Zucchini Sour Cream Casserole Recipe 45 Food

ZUCCHINI BAKED IN SOUR CREAM

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 CAKES WITH HERB SOUR CREAM

Steps:

• Make the herb sour cream: Whisk the sour cream, chives and dill in a medium bowl. Set aside.
• Make the zucchini cakes: Mix the zucchini, breadcrumbs, parmesan, basil, oregano, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. In a medium bowl, whisk the eggs with the buttermilk, then stir the egg mixture into the zucchini mixture.
• In a large skillet, heat the vegetable oil over medium heat. Working in batches, form patties with the zucchini batter (about 1/4 cup for each) and add to the skillet. Pan-fry the cakes until golden brown, 3 to 4 minutes per side. Drain on paper towels and sprinkle with 1 teaspoon salt. Serve while hot and crisp with the herb sour cream.

ZUCCHINI CASSEROLE

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.

EASY ZUCCHINI CASSEROLE

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.

ZUCCHINI CASSEROLE WITH PARMESAN

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.

CHICKEN ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 Combine zucchini and onion in a medium saucepan, cover with water and boil for 5 minutes; drain and cool.
• Combine carrots, soup, sour cream, and garlic powder in a large bowl; stir until smooth.
• Add zucchini, onion, and chicken; mix.
• Spread chicken mixture in a greased 9 X 13 inch casserole. Melt the butter in a skillet, add Accent seasoning and toss well to coat with butter.
• Sprinkle cheese over chicken mixture and bake for 1 hour.
• Casserole should be golden brown and hot!

ZUCCHINI CASSEROLE II

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.

SKILLET ZUCCHINI WITH SOUR CREAM & PARMESAN

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.

EASY CHICKEN CASSEROLE

Steps:

• Preheat oven to 350°. Combine chicken, soup and sour cream; spread into a greased 13x9-in. baking dish. Combine crumbs, butter and celery seed; sprinkle over chicken mixture. , Bake, uncovered, until bubbly, 30-35 minutes. If desired, garnish with parsley and red pepper.

ZUCCHINI SOUR CREAM CASSEROLE RECIPE - (4/5)

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.

CREAMY ZUCCHINI CASSEROLE

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.

ZUCCHINI WITH SOUR CREAM AND DILL

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.

DELICIOUS ZUCCHINI CASSEROLE

Steps:

• Wash zucchini; boil whole for 5 to 10 minutes--no more.
• Cut off ends and slice in halves lengthwise.
• Place in single layer in buttered casserole dish.
• Melt butter and mix in cheddar cheese, sour cream, salt, paprika, and chives.
• Pour over zucchini.
• Sprinkle with bread crumbs or crackers and then parmesan cheese.
• Bake at 350 for 45 minutes or until bubbly.