Best Zucchini Casserole Food

CHEESY ZUCCHINI CASSEROLE (ZUCCHINI GRATIN)

Steps:

• Preheat the oven to 400 degrees F (204 degrees C).

ZUCCHINI CASSEROLE

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.

BEST ZUCCHINI CASSEROLE

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.

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.

HEALTHY ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 375 degrees F and spray large 9 x 13 baking dish with cooking spray. Place chopped zucchini in a colander lined with kitchen towel and sprinkle with salt. Toss with your hands and let sit for 10 minutes.
• In the meanwhile, in a large bowl whisk the eggs. Add onion, garlic, olive oil, basil, oregano, pepper, red pepper flakes and 1/2 amount of both cheeses. Whisk.
• Squeeze zucchini in a towel over the sink for a few minutes. At first there won't seem much liquid but keep twisting at the top of the towel, turning and squeezing the ball.
• Add squeezed zucchini to the bowl with mixture, stir to coat and transfer to previously prepared baking dish. Sprinkle with remaining 1/2 of both cheeses.
• Bake uncovered for 25 minutes. Remove from the oven and serve warm or cold.

ZUCCHINI CASSEROLE

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.

ZUCCHINI CASSEROLE

Steps:

• Brown ground beef. Add onion and cook until tender.
• Boil the zucchini in 1 cup of water until the zucchini is tender; reserving 1/2 cup of the cooking water.
• Mix meat mixture, zucchini, reserved 1/2 cup water, soup, rice, and cheese. Add salt and pepper to taste. Put into buttered 2-quart casserole and top with some grated Parmesan cheese.
• Bake at 325°F for 30 minutes.

CHEESY ZUCCHINI CASSEROLE

Steps:

• Preheat the oven to 400˚. On a large sheet tray, combine the zucchini, bell pepper and onion. Drizzle with the olive oil and sprinkle with the salt and black pepper. Toss gently to combine. Cook for 30 minutes, until the zucchini is slightly softened and has released its liquid. Drain the mixture through a colander. Once cool enough to touch, press gently with paper towels to press out and soak up any extra moisture.
• In a large bowl, whisk together the heavy cream and eggs. Mix in the cheddar cheese, garlic, ¼ cup of the parmesan cheese and all but 2 tablespoons of parsley (reserve this for later). Gently mix in the drained zucchini mixture. Transfer to a buttered 9- by- 13-inch, or three-quart, casserole dish.
• Reduce the oven temperature to 350˚. In a small bowl, combine the panko and melted butter. Mix in the remaining ¼ cup of grated parmesan cheese and 2 tablespoons of parsley. Sprinkle all over the top of the casserole. Bake for 35-40 minutes, until the top is lightly golden brown, the edges are bubbly and the center is set. (If the topping is browning to quickly, cover loosely with a piece of foil.) Let rest for 10 minutes, then serve.

KETO ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 425°F (220°C). Grease a 1.5-liter square glass or ceramic baking dish with butter. Set aside.
• Slice the zucchinis into 1/4 inch thick (0.6 cm), place on a large bowl, sprinkle 1 teaspoon salt all over the slices and toss with your hands to bring the salt in contact with all slices. Set aside 20 minutes. This step will extract the zucchini water and prevent a watery casserole, don't skip!
• Drain the zucchini slices, then lay the slices onto absorbent paper and pat dry with more absorbent paper to remove as much excess water as you can.
• In a large saucepan, melt butter over medium heat and fry onions until fragrant and soft. Stir in garlic, pour heavy cream, sour cream, and keep cooking until it forms bubbles on the sides.
• Stir in half of the grated parmesan and half of the grated mozzarella and stir until the cheese is fully melted and it forms a cheesy sauce.
• Lay the zucchini slices in a row into the square baking dish. See the picture in my post or watch the video to see how to make this.
• Pour the cheese sauce and top of the zucchini and spread evenly to cover all the zucchini slices. Sprinkle the rest of the parmesan and mozzarella cheese all over the zucchini slices.
• Bake for 15-20 minutes or until cheese is broiled on top, the sauce bubbles in the pan, and zucchini are tender. Don't overbake, or the zucchini will become mushy.

