ZUCCHINI CASSEROLE I
This is a great recipe to use up all those summer zucchinis from your garden. Makes a nice brunch dish.
Provided by WINGSOFANEAGLE
Categories Side Dish Vegetables Squash Summer Squash
Time 1h15m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 258.9 calories, Carbohydrate 24.1 g, Cholesterol 39.2 mg, Fat 16.2 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 9.5 g, Sodium 775.8 mg, Sugar 5.4 g
ZUCCHINI CASSEROLE III
This is very delicious! I like to use fresh vegetables from the market when I make this. It has a juice after it's cooked that is great for dipping bread into.
Provided by TSMOM
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Cover bottom of baking dish with half of the zucchini slices. Layer with half of the onion rings, tomato slices and pepperoni slices. Sprinkle with half of each of the cottage cheese, Cheddar cheese and mozzarella cheese. Repeat layers.
- Bake in preheated oven for 30 to 40 minutes, or until zucchini is tender, and cheese is melted.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 9.9 g, Cholesterol 76.9 mg, Fat 26.6 g, Fiber 2.3 g, Protein 33.1 g, SaturatedFat 11.8 g, Sodium 887.1 mg, Sugar 5.7 g
DILLY ZUCCHINI CASSEROLE
Whenever I take this timesaving side-dish casserole to a potluck, I seldom bring any home, and folks often ask for the recipe. If I have fresh dill, I'll substitute a couple tablespoons for the dill weed. -Esther Kilborn, Bridgton, Maine
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the biscuit mix, Parmesan cheese, dill, salt and pepper. Add eggs and oil. Stir in zucchini and onion until blended. Pour into a greased 1-1/2-qt. baking dish. , Bake, uncovered, at 375° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 410 calories, Fat 32g fat (7g saturated fat), Cholesterol 176mg cholesterol, Sodium 978mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
MA BETHIE'S ZUCCHINI BAKE
Basically a casserole-type dish that is delicious when served right out of the oven, or even at room temperature. Leftovers can be reheated in the microwave and are good the next day, too. A wonderful side with burgers off the grill or as a quick main course with the addition of cubed ham or cooked, cubed chicken.
Provided by MAMASARA
Categories Side Dish Vegetables Squash Summer Squash
Time 50m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 C).
- In a large bowl, toss zucchini with baking mix until well coated. Add beaten eggs, melted butter, and Parmesan and mozzarella cheeses. Using a large spoon or your hands, work mixture together until well blended. Add onion, garlic, oregano, parsley, salt, and pepper, and mix again. Spread mixture into a 13x9 inch baking pan.
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean and top is golden brown. Serve warm or at room temperature.
Nutrition Facts : Calories 260.8 calories, Carbohydrate 13.6 g, Cholesterol 133.5 mg, Fat 19.3 g, Fiber 1.4 g, Protein 9.5 g, SaturatedFat 10.5 g, Sodium 598.7 mg, Sugar 2.3 g
ZUCCHINI BISQUICK CASSEROLE
This is a great casserole to take to picnics or camping. It is delicious hot or cold. My husband likes his with a side of pizza sauce.
Provided by Sams Mom
Categories Savory Pies
Time 1h
Yield 12 pieces, 12 serving(s)
Number Of Ingredients 13
Steps:
- Mix all ingredients together.
- Spread into a 9 X 13 baking pan that has been sprayed with Pam.
- Bake 350 for 30-45 minutes, until golden brown.
- Serve warm or cold.
Nutrition Facts : Calories 320.3, Fat 24.7, SaturatedFat 7.2, Cholesterol 93.1, Sodium 717.6, Carbohydrate 12.6, Fiber 0.9, Sugar 3.3, Protein 11.8
ZUCCHINI-BISCUIT CASSEROLE
This is a easy-to-make zucchini dish. If you don't care for dill, you may certainly cut the amount down.
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 45m
Yield 4-5 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 375°F.
- Butter a 1 1/2-quart casserole dish.
- In a bowl, combine biscuit mix, Parmesan cheese, dill, salt and pepper.
- Add eggs and oil; mix well.
- Stir in zucchini and onion until blended.
- Pour into greased baking dish.
- Bake uncovered 25-30 minutes or until golden brown.
