Uncle Bills Zucchini Casserole Recipes

ZUCCHINI CASSEROLE I

Zucchini Casserole I image

This is a great recipe to use up all those summer zucchinis from your garden. Makes a nice brunch dish.

Provided by WINGSOFANEAGLE

Categories Side Dish Vegetables Squash Summer Squash

Time 1h15m

Yield 6

Number Of Ingredients 7

Ingredients

4 ounces herb-seasoned dry bread stuffing mix
⅓ cup melted butter
4 cups cubed zucchini
2 carrots, grated
1 small onion, chopped
1 (10.5 ounce) can condensed cream of chicken soup
½ cup sour cream

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.

Nutrition Facts : Calories 258.9 calories, Carbohydrate 24.1 g, Cholesterol 39.2 mg, Fat 16.2 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 9.5 g, Sodium 775.8 mg, Sugar 5.4 g

UNCLE BILL'S DEEP FRIED ZUCCHINI STRIPS

Uncle Bill's Deep Fried Zucchini Strips image

An excellent snack or appetizer at any time or at a party. I have been making this recipe for over 30 years. Enjoyed by all that love zucchini.

Provided by William Uncle Bill

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 medium zucchini, - 8 inches long
2 large eggs, beaten
2 tablespoons whole milk, homogenized
3/4 cup all-purpose flour
1/2 teaspoon seasoning salt
3/4 cup cracker crumb (saltines)
2 cups extra virgin olive oil (for deep frying) or 2 cups vegetable oil (for deep frying)
1 (2 ounce) package bearnaise sauce mix

Steps:

Wash and trim zucchini, (DO NOT PEEL).
Cut zucchini into about 2 1/2" long by 1/2" thick strips.
In a medium-size mixing bowl, beat eggs and milk until fluffy.
In a plastic bag, add flour, seasoning salt and shake well.
In a separate plastic bag, add finely crushed saltine crackers.
Dip zucchini strips in egg mixture.
Drop into flour mixture and shake well to coat.
Dip again into egg mixture.
Drop into crushed crackers and shake well to coat.
Heat olive oil to 325 F to 350 F in a medium-size frying pan or use a deep fryer.
Drop coated zucchini (a few at a time) in the hot oil and cook until lightly browned, about 2 minutes, turning once, (DO NOT OVERCOOK).
Zucchini should be crunchy.
Serve immediately with Bearnaise Sauce as a dip.
SAUCE FOR DIPPING: Prepare contents of Bearnaise sauce according to package directions or make your own.
NOTE: Instead of using plastic bags, place the flour mixture in a mixing bowl, and the crumbs in a separate bowl. This will not be quite as messy.
Also, Panko crumbs would be excellent or cornflake crumbs.
See recipe #382043.

ZUCCHINI CASSEROLE III

Zucchini Casserole III image

This is very delicious! I like to use fresh vegetables from the market when I make this. It has a juice after it's cooked that is great for dipping bread into.

Provided by TSMOM

Categories Fruits and Vegetables Vegetables Squash

Time 1h

Yield 6

Number Of Ingredients 7

Ingredients

8 small zucchini, cut into 1/4 inch rounds
1 onion, sliced
6 tomatoes, sliced
½ pound thinly sliced pepperoni
1 (16 ounce) package small curd cottage cheese
¼ pound shredded Cheddar cheese
¼ pound shredded mozzarella cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Cover bottom of baking dish with half of the zucchini slices. Layer with half of the onion rings, tomato slices and pepperoni slices. Sprinkle with half of each of the cottage cheese, Cheddar cheese and mozzarella cheese. Repeat layers.
Bake in preheated oven for 30 to 40 minutes, or until zucchini is tender, and cheese is melted.

Nutrition Facts : Calories 410.8 calories, Carbohydrate 9.9 g, Cholesterol 76.9 mg, Fat 26.6 g, Fiber 2.3 g, Protein 33.1 g, SaturatedFat 11.8 g, Sodium 887.1 mg, Sugar 5.7 g