Zucchini Delight Casserole Food

LIGHT SPICY ZUCCHINI AND TOMATO CASSEROLE

Steps:

• Preheat the oven broiler. Slice the zucchini on a sharp angle about 1/2-inch thick and place on a baking sheet lined with foil and nonstick cooking spray. Coat the zucchini with nonstick cooking spray and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil, flipping once, until just golden, 6 to 8 minutes. Reduce the oven temperature to 425 degrees F.
• Meanwhile, heat the oil in a medium pot set over medium-high heat. Add the garlic and jalapeno and cook until softened, 2 to 3 minutes. Add the chili powder, cumin and tomatoes. Continue to cook until the tomatoes are soft and the sauce is thickened, about 10 minutes. Remove from the heat, lightly mash with a fork and season with salt and pepper.
• Coat an 8-inch square baking dish with cooking spray. Place about 1/2 of the zucchini in the bottom of the dish and top with 1/2 of the tomato sauce. Repeat the layers and cover with foil. Bake until bubbly and hot, about 20 minutes. Remove the foil, sprinkle with the cheese and continue to bake until the cheese is melted and lightly browned, about 10 minutes. Let stand 10 minutes, sprinkle with the cilantro.

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.

ZUCCHINI DELIGHT CASSEROLE

Steps:

• Cook zucchini until tender in boiling water, approx. 15 minutes. Drain.
• In large bowl beat eggs. Stir in remaining ingredients except butter. Add well drained zucchini.
• Turn into greased (butter spray) 1 1/2 quart casserole dish. Dot with butter. Bake at 350 degrees F oven for 45 minutes or till browned slightly.

ZUCCHINI DELIGHT

Steps:

• Combine soup, lemon juice, sugar, garlic and salt in large saucepan; mix well.
• Add zucchini, onion, bell pepper and mushrooms; mix well.
• Bring to a boil, reduce heat.
• Cover and cook 20 - 25 minutes or until vegetables are crisp-tender, stirring occasionally.
• Sprinkle with cheese.

ZUCCHINI CASSEROLE

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.

ZUCCHINI CASSEROLE

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.

ZUCCHINI CASSEROLE I

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.

ZUCCHINI DELIGHT

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Slice zucchini and onion and place in a glass dish baking dish. Add can of tomatoes, salt and pepper. Sprinkle cheese over top. Place lid on dish.
• Bake in the preheated 350 degrees F (175 degrees C) until zucchini becomes tender, 20 minutes.

LAYERED ZUCCHINI & YELLOW SQUASH CASSEROLE

Steps:

• Lightly grease an 8 inch square baking pan (or spray with Pam).
• Layer the vegetables in the order listed, sprinkling each layer with salt and pepper as desired.
• Dot the top with butter, and sprinkle with Parmesan cheese.
• Bake at 350F for 35 minutes or until crisp-tender.

ZUCCHINI DELIGHT

Steps:

• Preheat oven to 350.
• In a large casserole dish, combine 1/2 cup of cheese with tomatoes, zucchini, oregano, basil, red pepper flakes, salt, lentils, and rice. Stir.
• Top with remaining cheese and bake uncovered for 30-40 minutes or until rice is done.

ZUCCHINI DELIGHT

Steps:

• Drain the juice from the canned tomatoes into a medium saucepan.
• Reserve the tomatoes.
• Add the onions to the pan and saute over medium heat until the onions are tender (about 7 minutes).
• Add the zucchini, stir well to combine and saute 5 minutes.
• Add the reserved tomatoes, salt, pepper and garlic, reduce heat to low and simmer about 15 minutes.
• While that is simmering, combine the water and the oil in saucepan, bring to a boil over high heat, remove from heat, add the couscous, stir, cover pan.
• Let sit about 5-7 minutes.
• To serve, fluff the couscous with a fork and transfer to a large platter, spoon zucchini mix over it- serve hot.