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
MOM'S SPICED ZUCCHINI BREAD
This zucchini bread recipe is super moist and super spicy, loaded with cinnamon, nutmeg, and cloves. I tried several recipes before I asked my mom for her recipe. I go to the farmers market every Saturday and get these huge zucchinis, and this is the perfect use for them. It reminds me of my childhood. The loaves can be frozen and are great as gifts. People love them.
Provided by carriekdevine
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h10m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Beat sugar, oil, eggs, and vanilla extract together in a bowl until smooth; fold in zucchini. Stir flour, cinnamon, salt, baking soda, nutmeg, baking powder, and cloves together in a separate bowl; gradually stir into sugar mixture until batter is mixed. Fold walnuts and raisins into the batter; pour into the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted in the center of the bread comes out clean, about 50 minutes.
Nutrition Facts : Calories 360.5 calories, Carbohydrate 48.5 g, Cholesterol 34.9 mg, Fat 17.3 g, Fiber 1.5 g, Protein 4.5 g, SaturatedFat 2.7 g, Sodium 247.4 mg, Sugar 28.6 g
MAMA'S SPICY ZUCCHINI CASSEROLE
OUTSTANDING! My mother always knew how to season food and she was a great cook! The blend of the vegetables seasoned with chili powder makes this casserole go to the top of the scale!! You can go up or down with the amount of chili powder to suit your own spicy taste. You may like to change the spice to Italian seasoning and try that. I do it both ways.
Provided by Seasoned Cook
Categories Vegetable
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 9
Steps:
- Cut zucchini into 1/2 inch strips. Boil in salted water until tender. Drain.
- Melt butter and saute onion and green pepper in a sauce pan. Add tomatoes and chili powder. Cook for 5 minutes and add zucchini.
- Blend melted butter with cracker crumbs. Layer 1/2 of zucchini mixture, 1/2 of cracker crumbs and 1/2 of cheese.
- Add remaining zucchini mixture, 1/2 of cheese and 1/2 of cracker crumbs.
- Bake 25 to 30 minutes in a 340 degree oven.
- Note: Yellow squash may be substituted for zucchini.
Nutrition Facts : Calories 429.4, Fat 24.7, SaturatedFat 15.2, Cholesterol 67.8, Sodium 512, Carbohydrate 41.3, Fiber 3.7, Sugar 6.6, Protein 12.4
SPICY MEXICAN STYLE ZUCCHINI CASSEROLE
This spicy dish combines fresh zucchini, rice, beans and cayenne pepper to really spice up your summer. You may wish to adjust the spices to your taste- we like it hot! Serve with tortillas on the side to scoop up all of the goodies.
Provided by Leah IL
Categories Squash Recipes
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat the oil in a large skillet over medium-high heat. Add zucchini and onions; cook and stir until tender, about 10 minutes. Season with garlic salt, paprika, oregano and cayenne pepper, and continue cooking and stirring until fragrant. Mix in the rice, beans and salsa and cook just until heated through. Mix in 1 cup of Cheddar cheese until well blended. Transfer to a 9x13 inch baking dish and top with remaining Cheddar cheese. Cover the dish with a lid or aluminum foil.
- Bake for 20 minutes in the preheated oven, or until cheese is melted and bubbly.
Nutrition Facts : Calories 249.9 calories, Carbohydrate 24.6 g, Cholesterol 27.2 mg, Fat 12.7 g, Fiber 5.8 g, Protein 12.5 g, SaturatedFat 6.1 g, Sodium 941.9 mg, Sugar 6.5 g
SPICY ZUCCHINI CASSEROLE
When you grow zucchini, you know every crop is a bumper crop! Put your harvest to spicy-good use in this cheesy, panko-crusted casserole.
Provided by My Food and Family
Categories Home
Time 40m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Combine vegetables in medium bowl. Whisk egg and dressing until blended. Add to vegetable mixture along with the cheese; mix lightly.
- Spoon into 2-qt. casserole sprayed with cooking spray; top with bread crumbs.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 120, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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