Moms Zucchini Casserole Recipes

Steps:

• Saute zucchini, carrots and onions in butter. Stir in 1 1/2 cups stuffing mix, soup and sour cream. Turn it into 1 1/2 or 2 quart casserole dish.
• Toss remaining stuffing mix (3/4 cup) with some melted butter and sprinkle over the top.
• Bake for 30 minutes at 350 degrees F.

Steps:

• Preheat oven to 350 degrees.
• Cook zucchini until tender. (On the stove, add a little water, cover and cook about 15 minutes. In the microwave, cook about 5 minutes.).
• Either on the stove or in the microwave, melt butter with onions in it.
• Pour water off zucchini.
• Combine zucchini, onions, butter, salt, pepper and pinched bread in a good-sized bowl and stir.
• Add egg and first amount of cheese and stir.
• Pour into a greased casserole dish. Sprinkle remaining cheese on top.
• Bake at 350 degrees for 30 minutes. Add remaining cheese about 10 minutes before casserole is done.

Steps:

• Spray 2 quart casserole with cooking spray.
• Preheat oven to 350°F.
• Place one layer of zucchini in bottom of dish, follow with a layer of tomato, a few rings of onion and some sausage.
• Then cover with mozzarella.
• Repeat the layers until you get to the top.
• Bake approx 30 minutes until cheese is melted and a knife inserts easily into the center (to be sure zucchini is done).
• Enjoy!

Steps:

• Blot grated zucchini with paper towels to remove moisture. Stir zucchini, eggs, and onion in a large bowl. Mix flour, Parmesan cheese, baking powder, salt, and oregano in a separate bowl; stir mixture into zucchini until batter is just moistened.
• Heat vegetable oil in a large skillet over medium-high heat. Drop rounded spoonfuls of zucchini batter into hot oil; pan fry until golden, 2 to 3 minutes per side. Drain pancakes on a paper towel-lined plate.

Steps:

• Cook zucchini in salted water until almost tender.
• Drain.
• They will cook more later so be sure not to overcook.
• Brown ground beef.
• Add everything but the corn flake crumbs, and cook a few minutes.
• Remove from heat.
• Add enough crumbs to absorb grease.
• Melt butter; add dry ingredients; stir.
• Add milk; stir until thick and smooth.
• Remove from heat and add cheese.
• Stir until melted.
• In a greased casserole, layer half the zucchini, half the beef, and half the sauce.
• Repeat this layering again.
• Sprinkle with corn flake crumbs.
• Bake in a 350 degree oven for about half an hour or until edges are bubbly.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Grease an 8x10-inch casserole dish.
• Melt 2 tablespoons butter in a large pot over medium heat; stir in flour until smooth and let the paste simmer for 1 minute, stirring constantly.
• Gradually whisk in milk, about 1/2 cup at a time, and bring to a simmer. Whisk constantly until sauce is smooth and thickened, about 5 minutes.
• Whisk in cream cheese and Swiss cheese until melted; stir in salt and nutmeg.
• Mix hash brown potatoes and zucchini into the cheese mixture until thoroughly combined.
• Transfer potato mixture to the prepared casserole dish.
• Bake in the preheated oven until bubbling, about 35 minutes.
• Mix 1 tablespoon melted butter and bread crumbs together in a bowl. Sprinkle topping over the casserole and return to oven; bake until topping is lightly golden brown, 10 to 15 more minutes.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9-inch pie pan, covering sides and bottom.
• Melt margarine in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet from heat. Cool zucchini mixture slightly, then mix in eggs and cheese. Pour mixture over the crust.
• Bake 20 minutes in the preheated oven, until set. Cool for 10 minutes before serving.

Steps:

• In reserved fat, saute onions until cooked, remove & set aside on a paper towel. Add zucchini to pan & saute until cooked, drain on paper towel. In casserole layer- zucchini, onion, salt & pepper, oregano, bacon & dot with ketchup. Continue until all are used. Finish with bacon & ketchup. Bake at 350@ for 20-30 minutes until hot & bubbly.

Steps:

• Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
• Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
• Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
• Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add squash and onion and cook until tender but still firm, about 15 minutes. Drain and transfer to a 2 quart casserole dish.
• In a medium bowl combine soup, cheese and eggs. Mix well and pour into dish with squash.
• Bake in preheated oven for 25 minutes. Remove from oven and sprinkle croutons on top. Return to oven and bake for 20 minutes more.