Spicy Zucchini Casserole Recipes

LIGHT SPICY ZUCCHINI AND TOMATO CASSEROLE

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.

CAPELLINI WITH SPICY ZUCCHINI-TOMATO SAUCE

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook until the garlic is just golden, about 1 minute. Crush the tomatoes into the skillet with your hands and add the juice. Add 1/2 teaspoon salt and simmer, stirring occasionally, until the sauce is slightly thickened, about 15 minutes. Add the zucchini and cook until crisp-tender, about 5 minutes. Season with salt.
• Meanwhile, bring a large pot of salted water to a boil. Add the capellini and cook as the label directs. Drain and add to the sauce along with the basil; toss to coat. Top with parmesan.

SMOKY ZUCCHINI CASSEROLE

Steps:

• Melt 3 tablespoons butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour, stirring constantly until mixture becomes paste-like and light golden brown, about 5 minutes. Slowly add milk, stirring to avoid lumps. Continue stirring until a smooth, thick sauce is obtained, about 10 minutes more. Whisk in bouillon, paprika, and thyme. Remove from heat and let sauce cool.
• Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch casserole dish.
• Melt remaining 3 tablespoons butter in a skillet over medium-high heat. Add zucchini and onion; saute until softened, 12 to 15 minutes. Add carrot and continue cooking for 2 minutes. Remove from heat.
• Add egg to the cooled sauce; whisk rapidly until smooth. Add Cheddar cheese and mix to combine.
• Layer zucchini mixture evenly into the prepared casserole dish. Pour sauce over vegetables and give it a slight stir to moisten throughout. Sprinkle bread crumbs on top and spray lightly with cooking spray.
• Bake in the preheated oven until bread crumbs start to brown, 20 to 25 minutes. Broil until panko is nicely browned, 2 to 4 minutes more. Remove from oven and let sit for 10 to 15 minutes before serving.

MAMA'S SPICY ZUCCHINI CASSEROLE

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.

SPICY ZUCCHINI CASSEROLE

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.

SPICY ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13-inch baking dish.
• In a food processor, place the zucchini chunks and process until coarsely chopped.
• In a large skillet, melt 3 tablespoons of butter and add the chopped onion, jalapenos, and zucchini and cook until wilted and tender. Remove from the heat and stir in the green chiles and cheese until blended.
• In the food processor, blend the eggs, cream, salt, and pepper until well mixed. Pour into the skillet over the zucchini mixture. Stir well. Pour into the prepared baking dish.
• Melt 3 tablespoons of butter in a medium bowl. Add the crushed crackers and stir to coat. Sprinkle evenly over the casserole. Bake for 30 minutes until golden brown and set.

SPICY ZUCCHINI

Steps:

• Place oil in a large, heavy non-stick skillet and begin heating over medium high heat.
• Meanwhile, slice onion and cut zucchini into 1/4" rounds.
• Once oil is nice and hot, saute onion until it is starting to carmelize (about 2 minutes).
• Add zucchini and seasonings. Turn heat down slightly (to medium), and cook for about 5 minutes, stirring occasionally.
• Zucchini should be yellow with some brown spots, slightly transparent looking and soft without being mushy. Onions should be thoroughly carmelized and yummy. :).

SPICY MEXICAN STYLE ZUCCHINI CASSEROLE

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.

MEXICAN ZUCCHINI CASSEROLE

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.