BAKED ZUCCHINI
Creamy baked zucchini.
Provided by Lala44621
Categories Side Dish Vegetables Squash Zucchini
Time 40m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of water to a boil. Add zucchini and cook until tender but still firm, about 15 minutes. Drain, cool and scoop out seeds.
- In a medium bowl combine cream cheese, sour cream, Parmesan cheese and garlic. Spoon mixture into zucchini halves and sprinkle with paprika.
- Bake in preheated oven for 10 to 15 minutes, or until heated through.
Nutrition Facts : Calories 289.2 calories, Carbohydrate 6.5 g, Cholesterol 73.9 mg, Fat 26.7 g, Fiber 0.9 g, Protein 7.3 g, SaturatedFat 16.7 g, Sodium 235.7 mg, Sugar 1.3 g
ZUCCHINI BREAD
Makes great gifts around holidays. You may substitute raisins for the chocolate if you wish.
Provided by GAF55
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans.
- Beat together eggs, sugar, and oil. Blend in the grated zucchini, and then the sour cream. Mix in the flour, baking powder, soda, and cinnamon. Stir in chocolate chips or raisins (see Cook's Note). Pour batter into prepared pans.
- Bake in preheated oven until a tester inserted in the center of each loaf comes out clean, about 80 minutes. Cool on wire rack.
Nutrition Facts : Calories 256.9 calories, Carbohydrate 33.7 g, Cholesterol 25.4 mg, Fat 13.1 g, Fiber 1 g, Protein 3 g, SaturatedFat 3.3 g, Sodium 70.8 mg, Sugar 20.7 g
BAKED ZUCCHINI
Provided by Sunny Anderson
Categories side-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat the oven to 350 degrees F.
- Brush 1 teaspoon olive oil on the bottom of an 8 by 8-inch baking dish. Arrange the slices of zucchini in the dish with an overlapping pattern in rows or a spiral in a pie dish. Sprinkle with salt, pepper and paprika.
- To make the topping: In a bowl, stir together the panko breadcrumbs, thyme, Parmesan cheese and season with a sprinkle of salt and a few grinds of pepper. Add 1 tablespoon olive oil and stir until all the breadcrumbs are soaked with the yellow tint of the oil. Sprinkle the topping evenly over the dish and bake until the top is golden brown, 30 to 35 minutes.
CHOCOLATE SOUR CREAM ZUCCHINI CAKE WITH CHOCOLATE GLAZE
This is one heck of a cake on so many levels. For starters, nobody is ever going to guess there's zucchini in here, because it virtually disappears in the baking-there's not even a hint of vegetable flavor or nubbiness that you might expect from grated zucchini. What you will notice is what a moist cake this is, maybe the moistest chocolate cake you've ever had.
Provided by Ken Haedrich
Categories Dessert Cake Chocolate Zucchini Summer Small Plates Kid-Friendly Birthday
Yield 16 servings
Number Of Ingredients 14
Steps:
- Put the grated zucchini in a colander placed over a large bowl. Salt it lightly, tossing gently to mix. Set aside for 30 minutes to drain.
- Preheat the oven to 325°F (170°C). Butter a 9x9-inch cake pan.
- Sift the flour, cocoa powder, baking soda, baking powder, and 3/4 teaspoon salt into a bowl.
- Combine the sugar, butter, oil, eggs, and vanilla in another large bowl. Using an electric mixer (handheld is fine), beat the ingredients on medium-high speed for 2 minutes, until well blended. Add one-third of the dry mixture to the liquid and blend it in on low speed. Beat in half of the sour cream, followed by another third of the dry mixture, the rest of the sour cream, and the remaining dry mixture. The batter will start to get heavier late in the mixing, and you may want to do the last bit of mixing with a wooden spoon or rubber spatula.
- Lift the zucchini out of the colander and give it a gentle squeeze, but don't squeeze out all the moisture. Add the zucchini to the batter and fold it in with a rubber spatula until evenly mixed. Scrape the batter into the pan and smooth with a spoon.
