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
ZUCCHINI AND STUFFING CASSEROLE
Zucchini and carrots team up with seasoned stuffing cubes and some sour cream to make this delicious side dish casserole.
Provided by Diana Rattray
Categories Side Dish
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Butter a 1 1/2-quart casserole dish.
- Put zucchini rounds into a medium saucepan and cover with water. Add about 1 teaspoon of salt and bring to a boil over high heat. Cover pan and lower heat to medium-low. Cook for about 3 to 4 minutes, or until tender.
- Drain zucchini well and set aside.
- In same saucepan, melt 4 tablespoons of the butter over medium-low heat. When butter stops foaming, add carrot and onion. Cook for about 5 minutes, or until tender, stirring frequently.
- Remove onion and carrot mixture from heat and stir in 1 1/2 cups of the stuffing cubes. Add cream of chicken soup and sour cream.
- Add zucchini and stir mixture gently until combined.
- Spoon mixture into prepared 1 1/2-quart casserole.
- In a saucepan over medium heat, melt remaining 2 tablespoons of butter; add remaining 1 cup of the stuffing cubes. Toss to coat cubes with butter.
- Sprinkle stuffing cubes evenly over top of casserole.
- Bake for 25 to 35 minutes or until hot and bubbling.
Nutrition Facts : Calories 288 kcal, Carbohydrate 21 g, Cholesterol 34 mg, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, Sodium 944 mg, Sugar 5 g, Fat 22 g, ServingSize 1 casserole (6 to 8 servings), UnsaturatedFat 0 g
STUFFED ZUCCHINI CASSEROLE
A little work, but it tastes so good. A great recipe if you are growing zucchini in your garden. Goes well with mashed potatoes.
Provided by BUCHKO
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees (175 degrees C). Grease or spray a 13x9 inch baking dish.
- Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Chop and reserve about 3/4 of the seeds for the stuffing. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg and the reserved zucchini seeds. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish.
- In a bowl, stir together the crushed tomatoes, tomato soup, and water. Spoon the tomato mixture over the filled zucchini, liberally. Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.
Nutrition Facts : Calories 358.9 calories, Carbohydrate 22.9 g, Cholesterol 79.6 mg, Fat 20.9 g, Fiber 3.6 g, Protein 21.7 g, SaturatedFat 7.4 g, Sodium 905.5 mg, Sugar 5.5 g
ZUCCHINI CASSEROLE II
This is a tasty way to use up some of your bumper crop of zucchini.
Provided by Bea Gassman
Categories Side Dish Vegetables Squash Summer Squash
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion, and carrots.
- In a small bowl, mix together stuffing and melted butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of the zucchini mixture, and top with remaining stuffing mixture.
- Bake for 20 minutes in the preheated oven, or until the top is golden brown.
Nutrition Facts : Calories 302 calories, Carbohydrate 25.8 g, Cholesterol 43.4 mg, Fat 20.6 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 11.8 g, Sodium 688.4 mg, Sugar 5.4 g
CHICKEN ZUCCHINI CASSEROLE
A co-worker shared this chicken zucchini casserole recipe that was originally her grandmother's. When I make it, I use pre-cooked chicken from the grocery store and fresh zucchini my neighbor gives me from his garden. -Bev Dutro, Dayton, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.
Nutrition Facts : Calories 481 calories, Fat 31g fat (18g saturated fat), Cholesterol 115mg cholesterol, Sodium 1174mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 2g fiber), Protein 21g protein.
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
ZUCCHINI STUFFING CASSEROLE
Good and tasty use for all that extra zucchini. Try adding other vegetables like shredded cabbage or meat and cheese and make it a whole meal.
Provided by majakete
Categories Vegetable
Time 1h
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F.
- Cook zucchini in a little salted water until tender.
- Fry carrots and onions in 4 tablespoons of butter.
- Remove from heat and stir in 1 1/2 cups croutons, soup and sour cream.
- Gently fold in zucchini and put in 8" x8" dish.
- Toss remaining butter and croutons and put on top.
- Bake for 30 to 40 minutes.
- Enjoy!
ZUCCHINI DRESSING
Tender green zucchini slices and orange flecks of carrot give this casserole a pretty look. The stuffing stays nice and moist, while the topping gets crunchy.-Bernice Morris, Marshfield, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a saucepan, bring water and salt to a boil. Add zucchini. Reduce heat; cover and cook until zucchini is crisp-tender, about 5 minutes. Drain well; set aside., In another saucepan, saute carrots and onion in 4 tablespoons butter until tender. Remove from the heat; stir in 1-1/2 cups croutons, soup and sour cream. Gently stir in the zucchini., Pour into a greased shallow 2-qt. baking dish. melt the remaining butter and toss with remaining croutons; sprinkle over the top. Bake, uncovered, at 350° for 35-40 minutes or until heated through.
Nutrition Facts :
ZUCCHINI AND STUFFING CASSEROLE
This dish is so easy yet so satisfying! The stuffing mix adds a nice crunch to it along with the right spices. Only 6 ingredients make up this delicious recipe! A great way to use up your zucchini crop.
Provided by Lynn366
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Boil zucchini and onion for 5 minutes, drain.
