Harvest Zucchini Casserole Recipes

Steps:

• Place 3 C of sliced zucchini in greased 9 x 13 pan.
• Saute ground beef and onion until beef is brown.
• Add rice and seasonings.
• Place this over the zucchini slices.
• Spoon on cottage cheese.
• Put on the rest of zucchini slices.
• Spread on soup.
• Sprinkle on cheese.
• Bake at 350°F for 1 hour or longer, watching to make sure cheese doesn't turn too brown.

Steps:

• Grease a 2-1/2-qt. baking dish and arrange half the potato slices in overlapping rows. Dot with half the butter. Sprinkle with half the sage, tarragon, peppers, onion, rice and zucchini. Dot with remaining butter and repeat layering. , Cover and bake at 350° for 1-1/2 hours or until potatoes are tender. Uncover; top with tomato slices and cheese. Bake 10 minutes longer or until tomatoes are warm and cheese is melted. Remove from oven; cover and let stand for 10 minutes before serving.

Steps:

• Cook sliced squashes in a small pot with the water until tender but not mushy; drain and return squash to the pot.
• Add butter and allow it to melt in the pot and sauté all together for 10 minutes, stirring occasionally, over medium to medium-low heat.
• Meanwhile, spray a large deep skillet with nonstick spray and cook the beef and onions.
• Drain any fat, then season meat mixture with salt and pepper to taste.
• Add the squash to the beef using a slotted spoon, and reduce heat to low.
• Beat together eggs, then whisk in mayo- add this mixture to the skillet.
• Stir in the cheese and the cooked rice.
• Pour into a large oval casserole and sprinkle with enough cracker crumbs to cover.
• Bake in a preheated oven at 350 F for about 15-20 minutes.
• Note: The original version of this recipe called for a whopping 1 whole stick of butter!
• I have always used at most the 1/2 stick and as little as 2 tablespoons.
• -it is based on your preferences.
• I also always use real, unsalted butter.

Steps:

• In several large skillets, saute onions in oil until tender. Add peppers; cook and stir for 1 minute. Stir in the carrots, tomatoes, zucchini, beans, cauliflower, peas and salt. , In a large bowl, dissolve bullion in water; stir in the barley and garlic. Transfer to three greased 13-in. x 9-in. baking dishes. Top with vegetable mixture. Drizzle with lemon juice; sprinkle with paprika. , Cover and bake at 350° for 1-1/2 hours or until barley and vegetables are tender. Sprinkle with parsley.