MEDITERRANEAN-STYLE ZUCCHINI CASSEROLE RECIPE
Baked zucchini casserole recipe, prepared Mediterranean-style. Layers of zucchini, carrots, onions w/ a perfectly spiced meat sauce. Low Carb. Gluten Free.
Provided by The Mediterranean Dish
Categories Entree or Side Dish
Time 1h15m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees F
- In a saucepan, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add chopped onions (leave the sliced onions for later) and garlic and cook minutes, stirring regularly, until softened and fragrant (do not brown).
- Add meat (ground turkey or lean ground beef). Break the meat up to help it brown. Season with salt and pepper. Raise heat to medium-high and cook meat until fully browned, stirring occasionally. If there is any fat or extra liquid at this point, carefully drain and return saucepan back to heat.
- Now season with allspice, paprika, and nutmeg. Stir to combine.
- Add chopped canned tomatoes with juice, tomato paste and water. Bring to a boil, then lower heat and simmer for 7 to 10 minutes or so. Remove from heat.
- Add zucchini, carrots, and sliced onions to the bottom of a casserole dish like this one. Add the meat sauce and spread evenly.
- Cover the casserole dish tightly with foil. Bake in 375 degrees F heated-oven for about 40 minutes. Then uncover, and then broil for a brief few minutes, watching carefully.
- Remove from oven and garnish with fresh parsley. Transfer to dinner bowls, add a drizzle of Private Reserve EVOO. Serve with Lebanese rice or your favorite crusty bread.
Nutrition Facts : Calories 167 calories, Sugar 4.3 g, Sodium 433.7 mg, Fat 6.6 g, SaturatedFat 1.8 g, TransFat 0.1 g, Carbohydrate 9.2 g, Fiber 2.1 g, Protein 18.1 g, Cholesterol 45.2 mg
CREAMY VEGETABLE CASSEROLE
A colorful blend of broccoli, cauliflower, and carrots in a creamy sauce of Italian cheeses and herbs.
Provided by Katerina | Diethood
Categories Side Dish
Time 45m
Number Of Ingredients 13
Steps:
- Preheat oven to 400˚F.
- Lightly grease a 9x13 baking dish with cooking spray and set aside.
- Boil a large pot of water over high heat.
- Add all vegetables to the boiling water and bring water back to a boil; cover, lower heat to a steady simmer, and cook for 8 to 10 minutes, or until veggies are fork-tender.
- In the meantime, melt butter in a 10-inch skillet; add garlic and cook for 20 seconds.
- Whisk in cornstarch until blended; cook for 1 minute.
- Add heavy cream; bring to a boil, whisking frequently. Cook for 3 to 4 minutes, or until thickened.
- Remove from heat; stir in italian seasoning, salt, pepper, chili powder, ground nutmeg, and cheese; whisk until cheese is melted.
- Spread ½-cup of the cheese sauce on the bottom of the baking dish.
- Drain the vegetables, then transfer to the baking dish; season with salt and pepper and stir.
- Add remaining cheese sauce; stir to coat all the vegetables.
- Sprinkle top with pork rinds panko crumbs.
- Bake for 20 to 23 minutes, or until hot and bubbly.
- Remove from oven and let stand 10 minutes. Taste for salt and pepper, and adjust accordingly.
- Serve.
Nutrition Facts : Calories 350 kcal, Carbohydrate 13 g, Protein 9 g, Fat 30 g, SaturatedFat 17 g, Cholesterol 98 mg, Sodium 204 mg, Fiber 4 g, Sugar 4 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.
CARROT AND ZUCCHINI CASSEROLE
Carrots and zucchini are baked in a rich and cheesy casserole and topped with a crunchy bread crumb layer.
Provided by Angela
Categories Fruits and Vegetables Vegetables Squash
Time 1h25m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease the inside of a 2-quart casserole dish.
- Boil carrots in a pot of lightly salted water until slightly tender, about 10 minutes. Add zucchini and onion; boil until zucchini is tender, 5 to 10 more minutes. Drain.
