Moms Zucchini Bake Recipes

LIGHTER ZUCCHINI CASSEROLE

Steps:

• Heat oven to 400F.
• Heat the olive oil in a medium saucepan. Sauté the onion in the oil for 2 to 3 minutes, then add the garlic and cook for another 30 to 60 seconds, until the garlic is fragrant.
• Cut each tomato into 3 to 5 pieces and add to the oil, along with the herbs, salt, and pepper.
• Cook over medium heat until the liquid is mostly gone (but not dry), stirring occasionally-you should end up without about 1 cup of the mixture. This should take about 5 to 10 minutes.
• Meanwhile, cut the zucchini into slices approximately 1/4 inch thick. These can be either round slices, or lengthwise. Take the largest slices and line the bottom of a 9x9-inch or 8x8-inch pan, or a similarly-sized round pan.
• Spread about one-fourth of the tomatoes on top of the zucchini, followed by one-fourth of the cheese.
• Continue layering the sauce, zucchini, and cheese. It should come out to four even layers. Hold off on the final layer of cheese.
• Bake for 20 minutes. Top with the rest of the cheese, and lower the temperature to 375F. Bake for another 20 minutes, or until the cheese is golden brown.

MOM'S ZUCCHINI BREAD

Steps:

• Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
• Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
• Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
• Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

MOM'S SPICED ZUCCHINI BREAD

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.

MOM'S ZUCCHINI BAKE

Steps:

• Preheat oven to 350 degrees.
• Cook zucchini until tender. (On the stove, add a little water, cover and cook about 15 minutes. In the microwave, cook about 5 minutes.).
• Either on the stove or in the microwave, melt butter with onions in it.
• Pour water off zucchini.
• Combine zucchini, onions, butter, salt, pepper and pinched bread in a good-sized bowl and stir.
• Add egg and first amount of cheese and stir.
• Pour into a greased casserole dish. Sprinkle remaining cheese on top.
• Bake at 350 degrees for 30 minutes. Add remaining cheese about 10 minutes before casserole is done.

MOM'S ZUCCHINI CASSEROLE

Steps:

• Cook zucchini in salted water until almost tender.
• Drain.
• They will cook more later so be sure not to overcook.
• Brown ground beef.
• Add everything but the corn flake crumbs, and cook a few minutes.
• Remove from heat.
• Add enough crumbs to absorb grease.
• Melt butter; add dry ingredients; stir.
• Add milk; stir until thick and smooth.
• Remove from heat and add cheese.
• Stir until melted.
• In a greased casserole, layer half the zucchini, half the beef, and half the sauce.
• Repeat this layering again.
• Sprinkle with corn flake crumbs.
• Bake in a 350 degree oven for about half an hour or until edges are bubbly.