CHEESY ZUCCHINI CASSEROLE (ZUCCHINI GRATIN)
This easy zucchini gratin recipe is a baked cheesy zucchini casserole that everyone will love! Only 10 minutes prep time & simple ingredients.
Provided by Maya | Wholesome Yum
Categories Side Dish
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (204 degrees C).
Nutrition Facts : Calories 235 kcal, Carbohydrate 4.5 g, Protein 11.9 g, Fat 19.3 g, SaturatedFat 8.7 g, TransFat 0.1 g, Cholesterol 44.3 mg, Sodium 452.9 mg, Fiber 1.2 g, Sugar 2.9 g, UnsaturatedFat 4.2 g, ServingSize 1 serving
GARLIC PARMESAN ZUCCHINI CASSEROLE
This Garlic Parmesan Zucchini Casserole is an easy side dish recipe that pairs beautifully with just about any family meal!
Provided by Blair Lonergan
Categories Side Dish
Time 40m
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1 /6 of the casserole, Calories 225 kcal, Carbohydrate 8 g, Protein 13 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 96 mg, Sodium 594 mg, Fiber 1 g, Sugar 3 g
GRILLED ZUCCHINI CASSEROLE
Grilled zucchini with diced tomatoes and mozzarella cheese. The smokiness from the grill adds a wonderful flavor to this recipe.
Provided by Donnilyn
Categories < 60 Mins
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Cut zucchini in medium slices and toss in 1/3 cup olive oil.
- Place on medium high grill.
- Sprinkle with 1/4 tsp seasoning.(If your pizza seasoning doesn't have garlic salt in it sprinkle about 1/8 tsp garlic salt on zucchini; or regular salt if you prefer).
- Grill until soft to touch.
- While grilling zucchini place diced tomatoes in a 8x8 casserole dish and sprinkle with 1/4 tsp seasoning (Add garlic or regular salt here as well) When zucchini is done place on top of tomatoes. Put mozzarella on top-drizzle with remaining olive oil and sprinkle 1/4 tsp seasoning on top.
- Bake in 350 degree oven until cheese is melted and bubbly.
Nutrition Facts : Calories 531.8, Fat 49, SaturatedFat 12.5, Cholesterol 44.8, Sodium 596.7, Carbohydrate 11.2, Fiber 2.6, Sugar 6.2, Protein 14.6
ZUCCHINI CASSEROLE
Zucchini is easily overlooked, but with the addition of melty cheese and a crunchy cornflake topping, you can transform this summer vegetable into a perfect casserole for a barbeque or potluck. Switch out the herbs with what you have on hand--chives, thyme, basil and cilantro would all work well and add great flavor!
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
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.
GRILLED ZUCCHINI
A grilling recipe that is easy to prepare, tasty as a appetizer or a side dish.
Provided by Garry Glazebrook
Categories Side Dish Vegetables Squash Zucchini Grilled Zucchini Recipes
Time 20m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Whisk olive oil, sea salt, garlic, rosemary, and black pepper together in a bowl; brush evenly onto zucchini strips.
- Cook on preheated grill until brown, 5 to 7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over zucchini to serve.
Nutrition Facts : Calories 138.1 calories, Carbohydrate 5.6 g, Fat 12.7 g, Fiber 1.4 g, Protein 1.5 g, SaturatedFat 1.8 g, Sodium 307.4 mg, Sugar 3.2 g
BEST ZUCCHINI CASSEROLE
This is a creative, unusual casserole that's one of my grandmother's favorites. It combines zucchini and bell pepper with Cheddar cheese, spices and crispy corn flakes. Bread crumbs can be used in place of cornflakes.
Provided by Maria
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 231.7 calories, Carbohydrate 8.5 g, Cholesterol 61.3 mg, Fat 19.7 g, Fiber 1.8 g, Protein 7 g, SaturatedFat 5.3 g, Sodium 143.8 mg, Sugar 3.3 g
GRILLED ZUCCHINI AND EGGPLANT CASSEROLE WITH PISTACHIO PESTO
This casserole is a grilled take on ratatouille.
Provided by Food Network
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Preheat a grill for cooking on medium-high heat.
- Drizzle the eggplants, zucchini and spring onions with 1/4 cup olive oil and season with salt and pepper. Place everything on the grill and cook until just seared, about 2 minutes per side. Place the bell peppers and tomatoes in a large baking dish. Bake until blistered, about 10 minutes. When cool enough to handle, dice all the vegetables and add to a medium (10- to 12-inch) cast-iron casserole dish. Set aside.
- Add the garlic, pistachios and basil to a food processor. Turn on and drizzle in 2 ounces olive oil. Season with salt and pepper. Add 3 ounces olive oil and the cheese. Taste for seasoning and texture. Top the eggplant with the pesto and grate the Parmesan over the top.
- Place the casserole in the oven and bake for 20 minutes.
VEGETARIAN SOUTHWESTERN CASSEROLE
This Southwestern Casserole is an amazing vegetarian comfort food. It's layered with zucchini, mushrooms, caramelized onion, and Latin flavors throughout.
Provided by Valentina K. Wein
Categories Main Course
Time 1h50m
Number Of Ingredients 15
Steps:
- Prepare the zucchini: Slice about ½ inch off the ends off of the zucchini and then slice them thinly, about ¼ inch. The easiest way to do this is to use a mandoline. (If you don't have one, use a Chef's knife. First cut a base by slicing off a thin strip from one side. Then with the zucchini sitting steady of this base, cut it into thin slices.)
- Grill the zucchini: Preheat a stove-top grill (or outdoor grill). On a baking sheet, coat the zucchini slices with olive oil and season them generously with salt and pepper. Once the grill is hot, add the zucchini slices - there should be about an inch between them. Grill until they're tender and nicely browned, about 2 minutes per side. Set aside on a baking sheet to cool.
- Preheat the oven to 375°F.
- Prepare the seasonings: In a small bowl, combine the jalapeño, garlic, chipotles in adobo sauce, and cumin. Set aside.
- Sauté the vegetables: Coat a large sauté pan with olive oil and place it over medium heat. Add the onion and, stirring often, cook until soft and golden, about 20 minutes. Add the seasoning mixture, stir, and cook until aromatic, about 30 seconds. Turn the heat to medium-high, drizzle with a bit more olive oil and add about half of the mushrooms. Stirring often, sauté until they've shrunk and softened, about 5 minutes. Add the second half of the mushrooms and continue to sauté until all of the mushrooms begin to brown, about 10 minutes. Mix in the beans and season to taste with salt and pepper. (Here's How to Season to Taste.)
- Assemble: Add an even layer of the grilled zucchini slices to the bottom of a 9 x 13 x 2 inch baking dish. Cover this with an even layer of about ⅓ of the mushroom-bean mixture. Sprinkle with ½ cup of the Cheddar and ¼ cup of the Pepper Jack cheese. Repeat this layering process twice more - however, the top layer of cheese will be ¾ cup of the Cheddar and ½ cup of the Pepper Jack.
- Bake: Place the baking dish on a sheet pan and place in the preheated 375°F oven. Bake for 20 minutes. Remove from the oven and let it sit for about 15 minutes.
- Garnish: After the 15 minutes of cooling time, garnish with the cilantro, avocado and jalapeño slices.
- Serve!
Nutrition Facts : Calories 349 kcal, ServingSize 1 serving
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