Zucchini Casserole Recipes

Grandma's Zucchini Casserole

Ingredients:

• fresh zucchini, sliced and pan cooked in olive oil until softened)
• tomato sauce (I prefer Prego traditional style)
• mozzarella, Swiss, Asiago, and Parmesan cheese, sliced or shredded (or your personal favorites)
• Chopped onion, to taste
• Garlic, oregano, sun dried tomato, and red bell pepper, as you please
• Hot or sweet Italian sausage, browned (optional)

Directions:

Cook the sausage first if you are using it. Then fry the zucchini, onion, red bell pepper, and garlic in the drippings until LIGHTLY browned or soft. (Depends on your taste)

Layer the casserole with tomato sauce, zucchini, sausage, cheeses, and other ingredients. Bake at 325 degrees F, until cheese bubbles. Yum!

By Ivy from Rancho Palos Verdes

Zucchini-Beef Casserole

Ingredients

• 3 med. zucchini, sliced
• 1/2 onion, chopped
• 1 sm. green pepper
• salt and pepper to taste
• 1 cup, cracker crumbs
• 1 can cream of chicken soup
• parmesan cheese
• 1/2 pound, ground beef

Directions

Bake at 325 degrees F for 45 minutes. Brown ground beef in skillet, stirring until crumbly. Season with salt and pepper. Sprinkle over baked casserole. Bake for 25 minutes longer.

Yields 4 servings/about 390 calories each.

Hugs, Jackie from Norton, MA

Zucchini Rice Casserole

Ingredients:

• 1 onion
• 2 qts. stewed tomatoes with juice
• 1 1/2 cup rice
• 4 sliced zucchini
• 5 Velveeta cheese slices
• 3/4 lb. bacon, cut up, but not cooked

Directions:

By Robin from Washington, IA

Zucchini Chile Casserole

Ingredients:

• 1 1/2 lbs zucchini, cubed
• 4 eggs lightly beaten
• 1/2 cup milk
• 1 teaspoon salt (this is way too much - i use much less)
• Dash of red pepper
• 2 teaspoons baking powder
• 3 tablespoons flour
• 1/4 cup chopped parsley
• 1 (4-ounce) can diced green chiles (I just used a little chopped fresh chile, but you can leave it out if you don't want that kind of spicy heat)
• 2 tablespoons diced pimiento (bell/sweet peppers)
• 1 lb grated hard cheese
• 1 1/2 teaspoons oil
• 1/3 cup fine dry breadcrumbs
• 1 tablespoon butter or margarine

Directions:

• Steam zucchini over a little salted water until crisp-tender. Combine eggs, milk, salt, red pepper, baking powder, flour and parsley.
• Mix well to remove lumps (I just a balloon whisk to make sure it gives a smooth batter but it mustn't be whipped). Mix well to remove lumps.
• Add chiles, pimiento and cheese and stir thoroughly. Add steamed, well-drained zucchini and stir gently.
• Grease a 2-quart casserole and dust with some of the breadcrumbs. Turn zucchini mixture into casserole and sprinkle with remaining crumbs (I also keep some of the cheese back for the top). Dot with butter and bake at 350 F for about 55 minutes.

Makes 5 (generous) servings.

By Gill

Zucchini Casserole

Ingredients:

• 2 zucchini, sliced 1/2 inch thick
• 1 green pepper, chopped
• 1/2 cup chopped onion
• 1 small jar spaghetti sauce with mushrooms
• 1 cup shredded cheese

Directions:

In skillet saute the zucchini, green pepper and onion til tender-crisp. Add spaghetti sauce; cover and simmer about 5 minutes. Add shredded cheese and cover and heat just until cheese melts.

By Robin from Washington, IA

Zucchini and Tomato Bake

Ingredients:

• 3 cups sliced zucchini
• 1/2 cup chopped onion
• 1/2 cup chopped tomatoes
• 1/2 cup grated cheese
• Seasoning to taste

Directions:

Lay zucchini on a plate. Sprinkle onions and tomatoes on top. Lightly sprinkle with salt and pepper (or use Italian herb mix). Sprinkle grated cheese on top.

Microwave for 1 minute or until cheese is melted and vegetables are tender.

Zucchini And Tomato Casserole

Ingredients:

• 1/4 cup olive oil
• 1 small onion, minced
• 1 clove garlic, minced
• 4 large zucchini, cut into 1/4-inch slices
• 2 Tbsp. minced fresh basil or 2 tsp. dried basil
• 1/2 cup Parmesan cheese
• 4 large tomatoes, peeled and sliced
• salt and pepper
• 1/2 cup fine dry bread crumbs
• 2 Tbsp. melted butter or margarine

Directions:

Heat olive oil in frying pan. Cook onion and garlic, stirring constantly, about 3 to 4 minutes or until soft. Add zucchini. Cook over medium heat, stirring constantly for 3 to 5 minutes or until zucchini is turning golden, but are still firm. Place a layer of zucchini in buttered 1-1/2 quart casserole dish. Sprinkle with basil and Parmesan cheese. Top with a layer of tomatoes and sprinkle with salt and pepper. Repeat layers. Combine bread crumbs, melted butter and sprinkle over vegetables. Bake without cover at 350 degrees F. for about 20 minutes. Serves: 6

Note: You can use Mozzarella cheese too (about 1 cup).

By Connie from Oden, AR

Green Chili Zucchini Casserole

Ingredients:

• 1 jar Cheez Whiz (8oz.)
• 1 can green chilies, diced
• 1/2 stick butter, melted
• 1 can cream of celery soup
• 2 lbs. zucchini, washed and sliced
• 2 eggs, slightly beaten
• 1 onion, chopped and sauteed
• 1/2 cup bread crumbs

Directions:

Spray an 8x8 inch dish with non-stick cooking spray. Cover bottom with Cheez Whiz. Mix soup, egg and onion together. Place sliced zucchini on cheese and cover with soup mixture. Add chilies to butter and pour over top. Sprinkle with bread crumbs and bake at 350 degrees F for 40 minutes. Serves 6.

By Robin from Washington, IA

Zucchini-Tomato-Onion Casserole

Ingredients:

• 2 cups thinly sliced zucchini
• 1 tomato, sliced thin
• 1 medium onion, sliced thin
• 3 Tbsp. grated Parmesan cheese

Directions:

Zucchini Casserole

Ingredients:

• 1 lb. hamburger
• 4 eggs, beaten
• 4 cups zucchini, grated
• 1/2 tsp. salt
• 1 cup Bisquick
• 2 cups peas
• 1 cup cheese, grated

Directions:

By Robin from Washington, IA

Zucchini Casserole

Ingredients:

• 1 quart zucchini, grated
• 3 1/2 cups bread crumbs
• 1/2 cup grated cheese
• 2 eggs, beaten
• 4 Tbsp. butter or margarine, melted
• 1/4 tsp. salt
• 1 can cream of mushroom soup

Directions:

By Robin from Washington, IA