ITALIAN ZUCCHINI CASSEROLE RECIPE
This Italian zucchini casserole recipe is great for vegetarians. This cheesy veggie casserole is super flavorful and can be done in under an hour.
Provided by Recipes.net Team
Categories Casserole
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Cook zucchini in boiling salted water for 4-5 minutes and then drain.
- Sauté onion and green pepper in butter until tender. Remove from heat.
- Add mushrooms, sauce mix, water, tomato paste, and mozzarella. Gently stir in the zucchini.
- Transfer to a greased 7x11" baking dish and sprinkle with Parmesan cheese.
- Bake at 350 degrees for 30-35 minutes. Serve.
Nutrition Facts : Calories 148.00kcal, Carbohydrate 11.00g, Cholesterol 12.00mg, Fat 10.00g, Fiber 3.00g, Protein 7.00g, SaturatedFat 3.00g, ServingSize 8.00, Sodium 363.00mg, Sugar 7.00g
ITALIAN ZUCCHINI CASSEROLE
Compliments crop up as fast as vines when folks sample this zucchini casserole. Even those who generally don't like zucchini find they enjoy it in this savory side dish. -Kimberly Speta, Kennedy, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add the tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from the heat; gently stir in zucchini. , Place in an greased 13-in. x 9-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake, uncovered 10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 174 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 576mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein.
ITALIAN ZUCCHINI CASSEROLE
Make and share this Italian Zucchini Casserole recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet coated with nonstick cooking spray, cook zucchini until tender. Drain & set aside.
- In same skillet, saute onion and garlic for 1 minute. Add tomatoes, basil, oregano, garlic powder and pepper. Simmer uncovered for 10 minutes. Remove from heat.
- Gently stir in zucchini. Place in ungreased baking dish. Top with stuffing mix. Sprinkle with Parmesan cheese. Cover and bake at 350ºF for 20 minutes.
- Uncover and sprinkle with grated mozzarella or jack cheese. Return to oven for 10 minutes or until golden brown.
LAYERED ITALIAN ZUCCHINI CASSEROLE
Sliced zucchini is layered in a casserole with spaghetti sauce, Neufchatel cheese and Parmesan in this easy-to-make Italian vegetable bake.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Cut zucchini into 1/8-inch-thick lengthwise slices. Place on baking sheet. Bake 10 min. Meanwhile, mix Neufchatel, egg, 1/4 cup Parmesan and pepper until well blended.
- Layer half the zucchini in 8-inch square baking dish sprayed with cooking spray, overlapping slices as necessary to cover bottom of dish; cover with half each of the Neufchatel cheese mixture and sauce. Repeat layers. Top with remaining Parmesan.
- Bake 18 to 20 min. or until casserole is heated through and top is lightly browned. Let stand 5 min. before serving.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
ITALIAN ZUCCHINI CASSEROLE
When a trip to the farmers' market yields plenty of zucchini, peppers and fresh basil-this buttery cracker-topped casserole should be your next move.
Provided by My Food and Family
Categories Home
Time 45m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 350ºF.
- Combine vegetables in medium bowl. Whisk egg, dressing and basil until blended. Add to vegetable mixture along with the cheese; mix lightly.
- Spoon into 2-qt. casserole sprayed with cooking spray; top with cracker crumbs.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 120, Fat 9 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
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.
ITALIAN ZUCCHINI
I make this hot vegetable dish quite often in summer when zucchini is abundant. Garden-fresh sliced onion and tomato add a tasty touch.-Christopher Gordon, Springfield, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a greased 2-1/2-qt. casserole, layer on-third of the zucchini, onion and tomatoes. Squeeze one lemon quarter over all. Sprinkle with 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes. Repeat layers. Dot with butter. Squeeze remaining lemon over all. Cover and bake at 350° for 1 hour or until vegetables are tender. Serve immediately.
Nutrition Facts :
ITALIAN ZUCCHINI AND ARTICHOKE CASSEROLE (RAPID FAT LOSS)
This is one of the recipes I've developed to eat while on Lyle McDonald's "Rapid Fat Loss" program. It's a little carb-heavy, but if the rest of your day has been on track there's no harm in eating 1/4 of this. :) Just count the protein from the cheese - the Kraft brand has 8g per serving.
Provided by mayness
Categories Artichoke
Time 1h20m
Yield 4 , 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Spread a thin layer of tomato sauce on the bottom of a large baking dish.
- Layer the ingredients in the baking dish, ending with a layer of zucchini topped by a layer of cheese.