- Bake the cake on the middle oven rack for 60 to 70 minutes, until a tester inserted into the center of the cake comes out clean. Transfer the cake to a cooling rack and cool thoroughly.
- When the cake has cooled, prepare the glaze, rewarming it if it has firmed up. When it has thickened slightly but is still thin enough to pour easily, slowly pour it over the cake, tilting the cake to spread it around. Cool for at least 10 minutes before slicing and serving.
ZUCCHINI IN SOUR CREAM SAUCE
"Someone shared this zucchini recipe with me years ago. Light and refreshing, it complements any meat you serve it with," pens Sandi Laskowski of Rapid City, South Dakota. Reduced-fat sour cream helps keep the calorie count down, while dill boosts the flavor. Try Sandi's sauce over chicken or grilled fish.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a saucepan, combine the zucchini, water, onion, salt, bouillon and dill. Bring to a boil. Reduce heat; cover and simmer for 5 minutes or until zucchini is tender. Remove from heat and stir in the butter, sugar and lemon juice. Combine sour cream and flour until smooth. Gradually add to saucepan. Cook and stir over low heat for 5-7 minutes or until thickened.
Nutrition Facts : Calories 50 calories, Fat 3g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 320mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
ZUCCHINI TOMATO BAKE
This flavorful side makes the most of those bountiful tomatoes and zucchinis. Melted Swiss cheese and sour cream lend a touch of decadence to this healthy and appealing dish. - Tina Repak Mirilovich, Johnstown, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large nonstick skillet, saute onion in butter until tender. Transfer to a large bowl. Add the zucchini, tomatoes, 1/2 cup Swiss cheese, sour cream and seasonings; mix well., Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and remaining Swiss cheese. Bake, uncovered, at 350° for 25-30 minutes or until vegetables are tender.
Nutrition Facts : Calories 113 calories, Fat 5g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 321mg sodium, Carbohydrate 9g carbohydrate (6g sugars, Fiber 2g fiber), Protein 9g protein. Diabetic Exchanges
SKILLET ZUCCHINI WITH SOUR CREAM & PARMESAN
Here's one of the tastier ways to enjoy a bumper crop of zucchini: Sauté in a skillet with garlic and onions, then toss with sour cream and Parmesan.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings 1/2 cup each
Number Of Ingredients 10
Steps:
- Heat oil in large saucepan on medium-high heat. Add onions and garlic; cook and stir 3 to 4 min. or until crisp-tender.
- Add zucchini; cook and stir 5 min. Add water, pepper and bay leaf. Bring to boil. Stir in tomatoes; simmer on medium-low heat 5 min. Remove and discard bay leaf.
- Stir sour cream and cheese into vegetable mixture.
Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
SOUR CREAM ZUCCHINI BREAD
This is an extremely good and rich bread, absoutely yummy fresh from the oven but it is great chilled from the refrigerator or heated with melted butter. It can be frozen too. I make mini loaves to give as great gifts! Adapted from Mike Dolan who posted it on recipelinks and I changed it to make it my own. It would even be good with chocolate chips added! :) Makes 2 regular loaves or 4 mini loaves. Enjoy! To make the bread even healthier, try substituting 1/2 of the oil with applesauce.
Provided by Sharon123
Categories Quick Breads
Time 1h35m
Yield 2 loaves(or 3-4 mini loaves)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease and flour well 2 bread loaf pans. I like to use 4 mini loaf pans for gifts.
- Sift together the flour(s), wheat germ if using, cinnamon, salt, baking soda and baking powder.
- In a separate bowl combine the eggs, brown sugar, white sugar, and oil.
- Add the dry ingredients slowly to the egg mixture.
- When thoroughly mixed, add the sour cream and vanilla.
- Finally, mix in the shredded zucchini, nuts and/or raisins.
- Pour the mixture into the two loaf pans (or mini pans).
- Bake at 350 degrees Fahrenheit for about 1 hour and 20 minutes.
- If baking mini loaves, adjust time to about 50 to 60 minutes.
