DILLY ZUCCHINI CASSEROLE
Whenever I take this timesaving side-dish casserole to a potluck, I seldom bring any home, and folks often ask for the recipe. If I have fresh dill, I'll substitute a couple tablespoons for the dill weed. -Esther Kilborn, Bridgton, Maine
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 5 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the biscuit mix, Parmesan cheese, dill, salt and pepper. Add eggs and oil. Stir in zucchini and onion until blended. Pour into a greased 1-1/2-qt. baking dish. , Bake, uncovered, at 375° for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 410 calories, Fat 32g fat (7g saturated fat), Cholesterol 176mg cholesterol, Sodium 978mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 2g fiber), Protein 11g protein.
BEST ZUCCHINI CASSEROLE
This is a creative, unusual casserole that's one of my grandmother's favorites. It combines zucchini and bell pepper with Cheddar cheese, spices and crispy corn flakes. Bread crumbs can be used in place of cornflakes.
Provided by Maria
Categories Fruits and Vegetables Vegetables Squash
Time 1h15m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
- In a large bowl, combine zucchini, bell pepper, cornflakes, cheese, oil, basil, and eggs. Season with salt and pepper to taste. Spread evenly into prepared baking dish.
- Bake in the preheated oven for 45 minutes, or until top is golden brown.
Nutrition Facts : Calories 231.7 calories, Carbohydrate 8.5 g, Cholesterol 61.3 mg, Fat 19.7 g, Fiber 1.8 g, Protein 7 g, SaturatedFat 5.3 g, Sodium 143.8 mg, Sugar 3.3 g
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 CASSEROLE I
This is a great recipe to use up all those summer zucchinis from your garden. Makes a nice brunch dish.
Provided by WINGSOFANEAGLE
Categories Side Dish Vegetables Squash Summer Squash
Time 1h15m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 258.9 calories, Carbohydrate 24.1 g, Cholesterol 39.2 mg, Fat 16.2 g, Fiber 2.7 g, Protein 5.6 g, SaturatedFat 9.5 g, Sodium 775.8 mg, Sugar 5.4 g
ZUCCHINI CASSEROLE
Another helpful way to use up those prolific zucchini. This can be done ahead and refrigerated. After cooking let it rest for 5 minutes or so then serve.
Provided by Tebo3759
Categories Vegetable
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Cook zucchini in small amount of water until barely tender, about 5 minutes Drain and cool.
- Combine eggs, milk, cheese, salt, baking powder and flour.
- Stir zucchini into egg mixture.
- Place in buttered casserole.
- Sprinkle with bread crumbs and dot with butter.
- Bake at 350 for 35 to 40 minutes.
Nutrition Facts : Calories 413.9, Fat 27.8, SaturatedFat 16.2, Cholesterol 194.5, Sodium 1048.2, Carbohydrate 15.1, Fiber 1.6, Sugar 3.9, Protein 26.4
DILLY ZUCCHINI CASSEROLE
Make and share this Dilly Zucchini Casserole recipe from Food.com.
Provided by Pat - cook
Categories Brunch
Time 30m
Yield 5 serving(s)
Number Of Ingredients 9
Steps:
- Combine biscuit mix, Parmesan cheese, dill, salt and pepper in a bowl.
- Add eggs and oil; mix well.
- Stir in zucchini and onion.
- Pour into a greased 1 1/2-quart baking dish.
- Bake, uncovered, at 375°F for 25-30 minutes or until golden brown.
Nutrition Facts : Calories 423.5, Fat 32.5, SaturatedFat 6.8, Cholesterol 178.5, Sodium 989.9, Carbohydrate 21.8, Fiber 1.8, Sugar 5.8, Protein 12.1
GRANDMA"S ZUCCHINI CASSEROLE-GIADA DE LAURENTIIS
This is my version of a recipe I saw Giada make on her show. She puts bread crumbs between the zucchini layers but I think they taste soggy so I just put them on top. I sometimes just use an Italian shredded cheese blend as a substitute for the cheeses.
Provided by linguinelisa
Categories Cheese
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Grease a baking dish with olive oil.
- Layer in dish zucchini, salt and pepper, cream and cheeses. Make 3 layers. Top with bread crumbs, then butter. Bake at 375 for 35 to 40 minutes.
CHICKEN ZUCCHINI CASSEROLE RECIPE
This delicious comfort food is made with chicken and zucchini tossed in a cream sauce and topped with stuffing and cooked to perfection.
Provided by Kristen Hills
Categories Main Course
Time 55m
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- In a large bowl, combine the stuffing mix and melted butter. Set aside 1/2 cup of the mixture for topping.
- Add zucchini, cooked chicken, cream of chicken soup, onion and sour cream to the stuffing in the large bowl.
- Spread zucchini mixture in an even layer in a 9 x 13 inch glass pan sprayed with nonstick cooking spray.
- Sprinkle reserved stuffing mix on top and bake, uncovered, for 40-50 minutes or until cooked through and the top is golden brown.
- If you would like to add more seasoning, you can use garlic powder, parmesan cheese, green onions, Italian seasoning, salt, and black pepper. If you don't have zucchini, you can use yellow squash instead.
Nutrition Facts : Calories 268 kcal, Carbohydrate 11 g, Protein 12 g, Fat 20 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 68 mg, Sodium 533 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving
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