Zucchini Casserole Cracker Crumbs Food

EASY CHEESY ZUCCHINI CASSEROLE

Steps:

• To a pot of boiling water, add the diced zucchini and cook for 3 minutes. Drain and cool.
• In a bowl, combine the parboiled zucchini, mayonnaise, cheddar cheese, eggs, pepper, and garlic powder.
• Pour into a greased 1 1/2 quart baking dish.
• In a bowl, combine the Panko breadcrumbs with melted butter. Pour breadcrumbs over the top of the casserole.
• Bake, uncovered, at 350°F for 35 minutes, or until zucchini is fork tender.

CHEESY ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 400°. Place zucchini in a saucepan and cover with water; cook over medium heat until tender, about 8 minutes. Drain well. Add cheese, butter, salt and pepper; stir until the cheese is melted., Transfer to a greased shallow 1-1/2-qt. baking dish. Sprinkle with cracker crumbs. Bake, uncovered, until lightly browned, 10-15 minutes.

CRUMB-TOPPED ZUCCHINI-CHEESE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Combine all ingredients except cracker crumbs; spoon into 2-qt. casserole sprayed with cooking spray.
• Top with cracker crumbs.
• Bake 30 min. or until heated through.

EASY FRIED ZUCCHINI

Steps:

• Coat each zucchini slice with egg, then press into cracker crumbs, coating both sides. Shake off excess and place the breaded zucchini onto a plate while breading the rest; do not stack.
• Heat olive oil in a large skillet over medium heat. Pan fry zucchini until crust browns and zucchini softens, about 3 minutes on each side. Season with salt and pepper.

DELICIOUS ZUCCHINI CASSEROLE

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.

RITZ ZUCCHINI CHEDDAR CASSEROLE

Steps:

• 1. In a large frying pan, saute, in butter, zucchini and onion till soft and transparent. Add salt and pepper to taste. Set aside.
• 2. I a large bowl, mix crushed crackers and cheddar cheese. Place 1/2 of cracker/cheddar mixture into sauteed zucchini and onions. (reserving the other 1/2 as the topping.)
• 3. In a separate medium bowl, whisk the eggs and milk well. Pour this into the zucchini mixture and blend well. I use the same big frying pan to mix all these steps.
• 4. Place zucchini mixture into a 2 quart baking dish. Top with remaining cracker/cheddar mixture.
• 5. Bake in a preheated oven at 400 degrees for about 20-25 minutes, until golden brown on top.

ZUCCHINI CASSEROLE CRACKER CRUMBS

Steps:

• Preheat the oven to 350°F.
• In a frying pan, brown the sausage.
• Remove from the pan and put into a large bowl.
• Sauté the onions until cooked, then put into the bowl with the sausage.
• Add the remaining ingredients (except the cheese) to the bowl and mix together.
• Put into a baking dish and sprinkle the cheese on top.
• Bake for 30 to 50 minutes.
• You can use chopped or grated zucchini that was frozen and saved in a bag to use in winter.

SUMMER ZUCCHINI CASSEROLE

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.

SLOW-COOKER ZUCCHINI CASSEROLE

Steps:

• Grease inside of slow cooker with butter or cooking spray.
• Place zucchini and onion in microwavable dish; drizzle with 1 tablespoon of the melted butter. Cover with plastic wrap; microwave on High 7 to 8 minutes or until the zucchini is just tender and has released much of its liquid. Drain; place in slow cooker.
• Mix 1 cup of the crushed crackers with half of the cheese, the chicken broth and sour cream. Mix in salt. Pour over zucchini; gently stir to coat. Cover; cook on High heat setting 2 hours.
• Toward end of cooking, toss remaining cracker crumbs with remaining melted butter. Toast cracker crumbs in skillet until just golden and crisp. Stir in remaining cheese and the parsley. At end of cook time, turn off slow cooker; remove cover, and sprinkle toasted cracker crumb mixture over top of casserole. Let stand 15 minutes before serving.