Zucchini Pudding Casserole Recipe 415
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.
BAKED ZUCCHINI CASSEROLE
This zucchini casserole is a quiche-like side dish. So easy and delicious! You can add ham or ground beef for a complete meal, if desired.
Provided by SWMtnTop
Time 1h5m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray.
- Mix Parmesan cheese, mayonnaise, onion, bell pepper, and eggs together in a large bowl. Add zucchini, salt, and pepper and mix until well combined. Transfer to the prepared baking dish and dot with butter.
- Bake in the preheated oven until zucchini is fork-tender and top is golden brown, about 45 minutes.
Nutrition Facts : Calories 283.1 calories, Carbohydrate 3.9 g, Cholesterol 69.6 mg, Fat 27.5 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 6.3 g, Sodium 342.8 mg, Sugar 1.8 g
ZUCCHINI CUSTARD PUDDING
This savory pudding recipe came from "The Classic Zucchini Cookbook." Grating the zucchini gives the custard a pebbly texture, almost like rice pudding. A wonderful side dish. The prep time includes draining the zucchini for 30 minutes. It also has a 10 minutes rest time, not included here.
Provided by Miss Annie
Categories Vegetable
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a colander, combine the zucchini and salt.
- Toss to mix and set aside to drain for 30 minutes.
- In a medium-sized mixing bowl, combine the eggs and milk and beat until well blended.
- Add the bread crumbs, oregano, cheese and butter.
- Beat until blended.
- Squeeze any excess moisture from the zucchini and fold into the egg mixture.
- Pour the mixture into baking dish and bake at 350º F.
- for 40 minutes, until the custard is set.
- Let stand for 10 minutes.
- Serve warm or at room temperature.
Nutrition Facts : Calories 248.3, Fat 14.1, SaturatedFat 6.8, Cholesterol 234.3, Sodium 917.7, Carbohydrate 18.3, Fiber 1.5, Sugar 2.5, Protein 12.1
ZUCCHINI PUDDING
Make and share this Zucchini Pudding recipe from Food.com.
Provided by Michael Boyd
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- 2.
- Mix all ingredients except 2T cheese in ovenproof bowl.
- Sprinkle 2T cheese over top.
- Bake at 350 F for 15-20 minutes.
- Rest for 5 minutes.
Nutrition Facts : Calories 433.4, Fat 34.8, SaturatedFat 20.9, Cholesterol 130, Sodium 765.7, Carbohydrate 20, Fiber 1.8, Sugar 3.6, Protein 11.9
ZUCCHINI PUDDING CASSEROLE RECIPE - (4.1/5)
Provided by á-48
Number Of Ingredients 9
Steps:
- 1. Grease a 9 x 13 baking dish 2. In steamer, steam until tender peeled and sliced zucchini 3. Drain well 4. In large bowl mash zucchini 5. In another bowl mix well eggs, flour, salt, sugar, milk and hot pepper sauce. 6. Add to mashed zucchini 7. In a bowl blend melted butter and baking powder, 8. Add to zucchini mixture. 9. Pour into prepared baking dish 10 Bake uncovered 50-60 minutes 11. Let settle 5-10 minutes before cutting into squares
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