BAKED ZUCCHINI CASSEROLE RECIPE

Steps:

• Preheat the oven to 350 degrees.
• Cut the ends off the zucchini and slice it in half lengthwise. Then cut into small bite-sized pieces. Salt the zucchini and let sit. Drain and pat them dry with a paper towel. Place into a baking dish and set aside.
• In a medium saucepan add the butter and chopped onion and saute for a minute or two.
• Add the cream cheese, heavy cream, sour cream, black pepper, garlic powder, and paprika. Cook on medium-high heat until the cream cheese is melted, whisking constantly.
• Now add ½ cup grated parmesan and ½ cup shredded mozzarella. Whisk until well combined.
• Pour the cheese sauce over the zucchini and stir to ensure all the zucchini is covered with the sauce.
• Sprinkle the remaining ½ cup of parmesan and ½ cup mozzarella on top.
• Bake for 20-30 minutes or until the cheese is bubbling and gets golden.

ZUCCHINI CASSEROLE

Steps:

• Preheat your oven to 430°F, get your casserole prepared and ready.
• Start with a skillet or casserole which is large enough. Melt 2 Tbsp vegan butter and reserve the rest for later. When hot, add onion and garlic, fry for 2 minutes. Then give the zucchini slices to the pan and fry for 5 minutes more.
• Now add coconut milk and nutmeg. Cook all for 2 minutes more on medium heat. Stir in half of the breadcrumbs and half of the vegan parmesan.
• Next give remaining vegan butter into a small bowl, mix with breadcrumbs and Italian herbs, remaining vegan parmesan. Season with a pinch of salt and pepper.
• Finally transfer zucchini mixture to the prepared casserole and top with remaining breadcrumb mix. Bake for around 20 minutes.

GARLIC PARMESAN ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 375°F. Grease a 1 ½-quart baking dish; set aside.
• Place zucchini in a colander, sprinkle with salt, and allow to sit for about 10 minutes (this will help draw out some of the water from the zucchini). After 10 minutes, squeeze out the moisture from the zucchini. TIP: In order to make sure that you get most of the water out of the zucchini (and avoid a runny casserole), wrap the zucchini in a dish towel. Squeeze it and wring it out multiple times while it's in the towel -- you will be shocked by how much liquid comes out!
• In a large bowl, combine zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese, and cheddar cheese. Gently press the mixture evenly into the prepared dish.
• Bake uncovered for 20 minutes.
• Meanwhile, in a small bowl, pour melted butter over breadcrumbs and 2 tablespoons of Parmesan cheese. Stir until completely combined.
• After 20 minutes, remove zucchini from the oven. Sprinkle buttered breadcrumbs over the zucchini and return the dish to the oven. Continue baking for about 5-10 more minutes, or until the top is golden brown and crispy.

ZUCCHINI CASSEROLE WITH STUFFING

Steps:

• Preheat oven to 375°F. Spray a 8"x11" or two quart baking dish with cooking spray.
• Cook onion in butter on medium heat until translucent, about 5 minutes. Add zucchini and cook for 4-5 more minutes to remove some water.
• In a medium bowl, combine ½ of the stuffing mix, ½ of the cheddar cheese, eggs, milk, butter, and the zucchini mixture. Add just enough water for the stuffing mixture to be moist. Spread into baking dish.
• In a small bowl, combine the remaining stuffing mixture, remaining cheeses and 3 Tablespoons of butter. Sprinkle over zucchini mixture.
• Bake for approximately 25 minutes or until stuffing is lightly browned.

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 PIZZA CASSEROLE

Steps:

• Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture.
• 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 centre reads 165°.