Cheesy Zucchini Dip Food

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THE BEST ZUCCHINI DIP EVER



The Best Zucchini Dip Ever image

A surprisingly delightful dip for any occasion. Zucchini is spiced up with a bit of garlic and oregano to create a creamy and delicious dip. This has been a hit every time I've made it! Serve with vegetables, crackers, or bread.

Provided by BETTYBILLINGS

Categories     Appetizers and Snacks     Vegetable     Zucchini Appetizer Recipes

Time 25m

Yield 6

Number Of Ingredients 6

1 medium zucchini, cubed
2 tablespoons white sugar
1 tablespoon soy sauce
1 clove garlic, chopped
¾ teaspoon dried oregano
2 cups mayonnaise

Steps:

  • Place zucchini in a saucepan, and fill with enough water to cover. Bring to a boil, and cook until tender, about 5 minutes. Drain, and transfer to a food processor or blender. Process until smooth. Add the garlic, sugar, and oregano, and process until blended.
  • Transfer the pureed mixture to a serving bowl, and stir in the mayonnaise. Chill for at least 1 hour before serving.

Nutrition Facts : Calories 550.6 calories, Carbohydrate 8.1 g, Cholesterol 27.9 mg, Fat 58.3 g, Fiber 0.5 g, Protein 1.3 g, SaturatedFat 8.7 g, Sodium 570.2 mg, Sugar 5.6 g

CHEESY ZUCCHINI BITES



Cheesy Zucchini Bites image

Garden-fresh zucchini and cherry tomatoes are tastefully combined in these colorful appetizers. Writes Amy Frombach of Bradford, Pennsylvania, "Folks tend to hang around the appetizer tray whenever I serve these pretty party bites."

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 35 appetizers.

Number Of Ingredients 6

5 medium zucchini (about 6 inches long)
4 ounces blue cheese, crumbled
3 tablespoons grated Parmesan cheese
1 teaspoon dried basil
1/8 teaspoon pepper
1 pint cherry tomatoes, thinly sliced

Steps:

  • Cut zucchini into 3/4-in. slices. Using a melon baller or small spoon, scoop out the insides and discard, leaving the bottom intact. Place zucchini on an ungreased baking sheet; spoon 1/2 teaspoon crumbled blue cheese into each. , Combine Parmesan cheese, basil and pepper; sprinkle half over blue cheese. Top each with a tomato slice; sprinkle with remaining Parmesan mixture. , Bake at 400° for 5-7 minutes or until cheese is melted. Serve warm.

Nutrition Facts : Calories 19 calories, Fat 1g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 58mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 1g fiber), Protein 1g protein.

CHEESY ZUCCHINI DISH



Cheesy Zucchini Dish image

This is a cheesy zucchini dish in which the zucchini are breaded and fried, spread with sour cream, topped with sharp cheddar cheese and baked.

Provided by Kim Priske

Categories     Side Dish     Vegetables     Squash     Summer Squash

Yield 11

Number Of Ingredients 10

12 small zucchinis
1 ½ cups all-purpose flour
1 tablespoon garlic powder
salt and pepper to taste
1 cup milk
2 teaspoons garlic powder
salt and pepper to taste
16 ounces sour cream
3 cups shredded sharp Cheddar cheese
⅓ cup vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch baking dish with non-stick spray.
  • Bring a pot of water to a boil; blanch zucchini, drain and cool.
  • In a shallow bowl, mix together 1 1/2 cups flour, 1 tablespoon garlic powder and salt and pepper to taste. In a separate bowl, combine the milk, 2 teaspoons garlic, salt and pepper to taste.
  • Cut ends off zucchini and then cut in thirds. Roll zucchini in flour mixture, then in milk and again in flour to cover completely. Set aside on parchment paper until all pieces are covered.
  • Heat large frying pan over medium high heat, add oil and brown zucchini on all sides. Remove and arrange in a 9x13 inch baking dish. Spread sour cream over zucchini and top with cheese.
  • Bake for 20 to 25 minutes or until cheese is beginning to brown. Remove from oven and let sit for 10 minutes and serve.

