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.
DELICIOUS ZUCCHINI CASSEROLE
You've got to try this! This is my mom's recipe--it's delicious and easy to prepare! Kids love it, too! The recipe calls for bread crumbs, but we prefer crushed Ritz crackers. Depending on the size of your zucchini, most people can eat two halves.
Provided by MustangMom
Categories Vegetable
Time 1h10m
Yield 16 halves, 8 serving(s)
Number Of Ingredients 9
Steps:
- Wash zucchini; boil whole for 5 to 10 minutes--no more.
- Cut off ends and slice in halves lengthwise.
- Place in single layer in buttered casserole dish.
- Melt butter and mix in cheddar cheese, sour cream, salt, paprika, and chives.
- Pour over zucchini.
- Sprinkle with bread crumbs or crackers and then parmesan cheese.
- Bake at 350 for 45 minutes or until bubbly.
Nutrition Facts : Calories 295.7, Fat 22.6, SaturatedFat 13.4, Cholesterol 58.1, Sodium 490.5, Carbohydrate 17, Fiber 2.6, Sugar 6.9, Protein 8.5
LIGHT SPICY ZUCCHINI AND TOMATO CASSEROLE
By quickly broiling the zucchini first, you can ensure all the pieces will be evenly cooked once they get baked with the tomato sauce.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven broiler. Slice the zucchini on a sharp angle about 1/2-inch thick and place on a baking sheet lined with foil and nonstick cooking spray. Coat the zucchini with nonstick cooking spray and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil, flipping once, until just golden, 6 to 8 minutes. Reduce the oven temperature to 425 degrees F.
- Meanwhile, heat the oil in a medium pot set over medium-high heat. Add the garlic and jalapeno and cook until softened, 2 to 3 minutes. Add the chili powder, cumin and tomatoes. Continue to cook until the tomatoes are soft and the sauce is thickened, about 10 minutes. Remove from the heat, lightly mash with a fork and season with salt and pepper.
- Coat an 8-inch square baking dish with cooking spray. Place about 1/2 of the zucchini in the bottom of the dish and top with 1/2 of the tomato sauce. Repeat the layers and cover with foil. Bake until bubbly and hot, about 20 minutes. Remove the foil, sprinkle with the cheese and continue to bake until the cheese is melted and lightly browned, about 10 minutes. Let stand 10 minutes, sprinkle with the cilantro.
Nutrition Facts : Calories 120 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 350 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 8 grams, Sugar 8 grams
SQUASH-RICE CASSEROLE (COOKING LIGHT)
From Cooking Light November 2000 Serving size is 1 cup Cooking light stats: Calories 197, Fat 5.5, Protein 12.7 g, Carb 24 g, Sodium 623 mgs.
Provided by Krista Roes
Categories Vegetable
Time 56m
Yield 8 1 cup portions, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350.
- Combine first 3 ingredients in a Dutch oven, bring to boil.
- Cover, reduce heat and simmer 20 minutes or until tender.
- Drain, partially mash with a potato masher.
- Combine zucchini mixture, rice, sour cream, cheddar cheese, 2 tablespoons Parmesan cheese, breadcrumbs, salt, pepper, and eggs in a bowl; stir gently.
- Spoon into 13x9 baking dish coated with cooking spray.
- Sprinkle 2 tablespoons Parmesan cheese on top.
- Bake for 30 minutes or until bubbly.
- Preheat broiler.
- Broil for 1 minute or until lightly browned.
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