Zucchini Puff Casserole Recipes

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ZUCCHINI PUFFS



Zucchini Puffs image

A great way to use up the abundant zucchini in your garden. I freeze grated zucchini in 2 cup portions for winter Puffs!

Provided by Anna B

Categories     Side Dish     Vegetables     Squash     Zucchini     Fried Zucchini Recipes

Time 20m

Yield 6

Number Of Ingredients 7

2 cups shredded zucchini
2 eggs
¼ cup finely chopped onion
1 clove garlic, minced
1 ½ cups buttermilk baking mix
salt and ground black pepper to taste
oil for frying

Steps:

  • In a large bowl, combine zucchini, eggs, onion, and garlic. Blend in baking mix, salt and pepper.
  • Heat 1/2 inch of oil in deep-fryer to 375 degrees F (190 degrees C).
  • Drop batter by spoonfuls into hot oil, and fry until evenly brown and fluffy. Drain on paper towels. Sprinkle with salt before serving.

Nutrition Facts : Calories 285.9 calories, Carbohydrate 20.8 g, Cholesterol 62 mg, Fat 21 g, Fiber 1.1 g, Protein 4.8 g, SaturatedFat 3.6 g, Sodium 405.7 mg, Sugar 1.7 g

CHEDDAR-ZUCCHINI PUFF (FROM BETTER HOMES & GARDENS)



Cheddar-Zucchini Puff (From Better Homes & Gardens) image

This is one way I like to eat zucchini. It's from the Better Homes & Gardens cook book. I often use half zucchini and half yellow crookneck squash and Ritz for the cracker crumbs.

Provided by AngieME

Categories     < 60 Mins

Time 50m

Yield 1 pan, 6 serving(s)

Number Of Ingredients 10

1 lb zucchini (4 c) or 1 lb crookneck yellow squash, sliced 1/4 (4 c)
1/2 cup sour cream
1 beaten egg yolk
1 tablespoon flour
1/4 teaspoon onion salt
1/8 teaspoon pepper
3/4 cup shredded cheddar cheese
1 egg white
2 tablespoons seasoned dry bread crumbs
1 teaspoon butter, melted

Steps:

  • In medium saucepan, cook zucchini (or squash), covered, in a small amount of boiling water for 3-5 minutes or till tender. Drain well. Spread evenly in 8 x 1 1/2" round baking dish (or 8"square).
  • In a bowl combine sour cream, egg yolk, flour, onion salt, and pepper. Stir in cheese. In a bowl, beat egg white till stiff peaks form (tips stand straight). Fold beaten egg white into sour cream mixture. Spoon atop squash.
  • In a small bowl, combine bread crumbs and melted butter. Sprinkle over egg mixture. Bake in a 350 oven for 20-25 minutes or till golden. Makes 6 servings.

BAKED ZUCCHINI PUFF CASSEROLE



Baked Zucchini Puff casserole image

A wonderful, easy crowd pleaser! Super simple and the texture is divine.

Provided by Deb Crane @songchef

Categories     Vegetables

Number Of Ingredients 10

4 cup(s) shredded zucchini
1 cup(s) bisquick baking mix (or other brand)
2/3 cup(s) chopped onion
1/2 cup(s) grated parmesan cheese, shredded
2 tablespoon(s) chopped parsley (or dried, about 1 tablespoon)
1/2 teaspoon(s) salt
1/2 teaspoon(s) italian blend spices (or oregano)
2 - large cloves garlic, minced
4 - eggs, beaten
1/2 cup(s) vegetable oil

Steps:

  • In a large bowl, combine all ingredients. ( I like to mix the eggs,oil and Bisquick first and then add the rest of the ingredients for ease of blending) Mix very well. Pour mixture into a greased 8x8 baking pan. (or a 1 1/2 quart baking dish)
  • Bake in a preheated 350 degree oven for 45-50 minutes.

ZUCCHINI-CHEESE PUFF



Zucchini-Cheese Puff image

This is wonderful served right from the oven! With a side of buttered mixed vegetables and Recipe #101266, a heavenly dinner!

Provided by Sharon123

Categories     Vegetable

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 lbs zucchini, shredded
1 1/2 teaspoons salt
2 teaspoons vegetable oil
1 small yellow onion, chopped
4 eggs, lightly beaten
1/2 cup ricotta cheese
3 ounces shredded cheddar cheese or 3 ounces mozzarella cheese
1/2 cup fine dry breadcrumb
2 tablespoons chopped parsley
1 tablespoon minced basil or 1 teaspoon dried basil, crumbled
1/4 teaspoon black pepper

Steps:

  • In a large colander, mix the zucchini with the salt and let stand for 20 minutes.
  • Press the zucchini with a wooden spoon to extract the liquid.
  • Heat the oil in a heavy 10-inch skillet over moderate heat.
  • Sauté the onion until soft, about 5 minutes.
  • Preheat the oven to 350°F.
  • In a large bowl, mix the eggs and ricotta.
  • Stir in the zucchini, onion, cheddar cheese, bread crumbs, parsley, basil, and pepper.
  • Pour into a lightly oiled, 1 1/2-quart souffle dish or casserole.
  • *At this point the mixture can be stored.
  • Refrigerate in the tightly covered casserole for up to 12 hours.
  • •Bake, uncovered, until the center is set, 45 to 55 minutes.
  • The mixture will rise slightly.
  • Serve immediately with buttered mixed vegetables and Yeast Corn Rolls.
  • Serves 4.
  • Enjoy!
  • •Serving later:.
  • Preheat the oven to 350PF.
  • Proceed as above with baking except bake 60 to 70 minutes.

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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