Zucchini Custard Casserole A Savory Recipes

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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

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

ZUCCHINI GRATIN



Zucchini Gratin image

Get Ina Garten's cheesy Zucchini Gratin recipe from Barefoot Contessa on Food Network. Nutty Gruy�re cheese pairs well with the soft flavors of the squash.

Provided by Ina Garten

Categories     side-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 10

6 tablespoons (3/4 stick) unsalted butter, plus extra for topping
1 pound yellow onions, cut in 1/2 and sliced (3 large)
2 pounds zucchini, sliced 1/4-inch thick (4 zucchini)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
2 tablespoons all-purpose flour
1 cup hot milk
3/4 cup fresh bread crumbs
3/4 cup grated Gruyere

Steps:

  • Preheat the oven to 400 degrees F.
  • Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
  • Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

ZUCCHINI CASSEROLE



Zucchini Casserole image

Zucchini is easily overlooked, but with the addition of melty cheese and a crunchy cornflake topping, you can transform this summer vegetable into a perfect casserole for a barbeque or potluck. Switch out the herbs with what you have on hand--chives, thyme, basil and cilantro would all work well and add great flavor!

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 13

1 stick (8 tablespoons) unsalted butter
4 medium zucchini, cut into 1/2-inch-thick rounds (about 2 1/2 pounds)
Kosher salt and freshly ground black pepper
1 yellow bell pepper, diced
1/2 medium onion, diced
2 cloves garlic, minced
1/2 cup sour cream
4 large eggs
8 ounces shredded Cheddar (about 2 cups)
1/2 cup fresh flat-leaf parsley, chopped
1/2 teaspoon Italian seasoning
2 cups cornflakes
1/2 teaspoon hot sauce, such as Tabasco

Steps:

  • Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
  • Melt 2 tablespoons of the butter in a large skillet over medium heat. Add one-third of the zucchini to the skillet, arrange in a single later and sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally, until the zucchini begins to soften and is golden brown in spots, about 5 minutes. Transfer to the prepared colander. Repeat to cook remaining zucchini in 2 more batches, using 2 tablespoons of butter and sprinkling with 1/2 teaspoon salt and a few grinds of black pepper for each batch. Transfer each batch to the colander.
  • Add 1 tablespoon of butter to the same skillet along with the bell pepper and onion and cook, stirring occasionally and scraping up any brown bits with a wooden spoon, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes, then fold into the zucchini. Transfer the mixture to a 2-quart casserole dish.
  • Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Fold in the Cheddar, parsley and Italian seasoning. Pour over the zucchini mixture, making sure that some of the egg mixture sinks down to the bottom.
  • Microwave the remaining 1 tablespoon butter in a medium bowl until melted. Fold in the cornflakes and hot sauce. Sprinkle evenly over the top of the casserole. Bake until the eggs are set and the cornflakes are deeply golden, 30 to 35 minutes. Let sit for 10 minutes before serving.

ZUCCHINI CUSTARD PUDDING



Zucchini Custard Pudding image

This savory pudding recipe came from "The Classic Zucchini Cookbook." Grating the zucchini gives the custard a pebbly texture, almost like rice pudding. A wonderful side dish. The prep time includes draining the zucchini for 30 minutes. It also has a 10 minutes rest time, not included here.

Provided by Miss Annie

Categories     Vegetable

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 8

1 medium zucchini, grated
1 teaspoon salt
4 eggs
1/2 cup milk or 1/2 cup light cream
3/4 cup fine dry breadcrumb
1/2 teaspoon dried oregano
3 tablespoons freshly grated parmesan cheese
2 tablespoons butter, melted

Steps:

  • In a colander, combine the zucchini and salt.
  • Toss to mix and set aside to drain for 30 minutes.
  • In a medium-sized mixing bowl, combine the eggs and milk and beat until well blended.
  • Add the bread crumbs, oregano, cheese and butter.
  • Beat until blended.
  • Squeeze any excess moisture from the zucchini and fold into the egg mixture.
  • Pour the mixture into baking dish and bake at 350º F.
  • for 40 minutes, until the custard is set.
  • Let stand for 10 minutes.
  • Serve warm or at room temperature.

Nutrition Facts : Calories 248.3, Fat 14.1, SaturatedFat 6.8, Cholesterol 234.3, Sodium 917.7, Carbohydrate 18.3, Fiber 1.5, Sugar 2.5, Protein 12.1

ZUCCHINI HERB CASSEROLE



Zucchini Herb Casserole image

I've been making this casserole for almost 20 years and it's always a hit. Even my meat-eater husband likes it. Serve with a crusty French bread or soft breadsticks. Leftovers are great in an omelet the next day.

