Zucchini Sour Cream Casserole Recipe 45 Food

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EASY CHEESY ZUCCHINI CASSEROLE



Easy Cheesy Zucchini Casserole image

This is the only way I can get kids to eat zucchini, and the adults enjoy it as well. It really is good; it was included in the school cookbook at the request of my daughter. This recipe is a request at all my holiday meals. Try it, and I think your family will like it!

Provided by breezermom

Categories     Vegetable

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

4 cups diced zucchini
1/2 cup chopped onion
1 garlic clove, crushed
2 tablespoons butter or 2 tablespoons margarine, melted
2 tablespoons all-purpose flour
1 teaspoon salt
3 ounces evaporated milk
1/2 cup sour cream
1/2 cup shredded cheddar cheese

Steps:

  • Saute zucchini, onion, and garlic in melted butter in a large skillet 5 minutes or until vegetables are crisp-tender; remove from heat.
  • Sprinkle flour and salt over sauteed vegetables, tossing gently to combine. Stir in evaporated milk, sour cream, and cheese.
  • Spoon zucchini mixture into a 1 quart casserole dish. Bake at 375 degrees for 20 minutes or until cheese melts and it is hot and bubbly.

ZUCCHINI CASSEROLE



Zucchini Casserole image

Zucchini is easily overlooked, but with the addition of melty cheese and a crunchy cornflake topping, you can transform this summer vegetable into a perfect casserole for a barbeque or potluck. Switch out the herbs with what you have on hand--chives, thyme, basil and cilantro would all work well and add great flavor!

Provided by Food Network Kitchen

Categories     side-dish

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 13

1 stick (8 tablespoons) unsalted butter
4 medium zucchini, cut into 1/2-inch-thick rounds (about 2 1/2 pounds)
Kosher salt and freshly ground black pepper
1 yellow bell pepper, diced
1/2 medium onion, diced
2 cloves garlic, minced
1/2 cup sour cream
4 large eggs
8 ounces shredded Cheddar (about 2 cups)
1/2 cup fresh flat-leaf parsley, chopped
1/2 teaspoon Italian seasoning
2 cups cornflakes
1/2 teaspoon hot sauce, such as Tabasco

Steps:

  • Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
  • Melt 2 tablespoons of the butter in a large skillet over medium heat. Add one-third of the zucchini to the skillet, arrange in a single later and sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally, until the zucchini begins to soften and is golden brown in spots, about 5 minutes. Transfer to the prepared colander. Repeat to cook remaining zucchini in 2 more batches, using 2 tablespoons of butter and sprinkling with 1/2 teaspoon salt and a few grinds of black pepper for each batch. Transfer each batch to the colander.
  • Add 1 tablespoon of butter to the same skillet along with the bell pepper and onion and cook, stirring occasionally and scraping up any brown bits with a wooden spoon, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes, then fold into the zucchini. Transfer the mixture to a 2-quart casserole dish.
  • Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Fold in the Cheddar, parsley and Italian seasoning. Pour over the zucchini mixture, making sure that some of the egg mixture sinks down to the bottom.
  • Microwave the remaining 1 tablespoon butter in a medium bowl until melted. Fold in the cornflakes and hot sauce. Sprinkle evenly over the top of the casserole. Bake until the eggs are set and the cornflakes are deeply golden, 30 to 35 minutes. Let sit for 10 minutes before serving.

ZUCCHINI CASSEROLE WITH PARMESAN



Zucchini Casserole with Parmesan image

This zucchini casserole eats like a gratin topped with Parmesan cheese and toasted bread crumbs for an easy side dish everyone loves.

Provided by Heidi

Categories     Side Dish

Time 50m

Number Of Ingredients 9

8 cups sliced zucchini (, from 2-3 medium zucchini)
3 tablespoons butter (, divided)
1 teaspoon kosher salt (, divided)
1/4 teaspoon freshly ground black pepper
1/3 cup sour cream
1 large egg yolk (, whisked)
1/2 cup grated Parmesan cheese (, divided)
2 tablespoons chives (, divided)
1/4 cup dried bread crumbs

Steps:

