Zucchini Vegetable Stuffingcasserole Food

VEGETABLE CASSEROLE, ITALIAN STYLE

Steps:

• Preheat oven to 350ºF.
• Sauté the onion, celery and garlic in the oil until they are soft. Add the zucchini, tomatoes and green pepper, and brown them lightly. Season with salt and pepper. Place the vegetable mixture with all of the juices in a casserole dish, and sprinkle the top with the crumbs and parmesan cheese.
• Bake at 350ºF for 30 minutes.

ZUCCHINI CASSEROLE WITH SUMMER SQUASH

Steps:

• In a large saucepan cook the zucchini with onion in a small amount of boiling water for 3-5 minutes or until tender crisp. Drain well.
• In a large bowl combine soup and sour cream. Stir in the carrot. Fold in the zucchini mixture and set aside. In a medium bowl toss together the stuffing and melted butter. Sprinkle half of the stuffing mixture into an ungreased 2 quart rectangular baking dish. Top with vegetable mixture. Sprinkle with remaining stuffing mixture.
• Bake at 375°F for 25-30 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.

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 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.

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.

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.

VEGETABLE STUFFING BAKE

Steps:

• In a large skillet, saute onion in oil until tender. Stir in the soup and cheese sauce until blended; heat through. In a large bowl, combine the vegetables and 1 cup stuffing mix. Add soup mixture and mix well., Transfer to two greased shallow 2-qt. baking dishes. Sprinkle with remaining stuffing mix. Bake, uncovered, at 350° for 30-35 minutes or until vegetables are tender and edges are bubbly.

STUFFING MIX ZUCCHINI CASSEROLE

Steps:

• Boil zucchini until tender (drain).
• melt 4 table butter in sauce pan cook the carrots and onions till tender.
• Remove from heat stir in 1 1/2 cup stuffing mix, soup and sour cream.
• Gently stir in zucchini
• Place in 1 1/2 quart baking dish.
• Sprinkle remaining stuffing over top.
• Bake at 350 F for 45 minute.

CHICKEN & ZUCCHINI STUFFING MIX CASSEROLE

Steps:

• Preheat oven to 350°. Spray casserole dish with non-stick cooking spray. Cook ground chicken and diced onion over med-high heat until thorougly cooked through. Drain if necessary. In mixing bowl stir together melted butter and dry stuffing mix until combined. Reserve 1/2 cup of stuffing mixture for topping. Add to mixing bowl with stuffing mix: zucchini, cream of celery soup and sour cream. Stir to combine all ingredients. Spread mixture into prepared pan. Top with reserved stuffing mix. Bake in oven approximately 25 minutes.

ZUCCHINI CASSEROLE WITH STUFFING

Steps:

• Preheat oven to 375°F. Spray a 8"x11" or two quart baking dish with cooking spray.
• Cook onion in butter on medium heat until translucent, about 5 minutes. Add zucchini and cook for 4-5 more minutes to remove some water.
• In a medium bowl, combine ½ of the stuffing mix, ½ of the cheddar cheese, eggs, milk, butter, and the zucchini mixture. Add just enough water for the stuffing mixture to be moist. Spread into baking dish.
• In a small bowl, combine the remaining stuffing mixture, remaining cheeses and 3 Tablespoons of butter. Sprinkle over zucchini mixture.
• Bake for approximately 25 minutes or until stuffing is lightly browned.

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.

VEGETABLE STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Drain one can of the mixed vegetables and pour both cans into a 2 quart casserole dish (one with a lid, preferably). Pour cream of celery soup over vegetables (use only one can for a drier casserole); gently stir until well mixed. Spread fried onions over vegetables and then spread the stuffing on top of the onions. Pour melted butter over stuffing; cover dish with a lid or with aluminum foil.
• Bake in preheated oven for 20 to 25 minutes. Cool for a few minutes before serving.

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!