Best 3 Grandmas Zucchini Casserole Giada De Laurentiis Recipes

Giada De Laurentiis' Grandma's Zucchini Casserole is a classic Italian dish that is perfect for any occasion. This simple yet flavorful casserole is made with fresh zucchini, eggs, Parmesan cheese, and breadcrumbs, and is topped with a crispy breadcrumb topping. The result is a delicious and comforting dish that is sure to please everyone at the table. Whether you're looking for a quick and easy weeknight meal or a special dish for a holiday gathering, Giada De Laurentiis' Grandma's Zucchini Casserole is a perfect choice. So gather your ingredients and get ready to make this classic Italian dish!

Here are our top 3 tried and tested recipes!

PAN-FRIED ZUCCHINI WITH ANCHOVY VINAIGRETTE

Pan-Fried Zucchini with Anchovy Vinaigrette image

Provided by Giada De Laurentiis

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1/4 cup olive oil
3 zucchini, sliced into 1/3-inch-thick rounds
1/2 teaspoon kosher salt, divided
1/4 cup freshly grated Parmesan
2 teaspoons anchovy paste
2 tablespoons capers, drained
1/4 teaspoon dried oregano
1/4 teaspoon red pepper flakes
1 vine-ripened tomato, seeded and diced
1 tablespoon lemon juice
2 tablespoons chopped fresh Italian parsley

Steps:

Heat a large skillet over medium-high heat. Add half of the olive oil and heat until it shimmers. Add half of the zucchini slices so they lay in one single layer. Cook until deep golden brown, about 4 minutes. Sprinkle with 1/4 teaspoon salt. Flip each slice and cook an additional 4 minutes to brown the other side. Remove to a paper towel-lined plate and continue with the remaining oil, zucchini and salt. Place drained zucchini on a platter and sprinkle with the Parmesan.
When all the zucchini has been removed, turn off the heat and pour off all but 1 tablespoon of oil from the skillet. Add the anchovy paste and break apart with a wooden spoon until it dissolves and smells toasted. Add the capers, oregano, red pepper flakes and tomato. Squeeze in the lemon juice and stir. Spoon the tomato mixture over the zucchini and sprinkle with the chopped parsley.

GRANDMA"S ZUCCHINI CASSEROLE-GIADA DE LAURENTIIS

Grandma

This is my version of a recipe I saw Giada make on her show. She puts bread crumbs between the zucchini layers but I think they taste soggy so I just put them on top. I sometimes just use an Italian shredded cheese blend as a substitute for the cheeses.

Provided by linguinelisa

Categories Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 tablespoons extra virgin olive oil
5 medium zucchini, sliced lengthwise in 1/4-inch slices (about 1 1/2 lbs.)
salt
pepper
1 cup cream or 1 cup evaporated milk
1 cup shredded mozzarella cheese
1 cup shredded Fontina cheese
1/4 cup shredded romano cheese
1/3 cup dried bread, crumbs
4 tablespoons butter, cut into smaller pieces

Steps:

Grease a baking dish with olive oil.
Layer in dish zucchini, salt and pepper, cream and cheeses. Make 3 layers. Top with bread crumbs, then butter. Bake at 375 for 35 to 40 minutes.

CHICKPEA AND ZUCCHINI SALAD - GIADA DE LAURENTIIS

Chickpea and Zucchini Salad - Giada De Laurentiis image

This is from Giada De Laurentis. Can use frozen, thawed corn in place of the fresh corn. I also add a tomato to this salad. If I don't have a chunk of Parmesan, I will just sprinkle some grated cheese over the top after mixing in the vinaigrette.

Provided by Maureenie

Categories Low Cholesterol

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/2 small red onion, thinly sliced, rinsed
2 medium zucchini, diced
1/2 cup fresh corn
1 cup chickpeas, canned (garbanzo beans)
5 romaine lettuce leaves, cut crosswise into 1/2-inch strips
1 ounce parmesan cheese, crumbled into 1/4-inch pieces
2 tablespoons fresh lemon juice (1/2 lemon)
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper

Steps:

Mix all the ingredients for the salad in a large bowl.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until combined.
Pour the vinaigrette over the salad and toss well.

Nutrition Facts : Calories 266, Fat 16.9, SaturatedFat 3.3, Cholesterol 6.2, Sodium 592.9, Carbohydrate 23.1, Fiber 5.1, Sugar 4.1, Protein 8.1

Tips:

Use a combination of grated and diced zucchini. This will give the casserole a more interesting texture.
Don't overcook the zucchini. It should be tender but still have a slight bite to it.
Use a good quality cheese. This will make a big difference in the flavor of the casserole.
Don't be afraid to experiment with different herbs and spices. This is a great way to personalize the casserole to your taste.
Serve the casserole hot or cold. It's delicious either way.

Conclusion:

Giada's zucchini casserole is a delicious and versatile dish that can be enjoyed by people of all ages. It's perfect for a weeknight meal or a potluck dinner. The casserole is also a great way to use up leftover zucchini. Zucchini is abundant during the summer and fall harvest season, and it is a relatively inexpensive vegetable, so Giada de Laurentiis' Zucchini Casserole is a budget-friendly meal. With just a few simple ingredients, you can create a flavorful and satisfying dish that the whole family will love.