COTTAGE CHEESE AND ZUCCHINI CASSEROLE
Bake this Cottage Cheese and Zucchini Casserole for a warm and comforting dish. Serve up this creamy vegetable delight and enjoy with the family.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Heat oil in large skillet on medium-high heat. Add zucchini, squash, mushrooms and garlic; cook 5 min., stirring frequently. Drain.
- Mix remaining ingredients in large bowl until blended. Stir in cooked vegetable mixture. Spoon into 2-1/2-qt. casserole sprayed with cooking spray.
- Bake 45 min. or until knife inserted in center comes out clean.
Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
ZUCCHINI/COTTAGE CHEESE CASSEROLE
A warm, satisfying way to use some of the piles of zucchini that are around at harvest time. I don't know where my husband got this recipe, but it's a good one.
Provided by MarieL
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute the zucchini and onions in the olive oil, then set aside.
- Mix together the cottage cheese, eggs, rice, salt and pepper.
- Layer the zucchini/onion mixture and the cottage cheese mixture in a greased casserole dish.
- Mix the bread crumbs and parmesan together, then sprinkle over the casserole.
- Drizzle the melted butter over all.
- Bake for 40 minutes at 350 degrees F.
Nutrition Facts : Calories 300.6, Fat 18.2, SaturatedFat 9.4, Cholesterol 143.9, Sodium 556.8, Carbohydrate 17.3, Fiber 1, Sugar 2.5, Protein 16.9
ZUCCHINI COTTAGE CHEESE CASSEROLE
What will you do with the veggies from your garden? Try a Zucchini Cottage Cheese Casserole! Top the Zucchini Cottage Cheese Casserole with parsley & cheese!
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Heat oil in large skillet on medium-high heat. Add zucchini, mushrooms, onions and garlic; cook and stir 5 min. Drain.
- Mix eggs, cottage cheese, flour and seasoning in large bowl. Stir in shredded cheese. Add vegetable mixture; mix well. Spoon into 12x8-inch baking dish sprayed with cooking spray.
- Bake 45 min. or until knife inserted in center comes out clean.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
ZUCCHINI CASSEROLE III
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
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
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.
HARVEST ZUCCHINI CASSEROLE
Make and share this Harvest Zucchini Casserole recipe from Food.com.
Provided by Lavender Lynn
Categories One Dish Meal
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Place 3 C of sliced zucchini in greased 9 x 13 pan.
- Saute ground beef and onion until beef is brown.
- Add rice and seasonings.
- Place this over the zucchini slices.
- Spoon on cottage cheese.
- Put on the rest of zucchini slices.
- Spread on soup.
- Sprinkle on cheese.
- Bake at 350°F for 1 hour or longer, watching to make sure cheese doesn't turn too brown.
CHEESY SAUSAGE ZUCCHINI CASSEROLE
My mom would make this recipe with the zucchini and tomatoes that would flourish in our garden. It's my favorite casserole.
Provided by Mandy Stevenson Hudson
Categories Meat and Poultry Recipes Pork Sausage
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine the rice and water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer for about 20 minutes, or until tender. Remove from heat, and set aside.
- Preheat the oven to 325 degrees F (165 degrees C).
- Cook sausage and onion in a large skillet over medium heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until tender. Stir in rice, mushrooms, and cheese. Season with oregano, salt, and pepper. Spread into a 9x13 inch baking dish, or a 2 quart casserole dish.
- Bake, uncovered, for 1 hour in the preheated oven, or until lightly browned and bubbly.
Nutrition Facts : Calories 305.4 calories, Carbohydrate 17.3 g, Cholesterol 54.9 mg, Fat 19.6 g, Fiber 1.9 g, Protein 15.3 g, SaturatedFat 8.5 g, Sodium 989.4 mg, Sugar 4.6 g
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