Bakinbabys Zucchini Summer Casserole Recipes

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ZUCCHINI AND SUMMER SQUASH CASSEROLE



Zucchini and Summer Squash Casserole image

Provided by Emeril Lagasse

Categories     side-dish

Time 1h30m

Yield 10 servings

Number Of Ingredients 13

1 1/2 tablespoons unsalted butter, divided
2 tablespoons olive oil
1 cup chopped onions
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
2 pounds summer squash (about 6 medium), sliced into thin rounds
2 pounds zucchini (about 6 medium), sliced into thin rounds
1 teaspoon finely chopped fresh thyme leaves
3 large eggs
1/4 cup heavy cream
1 cup crushed butter crackers
1/2 cup grated Parmesan cheese, optional

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter.
  • Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.
  • Combine the eggs and cream in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven. Bake until golden brown, 10 to 15 minutes.

ZUCCHINI AND RICE CASSEROLE



Zucchini and Rice Casserole image

This is a great recipe to use all that zucchini from your garden, cheesy and delicious!

Provided by Paula

Categories     Main Dish Recipes     Casserole Recipes     Rice

Time 1h20m

Yield 10

Number Of Ingredients 11

1 ½ cups water
½ cup uncooked white rice
2 pounds zucchini
¼ cup butter
¼ cup vegetable oil
½ cup grated Parmesan cheese
½ cup shredded Cheddar cheese
salt and pepper to taste
2 eggs, beaten
1 cup bread crumbs
2 tablespoons butter, melted

Steps:

  • Bring water to boil, add rice. When water returns to a boil, reduce temperature to a low. Cover rice and cook until rice is tender.
  • Preheat oven's broiler. Grease a 9x13 inch baking dish.
  • Cut ends from zucchini and steam until tender. Reserve 2 zucchini for garnish, then dice remaining zucchini.
  • Combine butter and oil in a Dutch oven and heat until butter is melted. Add rice and diced zucchini, then saute until golden, stirring frequently. Stir in the cheeses until melted and add salt and pepper to taste. Let cool slightly, then stir in eggs quickly. Pour into a prepared baking dish and sprinkle generously with bread crumbs.
  • Slice reserved zucchini and arrange around the diced mixture. Drizzle melted butter over top.
  • Broil about 6 inches from the source of heat until lightly browned and bubbly.

Nutrition Facts : Calories 261.6 calories, Carbohydrate 19 g, Cholesterol 65.8 mg, Fat 17.5 g, Fiber 1.6 g, Protein 7.9 g, SaturatedFat 7.6 g, Sodium 263 mg, Sugar 2.4 g

ZUCCHINI & YELLOW SQUASH CASSEROLE



Zucchini & Yellow Squash Casserole image

I made this tonight and just loved it. It is a great way to get rid of some of the abundance of squash in my garden. I must give credit to Paula Deen who is the creator of the recipe. Makes a great side dish in a southern meal.

Provided by DebbiF

Categories     Vegetable

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 12

3 cups yellow squash, large diced
3 cups zucchini, large diced
vegetable oil
1 large onion, chopped
4 tablespoons butter
1/2 cup sour cream
1 cup grated cheddar cheese
1 cup crushed butter flavored cracker (recommended Ritz)
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
butter flavored cracker (recommended Ritz)

Steps:

  • Preheat oven to 350°F.
  • Saute the squash in a little vegetable oil over medium-low heat until it has completely broken down, about 15 to 20 minutes.
  • Line a colander with a clean tea towel.
  • Place the cooked squash in the lined colander.
  • Squeeze excess moisture from the squash. Set aside.
  • In a medium size skillet, saute the onion in butter for 5 minutes.
  • Remove from pan and mix all ingredients together except cracker crumbs.
  • Pour mixture into a buttered casserole dish and top with cracker crumbs.
  • Bake for 25 to 30 minutes.

SUMMER ZUCCHINI CASSEROLE



Summer Zucchini Casserole image

If you have lots of zucchini in the garden, then this is a great way to use them. It's different, but very tasty. It's so good that even my picky children like to eat it.

Provided by HIGHROAD

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 4

Number Of Ingredients 7

2 pounds sliced zucchini
¼ cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
1 cup grated carrots
1 stick unsalted butter, melted
1 (6 ounce) package chicken-flavored dry bread stuffing mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.
  • In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.
  • Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.

Nutrition Facts : Calories 610.6 calories, Carbohydrate 51.5 g, Cholesterol 92.8 mg, Fat 41.4 g, Fiber 4.8 g, Protein 11.7 g, SaturatedFat 23.7 g, Sodium 1250.9 mg, Sugar 9.7 g

SLOW-COOKER ZUCCHINI CASSEROLE



Slow-Cooker Zucchini Casserole image

This simple slow-cooker casserole is the perfect, no-fuss way to use up your freshly picked zucchini.

