Madeleines Zucchini Casserole Recipes

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ZUCCHINI CASSEROLE I



Zucchini Casserole I image

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

4 ounces herb-seasoned dry bread stuffing mix
⅓ cup melted butter
4 cups cubed zucchini
2 carrots, grated
1 small onion, chopped
1 (10.5 ounce) can condensed cream of chicken soup
½ cup sour cream

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 MADELEINES



Zucchini Madeleines image

Sound interesting from San Francisco Encore, a cookbook of the Junior League of San Francisco. Haven't tried it yet. This recipe says "Turning this cheesy vegetable melange onto fluted madeleine cookie molds is sheer brilliance." This recipe uses Bisquick as an ingredient.

Provided by Oolala

Categories     Breads

Time 55m

Yield 3 dozen, 12-15 serving(s)

Number Of Ingredients 9

4 1/2 cups zucchini, shredded
1 cup parmesan cheese, freshly grated
1 small onion, finely chopped
1/2 garlic clove, finely chopped
5 eggs, well beaten
1/3 cup olive oil
2 tablespoons vegetable oil
1/2 teaspoon pepper, freshly grated
1 cup Bisquick

Steps:

  • Preheat oven to 350 degrees F.
  • Salt and drain the zucchini for 30 minutes and squeeze dry.
  • Mix all ingredients together, adding Bisquick last.
  • Grease and flour the molds and fill with the zucchini mixture.
  • Bake for 20-25 minutes until puffed and browned.

Nutrition Facts : Calories 192.7, Fat 14.3, SaturatedFat 3.6, Cholesterol 95.7, Sodium 289.2, Carbohydrate 9.1, Fiber 0.8, Sugar 2.5, Protein 7.3

MARSHA'S ZUCCHINI CASSEROLE



Marsha's Zucchini Casserole image

This is my Daughter-in-laws; who is my Best Friend, recipe. I have been making it for years. (My son & Marsha have been married for 32 years) It is a family favorite, I have taken it to family get togethers, Block Party etc. There is never any left. People ask for the recipe. We really don't have a recipe, We just make it. Hope you enjoy it.

Provided by Barb G.

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

6 cups zucchini, sliced, steamed and mashed
2 tablespoons olive oil
1 onion, chopped
2 garlic cloves, chopped
1 cup sliced mushrooms
3 eggs, beaten
1/4 cup breadcrumbs
1 1/2 cups cheese (monterey jack or cheddar, shredded or sliced, (or more)
salt and pepper

Steps:

  • Bake 350°F oven.
  • Butter 9x13-inch casserole pan.
  • Steam or cook zucchini; drain and mash.
  • Sauté onions, garlic & mushrooms in olive oil; add to zucchini.
  • Add beaten eggs, bread crumbs and cheese to zucchini, onion, mushroom, garlic mixture.
  • Pour into buttered casserole pan.
  • Bake until set, 30 minutes or so.

Nutrition Facts : Calories 219.4, Fat 14.4, SaturatedFat 5.8, Cholesterol 123.8, Sodium 354.6, Carbohydrate 12.5, Fiber 2, Sugar 3.6, Protein 11.4

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