Best 3 Grandmas Zucchini Casserole Giada De Laurentiis Recipes
If you're looking for a comforting and delicious side dish that's perfect for any occasion, look no further than Grandma's Zucchini Casserole, as prepared by the renowned chef Giada De Laurentiis. This classic casserole combines the flavors of fresh zucchini, creamy ricotta cheese, savory Parmesan cheese, and a crispy breadcrumb topping to create a dish that will please the whole family. But that's not all! This article also includes a collection of other mouthwatering zucchini casserole recipes, each with its own unique twist. From a light and refreshing zucchini and corn casserole to a hearty zucchini casserole with sausage and cheese, there's something for every taste and preference. So gather your ingredients and get ready to indulge in a culinary journey that celebrates the versatility and deliciousness of zucchini.
Let's cook with our recipes!
SPAGHETTI WITH LEMON AND ZUCCHINI
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of water to a boil over high heat. Season it generously with salt. Add the sliced lemons and blanch for 30 seconds. Using tongs, remove the lemons to a paper towel-lined plate to drain. Dry well.
- Heat a large skillet over medium-high heat. Add the olive oil and heat another 30 seconds. Add the shallots and garlic to the skillet and season with 1/2 teaspoon salt. Cook, stirring often with a wooden spoon, until fragrant and beginning to brown slightly, about 2 minutes. Add the capers, anchovy paste, red pepper flakes and the blanched lemon slices and cook, stirring occasionally with a wooden spoon to dissolve the anchovy paste and brown the lemons, for another 2 minutes. Add the zucchini and remaining teaspoon salt. Cook, stirring occasionally, until parts of the zucchini turn deep brown while some parts remain al dente, about 10 minutes.
- Meanwhile, add the pasta to the boiling water and cook for 2 minutes less than package directions, about 8 minutes. Add 1/3 cup pasta water to the skillet with the zucchini and stir to deglaze. Use a pair of tongs to remove the pasta directly to the skillet. Sprinkle the bare pasta with the Parmesan and toss well to coat the pasta with the zucchini sauce. (Some of the zucchini should have gotten rather soft, which helps to create a silky sauce.) Add another 1/2 cup pasta water if needed to maintain the sauce. Top the pasta with the herbs and feta and serve.
GRANDMA"S ZUCCHINI CASSEROLE-GIADA DE LAURENTIIS
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
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.
VERDURE AL FORNO
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F.
- Coat the bottom of a 9 by 13-inch baking dish with extra-virgin olive oil. Arrange zucchini slices on the bottom of the dish and season with salt and freshly ground black pepper. Evenly pour 1/3 cup of the heavy cream and sprinkle with 1/3 of a cup of mozzarella, 1/3 cup fontina and 2 tablespoons of the Romano. Sprinkle with 1/3 cup of the bread crumbs. Repeat layers, ending with the bread crumbs. Cut the 4 tablespoons of butter into 1/2-inch cubes and sprinkle over the top of the dish. Line a baking sheet with aluminum foil, place the baking dish on top and bake for 40 minutes until bubbling and the top is golden brown.
Tips:
- Choose the right zucchini. Look for medium-sized zucchini that are firm and have smooth, unblemished skin. Avoid zucchini that are too large, as they can be tough and seedy.
- Grate the zucchini correctly. Use a box grater with large holes to grate the zucchini. Grating the zucchini too finely will make it mushy in the casserole.
- Don't overcook the zucchini. Zucchini cooks quickly, so be careful not to overcook it. Overcooked zucchini will be soft and watery.
- Use a good quality cheese. The cheese is one of the key ingredients in this casserole, so it's important to use a good quality cheese that melts well. Some good options include cheddar, mozzarella, and Parmesan.
- Don't skimp on the breadcrumbs. The breadcrumbs help to bind the casserole together and give it a crispy topping. Don't skimp on the breadcrumbs, or the casserole will be too loose and watery.
Conclusion:
Giada De Laurentiis' Grandma's Zucchini Casserole is a delicious and easy-to-make dish that is perfect for a summer meal. The casserole is made with fresh zucchini, cheese, and breadcrumbs, and it is baked until golden brown and bubbly. This casserole is a great way to use up your summer zucchini, and it is sure to be a hit with your family and friends.
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