Provided by By Cindy Rahe

Categories     Entree

Time 2h25m

Yield 10

Number Of Ingredients 9

7 cups sliced zucchini (6 small to medium zucchini)
1/3 cup diced onion
2 tablespoons butter, melted
2 cups crushed Ritz™ crackers
1 cup shredded Cheddar cheese (4 oz)
1 cup Progresso™ chicken broth (from 32-oz carton)
1/2 cup sour cream
1/2 teaspoon kosher salt
1 tablespoon chopped fresh parsley, if desired

Steps:

  • Grease inside of slow cooker with butter or cooking spray.
  • Place zucchini and onion in microwavable dish; drizzle with 1 tablespoon of the melted butter. Cover with plastic wrap; microwave on High 7 to 8 minutes or until the zucchini is just tender and has released much of its liquid. Drain; place in slow cooker.
  • Mix 1 cup of the crushed crackers with half of the cheese, the chicken broth and sour cream. Mix in salt. Pour over zucchini; gently stir to coat. Cover; cook on High heat setting 2 hours.
  • Toward end of cooking, toss remaining cracker crumbs with remaining melted butter. Toast cracker crumbs in skillet until just golden and crisp. Stir in remaining cheese and the parsley. At end of cook time, turn off slow cooker; remove cover, and sprinkle toasted cracker crumb mixture over top of casserole. Let stand 15 minutes before serving.

Nutrition Facts : Calories 180, Carbohydrate 13 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 4 g, TransFat 0 g

SOUTHERN SQUASH CASSEROLE



Southern Squash Casserole image

Tender zucchini and yellow squash baked in a creamy sauce and topped with a crisp panko and Parmesan topping create a delicious side dish that's perfect for everything from holidays to cookouts!

Provided by Stacey | SouthernDiscourse.com

Categories     Side Dish

Number Of Ingredients 12

2 C sliced yellow squash, ((about 2 small squash))
2 C sliced zucchini squash, ((about 2 small squash))
1/2 C mayonnaise
2 Tbsp chicken broth
1 tsp lemon juice
1 tsp salt
1/2 tsp minced garlic
1/2 tsp course ground black pepper
1/4 C grated Parmesan cheese
1/4 C panko bread crumbs
2 tsp Italian seasoning
2 Tbsp butter, (melted)

Steps:

  • Preheat oven to 350° Fahrenheit. Generously butter 2 qt. baking dish or small cast iron skillet.
  • In a large measuring cup, whisk together mayonnaise, broth, lemon juice, salt, pepper & garlic. Set aside.
  • Slice both squashes in approximately 1/4 inch slices for crisp tender baking. Place in a large mixing bowl. Pour mayo/broth mixture over squash and toss until well coated. Arrange (or just spoon) coated squash in buttered baking dish. Pour any leftover sauce over top of squash.
  • Using a fork, mix together panko, Parmesan and Italian seasoning in a small bowl to make topping. Sprinkle evenly over the top of the squash (you may or may not use it all). Cover with foil and bake in preheated oven for 30 minutes.
  • Remove foil. Change oven setting to broil. Brown topping for 5-7 minutes. Remove from oven and serve.

BAKINBABY'S ZUCCHINI SUMMER CASSEROLE



Bakinbaby's Zucchini Summer Casserole image

Delish.. Zucchini recipe, with cumin, ground beef,red bell pepper and corn. You can use mexicorn ( 1 each 12 oz. can) instead of corn and red pepper. This recipe comes from an old Country Living Recipe Book. . When I make this for the kids, I omit the cumin. Quick and easy!!

Provided by BakinBaby

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb ground beef
1/2 cup onion (roughly chopped)
1/2 cup red bell pepper (roughly chopped)
1 1/2 lbs zucchini (sliced-about 5 cups)
1 teaspoon kosher salt
2 garlic cloves (minced)
1/4 teaspoon cumin
1/2 teaspoon red pepper (crushed)
1/4 teaspoon pepper
1 (8 ounce) can tomato sauce
3 ears corn (shaved-or 1 cup frozen or canned corn)
parmesan cheese or cheddar cheese

Steps:

  • Saute' ground beef,chopped red pepper ( omit if using mexicorn),onion and garlic in medium skillet, until meat is well browned.
  • Add zucchini, salt,cumin & pepper, cook over medium heat 8 minutes.
  • Add tomato sauce, crushed red pepper and corn or (canned mexicorn), bring to a boil, reduce heat, cover and simmer 10-15 minutes or until zucchini is beginning to soften.
  • If mixture is too thick, add a little water (about 1/2 cup. or chicken broth).
  • Top each serving with parmesan cheese or cheddar cheese. We like parmesan.

Nutrition Facts : Calories 267.4, Fat 12.5, SaturatedFat 4.6, Cholesterol 51.4, Sodium 562.6, Carbohydrate 23.9, Fiber 4, Sugar 6.6, Protein 18.2

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