Zucchini Artichoke Casserole Recipes

ZUCCHINI AND ARTICHOKE FRITTERS

Steps:

• For the farmhouse dressing: Put mayo, sour cream, buttermilk and red wine vinegar in a large mixing bowl. Whisk to combine until smooth.
• Add the dill, parsley, onion powder, garlic powder and salt and whisk until well combined.
• For the fritters: Toss grated zucchini with pinch of salt. Place in a colander with a plate on top to push down. Allow to sit for 10 to 15 minutes. Remove zucchini from colander and squeeze with a dish towel to remove any excess moisture.
• Put butter and salt in a medium saucepan with 1 cup water and bring to a boil. Add flour and stir with a wooden spoon or sturdy whisk until mixture comes together, about 1 minute. Lower heat and cook for 1 minute more.
• Transfer dough to bowl of a stand mixer fitted with the paddle attachment. Mix at medium speed to cool mixture slightly. Increase speed and begin to add eggs, one at a time, making sure each egg is fully incorporated before adding the next. (Let dough come back together after the addition of each egg.)
• After final egg has been added, beat until dough is smooth and glossy, about a minute more. Stop machine and add grated cheese, parsley and pepper, then mix briefly to combine. (See Cook's Note.)
• Fold in the grated zucchini and chopped artichokes. Scrape down sides of bowl and remix, then transfer mixture to a disposable pastry bag. (Mixture can also be dispensed into oil using a 1/2-ounce ice cream scoop.)
• Heat oil in a deep-fryer or several inches oil in a heavy-sided pot to 350 degrees F. Cut about 1 1/2 inches off the end of the pastry bag. (The more you cut, the larger the fritters will be.) Squeeze bag and pinch off a quarter-size amount of dough, then slowly drop into the oil.
• Use a slotted spoon to move fritters around in the oil so they cook on all sides. Remove after 4 to 5 minutes. Toss with some more grated Parmesan and chopped parsley. Serve with farmhouse dressing.

PARMESAN ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place artichoke hearts in a glass mixing bowl. Mix in cheese, garlic powder, mayonnaise and parsley until well coated. Spread mixture in 9x13 inch glass baking dish and sprinkle with paprika.
• Bake in preheated 350 degrees F (175 degrees C) oven until bubbly, about 25 to 35 minutes. Serve hot.

ITALIAN ZUCCHINI CASSEROLE

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.

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.

ITALIAN ZUCCHINI AND ARTICHOKE CASSEROLE (RAPID FAT LOSS)

Steps:

• Preheat oven to 350°F.
• Spread a thin layer of tomato sauce on the bottom of a large baking dish.
• Layer the ingredients in the baking dish, ending with a layer of zucchini topped by a layer of cheese.
• Here are the exact layers I used, bottom to top: 1/3 of the zucchini, 1/2 of the onion, 1/2 artichoke hearts, 1/3 cheese, 1/2 tomato sauce, seasonings, 1/3 zucchini, 1/2 onion, 1/2 artichoke hearts, 1/3 cheese, 1/2 tomato sauce, seasonings, 1/3 zucchini, 1/3 cheese.
• Cover and bake for 45 minutes to 1 hour, until zucchini is cooked through.
• If necessary, remove lid and cook a few more minutes to brown cheese.

CHICKEN ZUCCHINI CASSEROLE

Steps:

• In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture. , Transfer to a greased 11x7-in. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° until golden brown and bubbly, 40-45 minutes.

ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350. Lightly grease a 9" casserole dish; set aside.
• Drain the artichoke hearts and coarsely chop; set them aside.
• In a skillet, melt the 3 tbsp butter and sautee the onion and garlic until the onion is translucent.
• Add the artichoke hearts/ lemon juice and the pepper. stir to mix well. Pour into the prepared casserole dish.
• Evenly sprinkle with both cheese.
• In a small bowl, mix together the cracker crumbs and the 3 tbsp melted butter; toss well.
• Sprinkle the buttered cracker crumbs over the casserole.
• Bake at 350 for about 30-35 minutes.

SAUTEED CHICKEN, ZUCCHINI, ARTICHOKES AND TOMATOES OVER PASTA

Steps:

• In large skillet, heat one TBSP of olive oil over medium-high heat till pan is HOT.
• Add chicken. While it's searing, sprinkle the chicken with oregano, salt and pepper.
• When chicken is browned on all sides, remove it from the pan and add another TBSP of olive oil. When oil is heated, saute the zucchini until soft and lightly browned. Remove from pan.
• Add another tablespoon of olive oil and add the garlic. When the garlic becomes fragrant, deglaze the pan with the white wine. Let this reduce by half.
• Add the chicken back into the pan. Cook until chicken is almost completely cooked, then add the zucchini and artichokes and tomatoes. Heat through.
• Finish with a drizzle of olive oil and one tablespoon of lemon juice. Serve over spaghetti with plenty of parmesan cheese.

ZUCCHINI-ARTICHOKE CASSEROLE RECIPE

Steps:

• In a 2-quart, microwave-safe casserole dish, cook the artichokes and water, covered, on high until thawed, about 4 minutes. Stir. Mix in the zucchini, mushrooms and green onions. Cover and cook on high 10 minutes, stirring once halfway through the cooking time, until just tender. Drain well and return vegetables to casserole. Stir in the garlic and dot with butter. Cover and cook on high for 1 minute. Stir in the tomatoes an sprinkle with cheese. Let stand 2 minutes before serving.