Best 3 Summer Zucchini Casserole Recipes
Summer zucchini casserole is a delectable dish that showcases the best of the season's bounty. This delicious and versatile casserole is perfect for using up your garden-fresh zucchini and other summer vegetables. Whether you're looking for a hearty main course or a tasty side dish, this casserole is sure to please. With its creamy sauce, tender zucchini, and crispy topping, it's a dish that will quickly become a family favorite.
Let's cook with our recipes!
BAKINBABY'S ZUCCHINI SUMMER CASSEROLE
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
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 & SUMMER SQUASH "CAKE" CASSEROLE
I adapted this recipe from an old Bisquick recipe. You can add pre-cooked meat, more cheese (I used a 3 cheddar blend) or use just the squash or just the zucchini. I have substituted the Salt and Pepper with Italian Seasoning (1 TBSP) or Southern Plate's Zesty Bread Seasoning (1 TSP). You can even add a splash of your Favorite ...
Provided by Barbara Miller
Categories Other Main Dishes
Time 1h
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350 degrees F. Spray a 9" x 2" round cake pan. Set it aside. (The pan needs to be at least 2" deep to prevent spill-overs.)
- 2. Add the Zucchini, Squash and Onion to a large mixing bowl.
- 3. Add the Mayonnaise to the bowl.
- 4. Break the eggs into the bowl.
- 5. Add the Baking Mix to the bowl.
- 6. Add the cheese to the bowl.
- 7. Add the salt and pepper to the bowl.
- 8. Stir everything together. Leave no lumps. Make sure all of the vegetables are moistened with the mixture.
- 9. Pour the contents of the bowl into the prepared pan. Smooth the top evenly.
- 10. Place the pan in the oven (rack should be in the upper third of the oven) and bake on 350 for 45 to 55 minutes. The top will be golden brown and a knife will come out clean when inserted into the middle.
- 11. Carefully remove from the oven and allow to cool in the pan 10-15 minutes before cutting. Can be cut into 4 large servings or 8 smaller wedges.
- 12. Refrigerate leftovers. Reheat the smaller wedges in the microwave for 30 seconds (for 1 serving.)
SUMMER ZUCCHINI CASSEROLE
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
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
Tips:
- Select Fresh Zucchini: Choose firm, tender zucchini with deep green color and no blemishes for the best flavor and texture.
- Grate Zucchini Properly: Use the large holes of a box grater to create long, thin zucchini strands that cook evenly.
- Squeeze Out Excess Moisture: After grating the zucchini, use a clean kitchen towel or cheesecloth to gently squeeze out excess moisture. This helps prevent the casserole from becoming watery.
- Use a Combination of Cheeses: A blend of cheeses, such as cheddar, mozzarella, and Parmesan, adds rich flavor and gooey texture to the casserole.
- Don't Overcook: Zucchini cooks quickly, so avoid overcooking to maintain its vibrant color and crisp-tender texture.
- Serve Immediately: Summer zucchini casserole is best served hot and fresh out of the oven. Leftovers can be stored in the refrigerator for up to 3 days.
Conclusion:
Summer zucchini casserole is a versatile and flavorful dish that showcases the best of fresh summer zucchini. With its combination of tender zucchini, melted cheese, and savory seasonings, this casserole is a hit with zucchini lovers and a great way to use up a bountiful zucchini harvest. Whether served as a main course or a side dish, this casserole is sure to be a crowd-pleaser. So next time you're looking for a delicious and easy way to enjoy zucchini, give this summer zucchini casserole a try.
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