- Use a toothpick placed in the center of the loaf to see if the loaves are done. The toothpick should be clean or just have a few crumbs on it.
- Enjoy!
Nutrition Facts : Calories 3075.2, Fat 159.7, SaturatedFat 25.4, Cholesterol 299.1, Sodium 2488.8, Carbohydrate 378.3, Fiber 13.2, Sugar 214, Protein 44.3
ZUCCHINI CAKES WITH HERB SOUR CREAM
Steps:
- For the herb sour cream: In a medium bowl, whisk together the sour cream, chives and dill. Set aside.
- For the zucchini cakes: Mix the zucchini, breadcrumbs, Parmesan, basil, garlic, oregano, 1 teaspoon salt and the pepper in a large bowl. In a separate medium bowl, whisk the eggs with the buttermilk, and then stir the egg mixture into the zucchini mixture.
- In a large skillet, heat the oil over medium heat. Form patties with the zucchini batter (about 1/4 cup for each) and add to the skillet. Pan-fry the cakes until golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with the remaining 1 teaspoon salt.
- Serve while hot and crisp with a dollop of the herb sour cream.
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
ZUCCHINI BAKED IN SOUR CREAM
Yummy zucchini casserole with no "cream of anything" soups. Found this in a newspaper clipping, originally credited to Phyllis Ambrose.
Provided by breezermom
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook the zucchini in a small amount of boiling water in a large saucepan for 6 minutes or until tender; drain well. Place the zucchini in a 1 1/2 quart greased casserole; set aside.
- Combine the cheddar cheese, sour cream, butter, and salt in a small saucepan; cook over medium-low heat until the cheese melts, stirring constantly. Pour the cheese sauce over the reserved zucchini.
- Combine the breadcrumbs and Parmesan cheese. Sprinkle over the casserole.
- Bake, uncovered, at 375 degrees for 10 to 12 minutes or until lightly browned.
BAKED ZUCCHINI CASSEROLE RECIPE
You're going to love this Easy Cheesy Zucchini Casserole. It's low carb, gluten-free, egg-free, and super easy to make. Everyone in your family will ask you to make it, including your kids!
Provided by Stephanie Parlegreco
Categories Side Dishes
Time 40m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees.
- Cut the ends off the zucchini and slice it in half lengthwise. Then cut into small bite-sized pieces. Salt the zucchini and let sit. Drain and pat them dry with a paper towel. Place into a baking dish and set aside.
- In a medium saucepan add the butter and chopped onion and saute for a minute or two.
- Add the cream cheese, heavy cream, sour cream, black pepper, garlic powder, and paprika. Cook on medium-high heat until the cream cheese is melted, whisking constantly.
- Now add ½ cup grated parmesan and ½ cup shredded mozzarella. Whisk until well combined.
- Pour the cheese sauce over the zucchini and stir to ensure all the zucchini is covered with the sauce.
- Sprinkle the remaining ½ cup of parmesan and ½ cup mozzarella on top.
- Bake for 20-30 minutes or until the cheese is bubbling and gets golden.
Nutrition Facts : ServingSize 1/2 cup, Calories 244 calories, Sugar 3.8 g, Sodium 196.6 mg, Fat 18.5 g, SaturatedFat 9.5 g, TransFat 0.2 g, Carbohydrate 6.2 g, Fiber 1.2 g, Protein 12.6 g, Cholesterol 46.5 mg
ZUCCHINI PANCAKES
Steps:
- Gather the ingredients.
- Put the shredded zucchini in a colander and mix with the salt. Cover and let drain for about 1 hour. Refrigerate if draining for a longer period of time.
- In a mixing bowl, combine the shredded zucchini with the beaten eggs, cheese, basil, flour, and pepper.
- Heat a few teaspoons of butter in a large skillet or griddle over medium heat. Spoon a few tablespoons of the zucchini batter into the skillet for each pancake and cook until browned on the bottom. Turn and cook until browned on the other side.