- In separate bowl, stir melted butter into stuffing mix.
- Place 1/2 of stuffing and butter mixture into bottom of a 9 x 13 casserole pan.
- Mix sour cream and cream of chicken soup into drained zucchini and onions.
- Poor zucchini mixture over first layer of stuffing mix.
- Top with remaining stuffing.
- Bake at 350 degrees for 30 minutes, uncovered.
ZUCCHINI DRESSING
This zucchini dressing sounds unusual, but tastes wonderful! A terrific addition to most any summer meal when zucchini is prevalent. It mimics bread stuffing in texture and has great flavor. Cheese adds a bit of savoriness and a touch of gooeyness to the dressing. It's definitely different, but we enjoyed this zucchini casserole.
Provided by KAREN FIGGATT @kfiggatt
Categories Side Casseroles
Number Of Ingredients 9
Steps:
- Mix together the eggs, oil, spices, and baking mix.
- Mix the shredded zucchini.
- Mix in the onion and cheese. Reserve some cheese for the topping.
- Spread mixture into an 8x10 inch glass dish and top with cheese.
- Bake in preheated 350 degree oven for 50-60 minutes.
BAKED ZUCCHINI CASSEROLE
This zucchini casserole is a quiche-like side dish. So easy and delicious! You can add ham or ground beef for a complete meal, if desired.
Provided by SWMtnTop
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray.
- Mix Parmesan cheese, mayonnaise, onion, bell pepper, and eggs together in a large bowl. Add zucchini, salt, and pepper and mix until well combined. Transfer to the prepared baking dish and dot with butter.
- Bake in the preheated oven until zucchini is fork-tender and top is golden brown, about 45 minutes.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 3.9 g, Cholesterol 69.6 mg, Fat 27.5 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 6.3 g, Sodium 342.8 mg, Sugar 1.8 g
STUFFING ZUCCHINI CASSEROLE
I've had this recipe for years.It's easy to make and very good! For a quick one dish meal,I add a can of tuna.Tuna is great in this recipe.
Provided by Cindy in PA.
Categories One Dish Meal
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Fry chopped zucchini and onion in butter until tender.
- In bowl mix together,stuffing and seasoning mix sour cream,soup,zucchini and onion with butter.
- Put in a lighty greased casserole dish and bake uncovered at 350 degree for 30-40 minutes.
Nutrition Facts : Calories 485.5, Fat 24.8, SaturatedFat 13.2, Cholesterol 48.2, Sodium 1483.7, Carbohydrate 55.5, Fiber 3, Sugar 7.3, Protein 11.3
CHEESY ZUCCHINI & STUFFING CASSEROLE
Got a bumper crop of zucchini on hand? This is the casserole for you! Made with VELVEETA, stuffing mix and sour cream, it's pure cheesy deliciousness.
Provided by My Food and Family
Categories Home
Time 1h50m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Prepare stuffing mix as directed on package. Cut zucchini into 1/4-inch-thick slices. Place zucchini slices in 13x9-in. dish.
- Cook 2% Milk VELVEETA and butter in saucepan on medium heat 5 min. or until melted. Add sour cream; mix well. Pour over zucchini; top with stuffing.
- Bake 25 to 30 min. or until heated through.
Nutrition Facts : Calories 140, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 400 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 4 g, Protein 5 g
CREAM OF CHICKEN ZUCCHINI STUFFING
I got this from a friend. It is one of my favorites. Can be used as a side dish or a main veg dish.
Provided by Liz Firmanik
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook zucchini & onion in boiling salted water for 5-10 minutes(until crisp & tender). Drain well.
- In large bowl combine soup and sour cream.
- Stir in carrots.
- Fold in zucchini mixture.
- Toss stuffing mix with butter. Spread 1/2 stuffing mixture in a 12*7 1/2*2" baking dish.
- Spoon zucchini mixture on top. Sprinkle with remaining stuffing mix.
- Bake at 350 for 25-30 minutes or until heated through.
ZUCCHINI VEGETABLE STUFFING/CASSEROLE
This started as a way to use up all the leftover raw veggies in my fridge, but turned into something better when hubby brought home a loaf of free artisan como bread! Great main dish for vegetarians or side dish for chicken, pork or fish.
Provided by Black Radish
Categories Cauliflower
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 375.
- In a steaming bag, or in a steamer, par-cook cauliflower & carrots until al dente.
- Sprinkle zucchini with salt and toss in a colander. Allow to set for 15 minutes. Rinse, drain and pat dry with paper towels.
- Meanwhile in a large bowl, combine all vegetables, bread, eggs, olive oil, garlic, cheeses and sprinkle with spices. Toss until everything is well coated and bread is moist.
- If bread is really dry, add another egg at your discretion.
- Pour into a buttered casserole dish - 9x13. Drizzle melted butter over the top and add more parmesan if you like.
- Bake uncovered until puffy and golden brown on top and cooked all the way through. Approximate baking time will depend on the moistness of the bread used, but plan on at least 30 minutes.
Nutrition Facts : Calories 251.9, Fat 18, SaturatedFat 8.9, Cholesterol 114.9, Sodium 730.6, Carbohydrate 13.6, Fiber 4, Sugar 6.5, Protein 11.9
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