  • Preheat the oven to 375°F.
  • Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the zucchini slices and season with 1/2 teaspoon kosher salt and the black pepper. Cook, stirring occasionally, until the zucchini is softened but still vibrant and green, about 10 minutes. Remove from the heat.
  • While the zucchini is cooking, melt 2 tablespoons of the butter in the microwave or on the stove top, and set aside to cool. In a medium bowl, mix 1 tablespoon of the cooled, melted butter with the sour cream, 1/2 teaspoon kosher salt, and then the egg yolk. Fold into the zucchini mixture with 1/4 cup of the grated Parmesan cheese and 1 tablespoon of the chives.
  • Spray a 7 X 11-inch or 2-quart baking dish with cooking spray, then transfer the zucchini mixture to the dish. In a small bowl, combine the bread crumbs with the remaining melted butter and Parmesan cheese, plus the remaining chopped chives. Sprinkle the bread crumb mixture evenly over the zucchini. Cover with foil and bake until warmed through and the cheese has started to melt, about 15-20 minutes. Remove the foil and raise the oven temperature to 450°F. Bake until the top is browned and the filling is bubbling at the edges, about 10 minutes. Sprinkle with more fresh chives if desired, and serve.

Nutrition Facts : Calories 125 kcal, Carbohydrate 7 g, Protein 5 g, Fat 9 g, SaturatedFat 5 g, TransFat 1 g, Cholesterol 46 mg, Sodium 467 mg, Fiber 1 g, Sugar 4 g, UnsaturatedFat 3 g, ServingSize 1 serving

SUMMER ZUCCHINI CASSEROLE



Summer Zucchini Casserole image

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

2 pounds sliced zucchini
¼ cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
1 cup grated carrots
1 stick unsalted butter, melted
1 (6 ounce) package chicken-flavored dry bread stuffing mix

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

SKILLET ZUCCHINI WITH SOUR CREAM & PARMESAN



Skillet Zucchini with Sour Cream & Parmesan image

Here's one of the tastier ways to enjoy a bumper crop of zucchini: Sauté in a skillet with garlic and onions, then toss with sour cream and Parmesan.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 8 servings 1/2 cup each

Number Of Ingredients 10

1 Tbsp. olive oil
1 onion, sliced
1 clove garlic, minced
3 zucchini, cut into 1/2-inch-thick slices
1/4 cup water
1/4 tsp. black pepper
1 bay leaf
3 tomatoes, chopped
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/3 cup KRAFT Grated Parmesan Cheese

Steps:

  • Heat oil in large saucepan on medium-high heat. Add onions and garlic; cook and stir 3 to 4 min. or until crisp-tender.
  • Add zucchini; cook and stir 5 min. Add water, pepper and bay leaf. Bring to boil. Stir in tomatoes; simmer on medium-low heat 5 min. Remove and discard bay leaf.
  • Stir sour cream and cheese into vegetable mixture.

Nutrition Facts : Calories 80, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 95 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g

ZUCCHINI CASSEROLE II



Zucchini Casserole II image

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

6 cups diced zucchini
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
½ cup chopped onion
1 cup shredded carrots
1 (6 ounce) package dry bread stuffing mix
½ cup butter, melted

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

ZUCCHINI SOUR CREAM CASSEROLE RECIPE - (4/5)



Zucchini Sour Cream Casserole Recipe - (4/5) image

Provided by oldbklady

Number Of Ingredients 7

6 med zucchini (about 2 lbs), cut into 1/2" slices
1 8 oz carton sour cream
2 tbs butter
1 c. shredded cheddar cheese
1/2 tsp seasoned salt
1/2 tsp pepper
1/2 c. crushed saltines

Steps:

  • Steam zucchini for 5 minutes. Preheat oven to 350 degrees. Combine sour cream and butter in a small saucepan and cook over medium low heat until butter melts, stirring constantly. Remove from heat. Stir in cheese, seasoned salt, and pepper. Layer half of zucchini, sour cream mixture and cracher csrumbs in a greased shallow baking dish, repeat layers. Bake for 20-25 minutes.

EASY ZUCCHINI CASSEROLE



Easy Zucchini Casserole image

When life hands you a bumper crop of zucchini, make this easy casserole!

Provided by My Food and Family

Categories     Dairy

Time 1h5m

Yield 12 servings

Number Of Ingredients 9

1 egg yolk
1 cup sour cream
1 Tbsp. finely chopped onions
1/2 tsp. paprika
3/4 lb. (12 oz.) VELVEETA, cut into 1/2-inch cubes
5 zucchini, thinly sliced
4 tomatoes, sliced
2 cups croutons
1 Tbsp. butter, cut into small pieces

Steps:

  • Heat oven to 350°F.
  • Mix first 4 ingredients in medium bowl until blended. Stir in VELVEETA.
  • Spread zucchini onto bottom of 13x9-inch pan sprayed with cooking spray; cover with sour cream mixture. Top with remaining ingredients.
  • Bake 45 min. or until zucchini is tender and casserole is heated through.