- Melt 2 tablespoons butter in a large skillet over medium heat. Whisk flour into melted butter forming a paste, 1 to 2 minutes. Stir half-and-half into paste, stirring constantly, until mixed. Add bouillon cubes and stir until dissolved, 1 to 2 minutes. Add Colby-Jack cheese, mustard, and dill; whisk until cheese is melted, 2 to 3 minutes. Stir in vegetables. Transfer mixture to prepared casserole dish.
- Mix bread crumbs with 1/4 cup melted butter in a bowl until butter is fully incorporated. Sprinkle over top of casserole.
- Bake casserole in the preheated oven until bubbling and topping is browned, about 45 minutes.
Nutrition Facts : Calories 336.8 calories, Carbohydrate 24.7 g, Cholesterol 64 mg, Fat 23.4 g, Fiber 2.7 g, Protein 8.4 g, SaturatedFat 14.4 g, Sodium 744.8 mg, Sugar 4.3 g
CARROT ZUCCHINI CASSEROLE
Delightful, unusual flavor! A nice departure from casserole recipes that call for cream soups or cheese. Pretty enough for a dinner party. May use other vegetables as well.
Provided by edyegourmet
Categories Side Dish Vegetables Squash Summer Squash
Time 55m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
- Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes. Strain carrots out of the water with a slotted spoon. Add zucchini slices to the pot and simmer until tender, 2 to 3 minutes. Drain, reserving about 1/4 cup cooking liquid.
- Stir reserved cooking liquid into mayonnaise, onion, horseradish, salt, and black pepper in a large bowl. Mix cooked vegetables into mayonnaise mixture until well blended; pour mixture into prepare baking dish.
- Mix bread crumbs and melted butter in a small bowl; sprinkle over vegetables.
- Bake in preheated oven until bread crumbs are lightly browned, about 15 minutes.
Nutrition Facts : Calories 214.9 calories, Carbohydrate 13.8 g, Cholesterol 20.6 mg, Fat 17.4 g, Fiber 2.9 g, Protein 2.7 g, SaturatedFat 5.4 g, Sodium 444.4 mg, Sugar 4.7 g
ZUCCHINI GRATIN
Steps:
- Preheat the oven to 400 degrees F.
- Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
- Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.
ZUCCHINI, CARROT & CELERY CASSEROLE
Adapted (with more veggies) from Tebo's Zucchini Casserole recipe, here at Food.com. This is a great casserole to experiment with--add your own favorite veggies, cheeses and seasonings for a unique taste every time!
Provided by katrosity
Categories Breakfast
Time 1h
Yield 3 serving(s)
Number Of Ingredients 12
Steps:
- Cook zucchini, carrots, celery and green onion in a small amount of water until barely tender, about 5 minutes; drain and cool.
- Combine eggs, milk, cheese, salt, baking powder and flour.
- Stir egg mixture in with the vegetables.
- Place in buttered casserole dish.
- Sprinkle with bread crumbs and dot with butter.
- Bake at 350 for 35 to 40 minutes.
Nutrition Facts : Calories 241.3, Fat 9.6, SaturatedFat 4.4, Cholesterol 137, Sodium 813.2, Carbohydrate 29.2, Fiber 3.6, Sugar 6.5, Protein 10.5
ZUCCHINI AND CARROT CASSEROLE
This is one of my all-time favorite casseroles. I haven't posted it before because I assumed someone would have already posted it. I was looking for something else and came across a similar recipe, but not the same. So I decided to post this before it gets lost. Addendum: I hadn't made this in awhile until tonight. Because I am trying to lose weight I cooked the vegetables in a covered pan sprayed with PAM and omitted the butter. It turned out just fine. I also added some cubed cooked chicken to make this more of a complete dish. So that is another option with this very versatile casserole.
Provided by Alskann
Categories One Dish Meal
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Saute onion, zucchini, carrots and mushrooms in 1 Tablespoon butter until just tender. Do not overcook.
- Mix together, in large bowl, zucchini, carrots, onion, mushrooms, and stuffing cubes.
- In separate bowl, mix together chicken soup, sour cream, milk and melted butter.
- Stir soup mixture into vegetables and mix well.
