ZIPPY ZUCCHINI
This will help take care of the zucchini that seem to multiply overnight! Even the kids enjoy this one!
Provided by Susan Sunderman
Categories Side Dish Vegetables Squash Zucchini
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a medium size mixing bowl combine zucchini, buttermilk baking mix, onion, parmesan cheese, salt, oil, eggs. Spread lightly into a 9x13 inch baking pan. Bake for 30 minutes. Serve warm.
Nutrition Facts : Calories 338.9 calories, Carbohydrate 20.7 g, Cholesterol 131.3 mg, Fat 24.5 g, Fiber 1.7 g, Protein 10.8 g, SaturatedFat 4.9 g, Sodium 960.1 mg, Sugar 3.9 g
DELICIOUS ZUCCHINI CASSEROLE
You've got to try this! This is my mom's recipe--it's delicious and easy to prepare! Kids love it, too! The recipe calls for bread crumbs, but we prefer crushed Ritz crackers. Depending on the size of your zucchini, most people can eat two halves.
Provided by MustangMom
Categories Vegetable
Time 1h10m
Yield 16 halves, 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 295.7, Fat 22.6, SaturatedFat 13.4, Cholesterol 58.1, Sodium 490.5, Carbohydrate 17, Fiber 2.6, Sugar 6.9, Protein 8.5
ZUCCHINI CASSEROLE
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
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 AND SUMMER SQUASH CASSEROLE
Provided by Emeril Lagasse
Categories side-dish
Time 1h30m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter.
- Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.
- Combine the eggs and cream in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven. Bake until golden brown, 10 to 15 minutes.
ZUCCHINI CASSEROLE
A good way to use the abundant crop of zucchini,that is a good main dish and easy to prepare. I sometime use Italian sausage instead of ground beef--it spices it up nicely. Recipe from the "The Best of Mennonite Fellowship Meals".
Provided by out of here
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brown ground beef. Add onion and cook until tender.
- Boil the zucchini in 1 cup of water until the zucchini is tender; reserving 1/2 cup of the cooking water.
- Mix meat mixture, zucchini, reserved 1/2 cup water, soup, rice, and cheese. Add salt and pepper to taste. Put into buttered 2-quart casserole and top with some grated Parmesan cheese.
- Bake at 325°F for 30 minutes.
Nutrition Facts : Calories 567.1, Fat 31.6, SaturatedFat 14.8, Cholesterol 116.3, Sodium 965.5, Carbohydrate 33, Fiber 4, Sugar 8.4, Protein 38.5
ZIPPY BEEF CASSEROLE
A ground beef and macaroni casserole topped with potato chips. This recipe was given to me by my sister-in-law.
Provided by atriumlady
Categories Main Dish Recipes Casserole Recipes Noodles
Time 1h5m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Bring a saucepan of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente; drain.
- Cook ground beef in a skillet over medium heat, stirring until evenly browned; drain. Stir in cooked macaroni, condensed soup, milk, and ketchup until well blended. Mix in the Cheddar cheese, green pepper, and minced onion. Season with salt, and pour into a 2 quart baking dish.
- Cover, and bake for 40 minutes in the preheated oven. Uncover, sprinkle the top with potato chips, and bake for another 5 to 10 minutes, until chips are toasted.
Nutrition Facts : Calories 644.9 calories, Carbohydrate 58.6 g, Cholesterol 89.9 mg, Fat 31.8 g, Fiber 3.2 g, Protein 32.5 g, SaturatedFat 12.5 g, Sodium 1808.7 mg, Sugar 18.7 g
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