Provided by Debi Blair McGinness

Categories     Side Dish     Vegetables     Tomatoes

Time 55m

Yield 6

Number Of Ingredients 12

⅓ cup uncooked long grain white rice
⅔ cup water
2 tablespoons vegetable oil
1 ½ pounds zucchini, cubed
1 cup sliced green onions
1 clove garlic, minced
1 ¼ teaspoons garlic salt
½ teaspoon basil
½ teaspoon sweet paprika
½ teaspoon dried oregano
1 ½ cups seeded, chopped tomatoes
2 cups shredded sharp Cheddar cheese, divided

Steps:

  • Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
  • Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
  • Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Nutrition Facts : Calories 266.3 calories, Carbohydrate 16.5 g, Cholesterol 39.5 mg, Fat 17.5 g, Fiber 2.5 g, Protein 12.4 g, SaturatedFat 8.7 g, Sodium 628.3 mg, Sugar 3.8 g

BEST ZUCCHINI CASSEROLE



Best Zucchini Casserole image

This is a creative, unusual casserole that's one of my grandmother's favorites. It combines zucchini and bell pepper with Cheddar cheese, spices and crispy corn flakes. Bread crumbs can be used in place of cornflakes.

Provided by Maria

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h15m

Yield 8

Number Of Ingredients 8

8 cups diced zucchini
1 red bell pepper, chopped
1 cup cornflakes cereal
1 cup shredded Cheddar cheese
½ cup olive oil
1 teaspoon dried basil
2 eggs, beaten
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
  • In a large bowl, combine zucchini, bell pepper, cornflakes, cheese, oil, basil, and eggs. Season with salt and pepper to taste. Spread evenly into prepared baking dish.
  • Bake in the preheated oven for 45 minutes, or until top is golden brown.

Nutrition Facts : Calories 231.7 calories, Carbohydrate 8.5 g, Cholesterol 61.3 mg, Fat 19.7 g, Fiber 1.8 g, Protein 7 g, SaturatedFat 5.3 g, Sodium 143.8 mg, Sugar 3.3 g

ZUCCHINI CASSEROLE II



Zucchini Casserole II image

This is a tasty way to use up some of your bumper crop of zucchini.

Provided by Bea Gassman

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 40m

Yield 8

Number Of Ingredients 7

6 cups diced zucchini
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
½ cup chopped onion
1 cup shredded carrots
1 (6 ounce) package dry bread stuffing mix
½ cup butter, melted

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion, and carrots.
  • In a small bowl, mix together stuffing and melted butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of the zucchini mixture, and top with remaining stuffing mixture.
  • Bake for 20 minutes in the preheated oven, or until the top is golden brown.

Nutrition Facts : Calories 302 calories, Carbohydrate 25.8 g, Cholesterol 43.4 mg, Fat 20.6 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 11.8 g, Sodium 688.4 mg, Sugar 5.4 g

ZUCCHINI CASSEROLE



Zucchini Casserole image

Another helpful way to use up those prolific zucchini. This can be done ahead and refrigerated. After cooking let it rest for 5 minutes or so then serve.

Provided by Tebo3759

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs zucchini, cut into 1/2 inch slices
4 eggs, slightly beaten
1/2 cup milk
1 lb monterey jack cheese or 1 lb mozzarella cheese, grated
1 teaspoon salt
2 teaspoons baking powder
3 tablespoons flour
1/2 cup breadcrumbs
butter or margarine

Steps:

  • Cook zucchini in small amount of water until barely tender, about 5 minutes Drain and cool.
  • Combine eggs, milk, cheese, salt, baking powder and flour.
  • Stir zucchini into egg mixture.
  • Place in buttered casserole.
  • Sprinkle with bread crumbs and dot with butter.
  • Bake at 350 for 35 to 40 minutes.

Nutrition Facts : Calories 413.9, Fat 27.8, SaturatedFat 16.2, Cholesterol 194.5, Sodium 1048.2, Carbohydrate 15.1, Fiber 1.6, Sugar 3.9, Protein 26.4

BAKED ZUCCHINI CASSEROLE



Baked Zucchini Casserole image

This zucchini casserole is a quiche-like side dish. So easy and delicious! You can add ham or ground beef for a complete meal, if desired.

Provided by SWMtnTop

Time 1h5m

Yield 8

Number Of Ingredients 9

cooking spray
1 cup freshly grated Parmesan cheese
1 cup mayonnaise
¼ cup chopped onion
¼ cup chopped green bell pepper
2 large eggs, beaten
4 cups sliced zucchini
salt and ground black pepper to taste
1 tablespoon salted butter, cut into small pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray.
  • Mix Parmesan cheese, mayonnaise, onion, bell pepper, and eggs together in a large bowl. Add zucchini, salt, and pepper and mix until well combined. Transfer to the prepared baking dish and dot with butter.
  • Bake in the preheated oven until zucchini is fork-tender and top is golden brown, about 45 minutes.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 3.9 g, Cholesterol 69.6 mg, Fat 27.5 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 6.3 g, Sodium 342.8 mg, Sugar 1.8 g

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