Texas Zucchini Casserole Recipe 475

TEXAS ZUCCHINI CASSEROLE RECIPE - (4.7/5)

Texas Zucchini Casserole Recipe - (4.7/5) image

Provided by BobN

Number Of Ingredients 17

Ingredients

2 Tablespoons butter
3 thinly sliced zucchini squash
1 cup chopped onions
2 Tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
3 cloves garlic minced
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
1/2 to 1 teaspoon red chili flakes
2 or 3 Tablespoons of roasted, chopped Hatch chilies (optional)
3 large eggs, well beaten
1 cup chopped deli ham
8 ounces shredded Muenster or Mozzarella cheese
8 ounces shredded Parmesan cheese
1 can Pillsbury Refrigerated Crescent sheet
2 Tablespoons prepared mustard (I use a little more)

Steps:

Melt butter in 12-inch skillet over medium-high heat. Add zucchini and onions; cook six to eight minutes or until tender, stirring occasionally, adding garlic for the last two minutes. Stir in parsley, salt, pepper, basil and oregano. Set aside to cool. In large bowl, combine eggs and cheese and ham; mix well. Add cooked vegetable mixture, stir gently to mix. Place dough in ungreased pan. I use a 9 x 11 disposable sheet pan if I'm taking it to a covered dish affair. You can also use a 2 quart glass baking dish or an 11 inch quiche pan. Press dough over bottom and up sides to form crust. Spread crust with mustard. Pour egg/veggie mixture evenly into crust-lined pan. Bake at 375 degrees for 18 to 25 minutes or until knife inserted near center comes out clean. You might need to cover edge of crust with foil during last ten minutes to prevent excessive browning. Let stand ten minutes before serving. Can be made the day before. Cover refrigerate cook next day uncovered

TEX-MEX ZUCCHINI CORN CASSEROLE

Tex-Mex Zucchini Corn Casserole image

Make and share this Tex-Mex Zucchini Corn Casserole recipe from Food.com.

Provided by Millereg

Categories One Dish Meal

Time 28m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 cups sliced zucchini, steamed
1 cup corn, drained
2 cups no-salt-added tomato sauce
1 1/2 teaspoons chili powder
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cumin
1 teaspoon vinegar
6 tortillas, fried and quartered
1 (4 ounce) can diced green chilies
1 1/2 cups grated cheddar cheese
6 fluid ounces sour cream
green onion, chopped

Steps:

Steam the zucchini until it is soft.
Preheat oven to 350°F.
Mix the cooked zucchini, corn, tomato sauce, chili powder, cayenne, cumin, vinegar, fried tortilla quarters and chiles together.
Place in greased ovenproof baking dish.
Top with cheese and bake for about 12 minutes or until it is well heated and the cheese has melted.
To serve, top with sour cream and sprinkle with green onions on top.

Nutrition Facts : Calories 695.6, Fat 31, SaturatedFat 15.8, Cholesterol 60.4, Sodium 991.9, Carbohydrate 81.8, Fiber 8.1, Sugar 11.9, Protein 25.2

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