Zucchini Cheese Charlotte Recipes

BAKED PARMESAN ZUCCHINI

Steps:

• Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray and place on a baking sheet; set aside. In a small bowl, combine Parmesan, thyme, oregano, basil, garlic powder, salt and pepper, to taste. Place zucchini onto prepared baking sheet. Drizzle with olive oil and sprinkle with Parmesan mixture. Place into oven and bake until tender, about 15 minutes. Then broil for 2-3 minutes, or until crisp and golden brown. Serve immediately, garnished with parsley, if desired.

CHEESY ZUCCHINI CASSEROLE

Steps:

• Grate zucchini on the large holes (or the grating attachment on a food processor). Transfer grated zucchini to a colander over the sink and stir in 1 tsp salt. Let stand 10 min, stirring a couple of times then squeeze out the excess moisture with your hands. Transfer drained zucchini to a large mixing bowl.
• Mix 2/3 cup sour cream with 1/2 tsp baking powder and let stand while zucchini drains (8-10 min).
• Into the mixing bowl with drained zucchini, stir in 4 eggs and sour cream mixture.
• Add cooked rice and 2 cups cheese. Stir in 1/2 cup chives, 1/2 tsp salt and 1/2 tsp
• Mrs Dash seasoning.
• Pour mixture into buttered casserole dish and spread 1/3 cup sour cream over the top. Sprinkle remaining 1 cup cheese over the surface and bake uncovered on the center rack at 400˚ for 40 min. Let stand for 10 min before serving.

ZUCCHINI-CHEESE CHARLOTTE

Steps:

• In a colander, toss the zucchini with the salt and let drain for 1 hour.
• Squeeze zucchini in batches in a tea towel to remove as much moisture as possible and, in a bowl, toss it with the flour.
• In a small skillet, cook the scallion in 1 tblsp of the butter over medium heat, stirring, until it is softened and let it cool.
• In a bowl, combine well the eggs, milk and scallion.
• Spread 1 slice of each bread slice with the remaining 2 tblsps butter and cut the bread into ½ inch squares.
• Arrange half the bread squares in a deep baking dish and top with half of the zucchini.
• Sprinkle half of the cheeses and spread chilies over.
• Top peppers with remaining bread, zucchini and cheese.
• Pour milk mixture over and let stand, covered, at room temperature for 3 hours, or chilled overnight.
• (let mixture come to room temperature before proceeding with recipe) Preheat oven to 350F (175C).
• Bake for an hour and 10 minutes, or until set and golden-brown.
• Let stand 10 minutes before serving.

ZUCCHINI AND CHEESE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish.
• Melt the butter in a skillet over medium heat. Stir in the zucchini and onion, and cook 5 minutes, or until onion is golden brown.
• In the prepared casserole dish, mix the zucchini, onion, tomatoes, and green pepper. Season with Italian seasoning, and top with cheese.
• Bake 25 minutes in the preheated oven, or until cheese is melted and bubbly.