SHRIMP & ZUCCHINI
Using this easy recipe, you will have an aromatic and delicious Shrimp and Zucchini Stir Fry on the table in minutes.
Provided by Holly
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Cut zucchini in half and then into 1/2" slices.
- Season shrimp with salt & pepper.
- Heat half of the olive oil in a skillet. Add shrimp and cook just until pink and almost cooked through. Remove from the pan and set aside.
- Add remaining oil to the pan. Add zucchini, garlic, oregano, chili flakes and salt & pepper to taste. Stir fry 4-5 minutes or until zucchini is tender crisp.
- Add cream and pesto, simmer 1 minute. Stir in shrimp (and any juices on the plate) and cook until heated through.
- Garnish with parmesan cheese if desired.
Nutrition Facts : Calories 233 kcal, Carbohydrate 5 g, Protein 19 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 242 mg, Sodium 749 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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.
CHEESY SQUASH CASSEROLE
A creamy and cheesy casserole with summer squash, zucchini, spinach, mushrooms and a buttery cracker crumb topping. It is so cheesy and yummy that you almost forget you're eating vegetables... Worked on my kids, anyway! They couldn't get enough.
Provided by Dawn P.
Categories Fruits and Vegetables Vegetables Squash
Time 1h10m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Melt 1 tablespoon butter in a large saucepan over medium heat. Add zucchini and yellow squash; cover and cook, stirring occasionally, until soft, 6 to 10 minutes. Drain and set aside.
- Melt 1 tablespoon butter in another large saucepan. Add mushrooms, onion, and garlic; cook and stir until onion starts to soften, about 5 minutes. Add spinach and saute until wilted, 2 to 3 minutes.
- Mix crackers with 1/2 cup melted butter in a medium bowl.
- Combine squash mixture, mushroom mixture, tomatoes, pimento peppers, mayonnaise, green onion, oregano, basil, salt, and pepper in a large bowl. Mix well.
- Layer 1/2 of the squash mixture in a large casserole dish. Cover with 1/2 of the Cheddar and Parmesan cheeses. Top with 1/2 of the cracker crumbs. Layer remaining squash mixture, cheese, and cracker crumbs on top.
- Bake in the preheated oven until cheese is bubbly and cracker crumbs are browned, 20 to 30 minutes.
Nutrition Facts : Calories 529.5 calories, Carbohydrate 32.7 g, Cholesterol 56.2 mg, Fat 40 g, Fiber 2.8 g, Protein 11.5 g, SaturatedFat 15.4 g, Sodium 897.2 mg, Sugar 4.8 g
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 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
CHEESY TUNA AND ZUCCHINI NOODLE CASSEROLE
A keto-style mock macaroni and cheese turned into a meal. Substituting zucchini (zoodles) for noodles and adding tuna turns this traditional casserole into a low-carb, super delicious experience! No matter the choice of protein this is simple and delicious!
Provided by Clara Taliaferro
Time 3h15m
Yield 8
Number Of Ingredients 11
Steps:
- Place spiralized zucchini (zoodles) into a pot and cover with well salted water; bring to a boil. Boil for 3 to 4 minutes, then empty into a colander to drain. Let drain for 2 to 3 hours, occasionally pressing out as much moisture as you can.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly spray a 9x13-inch glass casserole with cooking spray and add drained zoodles.
- Bake zoodles in the preheated oven for 10 minutes.
- Meanwhile, melt butter in a skillet over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and cook until softened, about 1 minute. Add cream cheese and cook until softened, about 2 minutes.
- Remove zoodles from the oven and pour off any liquid. Add the skillet mixture to the zoodles, along with tuna, peas, Cheddar cheese, salt, and pepper. Stir until well combined. Sprinkle almonds on top.
