Cajun Style Zucchini Casserole With Minced Meat And Bacon Food

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.

AZTEC-STYLE ZUCCHINI BEEF CASSEROLE

Steps:

• Preheat oven to 400ºF. Mix barbecue sauce and pepper in small bowl; set aside. Brown meat with onions and garlic in large skillet on medium-high heat 8 to 10 min., stirring occasionally. Drain. Add corn and barbecue sauce mixture; mix well.
• Reserve 5 zucchini slices; set aside. Arrange half of the remaining zucchini in single layer on bottom and side of 2-qt. casserole dish. Layer with half of the meat mixture, 1 cup of the cheese, remaining zucchini and remaining meat mixture. Top with reserved 5 zucchini slices and remaining cheese. Cover with foil.
• Bake 20 min. Remove foil. Bake an additional 5 min. until casserole is heated through and cheese is melted.

ZUCCHINI AND BACON CASSEROLE

Steps:

• Fry bacon leaving just enough grease to saute zucchini & tomatoes.
• (I use a big roasting pan so I only use one pan).
• Cook zucchini and tomatoes to desired doneness.
• Crumble cooked bacon into large pieces & add to zucchini-tomato mixture.
• Top with cheese. Let stand to melt.
• Now it is up to you if you mix the cheese in or just leave topped.
• Great the next day too.

EASY CAJUN GRILLED VEGGIES

Steps:

• In a small bowl, mix together light olive oil, Cajun seasoning, salt, cayenne pepper, and Worcestershire sauce. Place zucchinis, white onions, and yellow squash in a bowl, and cover with the olive oil mixture. Cover bowl, and marinate vegetables in the refrigerator at least 30 minutes.
• Preheat an outdoor grill for high heat and lightly oil grate.
• Place marinated vegetable pieces on skewers or directly on the grill. Cook 5 minutes, or to desired doneness.

OUR BEST CREAMY CORN, BACON & ZUCCHINI CASSEROLE

Steps:

• Heat oven to 350°F.
• Heat dressing in large skillet on medium-high heat. Add onions and bacon; cook and stir 5 min. or until onions are crisp-tender. Stir in zucchini; cook 8 to 10 min. or until zucchini is lightly browned, stirring occasionally. Remove from heat; drain. Add corn, 1 cup cheese, sour cream and peppers; mix well.
• Spoon into 2-qt. baking dish; top with remaining cheese.
• Bake 15 min. or until cheese is melted and vegetable mixture is heated through; stir. Sprinkle with cilantro.