Best 6 Zucchini Pepperjack Casserole Recipes
Zucchini pepperjack casserole is a delicious and comforting dish that combines the flavors of zucchini, pepperjack cheese, and a creamy sauce. It's a perfect meal for a weeknight dinner or a potluck, and it can be easily made ahead of time. With its cheesy, flavorful goodness, this casserole is sure to be a hit with family and friends. The best part is that it's incredibly versatile, so you can customize it to your liking by adding different vegetables, cheeses, or seasonings.
Let's cook with our recipes!
CHEESY ZUCCHINI CASSEROLE I
This is a good, cheesy, vegetable side dish ...very easy to prepare.
Provided by DC1
Categories Side Dish Vegetables Squash Summer Squash
Time 1h20m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese.
- Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.
Nutrition Facts : Calories 437.4 calories, Carbohydrate 18.7 g, Cholesterol 136.3 mg, Fat 32.4 g, Fiber 2 g, Protein 18.9 g, SaturatedFat 19.8 g, Sodium 1076.4 mg, Sugar 4.8 g
CHEESY ZUCCHINI & PEPPER CASSEROLE
This is from a wonderful recipe clipping I found in a very old cookbook. I made it this past Christmas and found that it makes a wonderful breakfast dish as well. I only wish there had been more left overs.
Provided by Chef Buggsy Mate
Categories Cheese
Time 1h
Yield 1 casserole, 12-16 serving(s)
Number Of Ingredients 9
Steps:
- In a large saucepan, cook zucchini in boiling water until crisp-tender; about 3 minutes.
- Drain.
- Cool on paper towels about 10 minutes.
- In a large bowl, combine flour, baking powder and salt; whisk in milk until smooth.
- Beat in eggs and chilies.
- Stir in cheese and diced zucchini.
- Transfer to a greased 9x13" baking dish and drizzle with melted butter.
- Bake uncovered at 325 degrees for 40-45 minutes or until a knife inserted near center comes out clean and edges are lightly browned.
- Let stand 5 minutes before cutting.
Nutrition Facts : Calories 210.4, Fat 15.6, SaturatedFat 9.2, Cholesterol 102, Sodium 509, Carbohydrate 5.4, Fiber 1, Sugar 2.8, Protein 13
ZUCCHINI AND CHEESE CASSEROLE
My daughter and I love zucchini, and this casserole uses plenty for a hearty fall side dish. For extra color, I add fresh diced tomatoes. -Rachelle Stratton, Rock Springs, Wyoming
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add zucchini and onion; cook and stir 10-12 minutes or until crisp-tender. Transfer to a bowl; cool slightly., In a microwave, melt remaining butter. Drizzle over cereal and toss to coat., Stir cheese, eggs, salt and pepper into zucchini mixture; transfer to a greased 8-in. square baking dish. Sprinkle with cereal mixture., Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.
Nutrition Facts : Calories 260 calories, Fat 15g fat (10g saturated fat), Cholesterol 99mg cholesterol, Sodium 778mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 2g fiber), Protein 9g protein.
CHEESY ZUCCHINI CASSEROLE
When my zucchini over took my garden. I couln't even give it away. I recieved this this easy recipe from a elderly neighbor. She says if you want to add a little kick to this dish, use pepper Jack cheese instead of the cheddar.
Provided by kmergirl
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place zucchini slices in an 8- or 9-inch square baking dish which has been sprayed with nonstick cooking spray. Mix cheese, soup mix (dry) and mayonnaise in a bowl and spread evenly over zucchini.
- Cover with foil and bake at 350 degrees for 1 hour, removing the foil for the last 5 to 10 minutes to brown topping.
Nutrition Facts : Calories 572.9, Fat 44.3, SaturatedFat 13.3, Cholesterol 67.8, Sodium 1626.4, Carbohydrate 33.6, Fiber 2.8, Sugar 11, Protein 14.4
ZUCCHINI PEPPERJACK CASSEROLE
A fun summer dish that is sort of like a savory zucchini cobbler. This is a great side dish and can easily be used as a main dish for a light summer dinner. A family favorite even among the vegetarian members.
Provided by glitzgirl
Categories Zucchini Side Dishes
Time 1h5m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Generously butter a 9x13 inch baking dish, and coat with some of the bread crumbs. Place the zucchini into the pan, and distribute the cheeses evenly over the top. In medium bowl, mix together the eggs, milk, salt, baking powder and flour. Spoon over the top of the casserole, and dot with butter. Sprinkle remaining bread crumbs over the top.
- Bake for 45 minutes in the preheated oven, or until the topping is cooked through. Pick up a piece of the topping and peek underneath to see if it is no longer gooey.
Nutrition Facts : Calories 360.4 calories, Carbohydrate 15.6 g, Cholesterol 200.9 mg, Fat 24 g, Fiber 1.8 g, Protein 21.5 g, SaturatedFat 13 g, Sodium 892.7 mg, Sugar 3.9 g
CORN BOATS WITH ZUCCHINI AND PEPPER JACK CHEESE
Yield Serves 4
Number Of Ingredients 6
Steps:
- Pull a lengthwise strip of corn husk (about 1 to 1 1/2 inches wide) from each ear to expose a strip of kernels and discard husk strip. Carefully peel back remaining husks, keeping them attached to stem ends, and snap ears from stem ends. Discard silk from husks. Tear a thin strip from a tender, inner piece of each husk and use it to tie loose end of each husk together, forming a boat. Cut corn kernels from ears and discard cobs.
- In a large heavy skillet heat oil over moderately high heat until hot but not smoking and sauté zucchini, stirring occasionally, until browned lightly and just tender, 2 to 3 minutes. Transfer zucchini with slotted spoon to a bowl and season with salt.
- In oil remaining in skillet sauté corn kernels and onion with salt to taste over moderately high heat, stirring, 4 minutes and cook, covered, over low heat until corn is crisp-tender, 2 to 3 minutes. Add corn mixture to zucchini and season with salt.
- Cool filling and stir in cheese. Spoon filling into husk boats. (Corn boats may be prepared up to this point 1 day ahead and kept chilled, covered.)
- Preheat oven to 375°F.
- Arrange boats on a baking sheet and sprinkle filling with tortilla crumbs. Bake boats in upper third of oven until cheese is melted and filling is heated through, 15 to 20 minutes.
- Serve corn boats warm or at room temperature.
Tips:
- Choose zucchini that are firm and have a deep green color. Avoid zucchini that are soft or have yellow or brown spots.
- If you don't have pepper jack cheese, you can substitute another type of cheese that melts well, such as cheddar, mozzarella, or Monterey Jack.
- If you want a creamier casserole, you can add a cup of sour cream or Greek yogurt to the mixture.
- You can also add other vegetables to the casserole, such as chopped onions, bell peppers, or corn.
- To make the casserole ahead of time, assemble it and bake it according to the recipe instructions. Then, let it cool completely and store it in the refrigerator for up to 3 days. When you're ready to serve, reheat the casserole in a 350°F oven until it is heated through.
Conclusion:
Zucchini pepper jack casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover zucchini. With its creamy, cheesy sauce and crispy breadcrumb topping, this casserole is sure to be a hit with your family and friends.
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