SKILLET ZUCCHINI CASSEROLE
A one-skillet dish that makes a quick and wonderful meal by itself.
Provided by SAWMAN
Categories Fruits and Vegetables Vegetables Squash
Time 47m
Yield 4
Number Of Ingredients 18
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Pour off all but one tablespoon of bacon fat from the skillet.
- Stir in the onion, green and red bell peppers, and celery to the skillet and cook over medium heat, stirring, for 2 minutes. Add the zucchini and mushrooms and cook 1 more minute. Stir in the tomatoes, artichoke hearts, pineapple and crumbled bacon.
- Pour in the reserved pineapple juice and the soy sauce. Season with the salt and pepper, basil, garlic power and Italian seasoning. Cover and simmer over low heat for 10 minutes stirring occasionally. Do not over cook.
- Sprinkle the Cheddar cheese on top of the vegetables and cook 2 more minutes, or until the cheese melts. Serve zucchini in the skillet topped with Parmesan cheese, if desired.
Nutrition Facts : Calories 473.3 calories, Carbohydrate 50.1 g, Cholesterol 58.8 mg, Fat 21.1 g, Fiber 10.1 g, Protein 26.8 g, SaturatedFat 10.4 g, Sodium 1448.1 mg, Sugar 30.9 g
ZUCCHINI CHEDDAR BISCUITS
My husband grows a big garden, and our squash crop always seems to multiply! We give squash to everyone but still have plenty left over for making jelly, relish, pickles, breads, cakes and brownies. - Jean Moore, Pliny, West Virginia
Provided by Taste of Home
Time 25m
Yield 16 biscuits.
Number Of Ingredients 10
Steps:
- In a large skillet, melt butter. Add onion; saute until tender. In a large bowl, combine the biscuit mix, parsley, basil, thyme and onion mixture. In another bowl. whisk eggs and milk. Stir into biscuit mixture just until combined. Fold in zucchini and cheese. , Drop by 1/4 cupfuls 2 in. apart onto greased baking sheets. Bake at 400° for 10-14 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 148 calories, Fat 9g fat (4g saturated fat), Cholesterol 55mg cholesterol, Sodium 315mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 4g protein.
BAKED ZUCCHINI CASSEROLE
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
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
GRANDMA"S ZUCCHINI CASSEROLE-GIADA DE LAURENTIIS
This is my version of a recipe I saw Giada make on her show. She puts bread crumbs between the zucchini layers but I think they taste soggy so I just put them on top. I sometimes just use an Italian shredded cheese blend as a substitute for the cheeses.
Provided by linguinelisa
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Grease a baking dish with olive oil.
- Layer in dish zucchini, salt and pepper, cream and cheeses. Make 3 layers. Top with bread crumbs, then butter. Bake at 375 for 35 to 40 minutes.
BEEFY BISCUIT CASSEROLE
Easy casserole to start on top of the stove and pop into the oven. If you don't have a oven-safe skillet, you can also start off by cooking your beef in the microwave in a casserole dish.
Provided by PalatablePastime
Categories One Dish Meal
Time 55m
Yield 4-5 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375F.
- Brown ground beef, onion and garlic in an ovenproof skillet.
- Drain fat.
- Add green beans, tomato sauce, basil, salt and pepper, stirring to mix.
- Simmer meat mixture for 5-10 minutes, stirring occasionally.
- Stir cheese into meat sauce.
- Separate biscuits, and cut a hole in the center of each.
- Form biscuits to look like a donut, and place biscuits in a ring around the edges of the skillet, and brush the tops with melted butter.
- Sprinkle meat sauce with sesame seeds before baking.
- Bake for 25 minutes or until biscuits are golden.
ITALIAN ZUCCHINI CASSEROLE
Make and share this Italian Zucchini Casserole recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet coated with nonstick cooking spray, cook zucchini until tender. Drain & set aside.
- In same skillet, saute onion and garlic for 1 minute. Add tomatoes, basil, oregano, garlic powder and pepper. Simmer uncovered for 10 minutes. Remove from heat.
- Gently stir in zucchini. Place in ungreased baking dish. Top with stuffing mix. Sprinkle with Parmesan cheese. Cover and bake at 350ºF for 20 minutes.
- Uncover and sprinkle with grated mozzarella or jack cheese. Return to oven for 10 minutes or until golden brown.
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