EASY CHEESY ZUCCHINI SQUARES
This reminds me of a quiche. It can be served as the entree or as appetizers. It is a great way to use zucchini. I found this recipe printed in our local newspaper that sited the source as "The New Southern Garden Cookbook..."
Provided by mary Armstrong
Categories Breakfast
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Preheat oven 350 degrees. Mist the inside of a 7x11 glass baking dish with cooking spray.
- 2. Stir together the zucchini and salt in a colander and let drain 15 minutes. Press out the liquid; let drain another 15 minutes. Pick up small handfuls of zucchini and squeeze out as much liquid as possible; transfer to a small bowl.
- 3. Whisk together flour and baking powder in a large bowl.
- 4. In a small bowl, whisk the eggs until blended, then whisk in the oil, lemon pepper and thyme. Pour egg mixture into flour mixture and mix well.
- 5. Use a rubber spatula to fold in the zucchini, onion and cheese. The batter will be very stiff. Scrape it into the prepared baking dish and press evenly into the corners.
- 6. Bake until the top is golden brown, about 30 minutes. Let cool at least 5 minutes before serving. Refrigerate leftovers.
- 7. I have reheated the leftovers the next day and it was just as good maybe even better!
EASY BAKED ZUCCHINI PARMESAN
Easy Baked Zucchini Parmesan a delicious side dish or the perfect main dish recipe. A new summertime favourite.
Provided by Rosemary Molloy
Categories Main Dish
Time 1h5m
Number Of Ingredients 8
Steps:
- Pre-heat oven to 350° (180° celsius), lightly grease with olive oil a small to medium baking pan. I used an 8x6 inch (20x15 cm) baking dish and I made 4 layers.
- Shred the cheese and mix the parmesan cheese with the chopped parsley. Set aside.
- Slice the zucchini lengthwise into strips that are not too thick. Place them in a large bowl and toss them with the salt. Let sit for 20 minutes then drain but do not rinse. Then paper towel dry the zucchini to remove as much excess moisture as possible. These steps are important because the salt and towel drying will draw out the excess liquid in the zucchini. That's what keeps it from turning mushy in the oven.
- Place the flour in a shallow dish and dredge each zucchini slice in it.
- First do an even layer of zucchini slices in the prepared baking dish. If using the pancetta then top some on the zucchini, sprinkle 1/3 or 1/4 of the mozzarella (depending on how many layers you want to make) on top then finish with 1/3-1/4 of the grated parmesan, add another layer of each repeating this process until you've used up the ingredients.
- Bake the casserole for about 25 minutes. Let it stand at room temperature for about five minutes before slicing and serving. Enjoy!
Nutrition Facts : Calories 387 kcal, Carbohydrate 18 g, Protein 24 g, Fat 25 g, SaturatedFat 11 g, Cholesterol 59 mg, Sodium 1525 mg, Fiber 2 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 12 g, ServingSize 1 serving
BISQUICK ZUCCHINI CASSEROLE
You can never go wrong with an old-fashioned recipe from Grandma's recipe box. This classic Bisquick Zucchini Casserole is a recipe for quiche-like squares filled with zucchini, cheese, onion, herbs, and spices. Since it's a recipe with Bisquick, it couldn't be easier to throw together. As a plus, you'll still get that comforting taste that will make you think fondly of days spent at Gran's house. This easy zucchini casserole makes an irresistibly-good brunch, lunch or side dish recipe. It really doesn't matter what the occasion, this recipe is sure to be a hit. Bring the garden to your kitchen and dress it up with flavor. Zucchini is as versatile as ingredients come, so try it out at your next meal and see how quickly plates come back clean.
Provided by RecipeLion.com Test Kitchen
Categories Casseroles
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F and spray a 9x13-inch casserole dish with cooking spray.
- Whisk together the eggs, oil, cheese, salt, and spices. Add the zucchini and onion and toss to mix well. Add the baking mix and stir to combine until no dry mixture remains.
- Spoon into the prepared casserole and smooth the top. Bake for about 30 minutes, until the top is golden brown and puffy.
- Cut into squares to serve while warm or at room temperature.
- If you have a premixed bottle of Italian spices that is the thing to use. If not, make a mixture of dried oregano, basil, and rosemary and use 1 teaspoon of this mixture.
- This is a perfect dish to serve for brunch, as the centerpiece of lunch with a salad, or as a side dish at dinner. It travels well and would work well for a potluck as it does not need to be piping hot to be enjoyed.
