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
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
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.
ZUCCHINI CASSEROLE
Another helpful way to use up those prolific zucchini. This can be done ahead and refrigerated. After cooking let it rest for 5 minutes or so then serve.
Provided by Tebo3759
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook zucchini in small amount of water until barely tender, about 5 minutes Drain and cool.
- Combine eggs, milk, cheese, salt, baking powder and flour.
- Stir zucchini into egg mixture.
- Place in buttered casserole.
- Sprinkle with bread crumbs and dot with butter.
- Bake at 350 for 35 to 40 minutes.
Nutrition Facts : Calories 413.9, Fat 27.8, SaturatedFat 16.2, Cholesterol 194.5, Sodium 1048.2, Carbohydrate 15.1, Fiber 1.6, Sugar 3.9, Protein 26.4
HEALTHY ZUCCHINI CASSEROLE
Healthy Zucchini Casserole recipe is baked with herbs and spices and the perfect amount of shredded cheese! A low carb and gluten free summertime side dish.
Provided by Olena Osipov
Categories Casserole
Time 40m
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F and spray large 9 x 13 baking dish with cooking spray. Place chopped zucchini in a colander lined with kitchen towel and sprinkle with salt. Toss with your hands and let sit for 10 minutes.
- In the meanwhile, in a large bowl whisk the eggs. Add onion, garlic, olive oil, basil, oregano, pepper, red pepper flakes and 1/2 amount of both cheeses. Whisk.
- Squeeze zucchini in a towel over the sink for a few minutes. At first there won't seem much liquid but keep twisting at the top of the towel, turning and squeezing the ball.
- Add squeezed zucchini to the bowl with mixture, stir to coat and transfer to previously prepared baking dish. Sprinkle with remaining 1/2 of both cheeses.
- Bake uncovered for 25 minutes. Remove from the oven and serve warm or cold.
Nutrition Facts : Calories 217 kcal, Sugar 7 g, Sodium 662 mg, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Carbohydrate 10 g, Fiber 3 g, Protein 14 g, Cholesterol 92 mg, 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
ZUCCHINI CASSEROLE
This Zucchini Casserole comes together in under 30 minutes, is vegan, super easy to make with simple ingredients and so satisfying, filling. It will be devoured by everyone in your family, even picky kids will eat vegetables from now on. You can be sure it is a home run and so foolproof it almost makes itself, so you can relax, sit down, and enjoy.
Provided by Contentedness Cooking
Categories Lunch, Dinner
Time 30m
Number Of Ingredients 10
Steps:
- Preheat your oven to 430°F, get your casserole prepared and ready.
- Start with a skillet or casserole which is large enough. Melt 2 Tbsp vegan butter and reserve the rest for later. When hot, add onion and garlic, fry for 2 minutes. Then give the zucchini slices to the pan and fry for 5 minutes more.
- Now add coconut milk and nutmeg. Cook all for 2 minutes more on medium heat. Stir in half of the breadcrumbs and half of the vegan parmesan.
- Next give remaining vegan butter into a small bowl, mix with breadcrumbs and Italian herbs, remaining vegan parmesan. Season with a pinch of salt and pepper.
- Finally transfer zucchini mixture to the prepared casserole and top with remaining breadcrumb mix. Bake for around 20 minutes.
Nutrition Facts : Calories 283 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 17 grams fat, Fiber 4 grams fiber, Protein 13 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 2 cups, Sodium 430 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
QUICK ZUCCHINI CASSEROLE
This is any easy and quick way to prepare fresh zucchini and my husband loves it. i have been making it for so long, I have no idea where I got the recipe
Provided by dray128
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place zucchini in boiling water and boil for 2 minutes. Drain into a colander.
- Melt butter over low heat, remove from heat and stir in sour cream, salt and pepper.
- Add zucchini and heat through.
- Put mixture in a casserole dish, sprinkle with cheese. Place under the broiler until cheese is melted and golden brown.
Nutrition Facts : Calories 327.8, Fat 32.7, SaturatedFat 20.6, Cholesterol 91.6, Sodium 570, Carbohydrate 4.6, Fiber 0.9, Sugar 1.6, Protein 5.9
EASY ZUCCHINI CASSEROLE - CHEESY, LOW CARB, KETO AND DELICIOUS!
An easy one pan family and budget friendly dish! Great for vegetarian keto or meatless Monday! Great low carb side dish that even the kids will love!
Provided by © Copyright Anita Breeze for Ketogenic Woman. We'd LOVE for you to share a link to this recipe, but
Categories Keto Main Meals
Time 48m
Number Of Ingredients 7
Steps:
- Grease a 9 inch baking pan with butter
- Place overlapping zucchini slices in baking dish, layering it with onions and cheese between each layer
- You can use a round dish or square
- In a small bowl combine sour cream with garlic powder, salt and pepper and just enough cream to thin the mixture.
- Spread sour cream mixture over the zucchini
- Bake at 350 degrees for 35 minutes or until casserole is brown and bubbly on top.
- Let rest in oven for 10 minutes.
Nutrition Facts : Calories 200 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 16.8 grams fat, Fiber 1 grams fiber, Protein 9 grams protein, SaturatedFat 10.3 grams saturated fat, ServingSize 1/4 recipe
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.
ZUCCHINI CASSEROLE
This is a great way to use your zucchini straight from the garden! It's perfect as a low carb side dish option.