- Here are the exact layers I used, bottom to top: 1/3 of the zucchini, 1/2 of the onion, 1/2 artichoke hearts, 1/3 cheese, 1/2 tomato sauce, seasonings, 1/3 zucchini, 1/2 onion, 1/2 artichoke hearts, 1/3 cheese, 1/2 tomato sauce, seasonings, 1/3 zucchini, 1/3 cheese.
- Cover and bake for 45 minutes to 1 hour, until zucchini is cooked through.
- If necessary, remove lid and cook a few more minutes to brown cheese.
Nutrition Facts : Calories 141.6, Fat 1, SaturatedFat 0.2, Cholesterol 5.1, Sodium 582.6, Carbohydrate 22.8, Fiber 11.8, Sugar 8.7, Protein 14.8
ITALIAN SQUASH AND ZUCCHINI CASSEROLE
Make and share this Italian Squash and Zucchini Casserole recipe from Food.com.
Provided by EMcooks
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet saute garlic and onions on medium heat in the dressing for 5 minutes.
- Add the seasonings and all the veggies except the tomatoes and saute another 5 minutes.
- Add cans of tomatoes undrained and bring to a boil.
- Reduce heat to low, cover and let simmer about 10 minutes or until vegetables are slightly tender.
- Pour into a glass casserole dish.
- Sprinkle with cheese.
- Crush saltines by hand over top of the casserole
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 222.8, Fat 15.6, SaturatedFat 4.9, Cholesterol 12.1, Sodium 349.6, Carbohydrate 17.1, Fiber 4.1, Sugar 8.8, Protein 7.2
ITALIAN ZUCCHINI CASSEROLE
Compliments crop us as fast as zucchini vines when folks sample this casserole. Even those who generally don't like zucchini find they enjoy it in this savory side dish. -Kimberly Speta, Kennedy, New York
Provided by Allrecipes Member
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- In a large skillet, cook zucchini in 1 tablespoon oil until tender, about 5-6 minutes; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from the heat; gently stir in zucchini. Place in an greased 13-in. x 9-in. x 2-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350 degrees F for 20 minutes. Uncover and sprinkle with mozzarella cheese. Return to the oven for 10 minutes or until golden.
Nutrition Facts : Calories 230.3 calories, Carbohydrate 20.2 g, Cholesterol 14.9 mg, Fat 11.6 g, Fiber 2.9 g, Protein 10 g, SaturatedFat 3.6 g, Sodium 886.8 mg, Sugar 7.4 g
ITALIAN BAKED ZUCCHINI SIDE DISH
A simple Italian recipe for a delicious zucchini side dish. The cheesy bread crumbs crisp up in the oven, giving the sliced zucchini an added crunch!
Provided by Nesrine
Categories Side Dish Vegetables Squash Zucchini
Time 50m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking dish or line a baking sheet with parchment paper.
- Combine zucchini slices and olive oil in a large bowl and toss to coat well.
- Mix Parmesan cheese, bread crumbs, oregano, salt, and pepper in a second bowl or shallow dish. Dip oiled zucchini into bread crumb mixture and arrange close together on the baking sheet.
- Bake in the preheated oven for 30 to 40 minutes, turning after 20 minutes so they brown evenly.
Nutrition Facts : Calories 106.1 calories, Carbohydrate 5.9 g, Cholesterol 3.3 mg, Fat 8.2 g, Fiber 1.2 g, Protein 3.1 g, SaturatedFat 1.7 g, Sodium 130.3 mg, Sugar 1.9 g
ITALIAN ZUCCHINI CRESCENT CASSEROLE
I've had this recipe in my possesion for over a year and really wasn't too sure if I would ever make it because I really don't care for zucchini. I could kick myself for waiting so long. If you are looking for a dinner recipe that will knock your socks off...look no further.
Provided by Jeanette G
Categories Cheese
Time 1h10m
Yield 5-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees.
- In large skillet melt your butter over medium/high heat.
- Add zucchini and onions and cook until tender.
- Remove from heat and stir in the parsley flakes, salt, pepper, garlic powder, basil and oregano.
- Mix well and set aside and let cool.
- In a large bowl, add beaten eggs and shredded cheeses together.
- Stir in your cooled vegetables.
- Separate your Pillsbury GRANDS Crescent Rolls into 3 rectangles and place them in a greased 9 X 13 glass baking dish.
- Make sure you seal all the seams and spread the dough out enough to come up on the edges to form the side crust.
- Spread mustard evenly over the dough.
- Pour your egg and veggie mixture into your pan evenly.
- Bake at 375 degrees for 30 minutes.
- Take out and place foil strips around edges to prevent excessive browining.