Nutrition Facts : Calories 170, Fat 11 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 7 g

CREAMY ZUCCHINI CASSEROLE



Creamy Zucchini Casserole image

A casserole my mom always made. Still love it to this day. The original recipe is 1 T. cheese but I use more, about 1/4 c.

Provided by adopt a greyhound

Categories     Low Protein

Time 40m

Yield 4-6 Cups, 4 serving(s)

Number Of Ingredients 10

2 lbs zucchini
1 tablespoon butter
1/4 cup sour cream
1 tablespoon cheese, grated
1/2 teaspoon salt
1 dash paprika
1 egg, beaten
1 tablespoon chives
1/2 cup cracker crumbs or 1/2 cup bread cubes
2 tablespoons butter

Steps:

  • Preheat oven to 350 deg.
  • Cook zucchini in boiling water til tender. Drain and place in casserole.
  • In a sauce pan, melt butter. Stir in sour cream, cheese, salt and paprika. Cook slowly until the cheese melts.
  • Remove from heat and add egg and chives.
  • Stir into 1 1/2 quart casserole with zucchini.
  • Toss cracker or bread with 2 T. butter and put on top of the veggie mixture. Bake at 350 deg. for 20 minutes.
  • Most of the time she used zucchini but other veggies also.

Nutrition Facts : Calories 228.8, Fat 14.4, SaturatedFat 8.4, Cholesterol 84.3, Sodium 437.5, Carbohydrate 20.3, Fiber 2.9, Sugar 4.1, Protein 6.9

ZUCCHINI BAKED IN SOUR CREAM



Zucchini Baked in Sour Cream image

Yummy zucchini casserole with no "cream of anything" soups. Found this in a newspaper clipping, originally credited to Phyllis Ambrose.

Provided by breezermom

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 7

6 small zucchini, cut iinto 1/2 inch thick slices
1 cup cheddar cheese, shredded (4 oz)
2/3 cup sour cream
1 tablespoon butter, melted
1/2 teaspoon salt
3 tablespoons fine dry breadcrumbs
2 tablespoons parmesan cheese, grated

Steps:

  • Cook the zucchini in a small amount of boiling water in a large saucepan for 6 minutes or until tender; drain well. Place the zucchini in a 1 1/2 quart greased casserole; set aside.
  • Combine the cheddar cheese, sour cream, butter, and salt in a small saucepan; cook over medium-low heat until the cheese melts, stirring constantly. Pour the cheese sauce over the reserved zucchini.
  • Combine the breadcrumbs and Parmesan cheese. Sprinkle over the casserole.
  • Bake, uncovered, at 375 degrees for 10 to 12 minutes or until lightly browned.

ZUCCHINI WITH SOUR CREAM AND DILL



Zucchini With Sour Cream and Dill image

Make and share this Zucchini With Sour Cream and Dill recipe from Food.com.

Provided by Dienia B.

Categories     Vegetable

Time 1h

Yield 4 serving(s)

Number Of Ingredients 9

4 medium sized zucchini, sliced thinly
2 teaspoons salt
3 tablespoons oil
1 finely chopped onion
2 tablespoons fresh dill or 2 tablespoons dried dill weed
1/3 cup sour cream
1 teaspoon paprika
4 1/2 teaspoons flour
3 tablespoons cold water

Steps:

  • Slice zucchini in thin even slices.
  • Sprinkle with salt and stir to distribute evenly. Chill in refrigerator for 1 hour. Drain off the liquid in bottom of the bowl.
  • Heat oil and cook onion until softened.
  • Add zucchini and dill.
  • Cook until crisp tender.
  • Stir the sour cream, paprika, flour and water into a smooth a paste; add mixture to the zucchini and cook until the flour has cooked.

Nutrition Facts : Calories 186.3, Fat 14.7, SaturatedFat 3.9, Cholesterol 8.4, Sodium 1193.9, Carbohydrate 12.7, Fiber 2.8, Sugar 4.7, Protein 3.6

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