- Serve as an appetizer with salsa, a savory dip, or chili sauce . Or serve the zucchini pancakes as a side dish with grilled meat or poultry.
- Enjoy.
Nutrition Facts : Calories 76 kcal, Carbohydrate 4 g, Cholesterol 57 mg, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, Sodium 324 mg, Sugar 1 g, Fat 5 g, ServingSize 12 pancakes (12 servings), UnsaturatedFat 0 g
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
CHICKEN AND ZUCCHINI CASSEROLE WITH SOUR CREAM SAUCE RECIPE - (3.9/5)
Provided by á-48467
Number Of Ingredients 13
Steps:
- 1. Preheat the oven to 350 degrees. 2. Spray an 8" square baking dish with cooking spray. 3. Heat a non-stick skillet over medium heat and add olive oil.Then add onion and cook for 5 minutes until softened, then add garlic, rosemary, chicken and zucchini. Cook for another 5 minutes until chicken is cooked through. 4. Combine chicken and zucchini mixture with remaining ingredients, including pasta. Spread in a baking dish bake for 20 minutes until dish is heated through and the cheese is melted.
CREAM OF ZUCCHINI SOUP
Chopped zucchini combined with chicken broth makes this easy soup recipe a creamy, seasonal delight. For a different take, serve chilled and enjoy!
Provided by My Food and Family
Categories Home
Time 25m
Yield 9 servings, 1 cup each
Number Of Ingredients 9
Steps:
- Bring first 6 ingredients to boil in large saucepan on medium-high heat; simmer on medium-low heat 15 min. or until zucchini is tender.
- Blend cream cheese, sour cream and soup in small batches in blender until smooth. Return to saucepan; cook until heated through, stirring frequently.
- Serve topped with paprika and crushed corn chips.
Nutrition Facts : Calories 170, Fat 13 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
GIGI'S SQUASH CASSEROLE
Steps:
- Gather the ingredients.
- Preheat the oven to 350 F/180 C/Gas Mark 4. Butter a 1 1/2- to a 2-quart baking dish.
- Add about an inch of water to a saucepan and heat over medium heat. Add the squash and onion to the pan and cook until tender. Drain off the water.
- In a bowl, combine the condensed soup and sour cream and blend well.
- Add the well-drained sliced squash to the sour cream and soup mixture.
- Spoon the squash mixture into the prepared baking dish.
- Toss the stuffing crumbs with the melted butter and sprinkle over the top of the casserole.
- Bake on the lowest rack of the preheated oven for 20 minutes.
- Serve and enjoy.
Nutrition Facts : Calories 255 kcal, Carbohydrate 19 g, Cholesterol 37 mg, Fiber 3 g, Protein 5 g, SaturatedFat 8 g, Sodium 561 mg, Sugar 7 g, Fat 19 g, ServingSize 6 servings, UnsaturatedFat 0 g
ZUCCHINI SOUR CREAM CASSEROLE RECIPE - (4/5)
Provided by oldbklady
Number Of Ingredients 7
Steps:
- Steam zucchini for 5 minutes. Preheat oven to 350 degrees. Combine sour cream and butter in a small saucepan and cook over medium low heat until butter melts, stirring constantly. Remove from heat. Stir in cheese, seasoned salt, and pepper. Layer half of zucchini, sour cream mixture and cracher csrumbs in a greased shallow baking dish, repeat layers. Bake for 20-25 minutes.
ZUCCHINI WITH SOUR CREAM AND DILL
Categories Salad Dairy Herb Vegetable Appetizer Side No-Cook Vegetarian Quick & Easy Buffet Squash Zucchini Summer Chill Sour Cream Dill Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4 as a side dish
Number Of Ingredients 5
Steps:
- In a bowl stir together all ingredients except zucchini until combined well. Cut zucchini crosswise into 1/8-inch-thick rounds and toss with sour cream mixture and salt to taste until combined well. Chill zucchini mixture, covered, at least 1 hour and up to 8.
