Best 2 Hearty Zucchini Casserole Recipes

Zucchini is a versatile vegetable that can be used in many dishes, and it is especially delicious when cooked into a hearty and flavorful casserole. Whether you prefer a cheesy, creamy casserole or a healthier, low-carb version, there are endless possibilities when it comes to creating a satisfying zucchini casserole. This article will provide you with some of the best recipes for hearty zucchini casserole, so you can find the perfect one to suit your taste and dietary preferences.

Here are our top 2 tried and tested recipes!

HEARTY ZUCCHINI AND TUNA CASSEROLE

Hearty Zucchini and Tuna Casserole image

This is a nice change from the traditional tuna casserole. You can substitute canned salmon for the tuna and can also make this without the zucchini (or use some mixed veggies or broccoli instead). My young daughters love this recipe (as long as I peel the zucchini before putting it in the casserole)!

Provided by Musical Joy

Categories One Dish Meal

Time 50m

Yield 1 serving(s)

Number Of Ingredients 12

Ingredients

1 -2 can chunk-style tuna
6 ounces uncooked egg noodles (3 cups)
1/2 cup chopped celery
1/3 cup sliced green onion
1/2-2/3 cup sour cream
2 teaspoons yellow mustard
1/2 cup mayonnaise
1/2 teaspoon dried thyme leaves
1/4-1/2 teaspoon salt
1 small zucchini, scrubbed,sliced
1 cup shredded monterey jack cheese or 1 cup monterey jack and cheddar cheese blend
1 medium tomatoes, chopped

Steps:

Drain and flake the tuna.
Set aside.
Cook noodles according to package directions.
Drain and rinse in hot water.
Combine noodles with the tuna, celery and green onions.
Blend in the sour cream, mustard, mayo, thyme and salt.
Spoon half the mixture into a buttered 2-quart casserole.
Top with half the zucchini.
Repeat layers.
Top with the cheese.
Bake uncovered at 350 for 30 minutes or until hot and bubbly.
Sprinkle with the chopped tomato.

HEARTY ZUCCHINI CASSEROLE

Hearty Zucchini Casserole image

I have been making this Main Dish casserole for years. Found it in an old cookbook from years back. It is a hearty filling meal & uses up summer vegetables of zucchini & corn. My husband particularly likes it. I recently added variations, to the recipe, that might be enjoyed.

Provided by Sharon Colyer

Categories Casseroles

Time 1h10m

Number Of Ingredients 20

Ingredients

cooking spray
3 medium zucchini, after cooked, half per layer
1 lb ground beef
1 medium onion, chopped
cooked beef and onion mixture, half per layer
1 1/2 c fresh corn, or 1 (15 oz.) canned corn, or 1 (10 oz.) pkg. frozen corn, thawed
1/2 medium green bell pepper, chopped
2 Tbsp water (optional)
2 eggs, beaten
4 oz mild cheddar cheese, shredded, half per layer
1 tsp garlic powder, (optional) half per layer
salt
pepper
1 can(s) (10 oz.) tomato soup (do not dilute), half per layer
1 c bread crumbs
1 Tbsp melted butter
****VARIATIONS****
as many sliced tomatoes needed to place the slices around the edge of the casserole or for the whole top, to replace tomato soup.
option of garlic powder or garlic salt to sprinkle on tomato slices.
may still use bread crumbs over them, if desired.

Steps:

1. Spray with cooking spray or grease a 9 x 13 in. baking dish. Preheat oven to 350 degrees.
2. Wash and slice zucchini; do not peel. Slices should be about 1/4 in. thick. Precook in microwave oven, until mostly cooked. Let them cool.
3. Meanwhile, spray skillet with cooking spray. Brown ground beef in a large skillet with the onion; drain off grease. Remove excess grease from skillet with paper towels. The hamburger can stay in the skillet, while wiping areas of grease away.
4. If using canned corn, drain about half of the water away. The other corn is fine like it is, if you are using one of them, instead of canned. Put skillet with hamburger back on the burner and add corn & green bell pepper. Cook 5-8 mins., if mixture is too dry, add 2 Tbs. water & stir. Then, add beaten eggs. Stir mixture constantly, until eggs are set (cooked). Remove from heat.
5. Shred the cheese. Or use, already shredded cheese from the store (not fine shred).
6. In sprayed baking dish, add ingredients in layers: half of zucchini on the bottom, sprinkle with half the garlic powder, if using; salt and pepper to taste, if you like; then half of meat mixture, half of the soup--straight out of the can dropping in dollops, and half of the cheese. Repeat layers.
7. Place bread crumbs in a small bowl, melt butter, pour butter over crumbs and stir to mix. Sprinkle bread crumbs over the top of the casserole. OR, try one of the variations of sliced tomatoes, with or without garlic power or garlic salt. You may still use bread crumbs over them, if you like.
8. Cook in preheated oven, for 25-30 minutes. Remove from oven. Let sit 5-10 minutes.

Tips:

Choose the right zucchini: Select firm and young zucchini with deep green color and smooth skin. Avoid zucchini that is overgrown or has blemishes.
Slice the zucchini evenly: Consistent slicing ensures even cooking. Use a mandoline slicer for uniform thickness.
Use fresh herbs: Fresh herbs like basil, oregano, and thyme add a burst of flavor to the casserole.
Don't overcook the zucchini: Zucchini cooks quickly, so keep an eye on it to prevent overcooking and mushiness.
Season well: Use a combination of salt, pepper, and garlic powder to enhance the natural flavors of the zucchini and other ingredients.
Serve immediately: Zucchini casserole is best served hot out of the oven. Leftovers can be stored in the refrigerator for up to 3 days.

Conclusion:

Zucchini casserole is a versatile and delicious dish that is perfect for a variety of occasions. With its simple ingredients and easy-to-follow instructions, this casserole is a great option for busy weeknight meals or potluck gatherings. The combination of tender zucchini, flavorful cheese, and savory seasonings creates a hearty and satisfying dish that is sure to please everyone at the table. Whether you're looking for a comforting side dish or a vegetarian main course, zucchini casserole is a delicious and satisfying choice.