ZUCCHINI CASSEROLE I
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
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 CHILE CASSEROLE
I have to be honest with you and tell you that I have not tried this yet but it caught my attention because it looks good. It came from a "Our Favorite Recipes" booklet that my daughter's 4-H club published as a fund raiser in 1997.
Provided by Pvt Amys Mom
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook zucchini in salted water just until tender, drain and cool.
- Beat eggs and mix all ingredients except butter and bread crumbs.
- Add zucchini.
- Pour into a well buttered (or spray with Pam) 2-quart casserole dish.
- Top with crumbs and dot with butter.
- Bake uncovered at 325F for 30 minutes.
ZUCCHINI CASSEROLE
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
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 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.
CHEESY ZUCCHINI CASSEROLE I
This is a good, cheesy, vegetable side dish ...very easy to prepare.
Provided by DC1
Categories Side Dish Vegetables Squash Summer Squash
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese.
- Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 18.7 g, Cholesterol 136.3 mg, Fat 32.4 g, Fiber 2 g, Protein 18.9 g, SaturatedFat 19.8 g, Sodium 1076.4 mg, Sugar 4.8 g
ZUCCHINI CASSEROLE
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
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
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 CASSEROLE
Whenever I take this casserole to a potluck or serve it to guests, I get requests for the recipe. It was created by my friend Pat in Kansas City, Missouri, where my husband, Gene, and I lived until 1-1/2 years ago. Our two grown sons still live there. My sister-in-law gave me a gift subscription to CW last Christmas, and I saw the announcement for the zucchini recipe contest-in my very first issue. What a surprise to win!
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Combine zucchini and onion in medium saucepan, add water to cover and bring to a boil. Boil for 5 minutes; drain and cool. Combine carrots, soup, sour cream and garlic powder in large bowl. Add zucchini/onion and chicken; mix. , Spread in greased 13x9-in. baking dish. For topping, melt butter in skillet, add bread stuffing and seasoning packet and toss well. Sprinkle over casserole. Top with cheese if desired. Bake at 350° for 1 hour or until golden brown.
Nutrition Facts :
BEST ZUCCHINI CASSEROLE
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
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
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
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
DELICIOUS ZUCCHINI CASSEROLE
You've got to try this! This is my mom's recipe--it's delicious and easy to prepare! Kids love it, too! The recipe calls for bread crumbs, but we prefer crushed Ritz crackers. Depending on the size of your zucchini, most people can eat two halves.
Provided by MustangMom
Categories Vegetable
Time 1h10m
Yield 16 halves, 8 serving(s)
Number Of Ingredients 9
Steps:
- Wash zucchini; boil whole for 5 to 10 minutes--no more.
- Cut off ends and slice in halves lengthwise.
- Place in single layer in buttered casserole dish.
- Melt butter and mix in cheddar cheese, sour cream, salt, paprika, and chives.
- Pour over zucchini.
- Sprinkle with bread crumbs or crackers and then parmesan cheese.
- Bake at 350 for 45 minutes or until bubbly.
Nutrition Facts : Calories 295.7, Fat 22.6, SaturatedFat 13.4, Cholesterol 58.1, Sodium 490.5, Carbohydrate 17, Fiber 2.6, Sugar 6.9, Protein 8.5
HELEN'S ZUCCHINI CASSEROLE
This recipe will tempt those anti-zucchini eaters! I could eat a whole pan myself! Have had this recipe for 20 years. Can be made ahead & baked before serving.
Provided by KeyWee
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large skillet.
- Add zucchini, onion, tomato & garlic.
- Cover & cook until desired tenderness, about 10 minutes. Drain.
- Stir in tomato sauce & seasonings.
- In a 13x9-inch baking dish, place a layer of the zucchini mixture, then top with shredded cheese.
- Continue layers until pan is full, ending with the remaining cheese.
- Bake uncovered, in a 350°F oven, for 25 minutes.
- Top with shredded parmesan or Romano cheese, if desired.
ITALIAN ZUCCHINI CASSEROLE
Compliments crop up as fast as vines when folks sample this zucchini casserole. Even those who generally don't like zucchini find they enjoy it in this savory side dish. -Kimberly Speta, Kennedy, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add the tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from the heat; gently stir in zucchini. , Place in an greased 13-in. x 9-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake, uncovered 10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 174 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 576mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein.
EASY CHEESY ZUCCHINI CASSEROLE
This is the only way I can get kids to eat zucchini, and the adults enjoy it as well. It really is good; it was included in the school cookbook at the request of my daughter. This recipe is a request at all my holiday meals. Try it, and I think your family will like it!
Provided by breezermom
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute zucchini, onion, and garlic in melted butter in a large skillet 5 minutes or until vegetables are crisp-tender; remove from heat.
- Sprinkle flour and salt over sauteed vegetables, tossing gently to combine. Stir in evaporated milk, sour cream, and cheese.
- Spoon zucchini mixture into a 1 quart casserole dish. Bake at 375 degrees for 20 minutes or until cheese melts and it is hot and bubbly.
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