ZUCCHINI CASSEROLE WITH STUFFING
Zucchini Casserole with stuffing features fresh garden zucchini and sautéed onion then topped with a cheesy stuffing mix and baked till golden. It's side dish heaven!
Provided by Holly
Categories Main Course Side Dish
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F. Spray a 8"x11" or two quart baking dish with cooking spray.
- Cook onion in butter on medium heat until translucent, about 5 minutes. Add zucchini and cook for 4-5 more minutes to remove some water.
- In a medium bowl, combine ½ of the stuffing mix, ½ of the cheddar cheese, eggs, milk, butter, and the zucchini mixture. Add just enough water for the stuffing mixture to be moist. Spread into baking dish.
- In a small bowl, combine the remaining stuffing mixture, remaining cheeses and 3 Tablespoons of butter. Sprinkle over zucchini mixture.
- Bake for approximately 25 minutes or until stuffing is lightly browned.
Nutrition Facts : Calories 220 kcal, Carbohydrate 5 g, Protein 9 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 89 mg, Sodium 312 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
ZUCCHINI AND STUFFING CASSEROLE
Zucchini and carrots team up with seasoned stuffing cubes and some sour cream to make this delicious side dish casserole.
Provided by Diana Rattray
Categories Side Dish
Time 55m
Yield 8
Number Of Ingredients 7
Steps:
- Gather the ingredients.
- Preheat oven to 350 F. Butter a 1 1/2-quart casserole dish.
- Put zucchini rounds into a medium saucepan and cover with water. Add about 1 teaspoon of salt and bring to a boil over high heat. Cover pan and lower heat to medium-low. Cook for about 3 to 4 minutes, or until tender.
- Drain zucchini well and set aside.
- In same saucepan, melt 4 tablespoons of the butter over medium-low heat. When butter stops foaming, add carrot and onion. Cook for about 5 minutes, or until tender, stirring frequently.
- Remove onion and carrot mixture from heat and stir in 1 1/2 cups of the stuffing cubes. Add cream of chicken soup and sour cream.
- Add zucchini and stir mixture gently until combined.
- Spoon mixture into prepared 1 1/2-quart casserole.
- In a saucepan over medium heat, melt remaining 2 tablespoons of butter; add remaining 1 cup of the stuffing cubes. Toss to coat cubes with butter.
- Sprinkle stuffing cubes evenly over top of casserole.
- Bake for 25 to 35 minutes or until hot and bubbling.
Nutrition Facts : Calories 288 kcal, Carbohydrate 21 g, Cholesterol 34 mg, Fiber 2 g, Protein 5 g, SaturatedFat 9 g, Sodium 944 mg, Sugar 5 g, Fat 22 g, ServingSize 1 casserole (6 to 8 servings), UnsaturatedFat 0 g
STUFFED ZUCCHINI CASSEROLE
A little work, but it tastes so good. A great recipe if you are growing zucchini in your garden. Goes well with mashed potatoes.
Provided by BUCHKO
Categories Main Dish Recipes Stuffed Main Dish Recipes Stuffed Zucchini Recipes
Time 1h
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees (175 degrees C). Grease or spray a 13x9 inch baking dish.
- Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Chop and reserve about 3/4 of the seeds for the stuffing. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg and the reserved zucchini seeds. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish.
- In a bowl, stir together the crushed tomatoes, tomato soup, and water. Spoon the tomato mixture over the filled zucchini, liberally. Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.
Nutrition Facts : Calories 358.9 calories, Carbohydrate 22.9 g, Cholesterol 79.6 mg, Fat 20.9 g, Fiber 3.6 g, Protein 21.7 g, SaturatedFat 7.4 g, Sodium 905.5 mg, Sugar 5.5 g
EASY STUFFED ZUCCHINI
Fresh out of the oven...zucchini packed full of meat, sauce and cheese makes a delicious dish!
Provided by cookkassi
Categories World Cuisine Recipes European Italian
Time 1h10m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cook and stir the ground beef in a skillet over medium heat until the meat is browned, breaking the beef up into crumbles as it cooks, about 10 minutes. Drain off excess fat, and transfer the beef into a mixing bowl. Slice the zucchini in half the long way, and use a spoon to scoop out the flesh, leaving a 1/2-inch thick shell all around the zucchini. Chop the scooped-out zucchini flesh, and add to mixing bowl. Stir in the bread crumbs, garlic, spaghetti sauce, black olives, and Parmesan cheese; mix the stuffing well. Lightly stuff both halves of the zucchini with the meat mixture. Place the zucchini halves into a baking dish, and cover tightly with foil.
