Greensandmozzarellacasserole Recipes

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GREENS AND MOZZARELLA CASSEROLE



Greens and Mozzarella Casserole image

This casserole is really delicious, and is great if you're looking for a vegetarian meal. It has the added benefit of being low-carb meal, but you can add cooked macaroni to the cheese mixture if you wish. It works well with a variety of greens, but my favorite is spinach. I don't remember where I got this recipe, but I've been making it for a long time.

Provided by Charmed

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 10

1 1/2 lbs greens, washed & trimmed (kale, collards, beet greens, or any combination. I usually use spinach)
salt & freshly ground black pepper
1 cup chicken or 1 cup vegetable broth
1 cup half-and-half
4 tablespoons butter or 4 tablespoons margarine
1/4 cup flour
1/2 cup grated parmesan cheese
1/2 cup ricotta cheese
3 tablespoons dry breadcrumbs
2 ounces mozzarella cheese, shredded

Steps:

  • Butter a 1 1/2-quart baking dish or casserole; preheat the oven to 375 degrees or (350 degrees if using an oven-proof glass dish).
  • Cut out and discard the tough stems of the greens; if using kale or collards, cut out thick center ribs.
  • Rinse all the greens and shake off any excess water, then chop them into 1/2-inch pieces.
  • In a large skillet, cook the greens over low heat, adding them by handfuls and stirring them down as they wilt; add 1/2 cup of water if the greens seem dry.
  • Cover the skillet and braise for 10 to 15 minutes, or until tender.
  • Pour off any liquid left in the skillet, then season the greens with salt and pepper; transfer to a bowl and set aside.
  • Heat the broth and half-and-half in a saucepan just until bubbles form around the edge of the pan.
  • In a large skillet, melt the butter over low heat.
  • Add the flour and cook, stirring, for one minute.
  • Add the hot broth mixture all at once and stir over medium heat until the sauce is smooth and thickened.
  • Whisk in the grated Parmesan and ricotta.
  • Stir the greens into the cheese sauce and pour the mixture into the prepared baking dish.
  • Sprinkle with the bread crumbs and then sprinkle the grated mozzarella over the top.
  • Bake for 20 minutes, or until the sauce is bubbling and the mozzarella is melted and lightly browned.
  • Serve immediately.

Nutrition Facts : Calories 252.3, Fat 19.7, SaturatedFat 12.2, Cholesterol 60.5, Sodium 299.3, Carbohydrate 9.3, Fiber 0.3, Sugar 0.5, Protein 9.9

ZUCCHINI- MOZZARELLA CASSEROLE



Zucchini- Mozzarella Casserole image

Make and share this Zucchini- Mozzarella Casserole recipe from Food.com.

Provided by Lighthouse Rita

Categories     Cheese

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons margarine
4 cups thinly sliced zucchini
1/2 cup chopped onion
2 tablespoons parsley flakes
1/8 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
salt and pepper
2 eggs, slightly beaten
6 ounces mozzarella cheese, shredded
1 teaspoon Dijon mustard

Steps:

  • Melt margarine in a large nonstick skillet over medium heat.
  • Add zucchini and onions and cook 10 minutes, stirring frequently until vegetables are tender crisp.
  • Remove from heat.
  • Preheat oven to 350.
  • Add seasonings to zucchini mixture.
  • In a large bowl, eggs, cheese, and mustard.
  • Add zucchini mixture and stir until combined.
  • Pour into a casserole dish that has been sprayed with a nonstick cooking spray.
  • Bake 35 minutes, or until lightly browned.

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