Baked Zucchini With Cheddar Cheese Recipes

Steps:

• Place the sliced zucchini into a large bowl.
• Combine the remaining ingredients and toss well.
• Pour into a lightly oiled 2-quart casserole.
• Bake at 350°F for 35-40 minutes.

Steps:

• Put the zucchini in a colander or on towels to drain off the moisture.
• Combine the remaining ingredients.
• Add the zucchini and mix well.
• Pour into a lightly oiled 2-quart casserole.
• Bake at 350 degrees F for 40 to 45 minutes.
• 1/3 recipe - 72 calories, 1/2 med-fat meat exchange, 1 vegetable 3 grams carbohydrate, 5 grams protein, 5 grams fat 68 mg sodium, 128 mg potassium, 100 mg cholesterol.

Steps:

• Place shredded zucchini in a colander and sprinkle with salt. Toss zucchini and let drain for at least 15 minutes. After draining in colander use your hands and squeeze out as much liquid as you can.
• In a large bowl add zucchini and remaining ingredients, mix well.
• Place mixture in a 9 x 13 inch baking dish. Bake at 350 degrees for 45 minutes to one hour.

Steps:

• Combine the rice and water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer for about 20 minutes, or until tender. Remove from heat, and set aside.
• Preheat the oven to 325 degrees F (165 degrees C).
• Cook sausage and onion in a large skillet over medium heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until tender. Stir in rice, mushrooms, and cheese. Season with oregano, salt, and pepper. Spread into a 9x13 inch baking dish, or a 2 quart casserole dish.
• Bake, uncovered, for 1 hour in the preheated oven, or until lightly browned and bubbly.

Steps:

• In a large skillet, saute onion in butter until tender. In a large bowl, combine the biscuit mix, parsley, basil, thyme and onion mixture. Stir in eggs and milk just until combined. Fold in the zucchini, cheese and almonds. , Transfer to a greased 9-in. round baking pan. Bake at 400° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 1 minute before cutting into wedges. Remove to wire rack to cool.

Steps:

• Combine tomatoes, squash, seasonings and cheddar cheese. Place in a 1-1/2-qt. casserole. Top with the Parmesan cheese and bread crumbs. Bake at 350° for about 45 minutes or until vegetables are tender. Sprinkle with mozzarella cheese and let stand for 5 minutes before serving.

Steps:

• In a large skillet, heat butter over medium heat. Add onion and basil; cook and stir until onion is tender, 4-5 minutes. Add zucchini and garlic; cook and stir over medium-high heat just until zucchini is tender, 2-3 minutes. Stir in salt and pepper., Top with cheese, tomatoes and olives. Cook, covered, on low until cheese is melted, about 1 minute.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray one 9x13 inch baking dish with non-stick spray.
• Bring a pot of water to a boil; blanch zucchini, drain and cool.
• In a shallow bowl, mix together 1 1/2 cups flour, 1 tablespoon garlic powder and salt and pepper to taste. In a separate bowl, combine the milk, 2 teaspoons garlic, salt and pepper to taste.
• Cut ends off zucchini and then cut in thirds. Roll zucchini in flour mixture, then in milk and again in flour to cover completely. Set aside on parchment paper until all pieces are covered.
• Heat large frying pan over medium high heat, add oil and brown zucchini on all sides. Remove and arrange in a 9x13 inch baking dish. Spread sour cream over zucchini and top with cheese.
• Bake for 20 to 25 minutes or until cheese is beginning to brown. Remove from oven and let sit for 10 minutes and serve.

Steps:

• Preheat oven to 350 degrees F.
• Spray an 8x10-inch baking dish sprayed with nonstick cooking spray.
• Combine zucchini, squash, onion, Italian seasoning, garlic powder and cheddar cheese in a large bowl until well combined.
• Season with salt and pepper, to taste.
• Spread the zucchini and squash mixture in prepared baking dish and bake, uncovered, for 25-30 minutes or until zucchini is tender.
• Remove baking dish from the oven, sprinkle on Parmesan cheese and return to the oven.
• Bake for an additional 10-15 minutes, or until the cheese is melted and golden brown.

Steps:

• Place zucchini and water in a microwave-safe dish. Microwave, uncovered, on high for 2-3 minutes or until crisp-tender. Add the salt, pepper and cheese. Cook 30-60 seconds longer or until cheese is melted. Dollop with sour cream.

Steps:

• Preheat oven to 350º.
• Put a layer of zucchini in baking dish. Dab with butter and sprinkle with salt and pepper and some of the chopped onions.
• Repeat layers until zucchini and onion are used up.
• Sprinkle cheese on top and spoon soy sauce over all.
• Bake for 40 to 45 minutes.

Steps:

• Place 2 cups of the broth, the onion, celery, zucchini, salt and pepper in a 3- or 4-quart saucepan. Cover and bring to a boil. Lower heat and simmer, covered, for 25 minutes.
• Puree in small batches in a blender or food processor and set aside in the saucepan.
• In a 2-quart saucepan, melt the butter. Add the flour. Cook, stirring, for 1 minute over medium heat. Remove from heat. Add the cream and the remaining 1/2 cup of broth. Return to heat and cook, stirring, until the mixture thickens and comes to a boil, about 4 to 5 minutes. Remove from heat. Add the cheese and stir to melt. Add to the pureed vegetables. Correct seasonings. Heat gently before serving.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a large bowl, mix zucchini, all-purpose baking mix, onion, salt, eggs, Cheddar cheese, vegetable oil and garlic.
• Spread zucchini mixture into the prepared baking dish. Bake in the preheated oven 25 minutes, or until bubbly and lightly browned. Cut into bite-sized pieces to serve.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese.
• Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.

Steps:

• Heat oven to 350°F.
• Heat oil in large skillet on medium-high heat. Add zucchini, squash, mushrooms and garlic; cook 5 min., stirring frequently. Drain.
• Mix remaining ingredients in large bowl until blended. Stir in cooked vegetable mixture. Spoon into 2-1/2-qt. casserole sprayed with cooking spray.
• Bake 45 min. or until knife inserted in center comes out clean.

Steps:

• In a zip-lock bag toss zucchini , salt and paprika. Pour into an 8x8 cooking dish.
• Bake 30 minutes or until zucchini is tender, stirring occasionally.
• Sprinkle cheese and remaining paprika over top.
• Bake 2 minutes or until cheese is melted.

Steps:

• Preheat oven to 350°. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add zucchini and onion; cook and stir 10-12 minutes or until crisp-tender. Transfer to a bowl; cool slightly., In a microwave, melt remaining butter. Drizzle over cereal and toss to coat., Stir cheese, eggs, salt and pepper into zucchini mixture; transfer to a greased 8-in. square baking dish. Sprinkle with cereal mixture., Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.