Zucchini Stuffing Bake Food

ZUCCHINI AND STUFFING CASSEROLE

Steps:

• Gather the ingredients.
• Preheat oven to 350 F. Butter a 1 1/2-quart casserole dish.
• Put zucchini rounds into a medium saucepan and cover with water. Add about 1 teaspoon of salt and bring to a boil over high heat. Cover pan and lower heat to medium-low. Cook for about 3 to 4 minutes, or until tender.
• Drain zucchini well and set aside.
• In same saucepan, melt 4 tablespoons of the butter over medium-low heat. When butter stops foaming, add carrot and onion. Cook for about 5 minutes, or until tender, stirring frequently.
• Remove onion and carrot mixture from heat and stir in 1 1/2 cups of the stuffing cubes. Add cream of chicken soup and sour cream.
• Add zucchini and stir mixture gently until combined.
• Spoon mixture into prepared 1 1/2-quart casserole.
• In a saucepan over medium heat, melt remaining 2 tablespoons of butter; add remaining 1 cup of the stuffing cubes. Toss to coat cubes with butter.
• Sprinkle stuffing cubes evenly over top of casserole.
• Bake for 25 to 35 minutes or until hot and bubbling.

STUFFED ZUCCHINI I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add zucchini and cook until tender, about 15 minutes; drain. Scoop out the flesh of the zucchini, making a 'boat'.
• In a medium bowl combined zucchini flesh, bread crumbs, Cheddar cheese, onion, parsley, salt, most of the Parmesan cheese and egg. Fill zucchini boats with mixture. Dot tops with butter and sprinkle with remaining Parmesan cheese.
• Bake in preheated oven for 30 minutes.

GARDEN-STUFFED ZUCCHINI BOATS

Steps:

• Preheat oven to 350°. Halve zucchini lengthwise; place cut sides down in an ungreased 13x9-in. baking dish. Bake 10 minutes. When cool enough to handle, scoop out seeds, leaving a 1/4-in. shell., Meanwhile, in a large skillet, cook beef, onion, green pepper and garlic over medium heat 8-10 minutes or until beef is no longer pink, breaking beef into crumbles; drain. Stir in 1 cup water, tomatoes, red peppers, mushrooms, pasta, thyme, oregano, salt and pepper. Cook until mixture is thickened and pasta is al dente, 12-15 minutes. Stir in Parmesan cheese., Spoon mixture into zucchini shells. Place in an ungreased 13x9-in. baking dish; sprinkle with 3/4 cup Italian cheese blend. Pour remaining water into bottom of dish. Bake, covered, 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until zucchini is tender and cheese is melted, about 5 minutes longer. Serve with pasta sauce if desired.

CHICKEN ZUCCHINI CASSEROLE

Steps:

• In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.

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.

STUFFED ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 degrees (175 degrees C). Grease or spray a 13x9 inch baking dish.
• Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Chop and reserve about 3/4 of the seeds for the stuffing. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg and the reserved zucchini seeds. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish.
• In a bowl, stir together the crushed tomatoes, tomato soup, and water. Spoon the tomato mixture over the filled zucchini, liberally. Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.

ZUCCHINI STUFFING BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring 1/2 cup of lightly salted water to a boil. Add zucchini and onion and cook uncovered until crisp-tender, about 5 minutes. Drain in a colander and transfer to a bowl.
• Stir soup and sour cream into zucchini and onions. Season with salt and pepper.
• Combine stuffing mix with butter in a small bowl; stir well.
• Layer half of the stuffing mix into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture on top. Sprinkle with half of the Cheddar cheese. Add the rest of the stuffing mix, then the remaining cheese. Cover baking dish with aluminum foil.
• Bake in the preheated oven until bubbly, about 30 minutes. Uncover and bake until cheese has melted and browned, about 15 minutes.

ZUCCHINI AND STUFFING CASSEROLE

Steps:

• Boil zucchini and onion for 5 minutes, drain.
• In separate bowl, stir melted butter into stuffing mix.
• Place 1/2 of stuffing and butter mixture into bottom of a 9 x 13 casserole pan.
• Mix sour cream and cream of chicken soup into drained zucchini and onions.
• Poor zucchini mixture over first layer of stuffing mix.
• Top with remaining stuffing.
• Bake at 350 degrees for 30 minutes, uncovered.

STUFFED BAKED ZUCCHINI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil.
• Cut both zucchini in half and scoop out the seeds. Place in the boiling water until soft, 5 to 7 minutes. Remove from the water and set on a baking sheet while preparing stuffing.
• Mix 1 3/4 cups Cheddar cheese, grated potato, cream cheese, cooked chicken, sour cream, onion, garlic, cumin, garam masala, paprika, chili powder, and pepper together in a bowl. Fill zucchini halves with stuffing. Sprinkle with crushed crackers and sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until heated through and cheese is melted, about 20 minutes.

ZUCCHINI STUFFING CASSEROLE

Steps:

• Preheat oven to 350°F.
• Cook zucchini in a little salted water until tender.
• Fry carrots and onions in 4 tablespoons of butter.
• Remove from heat and stir in 1 1/2 cups croutons, soup and sour cream.
• Gently fold in zucchini and put in 8" x8" dish.
• Toss remaining butter and croutons and put on top.
• Bake for 30 to 40 minutes.
• Enjoy!

CHEESY ZUCCHINI & STUFFING CASSEROLE

Steps:

• Heat oven to 350°F.
• Prepare stuffing mix as directed on package. Cut zucchini into 1/4-inch-thick slices. Place zucchini slices in 13x9-in. dish.
• Cook 2% Milk VELVEETA and butter in saucepan on medium heat 5 min. or until melted. Add sour cream; mix well. Pour over zucchini; top with stuffing.
• Bake 25 to 30 min. or until heated through.

CREAM OF CHICKEN ZUCCHINI STUFFING

Steps:

• Cook zucchini & onion in boiling salted water for 5-10 minutes(until crisp & tender). Drain well.
• In large bowl combine soup and sour cream.
• Stir in carrots.
• Fold in zucchini mixture.
• Toss stuffing mix with butter. Spread 1/2 stuffing mixture in a 12*7 1/2*2" baking dish.
• Spoon zucchini mixture on top. Sprinkle with remaining stuffing mix.
• Bake at 350 for 25-30 minutes or until heated through.

STUFFING ZUCCHINI CASSEROLE

Steps:

• Fry chopped zucchini and onion in butter until tender.
• In bowl mix together,stuffing and seasoning mix sour cream,soup,zucchini and onion with butter.
• Put in a lighty greased casserole dish and bake uncovered at 350 degree for 30-40 minutes.

ZUCCHINI VEGETABLE STUFFING/CASSEROLE

Steps:

• Preheat oven to 375.
• In a steaming bag, or in a steamer, par-cook cauliflower & carrots until al dente.
• Sprinkle zucchini with salt and toss in a colander. Allow to set for 15 minutes. Rinse, drain and pat dry with paper towels.
• Meanwhile in a large bowl, combine all vegetables, bread, eggs, olive oil, garlic, cheeses and sprinkle with spices. Toss until everything is well coated and bread is moist.
• If bread is really dry, add another egg at your discretion.
• Pour into a buttered casserole dish - 9x13. Drizzle melted butter over the top and add more parmesan if you like.
• Bake uncovered until puffy and golden brown on top and cooked all the way through. Approximate baking time will depend on the moistness of the bread used, but plan on at least 30 minutes.