Cook the zucchini and mash it after it is cooked. Mix the soup, evaporated milk, eggs, crackers, sage, onion, mushrooms and pepper together. Add the zucchini and bake, in a 2 qt. round casserole dish, at 350 degrees F for 1-1/2 hours. (You may substitute evaporated milk for 1/2 cup of regular milk and 2 T. of margarine, if desired.)
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Recipe: Hearty Zucchini Casserole (09/22/2009)
Beat eggs and butter; add flour, salt, baking powder, onion, and cheese. Mix well. Fold in zucchini and meat.
Recipe: Creamy Zucchini Casserole (09/22/2009)
Saute' the zucchini, carrots, and onion in 4 Tbsp. of the butter until zucchini is partly cooked.
Recipe: Zucchini Casserole (09/22/2009)
Mix all together. Place in 9x13 inch pan. Bake 30 minutes at 350 degrees F.
Recipe: Zucchini Casserole (09/22/2009)
Peel zucchini, grate. Mix all ingredients and bake in a greased 9x13 inch pan at 350 degrees for 45 minutes to 1 hour.
Recipe: Zucchini Casserole (09/22/2009)
Slice squash into butter 1 1/2 qt. baking dish. Add salt. Pour soup over squash. Add diced onion.
Recipe: Zucchini Casserole (09/22/2009)
Brown hamburger and onion, drain and pat into 9x13 inch glass pan. Layer thin slices zucchini, layer of cheese slices, another layer of zucchini.
Recipe: Zucchini Casserole (09/22/2009)
Brown hamburger or sausage and onion, drain and pat into 9x13-inch glass pan. Layer thin slices zucchini, layer of cheese slices, another layer of zucchini.
Recipe: Zucchini Casserole (09/22/2009)
Melt butter and stir in crumbs until coated. Set aside. Slice zucchini with skins in thin circles. Cook until boiling with 1/4 cup of chopped onion.
Recipe: Zucchini Casserole (09/22/2009)
Slice zucchini thinly and place in a casserole dish. Add salt and pepper to taste. Add a can of tomatoes and mix well.
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Recipe: Hearty Zucchini Casserole
Archived on 09/22/2009
Ingredients
3 eggs
1/2 cup flour
1/2 tsp. salt
1 cup grated cheese or Velveeta
3 Tbsp. butter, softened
1 1/2 tsp. baking powder
1/4 cup chopped onion
2 cups shredded zucchini
2 cups fried meat of your choice (opt.)
Directions
Beat eggs and butter; add flour, salt, baking powder, onion, and cheese. Mix well. Fold in zucchini and meat. Pour into a greased 7x11 inch pan. Sprinkle with pepper and parsley flakes. Bake at 350 degrees F about 25-35 minutes.
Saute' the zucchini, carrots, and onion in 4 Tbsp. of the butter until zucchini is partly cooked. Stir in 1 1/2 cup of the stuffing mix, seasoning mix, soup and the sour cream. Add the cooked chicken and mix well. Turn into a buttered 1 1/2 or 2 qt. casserole. Melt remaining 2 Tbsp. of butter. Add the remaining bread stuffing. Mix well and spread over casserole. Bake at 350 degrees F for 30-40 minutes or until bubbly. Note: 1 package Stove Top dressing mix is just perfect. This freezes very well unbaked.
Slice squash into butter 1 1/2 qt. baking dish. Add salt. Pour soup over squash. Add diced onion. Sprinkle with bread crumbs and arrange cheese slices over top. Or used crushed potato chips (barbecued) instead of bread crumbs. Bake at 350 degrees F. for 30 minutes.
Brown hamburger and onion, drain and pat into 9x13 inch glass pan. Layer thin slices zucchini, layer of cheese slices, another layer of zucchini. On top of this spread the can of soup undiluted (if spreads too hard add 1/4 cup milk). Brown the margarine and add cracker crumbs. Put on top of other ingredients. Bake 40 minutes at 350 or until bubbly.
Brown hamburger or sausage and onion, drain and pat into 9x13-inch glass pan. Layer thin slices zucchini, layer of cheese slices, another layer of zucchini. On top of this, spread the can of soup undiluted {if spreads too hard, add 1/4 cup milk}. Brown the margarine and add cracker crumbs. Put on top of other ingredients. Bake 40 minutes at 350 degrees F, or until bubbly.
1 pkg. herb-seasoned stuffing mix (Pepperidge Farm brand is especially good)
Directions
Melt butter and stir in crumbs until coated. Set aside. Slice zucchini with skins in thin circles. Cook until boiling with 1/4 cup of chopped onion. Boil 5 minutes and drain. Mix sour cream, soup and cheddar cheese. Add zucchini and onion. Place 1/2 of crumb mixture in the bottom of a buttered 9x13 inch pan. Pour in squash mixture and top with remaining 1/2 crumbs. Bake at 350 degrees F for 30 minutes.
Slice zucchini thinly and place in a casserole dish. Add salt and pepper to taste. Add a can of tomatoes and mix well. Bake for 15 minutes at 350 degrees; remove from the oven and drain most of the liquid from the dish. Raise oven temp to 400 degrees. Put shredded mozzarella and Parmesan cheeses on top and place back in the oven for as long as it takes to melt and bubble.
This is a great way to use up a plentiful zucchini crop! I will also add fried mushrooms and onions when time and produce allows.
Slice zucchini and place in a greased casserole. Place layer of zucchini in bottom, layer of diced peppers and onions, layer of tomatoes, sliced, salt and pepper, then layer with cheese. Repeat until casserole is full. Cover with any kind of cheese, to your taste. Cover with foil and bake for 30 minutes in 350 degree F oven. Uncover and bake 5 minutes more. Drain juice off once or twice during baking, if necessary.
