Zucchini Garden Casserole Food

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 GARDEN CASSEROLE

Steps:

• In a large skillet, saute zucchini in oil until crisp-tender. Arrange half of the zucchini in a greased 13x9-in. baking dish. Layer with half of the tomatoes. , In a large bowl, combine the rice, green pepper, onion, parsley, and seasonings. Crumble beef over mixture and mix well. Stir in tomato sauce. Spoon over tomato layer. Top with remaining tomatoes and zucchini., Cover and bake at 375° for 1 hour or until a thermometer reads 160°. Uncover and sprinkle with cheese. Bake 15 minutes longer or until cheese is melted.

ZUCCHINI GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
• Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

ZUCCHINI CASSEROLE

Steps:

• (To slice zucchini, cut ends off, then cut in half lengthwise. Then, cut each half into 1/2" slices.).
• Preheat oven to 350 degrees F.
• Bring about a quart of boiling, salted water to a boil, add zucchini and onion, and cook for five minutes. Drain well and set aside.
• Meanwhile, fry sausage until browned, then drain well.
• In a large bowl, combine sour cream and soup. Then, add carrots, zucchini mix, and sausage, and stir well to combine.
• In another bowl, combine stuffing mix with water, and fluff with a fork.
• Grease an 11"x7" oblong baking dish with cooking spray. Layer half of stuffing mix on the bottom. Then, pour all of zucchini mix over stuffing and level it. Then, sprinkle the rest of stuffing mix over the zucchini. Top casserole with shredded cheese.
• Bake for 25-30 minutes, or until bubbly at the edges.
• (You can also make this dish ahead and freeze it, before baking. Just increase the baking time to 50-60 minutes.).

GARDEN CASSEROLE

Steps:

• Cut eggplant into 1/2-in. thick slices; sprinkle both sides with 3 teaspoons salt. Place in a deep dish; cover and let stand for 30 minutes. Rinse with cold water; drain and dry on paper towels., Cut eggplant into 1/2-in. cubes. Transfer to a large skillet; saute in oil until lightly browned. Add onions and zucchini; cook 3 minutes. Add garlic; cook 1 minute longer. Add the tomatoes, celery, parsley, basil, pepper and remaining salt; bring to boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; stir in Romano cheese. , Pour into a greased 13x9-in. baking dish. Combine crumbs and butter; sprinkle on top. Bake, uncovered, at 375° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.

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

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.