Best 6 Bakinbabys Zucchini Summer Casserole Recipes

SUMMER ZUCCHINI CASSEROLE

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.

SMOKY ZUCCHINI CASSEROLE

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.

CHEESY ZUCCHINI BAKE

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.

ZUCCHINI AND SUMMER SQUASH CASSEROLE

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

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.

ZUCCHINI AND SUMMER SQUASH CASSEROLE

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.