Moms Zucchini Casserole Recipes

MOM'S ZUCCHINI CASSEROLE

Steps:

• Preheat your oven to 350 degrees. Prepare a large casserole dish with cooking spray and set aside.
• In a large pot boil salted water and add zucchini. Cook for 5-7 minutes. Drain in a colander in the sink until needed.
• In a large skillet melt butter. Add onions and carrots. Saute until tender. Transfer to a paper towel lined plate. Set aside.
• In a seperate bowl remove 1 1/4 cups of the stuffing mixture and set aside remainder. In a large bowl combine mushroom soup, sour cream and 1 1/4 cup of the stuffing mixture. Add onion mixture and stir until blended. Add zucchini and stir gently until coated. Dump into your prepared dish.
• In a medium sized skillet melt butter and add remaining stuffing mixture. Saute until browned. Spread over top of the casserole. Bake for 35-40 minutes.

LIGHTER ZUCCHINI CASSEROLE

Steps:

• Heat oven to 400F.
• Heat the olive oil in a medium saucepan. Sauté the onion in the oil for 2 to 3 minutes, then add the garlic and cook for another 30 to 60 seconds, until the garlic is fragrant.
• Cut each tomato into 3 to 5 pieces and add to the oil, along with the herbs, salt, and pepper.
• Cook over medium heat until the liquid is mostly gone (but not dry), stirring occasionally-you should end up without about 1 cup of the mixture. This should take about 5 to 10 minutes.
• Meanwhile, cut the zucchini into slices approximately 1/4 inch thick. These can be either round slices, or lengthwise. Take the largest slices and line the bottom of a 9x9-inch or 8x8-inch pan, or a similarly-sized round pan.
• Spread about one-fourth of the tomatoes on top of the zucchini, followed by one-fourth of the cheese.
• Continue layering the sauce, zucchini, and cheese. It should come out to four even layers. Hold off on the final layer of cheese.
• Bake for 20 minutes. Top with the rest of the cheese, and lower the temperature to 375F. Bake for another 20 minutes, or until the cheese is golden brown.

MOM'S ZUCCHINI, TOMATO & ITALIAN SAUSAGE WITH MOZZARELLA

Steps:

• Spray 2 quart casserole with cooking spray.
• Preheat oven to 350°F.
• Place one layer of zucchini in bottom of dish, follow with a layer of tomato, a few rings of onion and some sausage.
• Then cover with mozzarella.
• Repeat the layers until you get to the top.
• Bake approx 30 minutes until cheese is melted and a knife inserts easily into the center (to be sure zucchini is done).
• Enjoy!

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.

MOM'S ZUCCHINI BREAD

Steps:

• Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
• Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
• Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
• Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

MOM'S ZUCCHINI BAKE

Steps:

• Preheat oven to 350 degrees.
• Cook zucchini until tender. (On the stove, add a little water, cover and cook about 15 minutes. In the microwave, cook about 5 minutes.).
• Either on the stove or in the microwave, melt butter with onions in it.
• Pour water off zucchini.
• Combine zucchini, onions, butter, salt, pepper and pinched bread in a good-sized bowl and stir.
• Add egg and first amount of cheese and stir.
• Pour into a greased casserole dish. Sprinkle remaining cheese on top.
• Bake at 350 degrees for 30 minutes. Add remaining cheese about 10 minutes before casserole is done.

MOM'S ZUCCHINI CASSEROLE

Steps:

• 1. Melt butter is a big skillet. Add sliced zucchini, sliced onions, and mushrooms. Saute untill soft.
• 2. Butter a 2 quart casserole dish and add 1/2 of the zucchini mixture, salt, pepper,oragano and sliced tomatoes. Sprinkle cheese on top of tomatoes, followed by italian bread crumbs. Repeat the layers in the same order. Bake at 350 for about 30 minutes or until the bread crumbs start to turn brown. You can also layer cooked italian sausage to give it a tasty twist. Great on top of a Boboli pizza crust!

MOM'S ZUCCHINI CASSEROLE

Steps:

• Cook zucchini in salted water until almost tender.
• Drain.
• They will cook more later so be sure not to overcook.
• Brown ground beef.
• Add everything but the corn flake crumbs, and cook a few minutes.
• Remove from heat.
• Add enough crumbs to absorb grease.
• Melt butter; add dry ingredients; stir.
• Add milk; stir until thick and smooth.
• Remove from heat and add cheese.
• Stir until melted.
• In a greased casserole, layer half the zucchini, half the beef, and half the sauce.
• Repeat this layering again.
• Sprinkle with corn flake crumbs.
• Bake in a 350 degree oven for about half an hour or until edges are bubbly.