Provided by Holly Nilsson
Categories Side Dish
Time 1h10m
Number Of Ingredients 12
Steps:
- Preheat oven to 375°F.
- Cook onion in olive oil (for the topping) until tender, about 5 minutes. Set aside.
- Slice tomatoes and place on paper towels to absorb liquid, about 2-3 minutes.
- Combine zucchini, Italian seasoning, olive oil and garlic in a bowl. Toss well and season with salt and pepper.
- Alternate zucchini and tomatoes in stacks. Place the stacks on their sides in a 2 ½ qt baking dish or 9x13 pan. Cover with foil and bake 25 minutes.
- Meanwhile, combine all topping ingredients in a small bowl (including onions from in step 1) and mix well.
- Remove foil from casserole and top with topping. Bake uncovered an additional 20 minutes or until zucchini is tender.
- Sprinkle with fresh herbs and serve warm.
Nutrition Facts : ServingSize 1 cup, Calories 84 kcal, Carbohydrate 6 g, Protein 2 g, Fat 5 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 103 mg, Fiber 1 g, Sugar 3 g
ROTISSERIE CHICKEN & ZUCCHINI CASSEROLE
Looking for quick, easy and healthy dinner recipes for the family? Even your picky eaters will love this simple casserole dish! It's made with just a handful of cheap ingredients that are a breeze to throw together on busy weeknights. This one dish meal will soon be a family favorite.
Provided by Lilly
Categories Main Course
Number Of Ingredients 6
Steps:
- Preheat your oven to 350 degrees and grease a 9x13 baking dish.
- In a large bowl, melt the butter and then mix with the box of dry stuffing mix; set aside HALF of the mixture for topping the casserole later.
- Add the pulled chicken, diced zucchini, cream of chicken soup and sour cream to the stuffing and mix well.
- Spread the mixture into your baking dish and then evenly sprinkle the top with your reserved stuffing mixture.
- Bake, uncovered, in the middle rack for 35-45 minutes or until it's warmed through and the top is golden brown.
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 KETO ZUCCHINI CASSEROLE
You're going to enjoy this quick and easy zucchini casserole! Keto-friendly, low-carb, and deliciously cheesy, this zucchini casserole makes an excellent healthy side dish that even your kids will enjoy. A fantastic way to use your summer squash garden bounty!
Categories Sides
Time 45m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Boil a large pot of lightly salted water. Put the zucchini and blanch it for about 4 minutes until tender. Drain the water into a strainer.
- Preheat the oven up to 350F. Grease an 8-inch square or 9-inch round ceramic baking dish. Distribute the zucchini in the pan and add slices of butter.
- Whisk together the cream and eggs in a large bowl. Add the salt, pepper and onions and half of the cheddar cheese. Put the zucchini on top.
- Sprinkle with parmesan, remaining cheddar, and pork rinds on top. Bake for 35 minutes until the corners are nicely browned.
- If desired, garnish with chopped spring onion.
Nutrition Facts : Calories 195 cal
SUMMER SQUASH, ZUCCHINI, AND CORN CASSEROLE
Squash and Zucchini Casserole is a delicious Southern side dish made with yellow squash, zucchini, and fresh corn with a crunchy breadcrumb and Parmesan cheese topping. Served hot and bubbly, this cheesy casserole is the perfect way to use up an abundance of Summer squash.
Provided by Sheila Thigpen
Categories Vegetables & Sides
Time 1h
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees. Lightly coat a 9 x 13 inch baking dish with cooking spray.
- In a large skillet over medium heat, melt 2 tablespoons butter. Add the onion and cook for 5 minutes, until translucent. Add the garlic and cook until fragrant, about 30 seconds.
- Add the diced zucchini, squash, and corn to the skillet and cook for 5 minutes, stirring frequently.
- Remove the skillet from the heat and stir in the sour cream, cheddar cheese, salt, and pepper. Pour the mixture into the prepared baking dish.
- In a medium bowl, stir together the herbed stuffing mix, parmesan cheese, and 2 tablespoons melted butter. Sprinkle evenly over the casserole.
- Bake for 40 to 45 minutes, until the casserole is hot and bubbly. Let stand 10 minutes before serving.
Nutrition Facts : ServingSize 1 g, Calories 274 kcal, Carbohydrate 21 g, Protein 11 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 42 mg, Sodium 512 mg, Fiber 5 g, Sugar 7 g, UnsaturatedFat 7 g
ZUCCHINI TOMATO BAKE
This Zucchini Tomato Bake is a delicious veggie casserole for using those summer zucchini and tomatoes. Lots of fresh basil and a potato base make this one delicious dish.
Provided by Colleen Milne
Categories Side Dish
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 350°
- In a 9"x11" baking pan, spread 2 tbsp of the olive oil.
- Cover with the potato slices, then the red onion slices, then scatter the garlic evenly over.
- Layer half of the tomato slices, then basil, then the zucchini slices, then the remaining tomato slices.
- Drizzle the remaining 2 Tbsp olive oil, and sprinkle with salt and pepper.
- In a bowl, combine cheese and panko crumbs.
- Spread cheese mixture evenly over top of vegetables.
- Bake in center of oven 45 minutes, or until vegetables are tender when pierced with a fork, and topping is golden.
- Remove from the oven and let stand for 10 minutes before slicing into squares.
Nutrition Facts : ServingSize 1 g, Calories 252 kcal, Carbohydrate 17 g, Protein 13 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 884 mg, Fiber 2 g, Sugar 3 g
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