Zucchini Noodle Casserole Recipes

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ZUCCHINI NOODLE CASSEROLE



Zucchini Noodle Casserole image

One of my favorite low-calorie dishes that makes me forget about pasta!

Provided by Jennyslocks

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h

Yield 4

Number Of Ingredients 8

3 tablespoons olive oil, divided, or as needed
5 zucchini squash, cut into 'noodles' using a spiral slicer or vegetable peeler
¼ cup minced garlic
1 (16 ounce) jar marinara sauce, or to taste
1 (7 ounce) container 2% Greek yogurt
1 pinch Italian seasoning, or to taste
salt and ground black pepper to taste
½ cup shredded mozzarella cheese

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat 1 tablespoon oil in a large skillet over medium-high heat. Working in batches, saute enough zucchini to fit in the skillet with 1 teaspoon garlic until zucchini is slightly browned and softened, 3 to 6 minutes. Repeat with remaining olive oil, zucchini, and garlic. Transfer cooked zucchini mixture to a 9x13-inch baking dish.
  • Whisk marinara sauce, yogurt, Italian seasoning, salt, and black pepper together in a saucepan over low heat; cook and stir until sauce is warmed through, 5 to 10 minutes. Pour sauce over zucchini mixture in the baking dish. Sprinkle mozzarella cheese and a pinch of Italian seasoning over the top.
  • Bake in the preheated oven until cheese is bubbling, 20 to 30 minutes.

Nutrition Facts : Calories 292.4 calories, Carbohydrate 25.7 g, Cholesterol 13.8 mg, Fat 16.7 g, Fiber 4.8 g, Protein 12 g, SaturatedFat 4.4 g, Sodium 618.1 mg, Sugar 14.7 g

HEARTY ZUCCHINI AND TUNA CASSEROLE



Hearty Zucchini and Tuna Casserole image

This is a nice change from the traditional tuna casserole. You can substitute canned salmon for the tuna and can also make this without the zucchini (or use some mixed veggies or broccoli instead). My young daughters love this recipe (as long as I peel the zucchini before putting it in the casserole)!

Provided by Musical Joy

Categories     One Dish Meal

Time 50m

Yield 1 serving(s)

Number Of Ingredients 12

1 -2 can chunk-style tuna
6 ounces uncooked egg noodles (3 cups)
1/2 cup chopped celery
1/3 cup sliced green onion
1/2-2/3 cup sour cream
2 teaspoons yellow mustard
1/2 cup mayonnaise
1/2 teaspoon dried thyme leaves
1/4-1/2 teaspoon salt
1 small zucchini, scrubbed,sliced
1 cup shredded monterey jack cheese or 1 cup monterey jack and cheddar cheese blend
1 medium tomatoes, chopped

Steps:

  • Drain and flake the tuna.
  • Set aside.
  • Cook noodles according to package directions.
  • Drain and rinse in hot water.
  • Combine noodles with the tuna, celery and green onions.
  • Blend in the sour cream, mustard, mayo, thyme and salt.
  • Spoon half the mixture into a buttered 2-quart casserole.
  • Top with half the zucchini.
  • Repeat layers.
  • Top with the cheese.
  • Bake uncovered at 350 for 30 minutes or until hot and bubbly.
  • Sprinkle with the chopped tomato.

ZUCCHINI PASTA CASSEROLE



Zucchini Pasta Casserole image

MY HUSBAND is the gardener in our family, and I love to create new recipes with the produce. This dish is the result of one of my efforts during an especially bountiful zucchini harvest. -Nettie Gornick Butler, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 10

1 cup diced zucchini
1/2 cup diced green pepper
1/2 cup diced sweet red pepper
1/4 cup diced onion
2 tablespoons vegetable oil
1/4 cup Italian-seasoned dry bread crumbs
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup cooked tricolor spiral pasta
Grated Parmesan cheese, optional

Steps:

  • In a small skillet, saute vegetables in oil until tender, about 7 minutes. Stir in the bread crumbs, salt and pepper; cook for 2-3 minutes. Remove from the heat; stir in pasta. Pour into a greased 1-qt. baking dish. Sprinkle with Parmesan cheese if desired. Bake, uncovered, at 375° for 10 minutes or until heated through.

