ZUCCHINI AND CHEESE CASSEROLE
My daughter and I love zucchini, and this casserole uses plenty for a hearty fall side dish. For extra color, I add fresh diced tomatoes. -Rachelle Stratton, Rock Springs, Wyoming
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add zucchini and onion; cook and stir 10-12 minutes or until crisp-tender. Transfer to a bowl; cool slightly., In a microwave, melt remaining butter. Drizzle over cereal and toss to coat., Stir cheese, eggs, salt and pepper into zucchini mixture; transfer to a greased 8-in. square baking dish. Sprinkle with cereal mixture., Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.
Nutrition Facts : Calories 260 calories, Fat 15g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 778mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.
CHEESY ZUCCHINI CASSEROLE
In this tasty casserole, layers of zucchini, marinara sauce, and shredded mozzarella combine to give you a pizza-like experience
Provided by Vered DeLeeuw
Categories Side Dish
Time 1h30m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F. Spray a square 2-quart baking dish with olive oil spray.
- Slice the unpeeled zucchinis into 1/2-inch thick slices. Sprinkle them with salt. Place them in a colander and allow them to drain at room temperature for 30 minutes. This step helps prevent a watery casserole.
- Transfer the drained zucchini to a large bowl. Add the marinara sauce, black pepper, dried oregano, garlic powder, and 1 cup mozzarella. Mix everything together.
- Transfer the mixture to the prepared baking dish. Sprinkle it with the remaining mozzarella and with the Parmesan. Bake, uncovered, until the cheese is bubbly and browned, about 30 minutes.
- Let the casserole rest for 10 minutes before serving it. Like all casseroles, it tastes best when warm or at room temperature.
Nutrition Facts : Calories 132 kcal, Carbohydrate 8.6 g, Protein 9 g, Fat 7 g, SaturatedFat 3 g, Sodium 468 mg, Fiber 2.6 g, Sugar 4 g, ServingSize 1 serving
ZUCCHINI CASSEROLE WITH FONTINA CHEESE
Easy to prepare summer squash side dish baked in a creamy cheese sauce topped with french fried onions.
Provided by Dave
Categories Side Dish Vegetables Squash Zucchini
Time 40m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
- Arrange zucchini slices in the bottom of the baking dish; spread with mushroom soup. Top with fontina cheese and sprinkle with fried onions.
- Bake in preheated oven until mushroom soup is bubbly and cheese is melted, about 30 minutes.
Nutrition Facts : Calories 352.1 calories, Carbohydrate 22.3 g, Cholesterol 22.9 mg, Fat 25.8 g, Fiber 1.1 g, Protein 6.1 g, SaturatedFat 9.2 g, Sodium 830.1 mg, Sugar 1.7 g
CHEESY ZUCCHINI CASSEROLE I
This is a good, cheesy, vegetable side dish ...very easy to prepare.
Provided by DC1
Categories Side Dish Vegetables Squash Summer Squash
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese.
- Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 18.7 g, Cholesterol 136.3 mg, Fat 32.4 g, Fiber 2 g, Protein 18.9 g, SaturatedFat 19.8 g, Sodium 1076.4 mg, Sugar 4.8 g
GRANDMA"S ZUCCHINI CASSEROLE-GIADA DE LAURENTIIS
This is my version of a recipe I saw Giada make on her show. She puts bread crumbs between the zucchini layers but I think they taste soggy so I just put them on top. I sometimes just use an Italian shredded cheese blend as a substitute for the cheeses.
Provided by linguinelisa
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Grease a baking dish with olive oil.
- Layer in dish zucchini, salt and pepper, cream and cheeses. Make 3 layers. Top with bread crumbs, then butter. Bake at 375 for 35 to 40 minutes.
BAKED PENNE WITH SAUSAGE, ZUCCHINI, AND FONTINA RECIPE - (4.2/5)
Provided by mytastytreasures
Number Of Ingredients 11
Steps:
- Preheat oven to 375. Grease a 2 1/2 to 3 quart deep casserole. Cut each zucchini half in thirds lengthwise, then crosswise into 1 1/2 inch long pieces. Heat oil in large heavy skillet over medium heat. Add sausage and cook until no longer pink, breaking up with a fork. Transfer to bowl using slotted spoon. Add onion and red pepper to skillet and cook until beginning to soften, stirring occasionally, about 5 minutes. Add zucchini. Season with salt and pepper and saute until almost tender about 8 minutes. Return sausage to skillet. Add cream and oregano and bring to a boil. Add half of fontina cheese and stie until just melted. Meanwhile, cook penne in a large pot of boiling salted water, stir occasionally, until just tender but still firm to the bite. Drain well; return to pot. Add your sauce mixture and stir to coat. Taste and adjust seasoning to your taste. Transfer to prepared caserole. Top with remaining cheese. (Can be prepared through here up to one day ahead. Cover and refrigerate. Bring to room temp before continuing.) Bake until heated thrugh, about 15 minutes. Serve hot. Can be doubled.
EASY CHEESY ZUCCHINI CASSEROLE
This is the only way I can get kids to eat zucchini, and the adults enjoy it as well. It really is good; it was included in the school cookbook at the request of my daughter. This recipe is a request at all my holiday meals. Try it, and I think your family will like it!
Provided by breezermom
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute zucchini, onion, and garlic in melted butter in a large skillet 5 minutes or until vegetables are crisp-tender; remove from heat.
- Sprinkle flour and salt over sauteed vegetables, tossing gently to combine. Stir in evaporated milk, sour cream, and cheese.
- Spoon zucchini mixture into a 1 quart casserole dish. Bake at 375 degrees for 20 minutes or until cheese melts and it is hot and bubbly.
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- Toss the zucchini slices with sea salt. Place into a colander and set over the sink to drain for 45 minutes. Pat dry at the end.
- In a small 1.5 quart (1.5 L) casserole dish, arrange the zucchini slices in several overlapping rows, sprinkly very lightly with half of shredded cheese between rows. You'll use about 3/4 cup cheese total. Season lightly with black pepper. (They already have salt at this point.)
- Combine the brie, cream, milk, butter, and garlic in a small saucepan. Heat for a few minutes on the stove over low to medium-low heat, stirring frequently, until the cheese melts and the mixture is smooth. If desired, add sea salt to taste. Pour the mixture evenly over the zucchini.
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- Pre-heat oven to 350 degrees F and slice your zucchini into discs. No need to break out a mandolin to get them super thin, you'll want them sliced around the same thickness as you'd slice a cucumber for a salad.
- note: When working with squash as delicate as zucchini, it helps to take an extra step in the cooking process to remove the excess water that pours outta these green gems. The last thing we want to do is eat a mushy, supremely soggy casserole, so my favorite trick is to blanch the zucchini slices and follow it up with an ice bath and a light sprinkle of salt to draw out the moisture tucked away in the squash. It's a small step but made a huge difference in the texture of the casserole. Had I plopped the zucchini in raw, it would have given up all the moisture into the baking dish. The same also goes for overcooked zucchini. So blanch, ice bath, pat dry, and lightly salting is where it's at. Here's how:
- Fill a medium bowl with ice water and set aside. Bring a pot of water to boil with enough water to just cover the zucchini discs. Once the water hits a rolling boil, toss in the zucchini slices for one minute, remove with a slotted spoon or drain in a colander, and immediately plunge them into the ice bath to shock the vegetable and halt the cooking process. Next lay them flat on a layer of paper towels, pat the exposed side dry, and sprinkle with about 1/8 tsp of salt, evenly distributed, to draw out the moisture. Let the discs sit while you move on to the onions and cheese!
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