Shredded Zucchini Casserole Recipes

SHREDDED ZUCCHINI CASSEROLE

Steps:

• Grate zucchini if needed. Place in a kitchen towel and squeeze out any excess water over sink.
• Place shredded zucchini in 8x8-inch or 7x11-inch baking pan.
• Dot butter evenly over zucchini.
• Bake at 350°F for 15 minutes, uncovered.
• Stir in salt, pepper, and cream cheese until cheese has melted. Smooth top and sprinkle Parmesan evenly on top.
• Bake for another 5 minutes, uncovered.

2-INGREDIENT SHREDDED ZUCCHINI CASSEROLE

Steps:

• Heat the oven to 350F degrees. Spray an 8-inch baking or gratin pan.
• Place all ingredients in a large bowl and mix together thoroughly.
• Spoon into pan and bake for 30 minutes.
• Serve hot or at room temperature.

ZUCCHINI CASSEROLE I

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.

ZUCCHINI AND CHEESE CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add zucchini and onion; cook and stir 10-12 minutes or until crisp-tender. Transfer to a bowl; cool slightly., In a microwave, melt remaining butter. Drizzle over cereal and toss to coat., Stir cheese, eggs, salt and pepper into zucchini mixture; transfer to a greased 8-in. square baking dish. Sprinkle with cereal mixture., Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.

ZUCCHINI PIZZA CASSEROLE

Steps:

• Preheat oven to 400°. Place zucchini in colander; sprinkle with salt. Let stand 10 minutes, then squeeze out moisture. , Combine zucchini with eggs, Parmesan and half the mozzarella and cheddar cheeses. Press into a greased 13x9-in. or 3-qt. baking dish. Bake 20 minutes. , Meanwhile, in a large saucepan, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake until heated through, about 20 minutes longer., Freeze option: Cool baked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Unwrap casserole; reheat on a lower oven rack until heated through and a thermometer inserted in center reads 165°.