- Place back in oven for about another 10 minutes or until inserted knife comes out clean.
- Let it cool for about 10 minutes before serving.
ITALIAN ZUCCHINI CASSEROLE
Compliments crop us as fast as zucchini vines when folks sample this casserole. Even those who generally don't like zucchini find they enjoy it in this savory side dish. -Kimberly Speta, Kennedy, New York
Provided by Allrecipes Member
Time 1h5m
Yield 6
Number Of Ingredients 12
Steps:
- In a large skillet, cook zucchini in 1 tablespoon oil until tender, about 5-6 minutes; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from the heat; gently stir in zucchini. Place in an greased 13-in. x 9-in. x 2-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350 degrees F for 20 minutes. Uncover and sprinkle with mozzarella cheese. Return to the oven for 10 minutes or until golden.
Nutrition Facts : Calories 230.3 calories, Carbohydrate 20.2 g, Cholesterol 14.9 mg, Fat 11.6 g, Fiber 2.9 g, Protein 10 g, SaturatedFat 3.6 g, Sodium 886.8 mg, Sugar 7.4 g
CHEESY SAUSAGE ZUCCHINI CASSEROLE
My mom would make this recipe with the zucchini and tomatoes that would flourish in our garden. It's my favorite casserole.
Provided by Mandy Stevenson Hudson
Categories Meat and Poultry Recipes Pork Sausage
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Combine the rice and water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer for about 20 minutes, or until tender. Remove from heat, and set aside.
- Preheat the oven to 325 degrees F (165 degrees C).
- Cook sausage and onion in a large skillet over medium heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until tender. Stir in rice, mushrooms, and cheese. Season with oregano, salt, and pepper. Spread into a 9x13 inch baking dish, or a 2 quart casserole dish.
- Bake, uncovered, for 1 hour in the preheated oven, or until lightly browned and bubbly.
Nutrition Facts : Calories 305.4 calories, Carbohydrate 17.3 g, Cholesterol 54.9 mg, Fat 19.6 g, Fiber 1.9 g, Protein 15.3 g, SaturatedFat 8.5 g, Sodium 989.4 mg, Sugar 4.6 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
ITALIAN EGGPLANT, ZUCCHINI AND TOMATO CASSEROLE
Make and share this Italian Eggplant, Zucchini and Tomato Casserole recipe from Food.com.
Provided by Myra9035
Categories One Dish Meal
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Chop eggplant first, and sprinkle the eggplant pieces with 1 teaspoons of the salt. Set this aside to sit while you chop the other veggies.
- After about 15-20 minutes, place the salted eggplant in a colander and rinse it under cool water to remove the salt and bitter juices. Pat dry with a paper towel.
- Preheat the oven to 400°F
- Heat the olive oil in a large pan on medium heat. Add the chopped onion and carrot and mix into the oil. Add the garlic. Saute for 3-4 minutes.
- Add the Italian seasoning. Add the zucchini, and saute another 2 minutes. Add the eggplant, saute another 2 minutes, and then add the tomatoes. Remove from heat.
- Season the vegetable mixture in the pan with the remaining salt and pepper. Whisk the egg, add it to the pan and mix this through the veggies, along with 1 Tb. of the parmesan cheese and the optional 1/2 cup of TVP.
- Pour the veggie mixture from the pan into a casserole dish, and top off with the remaining 1 Tb. cheese and the breadcrumbs.
- Cover the dish with foil or a lid, and bake for 20 minutes. Uncover and bake for an additional 10 minutes, or until nicely browned.
ITALIAN ZUCCHINI BAKE
Kids of all ages are sure to like this fun vegetarian spin on pizza! The recipe comes from Carol Mieske of Red Bluff, California. "You can't even tell there's zucchini in this dish," she notes. "If you have meat eaters in your family, try adding turkey pepperoni or sausage."
Provided by Taste of Home
Categories Dinner Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Place zucchini in a colander over a plate; sprinkle with salt and toss. Let stand for 15 minutes. Rinse and drain well. , In a large bowl, combine the zucchini, egg substitute, bread crumbs, flour and Italian seasoning. Spread in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 350° for 25 minutes., In a nonstick skillet, saute mushrooms in oil until crisp-tender. Spread half of the pizza sauce over zucchini mixture; sprinkle with the mushrooms, green pepper, olives and half of the cheese. Top with remaining pizza sauce and cheese. Bake 15 minutes longer or until hot and bubbly.
Nutrition Facts : Calories 226 calories, Fat 8g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 818mg sodium, Carbohydrate 24g carbohydrate (0 sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
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