Spicy Zucchini Casserole Food

ZUCCHINI CASSEROLE

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.

MAMA'S SPICY ZUCCHINI CASSEROLE

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.

SPICY ZUCCHINI CASSEROLE

Steps:

• Heat oven to 350ºF.
• Combine vegetables in medium bowl. Whisk egg and dressing until blended. Add to vegetable mixture along with the cheese; mix lightly.
• Spoon into 2-qt. casserole sprayed with cooking spray; top with bread crumbs.
• Bake 30 min. or until heated through.

ZUCCHINI CASSEROLE I

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.

MEXICAN ZUCCHINI CASSEROLE

Steps:

• In a small bowl, beat the egg, oil, salt and pepper. Add the zucchini, jalapeno and onion; stir to coat. Stir in biscuit mix and cheese. , Pour into a 15-oz. baking dish coated with cooking spray. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Let stand for 10 minutes before serving.