Nutrition Facts : Calories 396.9 calories, Carbohydrate 21.5 g, Cholesterol 59.5 mg, Fat 28.6 g, Fiber 2 g, Protein 14.9 g, SaturatedFat 14.5 g, Sodium 278.2 mg, Sugar 3.9 g

CHEESY ZUCCHINI



Cheesy Zucchini image

My daughter despises zucchini, but my husband and I love it, so this is an easy way for us to get our "fix" and it's the perfect amount for the two of us. If I'm baking something else in the oven, I'll just put this in till the meat or whatever is done, then crank up the broiler and top it off in there. And of course, you can use more cheese or anything else you desire.

Provided by HEP MEP

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

5 -6 medium zucchini, sliced
1 chicken bouillon cube
1 teaspoon salt
1 cup cheddar cheese, shredded
1/2 cup parmesan cheese, grated (or so)

Steps:

  • Preheat broiler.
  • In a large saucepan, bring water, boullion and salt to a boil.
  • Add zucchini.
  • Cover and boil for 3 to 5 minutes until just tender-crisp; drain well.
  • Arrange half of zucchini in the bottom of a 9-inch pie plate; sprinkle with half the cheddar cheese and half the parmesan.
  • Layer the remaining zucchini and cheeses.
  • Broil for 1 or 2 minutes until cheese melts and bubbles.

Nutrition Facts : Calories 209.6, Fat 13.5, SaturatedFat 8.2, Cholesterol 40.8, Sodium 1158.3, Carbohydrate 9.3, Fiber 2.7, Sugar 4.7, Protein 15

CHEDDAR ZUCCHINI SLICES



Cheddar Zucchini Slices image

The microwave makes this colorful and tasty side dish fast and simple to prepare. It's easy to adjust the quantity to serve any number of people. -Mrs. Bobby Tucker, Bethalto, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 10m

Yield 2 servings.

Number Of Ingredients 6

2 small zucchini, halved lengthwise and sliced (about 2 cups)
1 tablespoon water
1/4 teaspoon salt
Dash pepper
1/3 cup shredded cheddar cheese
1/3 cup sour cream

Steps:

  • Place zucchini and water in a microwave-safe dish. Microwave, uncovered, on high for 2-3 minutes or until crisp-tender. Add the salt, pepper and cheese. Cook 30-60 seconds longer or until cheese is melted. Dollop with sour cream.

Nutrition Facts :

CRISPY ZUCCHINI ROUNDS WITH DIP



Crispy Zucchini Rounds With Dip image

These are so addictive that I bet you can't eat just one! The quick dip takes this dish over the top.

Provided by Nif_H

Categories     < 30 Mins

Time 25m

Yield 2 serving(s)

Number Of Ingredients 12

1 medium zucchini, cut into 1/4-inch slices
1/2 cup cornmeal
1 chicken bouillon cube, crushed
1 egg
1/4 cup milk
1 cup Italian seasoned breadcrumbs
1 teaspoon black pepper, freshly ground
oil, for frying (vegetable, canola, sunflower)
1/2 cup mayonnaise
2 tablespoons yellow mustard
2 tablespoons honey
1 teaspoon garlic powder

Steps:

  • Heat oil in frying pan over medium heat.
  • Place 3 shallow dishes out. In the first one, stir cornmeal and crushed bouillon together. In next dish, mix egg and milk. In the last dish, mix breadcrumbs and black pepper together.
  • Place a few zucchini disks in the corneal and shake to coat. Add zucchini to egg mixture and flip over to coat. Lastly, place zucchini in breadcrumb mixture and shake to coat. NOTE - It's best to use a fork to lift the rounds out of the cornmeal and breadcrumbs so your fingers don't get coated or remove the coating from the zucchini.
  • Add zucchini to hot oil and cook for 2 minutes on each side or until golden brown. Remove rounds and place on paper towels on a dish.
  • While you are waiting for zucchini to fry, mix together dip and set aside in a small dish.

Nutrition Facts : Calories 728.5, Fat 28.7, SaturatedFat 5.5, Cholesterol 113.4, Sodium 2191.8, Carbohydrate 103.6, Fiber 7.1, Sugar 27.7, Protein 18.2

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