Best 6 Bakinbabys Zucchini Summer Casserole Recipes

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Bakinbabys zucchini summer casserole is a classic dish that has been enjoyed by families for generations. The combination of fresh zucchini, creamy sauce, and crispy breadcrumb topping make this a delicious and comforting meal. Whether you're looking for a quick and easy weeknight dinner or a special side dish for a holiday gathering, Bakinbabys zucchini summer casserole is sure to be a hit.

Here are our top 6 tried and tested recipes!

SUMMER ZUCCHINI CASSEROLE



Summer Zucchini Casserole image

If you have lots of zucchini in the garden, then this is a great way to use them. It's different, but very tasty. It's so good that even my picky children like to eat it.

Provided by HIGHROAD

Categories     Fruits and Vegetables     Vegetables     Squash

Time 55m

Yield 4

Number Of Ingredients 7

2 pounds sliced zucchini
¼ cup chopped onion
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream
1 cup grated carrots
1 stick unsalted butter, melted
1 (6 ounce) package chicken-flavored dry bread stuffing mix

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Boil the zucchini and onion in water for 5 minutes; drain well. In a medium bowl, combine the soup, sour cream and carrots. Stir in the zucchini and onion and mix well.
  • In a separate medium bowl, combine the butter and stuffing mix. Spread half of this mixture into the bottom of a 9x13-inch baking dish. Spoon the zucchini mixture over the stuffing, then top off with the other half of the stuffing.
  • Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until stuffing is golden brown.

Nutrition Facts : Calories 610.6 calories, Carbohydrate 51.5 g, Cholesterol 92.8 mg, Fat 41.4 g, Fiber 4.8 g, Protein 11.7 g, SaturatedFat 23.7 g, Sodium 1250.9 mg, Sugar 9.7 g

SMOKY ZUCCHINI CASSEROLE



Smoky Zucchini Casserole image

Delicious, easy, and quick zucchini casserole.

Provided by jabguit

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h25m

Yield 8

Number Of Ingredients 13

6 tablespoons butter, divided
2 tablespoons all-purpose flour
1 ½ cups whole milk
2 teaspoons chicken bouillon granules
½ teaspoon smoked paprika
¼ teaspoon dried thyme, crushed
3 large zucchini, cut into 1/4-inch rounds
¼ sweet onion (such as Vidalia®), sliced
1 large carrot, shredded
1 large egg, beaten
1 ½ cups shredded extra-sharp Cheddar cheese
⅓ cup panko bread crumbs, or to taste
cooking spray

Steps:

  • Melt 3 tablespoons butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour, stirring constantly until mixture becomes paste-like and light golden brown, about 5 minutes. Slowly add milk, stirring to avoid lumps. Continue stirring until a smooth, thick sauce is obtained, about 10 minutes more. Whisk in bouillon, paprika, and thyme. Remove from heat and let sauce cool.
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly butter a 9x13-inch casserole dish.
  • Melt remaining 3 tablespoons butter in a skillet over medium-high heat. Add zucchini and onion; saute until softened, 12 to 15 minutes. Add carrot and continue cooking for 2 minutes. Remove from heat.
  • Add egg to the cooled sauce; whisk rapidly until smooth. Add Cheddar cheese and mix to combine.
  • Layer zucchini mixture evenly into the prepared casserole dish. Pour sauce over vegetables and give it a slight stir to moisten throughout. Sprinkle bread crumbs on top and spray lightly with cooking spray.
  • Bake in the preheated oven until bread crumbs start to brown, 20 to 25 minutes. Broil until panko is nicely browned, 2 to 4 minutes more. Remove from oven and let sit for 10 to 15 minutes before serving.

Nutrition Facts : Calories 243.8 calories, Carbohydrate 12.6 g, Cholesterol 73 mg, Fat 18.3 g, Fiber 1.8 g, Protein 10 g, SaturatedFat 11.1 g, Sodium 353.5 mg, Sugar 5.1 g

CHEESY ZUCCHINI BAKE



Cheesy Zucchini Bake image

This recipe was born out of frustration as to what I was going to do with a bumper crop of zucchini one year. It was an instant hit! Now I prepare this autumn casserole for church dinners and family gatherings.

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 6-8 servings.

Number Of Ingredients 10

2 medium tomatoes, peeled and cut into wedges
2 small zucchini, sliced
2 small yellow summer squash, sliced
1/8 teaspoon dried thyme
1/2 teaspoon dried basil
Dash garlic powder
1/2 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/3 cup dry bread crumbs
1 cup shredded mozzarella cheese

Steps:

  • Combine tomatoes, squash, seasonings and cheddar cheese. Place in a 1-1/2-qt. casserole. Top with the Parmesan cheese and bread crumbs. Bake at 350° for about 45 minutes or until vegetables are tender. Sprinkle with mozzarella cheese and let stand for 5 minutes before serving.

