Zucchini Casserole I Food

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ZUCCHINI CASSEROLE I



Zucchini Casserole I image

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

4 ounces herb-seasoned dry bread stuffing mix
⅓ cup melted butter
4 cups cubed zucchini
2 carrots, grated
1 small onion, chopped
1 (10.5 ounce) can condensed cream of chicken soup
½ cup sour cream

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



Zucchini Casserole image

Another helpful way to use up those prolific zucchini. This can be done ahead and refrigerated. After cooking let it rest for 5 minutes or so then serve.

Provided by Tebo3759

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs zucchini, cut into 1/2 inch slices
4 eggs, slightly beaten
1/2 cup milk
1 lb monterey jack cheese or 1 lb mozzarella cheese, grated
1 teaspoon salt
2 teaspoons baking powder
3 tablespoons flour
1/2 cup breadcrumbs
butter or margarine

Steps:

  • Cook zucchini in small amount of water until barely tender, about 5 minutes Drain and cool.
  • Combine eggs, milk, cheese, salt, baking powder and flour.
  • Stir zucchini into egg mixture.
  • Place in buttered casserole.
  • Sprinkle with bread crumbs and dot with butter.
  • Bake at 350 for 35 to 40 minutes.

Nutrition Facts : Calories 413.9, Fat 27.8, SaturatedFat 16.2, Cholesterol 194.5, Sodium 1048.2, Carbohydrate 15.1, Fiber 1.6, Sugar 3.9, Protein 26.4

HEALTHY ZUCCHINI CASSEROLE



Healthy Zucchini Casserole image

Healthy Zucchini Casserole recipe is baked with herbs and spices and the perfect amount of shredded cheese! A low carb and gluten free summertime side dish.

Provided by Olena Osipov

Categories     Casserole

Time 40m

Number Of Ingredients 13

3 lbs zucchini (chopped into 1" pieces)
1 small onion (finely chopped)
2 garlic cloves (minced)
2 large eggs
1 tbsp olive oil (extra virgin)
1 tsp basil (dried)
1 tsp oregano (dried)
3/4 tsp salt
Ground black pepper (to taste)
Pinch of red pepper flakes
3/4 cup Gouda, Gruyere or Tex Mex cheese (shredded)
1/3 cup Parmesan cheese (grated)
Cooking spray (I use Misto)

Steps:

  • Preheat oven to 375 degrees F and spray large 9 x 13 baking dish with cooking spray. Place chopped zucchini in a colander lined with kitchen towel and sprinkle with salt. Toss with your hands and let sit for 10 minutes.
  • In the meanwhile, in a large bowl whisk the eggs. Add onion, garlic, olive oil, basil, oregano, pepper, red pepper flakes and 1/2 amount of both cheeses. Whisk.
  • Squeeze zucchini in a towel over the sink for a few minutes. At first there won't seem much liquid but keep twisting at the top of the towel, turning and squeezing the ball.
  • Add squeezed zucchini to the bowl with mixture, stir to coat and transfer to previously prepared baking dish. Sprinkle with remaining 1/2 of both cheeses.
  • Bake uncovered for 25 minutes. Remove from the oven and serve warm or cold.

Nutrition Facts : Calories 217 kcal, Sugar 7 g, Sodium 662 mg, Fat 14 g, SaturatedFat 7 g, TransFat 1 g, Carbohydrate 10 g, Fiber 3 g, Protein 14 g, Cholesterol 92 mg, ServingSize 1 serving

CHEESY ZUCCHINI CASSEROLE I



Cheesy Zucchini Casserole I image

This is a good, cheesy, vegetable side dish ...very easy to prepare.

Provided by DC1

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h20m

Yield 4

Number Of Ingredients 7

4 slices bread, cubed
¼ cup melted butter
2 cups cubed zucchini
1 large onion, chopped
1 teaspoon garlic salt
1 egg, beaten
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese.
  • Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.

Nutrition Facts : Calories 437.4 calories, Carbohydrate 18.7 g, Cholesterol 136.3 mg, Fat 32.4 g, Fiber 2 g, Protein 18.9 g, SaturatedFat 19.8 g, Sodium 1076.4 mg, Sugar 4.8 g

ZUCCHINI CASSEROLE



Zucchini Casserole image

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

1 stick (8 tablespoons) unsalted butter
4 medium zucchini, cut into 1/2-inch-thick rounds (about 2 1/2 pounds)
Kosher salt and freshly ground black pepper
1 yellow bell pepper, diced
1/2 medium onion, diced
2 cloves garlic, minced
1/2 cup sour cream
4 large eggs
8 ounces shredded Cheddar (about 2 cups)
1/2 cup fresh flat-leaf parsley, chopped
1/2 teaspoon Italian seasoning
2 cups cornflakes
1/2 teaspoon hot sauce, such as Tabasco

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.

ZUCCHINI CASSEROLE



Zucchini Casserole image

Make and share this Zucchini Casserole recipe from Food.com.

Provided by Charlotte J

Categories     Pork

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 medium zucchini
1 lb sausage
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/2 cup cracker crumb
1 egg
1 cup shredded cheddar cheese
1/4 teaspoon salt
1/4 teaspoon oregano
1 pinch garlic salt

Steps:

  • Cut zucchini lengthwise, remove large seeds, peel and cube.
  • Cook onion and sausage and drain well.
  • Stir in remaining ingredients and places in a greased casserole dish.
  • Cover and bake at 350 degrees for 1 hour.

Nutrition Facts : Calories 564.1, Fat 43.5, SaturatedFat 17.5, Cholesterol 148.3, Sodium 1380.9, Carbohydrate 17.9, Fiber 1.2, Sugar 1.8, Protein 24.3

EASY CHEESY ZUCCHINI CASSEROLE



Easy Cheesy Zucchini Casserole image

This is the only way I can get kids to eat zucchini, and the adults enjoy it as well. It really is good; it was included in the school cookbook at the request of my daughter. This recipe is a request at all my holiday meals. Try it, and I think your family will like it!

Provided by breezermom

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

4 cups diced zucchini
1/2 cup chopped onion
1 garlic clove, crushed
2 tablespoons butter or 2 tablespoons margarine, melted
2 tablespoons all-purpose flour
1 teaspoon salt
3 ounces evaporated milk
1/2 cup sour cream
1/2 cup shredded cheddar cheese

Steps:

  • Saute zucchini, onion, and garlic in melted butter in a large skillet 5 minutes or until vegetables are crisp-tender; remove from heat.
  • Sprinkle flour and salt over sauteed vegetables, tossing gently to combine. Stir in evaporated milk, sour cream, and cheese.
  • Spoon zucchini mixture into a 1 quart casserole dish. Bake at 375 degrees for 20 minutes or until cheese melts and it is hot and bubbly.

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