Zucchini Casserole To Die For Food

CHEESY ZUCCHINI CASSEROLE (ZUCCHINI GRATIN)

Steps:

• Preheat the oven to 400 degrees F (204 degrees C).

ZUCCHINI CASSEROLE

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.

CHEESY ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350˚F.
• Grease a 9-inch baking dish with butter.
• Add the sliced zucchini to the baking dish and sprinkle with salt; mix and set aside.
• In a mixing bowl whisk together the heavy cream, eggs, parmesan cheese, garlic, basil, nutmeg, and ground pepper.
• Layer 1/2 cup of shredded cheddar cheese over the zucchini.
• Pour the prepared cream sauce over the zucchini and scatter pieces of butter over the zucchini and sauce.
• Bake for 25 minutes.
• Remove from oven and sprinkle with remaining cheese.
• Bake for 7 to 10 more minutes, or until bubbly, browned, and zucchini is tender.
• Remove from oven and let stand 10 minutes.
• Garnish with parsley; Cut and serve.

ZUCCHINI CASSEROLE TO DIE FOR

Steps:

• Preheat oven to 350°F.
• In a small bowl, combine cream of chicken soup and sour cream; set aside.
• In a large skillet, melt butter over medium-high heat.
• Add onion and sauté until soft.
• Add grated or diced zucchini and grated carrots.
• Stir frequently until zucchini is soft; about 5 minutes.
• In a large mixing bowl, combine cooked veggies, soup mixture and seasoned stuffing together, stirring gently until well mixed.
• Spread into a lightly greased 13"x9" baking dish.
• Bake at 350°F for 30 minutes.
• To make it more of a 'Main Dish', my family likes it when I add 4 or 5 diced, grilled, boneless chicken breasts to the mix.
• This dish is the only way I can get my family to eat zucchini!
• Hope yours enjoys it too!