Zucchini Carrot Celery Casserole Recipes

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.

MEDITERRANEAN-STYLE ZUCCHINI CASSEROLE RECIPE

Steps:

• Preheat oven to 375 degrees F
• In a saucepan, heat 2 tbsp Private Reserve extra virgin olive oil over medium heat until shimmering but not smoking. Add chopped onions (leave the sliced onions for later) and garlic and cook minutes, stirring regularly, until softened and fragrant (do not brown).
• Add meat (ground turkey or lean ground beef). Break the meat up to help it brown. Season with salt and pepper. Raise heat to medium-high and cook meat until fully browned, stirring occasionally. If there is any fat or extra liquid at this point, carefully drain and return saucepan back to heat.
• Now season with allspice, paprika, and nutmeg. Stir to combine.
• Add chopped canned tomatoes with juice, tomato paste and water. Bring to a boil, then lower heat and simmer for 7 to 10 minutes or so. Remove from heat.
• Add zucchini, carrots, and sliced onions to the bottom of a casserole dish like this one. Add the meat sauce and spread evenly.
• Cover the casserole dish tightly with foil. Bake in 375 degrees F heated-oven for about 40 minutes. Then uncover, and then broil for a brief few minutes, watching carefully.
• Remove from oven and garnish with fresh parsley. Transfer to dinner bowls, add a drizzle of Private Reserve EVOO. Serve with Lebanese rice or your favorite crusty bread.

CARROT ZUCCHINI CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish.
• Place carrots into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes. Strain carrots out of the water with a slotted spoon. Add zucchini slices to the pot and simmer until tender, 2 to 3 minutes. Drain, reserving about 1/4 cup cooking liquid.
• Stir reserved cooking liquid into mayonnaise, onion, horseradish, salt, and black pepper in a large bowl. Mix cooked vegetables into mayonnaise mixture until well blended; pour mixture into prepare baking dish.
• Mix bread crumbs and melted butter in a small bowl; sprinkle over vegetables.
• Bake in preheated oven until bread crumbs are lightly browned, about 15 minutes.

CELERY ZUCCHINI SOUP

Steps:

• In a large saucepan, saute onions and garlic in butter until tender. Add celery and carrots; cook and stir for 4 minutes. Stir in the water, bouillon, salt and thyme. Add potatoes. Bring to a boil., Reduce heat; cover and simmer about 15 minutes or until potatoes are tender. Stir in milk and zucchini. Bring to a boil. In a small bowl, combine cornstarch and cold water until smooth. Gradually whisk into soup. Return to a boil; cook and stir for 2 minutes or until slightly thickened.

ZUCCHINI, CARROT & CELERY CASSEROLE

Steps:

• Cook zucchini, carrots, celery and green onion in a small amount of water until barely tender, about 5 minutes; drain and cool.
• Combine eggs, milk, cheese, salt, baking powder and flour.
• Stir egg mixture in with the vegetables.
• Place in buttered casserole dish.
• Sprinkle with bread crumbs and dot with butter.
• Bake at 350 for 35 to 40 minutes.

STUFFING MIX ZUCCHINI CASSEROLE

Steps:

• Boil zucchini until tender (drain).
• melt 4 table butter in sauce pan cook the carrots and onions till tender.
• Remove from heat stir in 1 1/2 cup stuffing mix, soup and sour cream.
• Gently stir in zucchini
• Place in 1 1/2 quart baking dish.
• Sprinkle remaining stuffing over top.
• Bake at 350 F for 45 minute.

SAUTEED ZUCCHINI AND CELERY

Steps:

• Heat oil in a large skillet over medium-high heat. Add onions, celery, and salt. Cover; cook, stirring occasionally, until onion is translucent, about 5 minutes. Add 1/2 cup water; cover, and cook until celery is tender, about 5 minutes.
• Stir in zucchini. Season with pepper. Cook, stirring once or twice, until zucchini is very tender, 5 to 6 minutes. Using a slotted spoon, transfer vegetables to a serving platter, and drizzle with oil. Serve warm or at room temperature.

CARROT CASSEROLE

Steps:

• Place carrots in a saucepan and cover with water; bring to a boil. Cook until crisp-tender. Meanwhile, in a skillet, saute onions in 3 tablespoons butter until tender. Stir in the soup, salt, pepper and cheddar cheese. , Drain carrots; add to the onion mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with croutons. Melt remaining butter; drizzle over croutons. Bake, uncovered, at 350° for 20-25 minutes.