Zucchini Dutch Cheese Casserole 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.

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.

ZUCCHINI AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add zucchini and onion; cook and stir 10-12 minutes or until crisp-tender. Transfer to a bowl; cool slightly., In a microwave, melt remaining butter. Drizzle over cereal and toss to coat., Stir cheese, eggs, salt and pepper into zucchini mixture; transfer to a greased 8-in. square baking dish. Sprinkle with cereal mixture., Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.

CHEESY ZUCCHINI CASSEROLE I

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.

CHEDDAR ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350º.
• Put a layer of zucchini in baking dish. Dab with butter and sprinkle with salt and pepper and some of the chopped onions.
• Repeat layers until zucchini and onion are used up.
• Sprinkle cheese on top and spoon soy sauce over all.
• Bake for 40 to 45 minutes.

ZUCCHINI EGG AND CHEESE CASSEROLE

Steps:

• In a large saucepan, cook zucchini in boiling water until crisp-tender, about 4 minutes; drain. Cool for 10 minutes. In a large bowl, combine the flour, baking powder and salt; whisk in milk until smooth. Beat in eggs and chilies. Stir in cheese and zucchini., Transfer to a greased 13x9-in. baking dish. Toss bread crumbs and butter; sprinkle over zucchini mixture. Bake, uncovered, at 325° for 40-50 minutes or until a knife inserted in the center comes out clean and edges are lightly browned. Let stand for 5 minutes before cutting.

BAKED ZUCCHINI CASSEROLE

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.

CHEESY ZUCCHINI CASSEROLE

Steps:

• Slice the zucchini. Peel and slice the tomatoes. Grease a 2 quart baking dish.
• Saute the sliced zucchini and onions in the olive oil until soft.
• In a blender or with a mixer, whip the cottage cheese with the basil, oregano, and pepper.
• Alternate layers of zucchini, cottage cheese, and tomato slices. Top with Parmesan cheese.
• Bake at 350 degrees for 25-30 minutes.

COTTAGE CHEESE AND ZUCCHINI CASSEROLE

Steps:

• Heat oven to 350°F.
• Heat oil in large skillet on medium-high heat. Add zucchini, squash, mushrooms and garlic; cook 5 min., stirring frequently. Drain.
• Mix remaining ingredients in large bowl until blended. Stir in cooked vegetable mixture. Spoon into 2-1/2-qt. casserole sprayed with cooking spray.
• Bake 45 min. or until knife inserted in center comes out clean.