- Bake until cheese is melted and bubbly, about 30 minutes.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 9.7 g, Cholesterol 75.2 mg, Fat 20.8 g, Fiber 2.6 g, Protein 22.6 g, SaturatedFat 12.7 g, Sodium 312.6 mg, Sugar 3.8 g
CHEESY ZUCCHINI CASSEROLE
This tasty casserole is great for lunch, as a side dish, or a light supper. The recipe came from a cookbook called "Stand By Your Pan: Country Music Cookbook" by Diane Pfeifer. Her funny alternative country-music-inspired title for the recipe is "Don't Rock The Zuke Squash" :)
Provided by loof751
Categories Cheese
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Slice the zucchini. Peel and slice the tomatoes. Grease a 2 quart baking dish.
- Saute the sliced zucchini and onions in the olive oil until soft.
- In a blender or with a mixer, whip the cottage cheese with the basil, oregano, and pepper.
- Alternate layers of zucchini, cottage cheese, and tomato slices. Top with Parmesan cheese.
- Bake at 350 degrees for 25-30 minutes.
Nutrition Facts : Calories 188.7, Fat 10.8, SaturatedFat 3.6, Cholesterol 21.2, Sodium 435.1, Carbohydrate 9.8, Fiber 2, Sugar 6.9, Protein 14.1
CHEESY SQUASH AND ZUCCHINI CASSEROLE
This cheesy dish is a favorite of our Thanksgiving dinner.
Provided by HALR9000
Categories Side Dish Vegetables Squash Summer Squash
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Fill a large pot with water and bring to a rolling boil. Add yellow squash, zucchini, and onion; bring back to a boil, and cook vegetables until tender, about 15 minutes. Drain and transfer vegetables to a large bowl.
- Mix Cheddar cheese, baking mix, butter, eggs, sugar, and salt with the cooked vegetables using a large spoon; stir until butter has melted and baking mix has dissolved. Fold crushed crackers into the mixture until the liquid has been absorbed. Pour mixture into a 1 1/2-quart casserole dish; top with bread crumbs.
- Bake in the preheated oven until topping is lightly browned and cheese is melted, 30 minutes.
Nutrition Facts : Calories 277.7 calories, Carbohydrate 16.4 g, Cholesterol 95.1 mg, Fat 20.5 g, Fiber 2.2 g, Protein 8.6 g, SaturatedFat 11.8 g, Sodium 663.4 mg, Sugar 3.4 g
CHEESY SHRIMP CASSEROLE
Make and share this Cheesy Shrimp Casserole recipe from Food.com.
Provided by echo echo
Categories Cheese
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Chop tomatoes and set in strainer to drain so not excessively juicy.
- Toast bread, remove crusts and cut into cubes; spread cubes over bottom of an 8 X 8-inch pan.
- In a bowl combine next 11 ingredients (shrimp through pepper); spoon over the toast cubes.
- Toss tomatoes with lime juice and oregano and scatter over shrimp.
- Bake at 350F 20 minutes.
- Remove from oven, let stand 5 minutes and serve.
Nutrition Facts : Calories 416, Fat 19.1, SaturatedFat 10.7, Cholesterol 220.3, Sodium 727.9, Carbohydrate 23.9, Fiber 2.1, Sugar 6.1, Protein 36.4
CHEESY ZUCCHINI CASSEROLE
I actually found a zucchini casserole recipe on this site and just changed a few things around to make this. My husband and I served this over brown rice and it was delicious!
Provided by Jack1010Sally
Categories Low Protein
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In large pan, boil sliced zucchini for about 8 minutes, until tender, then drain.
- Spray a 7x11 inch dish with cooking spray.
- Cover the bottom of the dish with sliced tomatoes.
- Layer zucchini.
- Season with salt, pepper, and minced onion.
- Sprinkle with parmesan cheese and feta cheese.
- Repeat layers.
- Top off casserole with mozzarella cheese.
- Bake uncovered for 45 minutes.
Nutrition Facts : Calories 80.2, Fat 0.9, SaturatedFat 0.2, Sodium 38.6, Carbohydrate 17.1, Fiber 5.5, Sugar 9.9, Protein 5.2
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