Zucchini Supreme Casserole Recipes

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ZUCCHINI SUPREME



Zucchini Supreme image

Zucchini recipes are popular this time of year. I'm always on the lookout for new ones. This dish has a very pleasant flavor and nice combination of color and texture.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8-10 servings.

Number Of Ingredients 11

4 cups water
6 cups sliced zucchini
1 cup shredded carrot
1/4 cup chopped onion
1 teaspoon salt
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup sour cream
1/2 teaspoon garlic powder
1/2 teaspoon pepper
4 cups seasoned stuffing croutons
1/2 cup butter

Steps:

  • In a Dutch oven or soup kettle, bring water to a boil. Add the zucchini, carrot, onion and salt. Cook for 8-10 minutes or until vegetables are tender; drain. , In a large bowl, combine the soup, sour cream, garlic powder and pepper. Fold in vegetable mixture. Combine croutons and butter; place half in a greased 13-in. x 9-in. baking dish. Top with vegetable mixture and remaining croutons. , Cover and bake at 350° for 30 minutes. Uncover; bake 10 minutes longer or until golden brown.

Nutrition Facts : Calories 244 calories, Fat 15g fat (9g saturated fat), Cholesterol 42mg cholesterol, Sodium 843mg sodium, Carbohydrate 22g carbohydrate (4g sugars, Fiber 3g fiber), Protein 5g protein.

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 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 SUPREME CASSEROLE



Zucchini Supreme Casserole image

Make and share this Zucchini Supreme Casserole recipe from Food.com.

Provided by freebenn

Categories     Vegetable

Time 55m

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs zucchini, sliced thin
1 (2 ounce) jar chopped pimiento
2 tablespoons onions, grated
2 tablespoons carrots, grated
1 (10 1/2 ounce) can cream of chicken soup
1 cup sour cream
0.5 (16 ounce) package herb seasoned stuffing mix
1/4 cup butter or 1/4 cup margarine

Steps:

  • Preheat oven to 375 degrees F.
  • Combine zucchini, pimento, onion and carrot.
  • Blend soup and sour cream. Stir into zucchini mixture.
  • Pour half of the stffing crumbs into a 9 x 13 inch casserole, patting down to cover bottom and sides.
  • Pour in vegetable mixture.
  • Top with rest of stuffing mix, pat down.
  • Top with pats of butter or margarine.
  • Bake for 40 minutes or until hot and bubbly.

Nutrition Facts : Calories 368.3, Fat 20.2, SaturatedFat 11, Cholesterol 41.5, Sodium 1147.2, Carbohydrate 40, Fiber 3.1, Sugar 6.3, Protein 8.6

ZUCCHINI SUPREME



Zucchini Supreme image

Make and share this Zucchini Supreme recipe from Food.com.

Provided by Steve Kent

Categories     Vegetable

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 8

1 1/3 lbs sliced zucchini
1 medium chopped onion
1/2 cup margarine
1 cup sour cream
1 can cream of chicken soup
1 package pepperidge farm seasoned stuffing mix
1 medium grated carrot
3/4 cup grated mozzarella cheese or 3/4 cup cheddar cheese

Steps:

  • Saute` vegetables in 3 tbls margarine until crisp and tender.
  • Remove from heat and stir in soup and sour cream.
  • Melt remaining margarine and mix with the stuffing.
  • Put 1/2 of the stuffing mix in the bottom of a greased/sprayed 13X9X2 pan.
  • Put zucchini mixture over the stuffing and top with the remaining stuffing.
  • Sprinkle the cheese on top.
  • Bake at 350 degrees for 30 minutes.

Nutrition Facts : Calories 441.9, Fat 30.4, SaturatedFat 10.6, Cholesterol 32.3, Sodium 1086.5, Carbohydrate 33.6, Fiber 2.6, Sugar 5.8, Protein 10.3

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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