ZUCCHINI CASSEROLE III
This is very delicious! I like to use fresh vegetables from the market when I make this. It has a juice after it's cooked that is great for dipping bread into.
Provided by TSMOM
Categories Fruits and Vegetables Vegetables Squash
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
- Cover bottom of baking dish with half of the zucchini slices. Layer with half of the onion rings, tomato slices and pepperoni slices. Sprinkle with half of each of the cottage cheese, Cheddar cheese and mozzarella cheese. Repeat layers.
- Bake in preheated oven for 30 to 40 minutes, or until zucchini is tender, and cheese is melted.
Nutrition Facts : Calories 410.8 calories, Carbohydrate 9.9 g, Cholesterol 76.9 mg, Fat 26.6 g, Fiber 2.3 g, Protein 33.1 g, SaturatedFat 11.8 g, Sodium 887.1 mg, Sugar 5.7 g
CHEESY ZUCCHINI CASSEROLE I
This is a good, cheesy, vegetable side dish ...very easy to prepare.
Provided by DC1
Categories Side Dish Vegetables Squash Summer Squash
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese.
- Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 18.7 g, Cholesterol 136.3 mg, Fat 32.4 g, Fiber 2 g, Protein 18.9 g, SaturatedFat 19.8 g, Sodium 1076.4 mg, Sugar 4.8 g
ZUCCHINI AND CHEESE CASSEROLE
My daughter and I love zucchini, and this casserole uses plenty for a hearty fall side dish. For extra color, I add fresh diced tomatoes. -Rachelle Stratton, Rock Springs, Wyoming
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 260 calories, Fat 15g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 778mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.
ZUCCHINI/COTTAGE CHEESE CASSEROLE
A warm, satisfying way to use some of the piles of zucchini that are around at harvest time. I don't know where my husband got this recipe, but it's a good one.
Provided by MarieL
Categories < 60 Mins
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute the zucchini and onions in the olive oil, then set aside.
- Mix together the cottage cheese, eggs, rice, salt and pepper.
- Layer the zucchini/onion mixture and the cottage cheese mixture in a greased casserole dish.
- Mix the bread crumbs and parmesan together, then sprinkle over the casserole.
- Drizzle the melted butter over all.
- Bake for 40 minutes at 350 degrees F.
Nutrition Facts : Calories 300.6, Fat 18.2, SaturatedFat 9.4, Cholesterol 143.9, Sodium 556.8, Carbohydrate 17.3, Fiber 1, Sugar 2.5, Protein 16.9
ZUCCHINI COTTAGE CHEESE CASSEROLE
What will you do with the veggies from your garden? Try a Zucchini Cottage Cheese Casserole! Top the Zucchini Cottage Cheese Casserole with parsley & cheese!
Provided by My Food and Family
Categories Dairy
Time 1h5m
Yield 10 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350°F.
- Heat oil in large skillet on medium-high heat. Add zucchini, mushrooms, onions and garlic; cook and stir 5 min. Drain.
- Mix eggs, cottage cheese, flour and seasoning in large bowl. Stir in shredded cheese. Add vegetable mixture; mix well. Spoon into 12x8-inch baking dish sprayed with cooking spray.
- Bake 45 min. or until knife inserted in center comes out clean.
Nutrition Facts : Calories 170, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 75 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 13 g
ZUCCHINI EGG AND CHEESE CASSEROLE
Whether I'm preparing a sit-down dinner at home or attending a potluck buffet, family and friends have come to expect my signature vegetable dish.
Provided by Taste of Home
Categories Side Dishes
Time 1h5m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, cook zucchini in boiling water until crisp-tender, about 4 minutes; drain. Cool for 10 minutes. In a large bowl, combine the flour, baking powder and salt; whisk in milk until smooth. Beat in eggs and chilies. Stir in cheese and zucchini., Transfer to a greased 13x9-in. baking dish. Toss bread crumbs and butter; sprinkle over zucchini mixture. Bake, uncovered, at 325° for 40-50 minutes or until a knife inserted in the center comes out clean and edges are lightly browned. Let stand for 5 minutes before cutting.
Nutrition Facts : Calories 163 calories, Fat 11g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 461mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
COTTAGE CHEESE AND ZUCCHINI CASSEROLE
Bake this Cottage Cheese and Zucchini Casserole for a warm and comforting dish. Serve up this creamy vegetable delight and enjoy with the family.
Provided by My Food and Family
Categories Home
Time 1h5m
Yield 16 servings
Number Of Ingredients 13
Steps:
- Heat oven to 350°F.
- Heat oil in large skillet on medium-high heat. Add zucchini, squash, mushrooms and garlic; cook 5 min., stirring frequently. Drain.
- Mix remaining ingredients in large bowl until blended. Stir in cooked vegetable mixture. Spoon into 2-1/2-qt. casserole sprayed with cooking spray.
- Bake 45 min. or until knife inserted in center comes out clean.
Nutrition Facts : Calories 100, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
ZUCCHINI CHEESE CASSEROLE
The taste of pizza in this dish-and the goodness of garden produce-makes it a surefire hit with folks of all ages!-Emma Gayle Hageman, Waucoma, Iowa
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place zucchini in a double thickness of cheesecloth; sprinkle with salt. Let stand for 10 minutes. Gather ends of cheesecloth and squeeze out as much liquid as possible. , In a bowl, combine zucchini, 1/2 cup mozzarella cheese, Parmesan cheese and eggs. Press into a greased 13x9-in. baking dish. Bake, uncovered, at 400° for 20 minutes or until crust is set., Meanwhile, in a large skillet, cook beef and onion over medium heat until no longer pink; drain. Stir in the tomato sauce, garlic powder, and oregano; bring to a boil. Spoon over crust. , Top with green pepper and mushrooms; sprinkle with remaining cheeses. Bake 25-35 minutes longer or until heated through and cheeses are melted.
Nutrition Facts : Calories 326 calories, Fat 19g fat (11g saturated fat), Cholesterol 144mg cholesterol, Sodium 848mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 29g protein.
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