MOM'S ZUCCHINI CASSEROLE
Mom's Best Zucchini Casserole recipe is a super easy, old fashioned, vegetable casserole with sour cream, stuffing mix, shredded carrots and so much more!
Provided by Karin and Ken
Number Of Ingredients 9
Steps:
- Preheat your oven to 350 degrees. Prepare a large casserole dish with cooking spray and set aside.
- In a large pot boil salted water and add zucchini. Cook for 5-7 minutes. Drain in a colander in the sink until needed.
- In a large skillet melt butter. Add onions and carrots. Saute until tender. Transfer to a paper towel lined plate. Set aside.
- In a seperate bowl remove 1 1/4 cups of the stuffing mixture and set aside remainder. In a large bowl combine mushroom soup, sour cream and 1 1/4 cup of the stuffing mixture. Add onion mixture and stir until blended. Add zucchini and stir gently until coated. Dump into your prepared dish.
- In a medium sized skillet melt butter and add remaining stuffing mixture. Saute until browned. Spread over top of the casserole. Bake for 35-40 minutes.
MOM'S ZUCCHINI BREAD
Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.
Provided by v monte
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 11
Steps:
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g
ZUCCHINI- MOM'S FAVORITE WAY
Close family friend who has shared many great italian recipes gave this to Mom years ago. Still our all time way to cook zucchini. Up to you about how many layers to use. You can use italian seasoning in place of oregano, if you like.
Provided by SB61287
Categories < 60 Mins
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In reserved fat, saute onions until cooked, remove & set aside on a paper towel. Add zucchini to pan & saute until cooked, drain on paper towel. In casserole layer- zucchini, onion, salt & pepper, oregano, bacon & dot with ketchup. Continue until all are used. Finish with bacon & ketchup. Bake at 350@ for 20-30 minutes until hot & bubbly.
Nutrition Facts : Calories 102.4, Fat 4.2, SaturatedFat 1.4, Cholesterol 5.4, Sodium 413.8, Carbohydrate 14.9, Fiber 2.1, Sugar 11.7, Protein 3.5
DEB'S FAVORITE WAY TO EAT FRESH FRUIT
This lends itself well to most fresh fruits. Below is the original recipe I copied, from somewhere way back when I was a mere 17, which is a serving for one. Unlike some recipes you can increase this to feed any number of people without it losing anything.
Provided by Debbwl
Categories Dessert
Time 5m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Place fruit in a dessert dish.
- Blend sour cream and brown sugar in a small bowl.
- Spoon over fruit.
Nutrition Facts : Calories 192, Fat 11.8, SaturatedFat 6.6, Cholesterol 29.9, Sodium 50, Carbohydrate 21.7, Fiber 2.9, Sugar 18, Protein 2.2
ROASTED ZUCCHINI AND SQUASH
This roasted zucchini and squash is baked until tender with Italian herbs and Parmesan cheese! It's the perfect summer side dish.
Provided by Sonja Overhiser
Categories Side Dish
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees Farenheit.
- Slice the zucchini and squash into 1/4-inch thick rounds. In a large bowl, mix them with the olive oil, garlic powder, onion powder, oregano, and kosher salt.
- Line two baking sheets with parchment paper. Place the vegetables in a single layer on the baking sheets. Roast for 8 minutes.
- Remove the baking sheets from the oven and sprinkle evenly with the shredded Parmesan cheese. Return the sheets to the oven (on the opposite oven racks) and bake another 7 minutes until tender and the cheese is melted. Serve immediately.
Nutrition Facts : Calories 117 calories, Sugar 0.1 g, Sodium 226.4 mg, Fat 10.7 g, SaturatedFat 3.3 g, TransFat 0 g, Carbohydrate 0.7 g, Fiber 0.1 g, Protein 5.3 g, Cholesterol 9.6 mg
BEST ZUCCHINI BREAD RECIPE
This is truly the best zucchini bread recipe! It's dense and moist with a beautiful crumb, perfectly spiced & sweet and loaded with zucchini! This easy zucchini bread comes together so fast (no mixer required) and will become your favorite way to enjoy the abundance of zucchini in the summer months!
Provided by Laura
Categories bread Breakfast brunch Dessert
Time 1h15m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Grease a 9x5" loaf pan, set aside.
- In a medium bowl, combine flour, baking powder, baking soda, salt and cinnamon. Set aside.
- In a large bowl, whisk together melted butter, canola oil, eggs, and vanilla until combined.
- Add white and brown sugars and stir until the mixture is smooth.
- Add dry ingredients and stir until combined and there are no lumps or pockets of flour.
- Gently fold in the grated zucchini.
- Transfer batter to the prepared loaf pan.
- Bake on the lower rack in the preheated oven for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool completely in the loaf pan (about 6 hours or overnight).
- Remove from loaf pan, releasing the sides with a sharp knife. Turn it out onto a cutting board, slice and serve. Store in an airtight container in the refrigerator.
Nutrition Facts : ServingSize 1 slice (1/12 of the recipe), Calories 348 kcal, Carbohydrate 43 g, Protein 4 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 61 mg, Sodium 492 mg, Fiber 1 g, Sugar 26 g
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