Zucchinicottage Cheese Casserole Recipes

ZUCCHINI AND CHEESE CASSEROLE

Zucchini and Cheese Casserole image

My daughter and I love zucchini, and this casserole uses plenty for a hearty fall side dish. For extra color, I add fresh diced tomatoes. -Rachelle Stratton, Rock Springs, Wyoming

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 6 servings.

Number Of Ingredients 8

Ingredients

4 tablespoons butter, divided
6 small zucchini, chopped (about 7 cups)
1 large onion, chopped
1-1/2 cups crushed Rice Chex
1 cup shredded Colby-Monterey Jack cheese
2 large eggs, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper

Steps:

Preheat oven to 350°. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add zucchini and onion; cook and stir 10-12 minutes or until crisp-tender. Transfer to a bowl; cool slightly., In a microwave, melt remaining butter. Drizzle over cereal and toss to coat., Stir cheese, eggs, salt and pepper into zucchini mixture; transfer to a greased 8-in. square baking dish. Sprinkle with cereal mixture., Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.

Nutrition Facts : Calories 260 calories, Fat 15g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 778mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.

CHEESY ZUCCHINI CASSEROLE

Cheesy Zucchini Casserole image

This tasty casserole is great for lunch, as a side dish, or a light supper. The recipe came from a cookbook called "Stand By Your Pan: Country Music Cookbook" by Diane Pfeifer. Her funny alternative country-music-inspired title for the recipe is "Don't Rock The Zuke Squash" :)

Provided by loof751

Categories Cheese

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 medium zucchini
1/2 cup chopped onion
2 tablespoons olive oil
16 ounces cottage cheese (lowfat is ok)
1 teaspoon basil
1/2 teaspoon oregano
1/4 teaspoon black pepper
2 large tomatoes
1/2 cup grated parmesan cheese

Steps:

Slice the zucchini. Peel and slice the tomatoes. Grease a 2 quart baking dish.
Saute the sliced zucchini and onions in the olive oil until soft.
In a blender or with a mixer, whip the cottage cheese with the basil, oregano, and pepper.
Alternate layers of zucchini, cottage cheese, and tomato slices. Top with Parmesan cheese.
Bake at 350 degrees for 25-30 minutes.

Nutrition Facts : Calories 188.7, Fat 10.8, SaturatedFat 3.6, Cholesterol 21.2, Sodium 435.1, Carbohydrate 9.8, Fiber 2, Sugar 6.9, Protein 14.1

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