California Zucchini Bake Recipes

GARLIC PARMESAN ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 375°F. Grease a 1 ½-quart baking dish; set aside.
• Place zucchini in a colander, sprinkle with salt, and allow to sit for about 10 minutes (this will help draw out some of the water from the zucchini). After 10 minutes, squeeze out the moisture from the zucchini. TIP: In order to make sure that you get most of the water out of the zucchini (and avoid a runny casserole), wrap the zucchini in a dish towel. Squeeze it and wring it out multiple times while it's in the towel -- you will be shocked by how much liquid comes out!
• In a large bowl, combine zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese, and cheddar cheese. Gently press the mixture evenly into the prepared dish.
• Bake uncovered for 20 minutes.
• Meanwhile, in a small bowl, pour melted butter over breadcrumbs and 2 tablespoons of Parmesan cheese. Stir until completely combined.
• After 20 minutes, remove zucchini from the oven. Sprinkle buttered breadcrumbs over the zucchini and return the dish to the oven. Continue baking for about 5-10 more minutes, or until the top is golden brown and crispy.

CALIFORNIA ZUCCHINI BAKE

Steps:

• Cook rice according to package directions (for a better taste don't use instant or minute rice).
• In a large frying pan saute veggie burgers, zucchini, and onions in canola oil.
• Remove from heat and stir in salt, garlic powder, chili powder, chilies, rice, tofutti sour cream, and 1/2 cup of the Monterey Jack soy cheese.
• Place in shallow 2 1/2-quart casserole dish coated with vegetable cooking spray.
• Top with tomato slices and sprinkle with remaining soy cheese.
• Bake at 375° F for 20 minutes uncovered or until hot in the center. Serve immediately.

ZUCCHINI GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Melt the butter in a very large (12-inch) saute pan and cook the onions over low heat for 20 minutes, or until tender but not browned. Add the zucchini and cook, covered, for 10 minutes, or until tender. Add the salt, pepper, and nutmeg and cook uncovered for 5 more minutes. Stir in the flour. Add the hot milk and cook over low heat for a few minutes, until it makes a sauce. Pour the mixture into an 8 by 10-inch baking dish.
• Combine the bread crumbs and Gruyere and sprinkle on top of the zucchini mixture. Dot with 1 tablespoon of butter cut into small bits and bake for 20 minutes, or until bubbly and browned.

CALIFORNIA ZUCCHINI BAKE

Steps:

• Saute beef, zucchini, onions and seasonings in large, greased skillet until meat is no longer pink and vegetables are tender crisp, stirring frequently.
• Add green chilies, rice, sour cream and 1 cup of the cheese.
• Pour into a 9 x 13 casserole.
• Arrange tomato slices on top.
• Season with salt and pepper.
• Top with remaining cheese.
• Bake at 350 degrees for 20 to 25 minutes.

BAKED ZUCCHINI CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray.
• Mix Parmesan cheese, mayonnaise, onion, bell pepper, and eggs together in a large bowl. Add zucchini, salt, and pepper and mix until well combined. Transfer to the prepared baking dish and dot with butter.
• Bake in the preheated oven until zucchini is fork-tender and top is golden brown, about 45 minutes.