HEARTY ZUCCHINI AND TUNA CASSEROLE
This is a nice change from the traditional tuna casserole. You can substitute canned salmon for the tuna and can also make this without the zucchini (or use some mixed veggies or broccoli instead). My young daughters love this recipe (as long as I peel the zucchini before putting it in the casserole)!
Provided by Musical Joy
Categories One Dish Meal
Time 50m
Yield 1 serving(s)
Number Of Ingredients 12
Steps:
- Drain and flake the tuna.
- Set aside.
- Cook noodles according to package directions.
- Drain and rinse in hot water.
- Combine noodles with the tuna, celery and green onions.
- Blend in the sour cream, mustard, mayo, thyme and salt.
- Spoon half the mixture into a buttered 2-quart casserole.
- Top with half the zucchini.
- Repeat layers.
- Top with the cheese.
- Bake uncovered at 350 for 30 minutes or until hot and bubbly.
- Sprinkle with the chopped tomato.
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
MEDITERRANEAN-STYLE ZUCCHINI CASSEROLE RECIPE
Baked zucchini casserole recipe, prepared Mediterranean-style. Layers of zucchini, carrots, onions w/ a perfectly spiced meat sauce. Low Carb. Gluten Free.
Provided by The Mediterranean Dish
Categories Entree or Side Dish
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F
- In a saucepan, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add chopped onions (leave the sliced onions for later) and garlic and cook minutes, stirring regularly, until softened and fragrant (do not brown).
- Add meat (ground turkey or lean ground beef). Break the meat up to help it brown. Season with salt and pepper. Raise heat to medium-high and cook meat until fully browned, stirring occasionally. If there is any fat or extra liquid at this point, carefully drain and return saucepan back to heat.
- Now season with allspice, paprika, and nutmeg. Stir to combine.
- Add chopped canned tomatoes with juice, tomato paste and water. Bring to a boil, then lower heat and simmer for 7 to 10 minutes or so. Remove from heat.
- Add zucchini, carrots, and sliced onions to the bottom of a casserole dish like this one. Add the meat sauce and spread evenly.
- Cover the casserole dish tightly with foil. Bake in 375 degrees F heated-oven for about 40 minutes. Then uncover, and then broil for a brief few minutes, watching carefully.
- Remove from oven and garnish with fresh parsley. Transfer to dinner bowls, add a drizzle of Private Reserve EVOO. Serve with Lebanese rice or your favorite crusty bread.
Nutrition Facts : Calories 167 calories, Sugar 4.3 g, Sodium 433.7 mg, Fat 6.6 g, SaturatedFat 1.8 g, TransFat 0.1 g, Carbohydrate 9.2 g, Fiber 2.1 g, Protein 18.1 g, Cholesterol 45.2 mg
HEARTY TUNA CASSEROLE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Bring a large pot of salted water to a boil, add noodles, and cook until al dente; drain.
- In a large mixing bowl, combine noodles, tuna, celery, and green onion. Stir in sour cream, mustard, and mayonnaise. Season with salt and thyme. Spoon 1/2 of the noodle mixture into the prepared casserole dish. Arrange a layer of zucchini over the mixture. Top with the remaining noodles, followed by a layer of zucchini. Top the entire casserole with cheese.
- Bake in preheated oven for 30 minutes, or until hot and bubbly. Sprinkle the casserole with tomatoes before serving.
Nutrition Facts : Calories 355.9 calories, Carbohydrate 15.7 g, Cholesterol 55.7 mg, Fat 24.5 g, Fiber 1.5 g, Protein 18.8 g, SaturatedFat 7.8 g, Sodium 363.7 mg, Sugar 1.8 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
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.
SMOKY ZUCCHINI CASSEROLE
Delicious, easy, and quick zucchini casserole.
Provided by jabguit
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 8
Number Of Ingredients 13
Steps:
- Melt 3 tablespoons butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour, stirring constantly until mixture becomes paste-like and light golden brown, about 5 minutes. Slowly add milk, stirring to avoid lumps. Continue stirring until a smooth, thick sauce is obtained, about 10 minutes more. Whisk in bouillon, paprika, and thyme. Remove from heat and let sauce cool.
- Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch casserole dish.
- Melt remaining 3 tablespoons butter in a skillet over medium-high heat. Add zucchini and onion; saute until softened, 12 to 15 minutes. Add carrot and continue cooking for 2 minutes. Remove from heat.
- Add egg to the cooled sauce; whisk rapidly until smooth. Add Cheddar cheese and mix to combine.