- Bake in the preheated oven for 45 minutes, remove from oven, and remove the foil. Sprinkle 1/2 cup of shredded mozzarella cheese over each zucchini half. Move an oven rack to within 6 inches of the oven broiler's heat source, turn on the broiler, and broil the zucchini until the mozzarella cheese is browned and bubbling, about 5 minutes.
Nutrition Facts : Calories 405.4 calories, Carbohydrate 30.9 g, Cholesterol 63.4 mg, Fat 20.1 g, Fiber 5.1 g, Protein 25.2 g, SaturatedFat 8.5 g, Sodium 1112.4 mg, Sugar 12.6 g
ZUCCHINI AND STUFFING CASSEROLE
This dish is so easy yet so satisfying! The stuffing mix adds a nice crunch to it along with the right spices. Only 6 ingredients make up this delicious recipe! A great way to use up your zucchini crop.
Provided by Lynn366
Categories Vegetable
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Boil zucchini and onion for 5 minutes, drain.
- In separate bowl, stir melted butter into stuffing mix.
- Place 1/2 of stuffing and butter mixture into bottom of a 9 x 13 casserole pan.
- Mix sour cream and cream of chicken soup into drained zucchini and onions.
- Poor zucchini mixture over first layer of stuffing mix.
- Top with remaining stuffing.
- Bake at 350 degrees for 30 minutes, uncovered.
ZUCCHINI STUFFING BAKE
Familiar tastes with a twist! I've been making this recipe for about 12 years, and it's become a staple for all holiday meals.
Provided by SALLY G
Categories Side Dish Vegetables Squash Zucchini
Time 1h10m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring 1/2 cup of lightly salted water to a boil. Add zucchini and onion and cook uncovered until crisp-tender, about 5 minutes. Drain in a colander and transfer to a bowl.
- Stir soup and sour cream into zucchini and onions. Season with salt and pepper.
- Combine stuffing mix with butter in a small bowl; stir well.
- Layer half of the stuffing mix into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture on top. Sprinkle with half of the Cheddar cheese. Add the rest of the stuffing mix, then the remaining cheese. Cover baking dish with aluminum foil.
- Bake in the preheated oven until bubbly, about 30 minutes. Uncover and bake until cheese has melted and browned, about 15 minutes.
Nutrition Facts : Calories 206.6 calories, Carbohydrate 17.4 g, Cholesterol 30.5 mg, Fat 13 g, Fiber 1.8 g, Protein 6.4 g, SaturatedFat 7.4 g, Sodium 545.8 mg, Sugar 2.8 g
ZUCCHINI CASSEROLE II
This is a tasty way to use up some of your bumper crop of zucchini.
Provided by Bea Gassman
Categories Side Dish Vegetables Squash Summer Squash
Time 40m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion, and carrots.
- In a small bowl, mix together stuffing and melted butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of the zucchini mixture, and top with remaining stuffing mixture.
- Bake for 20 minutes in the preheated oven, or until the top is golden brown.
Nutrition Facts : Calories 302 calories, Carbohydrate 25.8 g, Cholesterol 43.4 mg, Fat 20.6 g, Fiber 2.6 g, Protein 4.8 g, SaturatedFat 11.8 g, Sodium 688.4 mg, Sugar 5.4 g
COUNTRY SAUSAGE STUFFED ZUCCHINI SQUASH
We were very impressed by this zucchini recipe. It's a great way to use the extra bits of ingredients you may have in the fridge. Really, this could be served for any meal. It was like a breakfast casserole in a zucchini boat. If you like a little extra kick to your meals, use hot sausage. Looking forward to making this easy...
Provided by Janice Ross
Categories Pork
Time 40m
Number Of Ingredients 11
Steps:
- 1. I had 2 small zucchini that I scooped out the center.
- 2. Chop up what you've scooped out and place in a frying pan. Add the sausage, celery, onion, garlic powder, and bell pepper. Saute all of this until the sausage and vegetables are tender and the meat lightly brown.
- 3. Mix the flour and bread crumbs in with this mixture. Salt and pepper.
- 4. Wait a little while to let this set then mix the egg into this mixture. It shouldn't be really hot because it will fry the egg.
- 5. Add slices of butter to a small baking dish. Place the scooped out zucchini on top of the butter. Spoon the sausage mixture in it. Bake at 350 degrees uncovered for 20 minutes or until you can tell that the large zucchini is tender.
- 6. Then add grated cheese on top and bake until it browns or bubbles.
- 7. Note: This recipe was created just for one or two people so you will need to increase measurements for a larger amount. This would be good with Italian sausage from the casing or hot country-style sausage. I just used what I had on hand that day and it turned out very delicious!
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