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- To prepare zucchini, slice zucchini in 1/4 inch slices. Boil in salted water for 6 to 8 minutes or until fork tender. Drain well.
- In a small bowl, whisk egg yolk; add dried onions (or chives). Stir in sour cream, melted butter, 1/4 cup shredded cheddar cheese, salt, and paprika.
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PERFECT CHOCOLATE ZUCCHINI BREAD - SELF PROCLAIMED FOODIE
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5/5 (15)Total Time 1 hr 20 minsCategory BreakfastCalories 295 per serving
- Preheat oven to 350 degrees F. Heavily grease or parchment line two 9x5 loaf pans or 4 mini loaf pans.
- In a separate bowl, combine flour, cocoa powder, baking soda and salt. Add to the liquid ingredients and stir to combine. Stir in chocolate chips.
- Pour batter into prepared pans. Bake in preheated oven for 60-70 minutes for large loaves or 45-50 minutes for mini loaves. Insert a toothpick or cake tester into the middle of a loaf to check for doneness before removing from oven.
CREAMY ZUCCHINI SAUCE - COOKTORIA
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4.8/5 (131)Calories 235 per servingCategory Appetizer, Lunch
- Mix the zucchini with oil, paprika, salt, and pepper and spread onto a large non-stick baking tray. Bake for about 20 minutes, until soft and slightly browned.
- Meanwhile, place all of the sauce ingredients into a medium skillet, stir, and bring to a simmer. Turn off the heat.
- Add the baked zucchini to the cream-sauce and mix everything well. Garnish with chopped herbs, if desired.
CHOCOLATE CHIP-ZUCCHINI BREAD RECIPE - FOOD & WINE
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5/5 Total Time 1 hr 30 mins
- Preheat the oven to 350°. Coat a 9-by-5-inch loaf pan with vegetable spray. In a small bowl, whisk together the flour, baking soda, baking powder, salt, nutmeg and cardamom. In a medium bowl, whisk the eggs with the sugar, oil, zucchini and vanilla. Add the flour mixture and stir gently with a spatula until the flour is just incorporated. Stir in the sour cream followed by the chocolate chips.
- Pour the batter into the prepared pan. Bake in the middle of the oven for 50 minutes to 1 hour, until the top is browned and a cake tester inserted in the center comes out clean. If the loaf browns too quickly during baking, cover loosely with aluminum foil. Let the loaf cool in the pan for 10 minutes before turning it out onto a rack to cool completely.
DELICIOUS ZUCCHINI CASSEROLE WITH SOUR CREAM - LIVE LAUGH ROWE
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- Remove from heat and stir in sour cream and soup (right out of the can). Stir in drained zucchini and half of the stuffing (approximately 2 heaping cups). Mix until stuffing is coated.
CHEESY BAKED ZUCCHINI BITES - YAY! FOR FOOD
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4.4/5 (11)Total Time 45 minsCategory SnacksCalories 53 per serving
- Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper. Set aside.
- Using a food processor with a grater (shredder) attachment (or a box grater), shred the zucchini and place it in a fine mesh strainer (with a bowl below). Sprinkle ½ tsp salt over the zucchini and give it a gentle toss. Set aside for 10 minutes.
- Then, using your hands, squeeze the grated zucchini to drain excess liquid (it doesn’t need to be fully dry) before adding it with the other ingredients.
BAKED ZUCCHINI CASSEROLE WITH CHEESE - SEEKING GOOD EATS
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4.7/5 (11)Total Time 25 minsCategory Side Dish RecipesCalories 334 per serving
- Preheat oven to 350 degrees F. In a large skillet, melt butter. Saute onions and carrots until almost tender. Add zucchini and garlic to pan with onions and carrots. Saute until all vegetables are tender. Remove from heat and mix in sour cream, cheese, salt, pepper, and Italian seasoning.
- Spray a 1.5- quart baking dish with nonstick spray. Spoon vegetables into casserole dish. Sprinkle pork panko over top of mixture. Bake uncovered for 20 to 25 minutes until cheese is melted and topping is a golden brown.
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