- Add 1 cup of the cheese.
- Place in a 9x13 casserole dish. (I usually spray it with PAM first.).
- Top with remaining cheese.
- Bake in 350 degree oven for about 30 minutes.
- **You can substitute cream of mushroom soup for the cream of chicken to make this vegetarian.
Nutrition Facts : Calories 538.2, Fat 44.7, SaturatedFat 26.1, Cholesterol 113.3, Sodium 1054.8, Carbohydrate 21.2, Fiber 3, Sugar 6.2, Protein 16.2
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
SAUTEED ZUCCHINI AND CELERY
The thinly sliced vegetables lend to the side dish's overall lightness.
Provided by Martha Stewart
Categories Food & Cooking Quick & Easy Recipes
Number Of Ingredients 6
Steps:
- Heat oil in a large skillet over medium-high heat. Add onions, celery, and salt. Cover; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add 1/2 cup water; cover, and cook until celery is tender, about 5 minutes.
- Stir in zucchini. Season with pepper. Cook, stirring once or twice, until zucchini is very tender, 5 to 6 minutes. Using a slotted spoon, transfer vegetables to a serving platter, and drizzle with oil. Serve warm or at room temperature.
ZUCCHINI CARROT CASSEROLE
While trying to figure out what the heck to do with a 9 pound zucchini one day a couple of years ago, I discovered this recipe in my Company's Coming Vegetables cookbook. The title is somewhat uninspired and I actually called it something else so people would eat it! Try using Cheddar cheese soup instead of mushroom soup or just adding shredded Cheddar for a cheesy vegetable casserole.
Provided by Swan Valley Tammi
Categories Vegetable
Time 50m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Melt first amount of margarine in frying pan. Saute zucchini, carrot and onion until tender. (This may have to be done in batches) Add more margarine if necessary.
- Stir in soup, milk, bouillon, first amount of stuffing mix and salt. Transfer to 2 quart casserole dish.
- Melt remaining margarine in small saucepan and stir in remaining stuffing mix. Scatter over top of casserole.
- Bake uncovered at 350F for about 25 minutes.
Nutrition Facts : Calories 191.2, Fat 17, SaturatedFat 3.4, Cholesterol 2.2, Sodium 537.8, Carbohydrate 8.7, Fiber 1.4, Sugar 3.1, Protein 2.3
CHEESE, ZUCCHINI & CARROT CASSEROLE
This vegetable casserole uses the microwave to speed up the cooking of the zucchini and carrots; then it's finished in the oven for an old-fashioned, homey look and taste.
Provided by Dancer
Categories Cheese
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a 2 1/2-quart oven-safe, microwave-safe casserole, stir together the onions, celery, oil and garlic.
- Cover and microwave on high power for a total of 6 minutes; stop and stir after 3 minutes.
- Stir in the zucchini, carrots, thyme, basil, salt (if using), mustard and hot-pepper sauce.
- Cover and microwave for a total of 7 minutes, or until the vegetables are crisp-tender; stop and stir after 3 minutes.
- Stir in the bread cubes, fat-free cheese and 3/4 cup of the reduced-fat cheese.
- Bake at 400 degrees for 15 minutes, or until the cheese is melted.
- Sprinkle with the remaining 1/4 cup reduced-fat cheese.
- Bake for 2 to 3 minutes, or until the cheese on top is melted.
Nutrition Facts : Calories 96.8, Fat 3.4, SaturatedFat 1.4, Cholesterol 5.9, Sodium 206.2, Carbohydrate 9.1, Fiber 2.1, Sugar 3.9, Protein 8.4
SUMMER ZUCCHINI CASSEROLE
If you have lots of zucchini in the garden, then this is a great way to use them. It's different, but very tasty. It's so good that even my picky children like to eat it.
Provided by HIGHROAD
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.
- In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.
- Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.
Nutrition Facts : Calories 610.6 calories, Carbohydrate 51.5 g, Cholesterol 92.8 mg, Fat 41.4 g, Fiber 4.8 g, Protein 11.7 g, SaturatedFat 23.7 g, Sodium 1250.9 mg, Sugar 9.7 g
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