EASY CHEESY ZUCCHINI CASSEROLE
Steps:
- To a pot of boiling water, add the diced zucchini and cook for 3 minutes. Drain and cool.
- In a bowl, combine the parboiled zucchini, mayonnaise, cheddar cheese, eggs, pepper, and garlic powder.
- Pour into a greased 1 1/2 quart baking dish.
- In a bowl, combine the Panko breadcrumbs with melted butter. Pour breadcrumbs over the top of the casserole.
- Bake, uncovered, at 350°F for 35 minutes, or until zucchini is fork tender.
BAKED ZUCCHINI SQUARES
"This savory zucchini bake is a real crowd-pleaser," writes Anna Tarlini of Philadelphia, Pennsylvania.
Provided by Taste of Home
Time 45m
Yield 16-20 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the biscuit mix, Parmesan cheese, parsley, oregano, basil and salt. Combine eggs, oil and onion; stir into dry ingredients just until combined. Stir in zucchini. Transfer to a greased 13-in. x 9-in. baking dish. Bake at 350° for 30-35 minutes or until golden brown and set. Cut into squares.
Nutrition Facts : Calories 103 calories, Fat 8g fat (2g saturated fat), Cholesterol 44mg cholesterol, Sodium 186mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.
CHEESY ZUCCHINI
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
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
CHEESY ZUCCHINI TACO SKILLET
This Cheesy Zucchini Taco Skillet is a quick and easy, 21 Day Fix-approved comfort food dinner recipe. Because even healthy eaters deserve cheese with their zucchini. ;)
Provided by NancyLynn Sicilia
Categories Soup
Time 30m
Number Of Ingredients 11
Steps:
- Spray a pan with olive oil cooking spray. Over medium low heat, saute onions and pepper for 2-3 minutes.
- Add ground beef and brown until cooked through.
- Add remaining ingredients and cook together for 10-15 minutes, or until the zucchini is tender. Stir in 2/3 cup of cheese and remove from heat (or omit this step for dairy free or if you are over your blue).
- Portion into 4 bowls and top with your favorite taco toppings!
Nutrition Facts : ServingSize 1/4 of skillet, Calories 308 calories, Sugar 5.9 g, Sodium 508.9 mg, Fat 12.1 g, SaturatedFat 6.3 g, TransFat 0.3 g, Carbohydrate 11.2 g, Fiber 2.4 g, Protein 37.7 g, Cholesterol 106.5 mg
EASY BISQUICK ZUCCHINI SQUARES
Make and share this Easy Bisquick Zucchini Squares recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 40m
Yield 9 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 350°F.
- Grease a 9x9-inch square baking pan.
- Beat the eggs with the oil in a large bowl, then add in all remaining ingredients; mix well to combine with a wooden spoon.
- Transfer to a prepared baking dish.
- Bake for 35-40 minutes, or until lightly browned.
- OPTIONAL; sprinkle the grated cheese on top and return to oven for another 2-3 minutes.
- Cut into squares.
- Delicious!
Nutrition Facts : Calories 239.1, Fat 18.2, SaturatedFat 3.8, Cholesterol 87.8, Sodium 265.5, Carbohydrate 12.5, Fiber 1.1, Sugar 3.6, Protein 6.9
ZUCCHINI CHEESE BREAD
This recipe came about when I was trying to make a zucchini bread that didn't call for sugar. I use slices of this attractive bread when making sandwiches.
Provided by Taste of Home
Time 1h5m
Yield 1 loaf (16 slices).
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, baking powder, baking soda and salt. In another bowl, whisk eggs and oil. Stir into dry ingredients just until moistened. Fold in zucchini, cheese and onion. , Pour into a greased 9x5-in. loaf pan. Bake at 375° for 55-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 219 calories, Fat 13g fat (3g saturated fat), Cholesterol 47mg cholesterol, Sodium 307mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
EASY ZUCCHINI BARS
Light and moist, these flavorful zucchini spice bars have been a favorite fall treat in my family for ages. If I am taking them to a party, I will add a little cream cheese frosting, but I rarely have time to frost them at home before my family devours them!
Provided by Elizabeth Lhamon
Categories Fruits and Vegetables Vegetables Squash
Time 30m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Beat sugar, oil, eggs, and salt together in a bowl using an electric mixer until creamy. Add zucchini and mix on low until blended. Add flour, baking soda, and cinnamon; beat until batter is smooth.
- Pour batter into an ungreased 8x12-inch baking pan.
