Pork And Zucchini Casserole Recipes

PORK CHOP ZUCCHINI CASSEROLE

Steps:

• Prepare a 13x9 inch pan with cooking spray. Set aside.
• In a large bowl combine 1 package of the stuffing mix with 1/2 cup of the melted butter.
• Evenly distribute the stuffing mixture into the 13x9 inch pan. Set aside.
• Wipe out the large bowl and mix together the soup, milk, sour cream, carrots, zucchini, parsley and pepper.
• Pour evenly over top of the stuffing into the 13x9 inch pan.
• Crush remaining package of stuffing and place in a shallow bowl.
• In another shallow bowl, add the water, egg or milk, whichever you choose. I usually use water, and did for the photo. My friend Sandra swears that using egg is best. Again it is totally up to you.
• Dip pork chops in water, egg or milk then roll in stuffing crumbs. Press pork into stuffing crumbs if necessary. You want to coat the pork chops as evenly as possible.
• Place pork chops on top of the casserole.
• I usually take the unused stuffing mix, and add enough melted butter to coat the crumbs (couple of tablespoons) and dump it on top of the casserole as well.
• Bake, uncovered, at 350° for 60-75 minutes, depending on how thick your pork chops are, until they are tender.
• If you are using cheese we add it at around the 50-55 minute mark and then broil for a minute or two once the pork chops are cooked to make sure the cheese is nice and brown. The cheese tastes great on the pork chops with the stuffing too. Enjoy!

ZUCCHINI & SAUSAGE STOVETOP CASSEROLE

Steps:

• In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking it into crumbles. Drain and remove sausage from pan., In same pan, heat oil over medium heat. Add zucchini and onion; cook and stir 5-7 minutes or until tender. Stir in sausage, tomatoes, rice, mustard, garlic salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 5 minutes to allow flavors to blend., Remove from heat; sprinkle with cheese. Let stand, covered, 5 minutes or until cheese is melted.

ZUCCHINI PORK CHOP SUPPER

Steps:

• In a large bowl, combine two-thirds of the stuffing mix with butter; place half in a greased 13x9-in. baking dish. In another large bowl, combine the zucchini, carrots, soup, milk, sour cream, parsley and pepper; spoon over stuffing. Sprinkle remaining buttered stuffing on top. , Crush remaining stuffing mix; place in a shallow bowl. Place water or milk in another shallow bowl. Dip pork chops in water or milk, then roll in stuffing crumbs. , Place pork on top of stuffing mixture. Bake, uncovered, at 350° for 1 hour or until pork chops are tender.

SAUSAGE & ZUCCHINI CASSEROLE

Steps:

• 1. Preheat oven to 350*. Lightly grease a 3 quart rectangular baking dish; set aside. In a 12 inch skillet, cook sausage over med. heat until brown; drain off fat. Return sausage to skillet.
• 2. Meanwhile, halve zucchini lenghtwise; cut crosswise into 1/4 inch peices. Add zucchini to sausage in skillet. In a small bowl, combine soup and sour cream; stir into sausage mixture. In a large bowl, combine stufffing mix and melted butter.
• 3. Spoon half of the stuffing mixture into the prepared baking dish. Spread sausage mixture over stuffing in dish. Spoon remaining stuffing mixture evenly over sausage mixture. Bake, covered, about 30 minutes or until heated through.

PORK CHOP, ZUCCHINI, TOMATO AND STUFFING CASSEROLE

Steps:

• In one saucepan put in all zucchini and saute it until it is tender (about 10 minutes). Make sure you keep turning the zucchini over. Season them with garlic salt.
• In another saucepan brown the pork chops seasoned with the pepper and garlic salt (I use alot of garlic salt) on both sides.
• Place the chops in a 9x13 baking dish and then put the tomatoes in the saucepan and let them cook a little bit.
• In a bowl combine the soup and sour cream and milk. Then once mixed add in the stuffing and coat well.
• Lay the zucchini on the pork chops, then the tomatoes, and sprinkle with a little salt.
• Then spread the stuffing on the other layers and sprinkle the cheeses on top.
• Bake in an oven at 350 for 35-45 minutes, or until chops are fully cooked through.

EASY ITALIAN-STYLE PORK CHOPS AND ZUCCHINI DINNER

Steps:

• Heat the oil in a 12-inch nonstick skillet over medium-high heat, add the pork chops and sprinkle both sides with the rosemary (or oregano) and salt, cook the chops, turning occasionally, until well browned on both sides, about 6-7 minutes.
• Add the onion, garlic, and zucchini slices, and continue cooking until the onions are soft about 5-6 minutes longer.
• Add the pasta sauce, stirring until it is well combined with the chops and vegetables, adjust the heat so that the sauce simmers gently and cook 6-8 minutes longer, or until the zucchini slices are crisp tender and the chops are just cooked through, tested in the thickest part with the point of a paring knife.
• Serve the chops and zucchini sauce mixture over the pasta.

PORK AND ZUCCHINI WITH ORZO

Steps:

• Bring a medium pot of salted water to a boil. Butterfly the pork: Slice lengthwise down the center, stopping about 1/2 inch before cutting through the meat. Open the pork like a book and flatten slightly with your hands. Lay a piece of plastic wrap on top and pound with the flat side of a meat mallet or a skillet until 1/2 inch thick.
• Put the pork and zucchini in a large bowl. Add 2 tablespoons olive oil, the lemon zest, cumin, coriander, 1 teaspoon salt and the cayenne and toss; let sit 10 minutes.
• Meanwhile, add the orzo to the boiling water and cook as the label directs. Drain and rinse under cold water. Transfer to a bowl; add the tomatoes, parsley, lemon juice, the remaining 1 tablespoon oil and 1/4 teaspoon salt; toss.
• Preheat a grill or grill pan to medium high. Grill the pork and zucchini, flipping once, until the pork is cooked through and the zucchini is tender, about 12 minutes for the pork and 14 minutes for the zucchini. Slice the pork on an angle and serve with the zucchini, orzo and lemon wedges.