- Layer zucchini mixture evenly into the prepared casserole dish. Pour sauce over vegetables and give it a slight stir to moisten throughout. Sprinkle bread crumbs on top and spray lightly with cooking spray.
- Bake in the preheated oven until bread crumbs start to brown, 20 to 25 minutes. Broil until panko is nicely browned, 2 to 4 minutes more. Remove from oven and let sit for 10 to 15 minutes before serving.
Nutrition Facts : Calories 243.8 calories, Carbohydrate 12.6 g, Cholesterol 73 mg, Fat 18.3 g, Fiber 1.8 g, Protein 10 g, SaturatedFat 11.1 g, Sodium 353.5 mg, Sugar 5.1 g
ZUCCHINI AND CHEESE CASSEROLE
My daughter and I love zucchini, and this casserole uses plenty for a hearty fall side dish. For extra color, I add fresh diced tomatoes. -Rachelle Stratton, Rock Springs, Wyoming
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add zucchini and onion; cook and stir 10-12 minutes or until crisp-tender. Transfer to a bowl; cool slightly., In a microwave, melt remaining butter. Drizzle over cereal and toss to coat., Stir cheese, eggs, salt and pepper into zucchini mixture; transfer to a greased 8-in. square baking dish. Sprinkle with cereal mixture., Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.
Nutrition Facts : Calories 260 calories, Fat 15g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 778mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.
BAKED ZUCCHINI CASSEROLE
This zucchini casserole is a quiche-like side dish. So easy and delicious! You can add ham or ground beef for a complete meal, if desired.
Provided by SWMtnTop
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray.
- Mix Parmesan cheese, mayonnaise, onion, bell pepper, and eggs together in a large bowl. Add zucchini, salt, and pepper and mix until well combined. Transfer to the prepared baking dish and dot with butter.
- Bake in the preheated oven until zucchini is fork-tender and top is golden brown, about 45 minutes.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 3.9 g, Cholesterol 69.6 mg, Fat 27.5 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 6.3 g, Sodium 342.8 mg, Sugar 1.8 g
HEARTY TUNA CASSEROLE
Here's a jazzed-up version of Mom's tuna casserole that's sure to be comfort food for the whole family! Jan Heshelman of Bloomfield, Indiana adds pizzazz to the traditional dish with mustard, sour cream, thyme and zucchini. "I found this recipe in a magazine," says Jan. "It is one of the few dishes with zucchini that my husband will eat."
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook noodles according to package directions; drain. In a large bowl, combine the noodles, tuna, zucchini, sour cream, celery, onion, mayonnaise, mustard, thyme and salt. , Spoon half into a 2-qt. baking dish coated with cooking spray. Sprinkle with half of the cheese. Repeat layers. Top with tomato. , Cover and bake at 350° for 30-35 minutes. Uncover; bake 5 minutes longer.
Nutrition Facts : Calories 279 calories, Fat 10g fat (5g saturated fat), Cholesterol 41mg cholesterol, Sodium 516mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 2g fiber), Protein 25g protein. Diabetic Exchanges
TUNA ZUCCHINI CASSEROLE
A different way to enjoy tuna casserole. I am not a huge zucchini fan but my hubby insists on planting them every year. This is one way we enjoy them.
Provided by bmcnichol
Categories < 60 Mins
Time 55m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Sauté carrots, zucchini and onion in butter until tender.
- Mix cooked vegetables, tuna, soup, pepper, and sour cream.
- Put into a greased 2 quart pan.
- Bake for about 45 minutes.
Nutrition Facts : Calories 278.8, Fat 20, SaturatedFat 10.1, Cholesterol 55.4, Sodium 495.4, Carbohydrate 9.6, Fiber 1.3, Sugar 3.2, Protein 15.9
HELEN'S ZUCCHINI CASSEROLE
This recipe will tempt those anti-zucchini eaters! I could eat a whole pan myself! Have had this recipe for 20 years. Can be made ahead & baked before serving.
Provided by KeyWee
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large skillet.
- Add zucchini, onion, tomato & garlic.
- Cover & cook until desired tenderness, about 10 minutes. Drain.
- Stir in tomato sauce & seasonings.
- In a 13x9-inch baking dish, place a layer of the zucchini mixture, then top with shredded cheese.
- Continue layers until pan is full, ending with the remaining cheese.
- Bake uncovered, in a 350°F oven, for 25 minutes.
- Top with shredded parmesan or Romano cheese, if desired.
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