Zucchini Jack Casserole Recipes

ZUCCHINI PEPPERJACK CASSEROLE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Generously butter a 9x13 inch baking dish, and coat with some of the bread crumbs. Place the zucchini into the pan, and distribute the cheeses evenly over the top. In medium bowl, mix together the eggs, milk, salt, baking powder and flour. Spoon over the top of the casserole, and dot with butter. Sprinkle remaining bread crumbs over the top.
• Bake for 45 minutes in the preheated oven, or until the topping is cooked through. Pick up a piece of the topping and peek underneath to see if it is no longer gooey.

ZUCCHINI AND SQUASH CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Lightly spray a 9 x 13 inch baking pan with cooking spray or butter.
• Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add zucchini, squash and onion. Sauté for 10 minutes or under tender. Add garlic and cook for another 2 minutes, remove from heat
• To make the butter breadcrumbs, in a small bowl, mix together melted butter and Ritz cracker crumbs. Set aside.
• In a large bowl, stir together corn, shredded cheese, cream cheese, Greek yogurt, eggs, milk, salt, pepper, 1/2 cup of parmesan cheese and 1/2 cup of the butter breadcrumb mixture. Stir in zucchini and squash mixture until all ingredients are combined.
• Spread mixture evenly onto prepared baking pan. Sprinkle the remaining butter breadcrumbs on top and bake uncovered for 45 to 50 minutes.

ZUCCHINI JACK CASSEROLE

Steps:

• Preheat oven to 350°F.
• Combine flour, baking powder, salt, eggs and milk, stirring until smooth.
• Stir in zucchini, cheese, onion, chilies, parsley and garlic.
• Spoon into a greased 13x9-inch baking dish.
• Combine croutons and butter, stirring until coated.
• Sprinkle on casserole. Bake uncovered for 35-45 minutes.

ZUCCHINI RICE CASSEROLE

Steps:

• Preheat oven to 375 degrees F.
• Pour rice into a 9-by-13-inch baking dish. Bring broth to a simmer in a small saucepan. Stir hot broth into the rice along with zucchini (and/or squash), bell peppers, onion and salt. Cover with foil. Bake for 45 minutes. Remove foil and continue baking until the rice is tender and most of the liquid is absorbed, 35 to 45 minutes more.
• Meanwhile, whisk milk and flour in a small saucepan. Cook over medium heat until bubbling and thickened, 3 to 4 minutes. Reduce heat to low. Add 1 1/2 cups Jack cheese and corn and cook, stirring, until the cheese is melted. Set aside.
• Heat oil in a large skillet over medium heat and add sausage. Cook, stirring and breaking the sausage into small pieces with a spoon, until lightly browned and no longer pink, about 4 minutes.
• When the rice is done, stir in the sausage and cheese sauce. Sprinkle the remaining 1/2 cup Jack cheese on top and dollop cream cheese by the teaspoonful over the casserole. Top with jalapenos.
• Return the casserole to the oven and bake until the cheese is melted, about 10 minutes. Let stand for about 10 minutes before serving.

2-INGREDIENT SHREDDED ZUCCHINI CASSEROLE

Steps:

• Heat the oven to 350F degrees. Spray an 8-inch baking or gratin pan.
• Place all ingredients in a large bowl and mix together thoroughly.
• Spoon into pan and bake for 30 minutes.
• Serve hot or at room temperature.

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.

ZUCCHINI CASSEROLE

Steps:

• Cook zucchini in small amount of water until barely tender, about 5 minutes Drain and cool.
• Combine eggs, milk, cheese, salt, baking powder and flour.
• Stir zucchini into egg mixture.
• Place in buttered casserole.
• Sprinkle with bread crumbs and dot with butter.
• Bake at 350 for 35 to 40 minutes.

TACO CASSEROLE RECIPE

Steps:

• Preheat oven to 400ºF
• Drain shredded zucchini in a colander, sprinkle with salt and let stand for 10 to 15 minutes. Squeeze out excess moisture.
• In a large bowl, combine zucchini, eggs, half of cheddar, and pepper jack cheese.
• Spray a 13 x 9" casserole dish with nonstick spray. Press mixture into the bottom of the dish and bake for 20 minutes.
• In a skillet over medium-high heat, brown ground beef until no longer pink. Drain fat. Add taco seasoning mix and 3/4 cup water. Cook until liquid is absorbed.
• Add sour cream and salsa to the meat and stir until combined.
• Spread the meat mixture evenly over the top the zucchini crust. Top with the remaining half of the cheeses.
• Bake until cheese is bubbly, approximately 20 minutes.

EASY CHEESY ZUCCHINI CASSEROLE

Steps:

• To a pot of boiling water, add the diced zucchini and cook for 3 minutes. Drain and cool.
• In a bowl, combine the parboiled zucchini, mayonnaise, cheddar cheese, eggs, pepper, and garlic powder.
• Pour into a greased 1 1/2 quart baking dish.
• In a bowl, combine the Panko breadcrumbs with melted butter. Pour breadcrumbs over the top of the casserole.
• Bake, uncovered, at 350°F for 35 minutes, or until zucchini is fork tender.

CHEESY ZUCCHINI CASSEROLE

Steps:

• Grate zucchini on the large holes (or the grating attachment on a food processor). Transfer grated zucchini to a colander over the sink and stir in 1 tsp salt. Let stand 10 min, stirring a couple of times then squeeze out the excess moisture with your hands. Transfer drained zucchini to a large mixing bowl.
• Mix 2/3 cup sour cream with 1/2 tsp baking powder and let stand while zucchini drains (8-10 min).
• Into the mixing bowl with drained zucchini, stir in 4 eggs and sour cream mixture.
• Add cooked rice and 2 cups cheese. Stir in 1/2 cup chives, 1/2 tsp salt and 1/2 tsp
• Mrs Dash seasoning.
• Pour mixture into buttered casserole dish and spread 1/3 cup sour cream over the top. Sprinkle remaining 1 cup cheese over the surface and bake uncovered on the center rack at 400˚ for 40 min. Let stand for 10 min before serving.

SPICY ZUCCHINI CASSEROLE

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease a 9 x 13-inch baking dish.
• In a food processor, place the zucchini chunks and process until coarsely chopped.
• In a large skillet, melt 3 tablespoons of butter and add the chopped onion, jalapenos, and zucchini and cook until wilted and tender. Remove from the heat and stir in the green chiles and cheese until blended.
• In the food processor, blend the eggs, cream, salt, and pepper until well mixed. Pour into the skillet over the zucchini mixture. Stir well. Pour into the prepared baking dish.
• Melt 3 tablespoons of butter in a medium bowl. Add the crushed crackers and stir to coat. Sprinkle evenly over the casserole. Bake for 30 minutes until golden brown and set.