Zucchinicourgetteandmushroomcasserole Recipes

MEDITERRANEAN-STYLE ZUCCHINI CASSEROLE RECIPE

Steps:

• Preheat oven to 375 degrees F
• In a saucepan, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add chopped onions (leave the sliced onions for later) and garlic and cook minutes, stirring regularly, until softened and fragrant (do not brown).
• Add meat (ground turkey or lean ground beef). Break the meat up to help it brown. Season with salt and pepper. Raise heat to medium-high and cook meat until fully browned, stirring occasionally. If there is any fat or extra liquid at this point, carefully drain and return saucepan back to heat.
• Now season with allspice, paprika, and nutmeg. Stir to combine.
• Add chopped canned tomatoes with juice, tomato paste and water. Bring to a boil, then lower heat and simmer for 7 to 10 minutes or so. Remove from heat.
• Add zucchini, carrots, and sliced onions to the bottom of a casserole dish like this one. Add the meat sauce and spread evenly.
• Cover the casserole dish tightly with foil. Bake in 375 degrees F heated-oven for about 40 minutes. Then uncover, and then broil for a brief few minutes, watching carefully.
• Remove from oven and garnish with fresh parsley. Transfer to dinner bowls, add a drizzle of Private Reserve EVOO. Serve with Lebanese rice or your favorite crusty bread.

ITALIAN STYLE ZUCCHINI AND MUSHROOMS

Steps:

• Slice the zucchini in half lengthwise and then cut into slices.
• Heat 2 Tbsp of the oil in a frying pan over medium high heat, then add the garlic and mushrooms. Sauté for about 6 to 8 minutes, sprinkle with a little salt and remove. Put the mushrooms in a plate or bowl and set aside.
• Next, add the other 2 Tbsp of the oil and the sliced zucchini. Sauté and stir frequently, for about 10 minutes.
• When the zucchini are just beginning to show tinges of brown, add the sautéed mushrooms. Keep the pan on the heat.
• Now add the diced tomatoes or puree (move the zucchini to one side and turn the heat up a little to cook the tomatoes a bit before mixing them through) and continue to sauté, turning occasionally. Add salt and pepper. Taste, and add more salt if it's a bit bland. This dish is very flavorful.
• Continue to cook for a few more minutes, then remove from heat. This makes a nice, light summer lunch, or a tasty side dish, along with some crusty bread!

ZUCCHINI CASSEROLE I

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.

TOMATO AND ZUCCHINI CASSEROLE

Steps:

• Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In 12-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add zucchini, salt and pepper; cook 7 to 10 minutes, stirring frequently, until crisp tender. Stir in garlic; cook 30 to 60 seconds or until fragrant. Remove from heat.
• Add tomatoes and 1/4 cup basil to zucchini mixture, stirring to combine; transfer to baking dish. Top with Italian cheese blend.
• In small bowl, mix bread crumbs, Parmesan cheese and remaining 1 tablespoon olive oil. Sprinkle on top of shredded cheese layer in baking dish. Bake 30 to 35 minutes or until cheese is melted and vegetables are tender. Top with additional chopped fresh basil.

ZUCCHINI CASSEROLE II

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.

ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 375°F.
• Cook onion in olive oil (for the topping) until tender, about 5 minutes. Set aside.
• Slice tomatoes and place on paper towels to absorb liquid, about 2-3 minutes.
• Combine zucchini, Italian seasoning, olive oil and garlic in a bowl. Toss well and season with salt and pepper.
• Alternate zucchini and tomatoes in stacks. Place the stacks on their sides in a 2 ½ qt baking dish or 9x13 pan. Cover with foil and bake 25 minutes.
• Meanwhile, combine all topping ingredients in a small bowl (including onions from in step 1) and mix well.
• Remove foil from casserole and top with topping. Bake uncovered an additional 20 minutes or until zucchini is tender.
• Sprinkle with fresh herbs and serve warm.