- Bake in the preheated oven until a toothpick inserted into the cake comes out dry, about 20 minutes.
Nutrition Facts : Calories 236.5 calories, Carbohydrate 30.3 g, Cholesterol 37.2 mg, Fat 12 g, Fiber 0.6 g, Protein 2.7 g, SaturatedFat 2 g, Sodium 374.2 mg, Sugar 20.4 g
BAKED ZUCCHINI CASSEROLE RECIPE
You're going to love this Easy Cheesy Zucchini Casserole. It's low carb, gluten-free, egg-free, and super easy to make. Everyone in your family will ask you to make it, including your kids!
Provided by Stephanie Parlegreco
Categories Side Dishes
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1/2 cup, Calories 244 calories, Sugar 3.8 g, Sodium 196.6 mg, Fat 18.5 g, SaturatedFat 9.5 g, TransFat 0.2 g, Carbohydrate 6.2 g, Fiber 1.2 g, Protein 12.6 g, Cholesterol 46.5 mg
6-INGREDIENT CHEESY VEGAN ZOODLES
This simple dish makes a low-carb, high-protein alternative to traditional pasta.
Provided by Deryn Macey
Categories Main Dish
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Add the zucchini, onion and red pepper to a pan with the vegetable stock. Cook over medium heat for a few minutes.
- Add the garlic powder and nutritional yeast and cook for a few minutes until everything is combined and creamy.
- Add salt and pepper, to taste.
Nutrition Facts : ServingSize 1/2 of recipe, Calories 188 calories, Fat 1.4 g, Carbohydrate 28 g, Fiber 10 g, Protein 19 g
CHEESE EASY SQUARES
These little rye bread squares are easy to make and filled with the rich flavor of Parmesan cheese. They're perfect for parties or an afternoon snack.
Provided by Charlie
Categories Appetizers and Snacks Cheese
Time 25m
Yield 15
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the Parmesan cheese, mayonnaise, onion and reserved onion juice in a blender or food processor. Blend thoroughly. Spread the mixture evenly on slices of cocktail rye bread.
- Place cocktail rye bread slices on a large baking sheet. Bake in the preheated oven 10 minutes, or until lightly toasted.
Nutrition Facts : Calories 45.4 calories, Carbohydrate 0.5 g, Cholesterol 3.8 mg, Fat 4.5 g, Protein 0.9 g, SaturatedFat 1 g, Sodium 61.7 mg, Sugar 0.2 g
CHEESY ZUCCHINI BITES
Use this appetizer recipe to help use up an abundant zucchini crop. Your guests will love every zucchini and cheese bite.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Grease bottom and sides of rectangular pan, 13x9x2 inches.
- Stir together all ingredients. Spread in pan.
- Bake about 25 minutes or until golden brown. Cut into 2-inch squares; cut squares diagonally in half into triangles.
Nutrition Facts : Calories 40, Carbohydrate 2 g, Cholesterol 20 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 100 mg
CHEESY ZUCCHINI CASSEROLE
A golden cheesy crust seals in the fluffy, moist and creamy center of this zucchini casserole. This zucchini casserole recipe is easy, irresistibly delicious and a great way to use up extra garden vegetables!
Provided by Natasha of NatashasKitchen.com
Categories Easy
Time 1h
Number Of Ingredients 9
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.
Nutrition Facts : Calories 279 kcal, Carbohydrate 18 g, Protein 13 g, Fat 17 g, SaturatedFat 9 g, Cholesterol 123 mg, Sodium 675 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
CHEESY ZUCCHINI SLICE
Introducing one of our family's school lunchbox favorites - the Cheesy Zucchini Slice. It's super easy to make and the kids absolutely love it! Pop this healthy slice in their lunchbox any day of the week. It is also a really quick and tasty midweek hot or cold dinner option.
Provided by Stephanie
Categories Slices
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 170'C / 340F. Line a baking dish with greased parchment paper or rub a little oil on the dish for a non stick surface. I used a 20cm x 15cm pan and lined with parchment
- Heat a pan on the stove stop add onion, bacon and olive oil. Fry for around five minutes until onion is soft and translucent
- Add cooked onion, and bacon to a large mixing bowl, add all remaining ingredients and stir with a wooden spoon or spatula until well combined
- Place in baking dish and use a spatula to evenly spread out on the dish
- Bake for 25 - 30 minutes until lightly golden and firm to touch
- Allow to cool slightly before cutting into squares
- Store in a Tupperware in the fridge for up to 3 days
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