Smoky Zucchini Casserole Food

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SMOKY ZUCCHINI CASSEROLE



Smoky Zucchini Casserole image

Delicious, easy, and quick zucchini casserole.

Provided by jabguit

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h25m

Yield 8

Number Of Ingredients 13

6 tablespoons butter, divided
2 tablespoons all-purpose flour
1 ½ cups whole milk
2 teaspoons chicken bouillon granules
½ teaspoon smoked paprika
¼ teaspoon dried thyme, crushed
3 large zucchini, cut into 1/4-inch rounds
¼ sweet onion (such as Vidalia®), sliced
1 large carrot, shredded
1 large egg, beaten
1 ½ cups shredded extra-sharp Cheddar cheese
⅓ cup panko bread crumbs, or to taste
cooking spray

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 CASSEROLE



Zucchini Casserole image

Make and share this Zucchini Casserole recipe from Food.com.

Provided by Charlotte J

Categories     Pork

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 medium zucchini
1 lb sausage
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 cup cracker crumb
1 egg
1 cup shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon oregano
1 pinch garlic salt

Steps:

  • Cut zucchini lengthwise, remove large seeds, peel and cube.
  • Cook onion and sausage and drain well.
  • Stir in remaining ingredients and places in a greased casserole dish.
  • Cover and bake at 350 degrees for 1 hour.

Nutrition Facts : Calories 564.1, Fat 43.5, SaturatedFat 17.5, Cholesterol 148.3, Sodium 1380.9, Carbohydrate 17.9, Fiber 1.2, Sugar 1.8, Protein 24.3

BAKED ZUCCHINI CASSEROLE



Baked Zucchini Casserole image

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

cooking spray
1 cup freshly grated Parmesan cheese
1 cup mayonnaise
¼ cup chopped onion
¼ cup chopped green bell pepper
2 large eggs, beaten
4 cups sliced zucchini
salt and ground black pepper to taste
1 tablespoon salted butter, cut into small pieces

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

MAMA'S SPICY ZUCCHINI CASSEROLE



Mama's Spicy Zucchini Casserole image

OUTSTANDING! My mother always knew how to season food and she was a great cook! The blend of the vegetables seasoned with chili powder makes this casserole go to the top of the scale!! You can go up or down with the amount of chili powder to suit your own spicy taste. You may like to change the spice to Italian seasoning and try that. I do it both ways.

Provided by Seasoned Cook

Categories     Vegetable

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 9

2 -3 small zucchini
2 tablespoons butter
2/3 cup onion, minced
1/2 cup green pepper, diced
1 (14 ounce) can diced tomatoes, drained
1/4 teaspoon chili powder
1 cup sharp cheddar cheese, shredded
3 tablespoons butter, melted
1 1/4 cups cracker crumbs (Ritz)

Steps:

  • Cut zucchini into 1/2 inch strips. Boil in salted water until tender. Drain.
  • Melt butter and saute onion and green pepper in a sauce pan. Add tomatoes and chili powder. Cook for 5 minutes and add zucchini.
  • Blend melted butter with cracker crumbs. Layer 1/2 of zucchini mixture, 1/2 of cracker crumbs and 1/2 of cheese.
  • Add remaining zucchini mixture, 1/2 of cheese and 1/2 of cracker crumbs.
  • Bake 25 to 30 minutes in a 340 degree oven.
  • Note: Yellow squash may be substituted for zucchini.

Nutrition Facts : Calories 429.4, Fat 24.7, SaturatedFat 15.2, Cholesterol 67.8, Sodium 512, Carbohydrate 41.3, Fiber 3.7, Sugar 6.6, Protein 12.4

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