Nutrition Facts : Calories 127 calories, Fat 7g fat (4g saturated fat), Cholesterol 22mg cholesterol, Sodium 232mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

ZUCCHINI AND SUMMER SQUASH CASSEROLE



Zucchini and Summer Squash Casserole image

Provided by Emeril Lagasse

Categories     side-dish

Time 1h30m

Yield 10 servings

Number Of Ingredients 13

1 1/2 tablespoons unsalted butter, divided
2 tablespoons olive oil
1 cup chopped onions
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
1 teaspoon minced garlic
2 pounds summer squash (about 6 medium), sliced into thin rounds
2 pounds zucchini (about 6 medium), sliced into thin rounds
1 teaspoon finely chopped fresh thyme leaves
3 large eggs
1/4 cup heavy cream
1 cup crushed butter crackers
1/2 cup grated Parmesan cheese, optional

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1/2 tablespoon butter.
  • Heat the olive oil and the remaining 1 tablespoon butter in a medium pot over medium-high heat. Add the onions, salt, and black pepper and cook until the onions are soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the squash and zucchini and cook until tender, stirring occasionally, about 20 minutes. Stir in the thyme and remove from the heat. Using a slotted spoon, transfer the vegetables to the prepared baking dish, reserving the cooking liquid.
  • Combine the eggs and cream in a medium bowl and whisk to blend. Gradually whisk the reserved cooking liquid into the egg mixture. When all the cooking liquid is incorporated, pour the mixture over the vegetables in the baking dish. Using a spoon, gently shift the vegetables around so the egg mixture is evenly distributed. Bake until the mixture sets, about 30 minutes. Remove from oven and sprinkle first with the crackers and then with the Parmesan, if using, and return to the oven. Bake until golden brown, 10 to 15 minutes.

BAKINBABY'S ZUCCHINI SUMMER CASSEROLE



Bakinbaby's Zucchini Summer Casserole image

Delish.. Zucchini recipe, with cumin, ground beef,red bell pepper and corn. You can use mexicorn ( 1 each 12 oz. can) instead of corn and red pepper. This recipe comes from an old Country Living Recipe Book. . When I make this for the kids, I omit the cumin. Quick and easy!!

Provided by BakinBaby

Categories     One Dish Meal

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

1 lb ground beef
1/2 cup onion (roughly chopped)
1/2 cup red bell pepper (roughly chopped)
1 1/2 lbs zucchini (sliced-about 5 cups)
1 teaspoon kosher salt
2 garlic cloves (minced)
1/4 teaspoon cumin
1/2 teaspoon red pepper (crushed)
1/4 teaspoon pepper
1 (8 ounce) can tomato sauce
3 ears corn (shaved-or 1 cup frozen or canned corn)
parmesan cheese or cheddar cheese

Steps:

  • Saute' ground beef,chopped red pepper ( omit if using mexicorn),onion and garlic in medium skillet, until meat is well browned.
  • Add zucchini, salt,cumin & pepper, cook over medium heat 8 minutes.
  • Add tomato sauce, crushed red pepper and corn or (canned mexicorn), bring to a boil, reduce heat, cover and simmer 10-15 minutes or until zucchini is beginning to soften.
  • If mixture is too thick, add a little water (about 1/2 cup. or chicken broth).
  • Top each serving with parmesan cheese or cheddar cheese. We like parmesan.

Nutrition Facts : Calories 267.4, Fat 12.5, SaturatedFat 4.6, Cholesterol 51.4, Sodium 562.6, Carbohydrate 23.9, Fiber 4, Sugar 6.6, Protein 18.2

ZUCCHINI AND SUMMER SQUASH CASSEROLE



Zucchini and Summer Squash Casserole image

A great summertime casserole using yellow squash and zucchini. But if the little zucchini buggers are taking over your house, it's o.k. to use all zucchini in this recipe! :)

Provided by PalatablePastime

Categories     Vegetable

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 10

2 tablespoons butter
1 lb zucchini, sliced
1 lb yellow squash, sliced
salt & freshly ground black pepper
1 (10 3/4 ounce) can condensed cream of chicken soup
1 (8 ounce) carton sour cream
1 (7 ounce) can sliced button mushrooms, drained
1/2 cup butter or 1/2 cup margarine, melted
1 (8 ounce) package herb seasoned stuffing mix
1 large onion, chopped

Steps:

  • Preheat oven to 350 degrees F.
  • Grease a 9 x 13 inch baking dish or casserole and set aside.
  • In a large skillet, heat 2 tablespoons butter; add onions and cook until tender; add zucchini and yellow squash and cook, stirring until just tender; season to taste with salt and pepper.
  • Add the condensed soup, sour cream, and mushrooms, mixing well.
  • In a large bowl, combine the melted butter with the stuffing mix; pour half the stuffing mix into the baking dish.
  • Layer the squash mixture over the stuffing mix.
  • Cover with the remaining stuffing mix.
  • Bake uncovered at 350 degrees F for 30-35 minutes, or until topping is golden brown and casserole is bubbly.

Nutrition Facts : Calories 477.9, Fat 31.8, SaturatedFat 18.1, Cholesterol 76, Sodium 1102.3, Carbohydrate 41.1, Fiber 3.3, Sugar 9.8, Protein 9.3

Tips:

  • Choose small to medium zucchini for this casserole. They tend to have fewer seeds and a milder flavor.
  • Be sure to salt the zucchini and onion before cooking. This will help to draw out excess moisture and prevent the casserole from becoming watery.
  • Don't overcook the zucchini. It should be tender but still have a slight crunch to it.
  • Use a good quality cheese. A sharp cheddar or Parmesan will give the casserole a bolder flavor.
  • For a crispier crust, top the casserole with buttered bread crumbs before baking.
  • Serve the casserole hot out of the oven, garnished with fresh parsley or chives.

Conclusion:

This Zucchini Summer Casserole is a delicious and easy side dish that is perfect for any occasion. It is made with simple ingredients and can be easily customized to your liking. Whether you are serving it for a weeknight dinner or a special occasion, this casserole is sure to be a hit.

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