ITALIAN ZUCCHINI CASSEROLE
Compliments crop up as fast as vines when folks sample this zucchini casserole. Even those who generally don't like zucchini find they enjoy it in this savory side dish. -Kimberly Speta, Kennedy, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add the tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from the heat; gently stir in zucchini. , Place in an greased 13-in. x 9-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake, uncovered 10 minutes longer or until cheese is melted.
Nutrition Facts : Calories 174 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 576mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein.
ITALIAN ZUCCHINI CASSEROLE
Make and share this Italian Zucchini Casserole recipe from Food.com.
Provided by lazyme
Categories Vegetable
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet coated with nonstick cooking spray, cook zucchini until tender. Drain & set aside.
- In same skillet, saute onion and garlic for 1 minute. Add tomatoes, basil, oregano, garlic powder and pepper. Simmer uncovered for 10 minutes. Remove from heat.
- Gently stir in zucchini. Place in ungreased baking dish. Top with stuffing mix. Sprinkle with Parmesan cheese. Cover and bake at 350ºF for 20 minutes.
- Uncover and sprinkle with grated mozzarella or jack cheese. Return to oven for 10 minutes or until golden brown.
ITALIAN ZUCCHINI CASSEROLE, MY WAY
I originally got this recipe from Jeannette G Recipe#45951 I tweaked it until I came up with something that I enjoy.
Provided by bmxmama
Categories Lunch/Snacks
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Pre heat the oven to 350.
- Heat a large non stick skillet and melt you butter over a medium heat.
- Add garlic, onion and zucchini and cook until tender.
- Add salt, pepper, parsley, basil and oregano.
- Mix well and set aside to cool.
- Mix the beaten eggs and the grated cheese until combined.
- Add your cooled veggies to your cheese and egg mixture.
- Separate your crescent rolls out into 4 strips, so there should be two triangles to each strip.
- Lay them in a greased 9x13 baking dish lengthwise and they should just about meet up with the walls of the baking dish and almost cover your entire baking dish.
- Spread the rolls out by working it with your fingers to seal up the seams and for the dough to come to the side of the pan.
- Spread mustard evenly over the dough.
- Pour your egg and veggie mixture into your pan evenly.
- Sprinkle with 1 T. parmesan cheese.
Nutrition Facts : Calories 325.7, Fat 17.4, SaturatedFat 8.2, Cholesterol 120.4, Sodium 557.3, Carbohydrate 28.4, Fiber 3.6, Sugar 5.7, Protein 15.2
ITALIAN ZUCCHINI CASSEROLE
Make and share this Italian Zucchini Casserole recipe from Food.com.
Provided by VickiAk
Categories Vegetable
Time 55m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, cook zucchini in 1 tablespoons olive oil; drain and set aside.
- In same skillet saute onion,and garlic.
- Add tomatoes, basil, oregano, garlic salt, and pepper. simmer for 10 minutes.
- Place in a baking dish and gently stir in zucchini.
- Top with stuffing and Parmesan cheese.
- Bake at 350°F for 20 minutes covered.
- Uncover and sprinkle with mozzarella cheese and bake 15 minutes longer.
Nutrition Facts : Calories 147.8, Fat 9.5, SaturatedFat 3.2, Cholesterol 13.8, Sodium 384.7, Carbohydrate 10.9, Fiber 2.6, Sugar 5.7, Protein 6.6
ITALIAN ZUCCHINI
I make this hot vegetable dish quite often in summer when zucchini is abundant. Garden-fresh sliced onion and tomato add a tasty touch.-Christopher Gordon, Springfield, Missouri
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a greased 2-1/2-qt. casserole, layer on-third of the zucchini, onion and tomatoes. Squeeze one lemon quarter over all. Sprinkle with 1/2 teaspoon Italian seasoning and 1/4 teaspoon red pepper flakes. Repeat layers. Dot with butter. Squeeze remaining lemon over all. Cover and bake at 350° for 1 hour or until vegetables are tender. Serve immediately.
Nutrition Facts :
LAYERED ITALIAN ZUCCHINI CASSEROLE
Sliced zucchini is layered in a casserole with spaghetti sauce, Neufchatel cheese and Parmesan in this easy-to-make Italian vegetable bake.
Provided by My Food and Family
Categories Dairy
Time 35m
Yield Makes 8 servings.
Number Of Ingredients 6
Steps:
- Heat oven to 400ºF.
- Cut zucchini into 1/8-inch-thick lengthwise slices. Place on baking sheet. Bake 10 min. Meanwhile, mix Neufchatel, egg, 1/4 cup Parmesan and pepper until well blended.
- Layer half the zucchini in 8-inch square baking dish sprayed with cooking spray, overlapping slices as necessary to cover bottom of dish; cover with half each of the Neufchatel cheese mixture and sauce. Repeat layers. Top with remaining Parmesan.
- Bake 18 to 20 min. or until casserole is heated through and top is lightly browned. Let stand 5 min. before serving.
Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
ITALIAN SQUASH AND ZUCCHINI CASSEROLE
Make and share this Italian Squash and Zucchini Casserole recipe from Food.com.
Provided by EMcooks
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In large skillet saute garlic and onions on medium heat in the dressing for 5 minutes.
- Add the seasonings and all the veggies except the tomatoes and saute another 5 minutes.
- Add cans of tomatoes undrained and bring to a boil.
- Reduce heat to low, cover and let simmer about 10 minutes or until vegetables are slightly tender.
- Pour into a glass casserole dish.
- Sprinkle with cheese.
- Crush saltines by hand over top of the casserole
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 222.8, Fat 15.6, SaturatedFat 4.9, Cholesterol 12.1, Sodium 349.6, Carbohydrate 17.1, Fiber 4.1, Sugar 8.8, Protein 7.2
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