Spicy Mexican Style Zucchini Casserole Recipes

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MEXICAN ZUCCHINI CASSEROLE



Mexican Zucchini Casserole image

Use some of your garden bounty to whip up this zesty quiche-like casserole that teams zucchini with cheese, onion, egg and jalapeno pepper. Dolores Kitzinger of Appleton, Wisconsin sent in the recipe. "You could serve it as a meatless main dish for breakfast, lunch or dinner," she notes.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 2 servings.

Number Of Ingredients 9

1 egg
1 tablespoon canola oil
1/8 teaspoon salt
1/8 teaspoon pepper
1 cup shredded zucchini
1 tablespoon chopped seeded jalapeno pepper
1 tablespoon finely chopped onion
1/3 cup biscuit/baking mix
2 tablespoons shredded cheddar cheese

Steps:

  • In a small bowl, beat the egg, oil, salt and pepper. Add the zucchini, jalapeno and onion; stir to coat. Stir in biscuit mix and cheese. , Pour into a 15-oz. baking dish coated with cooking spray. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts : Calories 185 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 489mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.

LIGHT SPICY ZUCCHINI AND TOMATO CASSEROLE



Light Spicy Zucchini and Tomato Casserole image

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

2 pounds zucchini
Nonstick cooking spray, for greasing
Kosher salt and freshly ground black pepper.
Kosher salt and freshly ground black pepper.
1 teaspoon olive oil
2 cloves garlic, minced
1 red or green jalapeno, finely diced, seeded if desired
1 teaspoon chili powder
1/2 teaspoon ground cumin
One 14.5-ounce can no-salt-added fire-roasted diced tomatoes
1/3 cup crumbled Cotija cheese
2 tablespoons roughly chopped cilantro

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

SPICY MEXICAN STYLE ZUCCHINI CASSEROLE



Spicy Mexican Style Zucchini Casserole image

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

2 tablespoons olive oil
3 pounds zucchini, cubed
1 cup chopped onion
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon cayenne pepper, or to taste
1 cup cooked long-grain rice
1 cup cooked pinto beans
2 ½ cups salsa
1 ½ cups shredded Cheddar cheese

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

MAMA'S SPICY ZUCCHINI CASSEROLE



Mama's Spicy Zucchini Casserole image

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

2 -3 small zucchini
2 tablespoons butter
2/3 cup onion, minced
1/2 cup green pepper, diced
1 (14 ounce) can diced tomatoes, drained
1/4 teaspoon chili powder
1 cup sharp cheddar cheese, shredded
3 tablespoons butter, melted
1 1/4 cups cracker crumbs (Ritz)

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



Spicy Mexican Style Zucchini Casserole image

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

2 tablespoons olive oil
3 pounds zucchini, cubed
1 cup chopped onion
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon dried oregano
1 teaspoon cayenne pepper, or to taste
1 cup cooked long-grain rice
1 cup cooked pinto beans
2 ½ cups salsa
1 ½ cups shredded Cheddar cheese

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



Spicy Zucchini Casserole image

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

4 zucchini (1-1/2 lb.), cut into 1/4-inch-thick slices
1/2 small Vidalia onion, thinly sliced
1 egg
3/4 cup KRAFT Classic Ranch Dressing
1-1/2 cups KRAFT Shredded Monterey Jack Cheese with Jalapeno Peppers
1/2 cup panko bread crumbs

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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