TOMATO AND ZUCCHINI CASSEROLE

Steps:

• Pre-heat an oven to 375° degrees. Slice tomatoes and zucchini crosswise into approximately 1/4" slices.
• Add 1 tablespoon of olive oil to a small pan and heat oil over medium low heat. Add the shallot and cook until soft, about 2-3 minutes. Add garlic and cook another 30-60 seconds. Spread the soft shallots and garlic into the bottom of a 4 quart oval casserole.
• Layer the tomato and zucchini slices alternately around the dish, starting at the outside and working in, overlapping tightly. Get as much as you can into the dish. You may not use quite all of the slices. Sprinkle with the salt and pepper.
• Combine the dairy-free cheesy sprinkle with the chopped thyme leaves then sprinkle over the top of the casserole. Drizzle with the last tablespoon of the olive oil.
• Bake casserole until top is golden and crisp, about 35-45 minutes. Timing will depend on your ovens. Serve warm.

ZUCCHINI (COURGETTE) AND MUSHROOM CASSEROLE

Steps:

• Peel zucchini if very large and slice.
• Dice onion.
• Cook both in salty water till zucchini slices are soft but not mushy.
• Butter bottom and sides of casserole dish.
• Pour in bread crumbs and swirl around till butter is coated.
• Bottom should have a heavier layer on it.
• Drain zucchini and onion thouroughly.
• Place in casserole dish on top of bread crumbs
• Sprinkle with pepper to taste.
• Cover with mushrooms and pour soup over the dish.
• Sprinkle on grated cheese.
• Cook at 320F degrees (160 C) till cheese melted.

ZUCCHINI CASSEROLE

Steps:

• Cook zucchini and onion in salted water for 5 minutes. Drain. Combine mushroom soup, sour cream and carrots and mix into zucchini and onion mixture. In separate bowl, combine melted butter and stove-top stuffing.
• Use half of stuffing to line greased casserole dish. Put zucchini-carrot mixture on top of stuffing. Top with remaining half of stuffing.
• Bake at 350 degrees Fahrenheit for 30 minutes.

BAKED ZUCCHINI TOMATO AND MOZZARELLA CASSEROLE

Steps:

• Preheat oven to 375F.
• Wash the zucchini and the tomatoes.
• Slice the zucchini and place the round pieces in a bowl.
• Sprinkle salt, pepper and a little bit of garlic powder over them and mix gently to coat the vegetables. Set aside.
• Repeat the step with the sliced tomatoes.
• Butter an 8x8-inch glass baking dish and arrange the slices of zucchini in the dish, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern.
• Bake in the oven for about 20 minutes.
• Remove and add the crushed garlic and the shredded cheddar cheese. Bake for another 5 minutes.
• Serve hot with fresh chopped parsley on top.

CHEESY ZUCCHINI CASSEROLE

Steps:

• Grate zucchini on the large holes (or the grating attachment on a food processor). Transfer grated zucchini to a colander over the sink and stir in 1 tsp salt. Let stand 10 min, stirring a couple of times then squeeze out the excess moisture with your hands. Transfer drained zucchini to a large mixing bowl.
• Mix 2/3 cup sour cream with 1/2 tsp baking powder and let stand while zucchini drains (8-10 min).
• Into the mixing bowl with drained zucchini, stir in 4 eggs and sour cream mixture.
• Add cooked rice and 2 cups cheese. Stir in 1/2 cup chives, 1/2 tsp salt and 1/2 tsp
• Mrs Dash seasoning.
• Pour mixture into buttered casserole dish and spread 1/3 cup sour cream over the top. Sprinkle remaining 1 cup cheese over the surface and bake uncovered on the center rack at 400˚ for 40 min. Let stand for 10 min before serving.

ZUCCHINI TOMATO CASSEROLE WITH GROUND BEEF

Steps:

• Brown and drain ground beef. Season to taste with salt and pepper. Set aside.
• In a 13 x 9 inch baking dish that has been sprayed with nonstick cooking spray layer sliced zucchini so that they are overlapping and covering the entire bottom of the pan.
• Sprinkle with chopped onion and frozen corn. Arrange tomato slices over the casserole.
• Sprinkle with sugar, salt, pepper and dried oregano.
• Add the cooked and drained ground beef over the casserole. Top with shredded cheese and bread crumbs.
• Bake in a preheated 400 degree F oven for 20- 25 minutes. The casserole is done with the zucchini is fork tender and the cheese is melted.