get baked with the tomato sauce.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven broiler. Slice the zucchini on a sharp angle about 1/2-inch thick and place on a baking sheet lined with foil and nonstick cooking spray. Coat the zucchini with nonstick cooking spray and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil, flipping once, until just golden, 6 to 8 minutes. Reduce the oven temperature to 425 degrees F.
- Meanwhile, heat the oil in a medium pot set over medium-high heat. Add the garlic and jalapeno and cook until softened, 2 to 3 minutes. Add the chili powder, cumin and tomatoes. Continue to cook until the tomatoes are soft and the sauce is thickened, about 10 minutes. Remove from the heat, lightly mash with a fork and season with salt and pepper.
- Coat an 8-inch square baking dish with cooking spray. Place about 1/2 of the zucchini in the bottom of the dish and top with 1/2 of the tomato sauce. Repeat the layers and cover with foil. Bake until bubbly and hot, about 20 minutes. Remove the foil, sprinkle with the cheese and continue to bake until the cheese is melted and lightly browned, about 10 minutes. Let stand 10 minutes, sprinkle with the cilantro.
Nutrition Facts : Calories 120 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 350 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 8 grams, Sugar 8 grams
CHEESY SQUASH AND ZUCCHINI CASSEROLE
This cheesy dish is a favorite of our Thanksgiving dinner.
Provided by HALR9000
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Fill a large pot with water and bring to a rolling boil. Add yellow squash, zucchini, and onion; bring back to a boil, and cook vegetables until tender, about 15 minutes. Drain and transfer vegetables to a large bowl.
- Mix Cheddar cheese, baking mix, butter, eggs, sugar, and salt with the cooked vegetables using a large spoon; stir until butter has melted and baking mix has dissolved. Fold crushed crackers into the mixture until the liquid has been absorbed. Pour mixture into a 1 1/2-quart casserole dish; top with bread crumbs.
- Bake in the preheated oven until topping is lightly browned and cheese is melted, 30 minutes.
Nutrition Facts : Calories 277.7 calories, Carbohydrate 16.4 g, Cholesterol 95.1 mg, Fat 20.5 g, Fiber 2.2 g, Protein 8.6 g, SaturatedFat 11.8 g, Sodium 663.4 mg, Sugar 3.4 g
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LIGHT ZUCCHINI BAKE RECIPE - PILLSBURY.COM
From pillsbury.com
3.5/5 (2)Category DinnerServings 8Total Time 1 hr 10 mins
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with nonstick cooking spray. In food processor bowl with metal blade, puree zucchini to make 1/2 cup.
- In medium bowl, combine pureed zucchini, egg product, margarine, parsley, salt, pepper and 6 tablespoons of the Parmesan cheese; blend well. Stir in diced zucchini and onion. Add baking mix; mix well. Pour into sprayed baking dish. Sprinkle with remaining 2 tablespoons Parmesan cheese. Spray cheese with nonstick cooking spray to lightly coat top.
- Bake at 350°F. for 35 to 45 minutes or until casserole is golden brown and toothpick inserted in center comes out clean.
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