Nutrition Facts : Calories 305 calories, Fat 15g fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 668mg sodium, Carbohydrate 37g carbohydrate (0 sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

ZUCCHINI PIZZA CASSEROLE



Zucchini Pizza Casserole image

My husband has a hearty appetite, our two kids never tire of pizza and I grow lots of zucchini, so this tasty tomato casserole is absolutely tops with us throughout the entire year. Once you've tried the recipe, you may even decide to grow more zucchini in your own garden next summer! -Lynn Bernstetter, White Bear Lake, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 8 servings.

Number Of Ingredients 10

4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 large eggs
1/2 cup grated Parmesan cheese
2 cups shredded part-skim mozzarella cheese, divided
1 cup shredded cheddar cheese, divided
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) Italian tomato sauce
1 medium green or sweet red pepper, chopped

Steps:

  • Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture. , Combine zucchini with eggs, Parmesan and half the mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes. , Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake until heated through, about 20 minutes longer., Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 315 calories, Fat 20g fat (10g saturated fat), Cholesterol 119mg cholesterol, Sodium 855mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 25g protein.

ZUCCHINI AND GROUND BEEF ORZO CASSEROLE



Zucchini and Ground Beef Orzo Casserole image

Ground beef and zucchini make a great pairing is this surprisingly light casserole. There's enough creamy cheese and orzo pasta to make this taste indulgent, but the zucchini plays a role too, as it has a naturally buttery taste and silky texture, both of which are enhanced by baking. And if the pound of zucchini wasn't enough to meet your veggie quota, there's also a can of tomatoes and an onion, so this dinner is a guaranteed way to get your family to eat some nutritious ingredients! The combination of kitchen staples and easy prep make this a perfect weeknight meal, which can be served up in just over an hour!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h25m

Yield 6

Number Of Ingredients 15

1/2 cup uncooked orzo pasta (3 oz)
2 teaspoons vegetable oil
1 lb zucchini squash, cut in half lengthwise, cut in 1/8-inch slices
1/2 teaspoon dried Italian seasoning
1/2 teaspoon salt
1 lb ground beef (at least 90% lean)
1/2 cup chopped onion
2 teaspoons finely chopped garlic
1 can (14.5 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1 cup shredded part-skim mozzarella cheese (4 oz)
1/2 cup part-skim ricotta cheese
1/4 cup shredded Parmesan cheese (1 oz)
1 tablespoon finely chopped fresh basil leaves
1/2 teaspoon finely chopped fresh thyme leaves
1/4 teaspoon crushed red pepper flakes

Steps:

  • Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
  • In 12-inch nonstick skillet, heat 1 teaspoon of the oil over medium heat. Cook squash, Italian seasoning and 1/4 teaspoon of the salt in oil 4 to 7 minutes, stirring occasionally, until squash has started to soften but is still crisp-tender. Transfer to large bowl; stir together with orzo.
  • In same skillet, heat remaining 1 teaspoon oil over medium-high heat. Cook beef, onion, garlic and remaining 1/4 teaspoon salt in oil 7 to 8 minutes, stirring frequently, until thoroughly cooked; drain, and add to bowl with squash. Add crushed tomatoes, 3/4 cup of the mozzarella cheese, the ricotta cheese, Parmesan cheese, basil, thyme and pepper flakes; stir to combine. Spoon mixture into baking dish.
  • Bake 35 to 40 minutes or until bubbling on edges and completely heated through. Top with remaining 1/4 cup mozzarella cheese; let stand 5 minutes.

Nutrition Facts : Calories 320, Carbohydrate 20 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 26 g, SaturatedFat 7 g, ServingSize About 1 Cup, Sodium 560 mg, Sugar 6 g, TransFat 0 g

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