Best 2 Harvest Zucchini Casserole Recipes

In the realm of culinary delights, few dishes embody the essence of harvest bounty quite like Zucchini Casserole. This delectable dish is a symphony of flavors and textures, showcasing the best of what the season has to offer. Whether you're looking for a comforting side dish to accompany your next family gathering or a hearty main course that's bursting with garden-fresh goodness, this versatile casserole has you covered. Featuring a medley of tender zucchini, sweet corn, and crisp bell peppers, all enveloped in a creamy, cheesy sauce, this dish is a true crowd-pleaser. With variations ranging from classic to modern and even featuring a tantalizing keto-friendly option, there's a Zucchini Casserole recipe here to suit every palate and dietary preference. So, gather your ingredients, preheat your oven, and let's embark on a culinary journey that celebrates the beauty of the harvest.

Check out the recipes below so you can choose the best recipe for yourself!

HARVEST YELLOW & ZUCCHINI SQUASH & BEEF CASSEROLE

Harvest Yellow & Zucchini Squash & Beef Casserole image

This is a yummy, warming casserole that is meant to be a side dish, but since it has meat in it, can also be served as a main dish. This is the version I came up with after significantly reducing some of the heavier ingredients, that were in the original version I saw on Lucy Classic Cajun & Cuisine, a PBS cooking program. But don't let that scare you - this is not a spicy dish at all. I make this often in the end of summer to use up fresh squash. If you don't have both types of squash, just use 2 of whichever type you do have.

Provided by HeatherFeather

Categories White Rice

Time 40m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 small summer squash, unpeeled, sliced into thick rounds (crookneck)
1 small green zucchini, unpeeled, sliced into thick rounds
1/4 cup water
1/4 cup butter (or less, to taste) or 1/4 cup margarine (or less, to taste)
1/2 lb lean ground beef
1 cup sweet onion, chopped (such Vidalia, Walla Walla, or Maui)
2 large eggs
1/2 cup Miracle Whip (light is OK) or 1/2 cup mayonnaise (light is OK)
1/2 cup cheddar cheese, shredded
2 cups cooked hot white rice (I use Jasmine or long grain)
1/2 cup Ritz cracker crumbs (or less to taste)
salt and pepper

Steps:

Cook sliced squashes in a small pot with the water until tender but not mushy; drain and return squash to the pot.
Add butter and allow it to melt in the pot and sauté all together for 10 minutes, stirring occasionally, over medium to medium-low heat.
Meanwhile, spray a large deep skillet with nonstick spray and cook the beef and onions.
Drain any fat, then season meat mixture with salt and pepper to taste.
Add the squash to the beef using a slotted spoon, and reduce heat to low.
Beat together eggs, then whisk in mayo- add this mixture to the skillet.
Stir in the cheese and the cooked rice.
Pour into a large oval casserole and sprinkle with enough cracker crumbs to cover.
Bake in a preheated oven at 350 F for about 15-20 minutes.
Note: The original version of this recipe called for a whopping 1 whole stick of butter!
I have always used at most the 1/2 stick and as little as 2 tablespoons.
-it is based on your preferences.
I also always use real, unsalted butter.

HARVEST ZUCCHINI CASSEROLE

Harvest Zucchini Casserole image

Make and share this Harvest Zucchini Casserole recipe from Food.com.

Provided by Lavender Lynn

Categories One Dish Meal

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

6 cups zucchini, sliced thin
1 lb ground beef
1 cup onion, chopped
1 cup instant rice, uncooked
1 teaspoon garlic salt
1 teaspoon oregano
1/4 teaspoon basil
1/4 teaspoon pepper
2 cups cottage cheese, small curd
1 (10 1/2 ounce) can cream of mushroom soup
1 cup sharp cheddar cheese, grated

Steps:

Place 3 C of sliced zucchini in greased 9 x 13 pan.
Saute ground beef and onion until beef is brown.
Add rice and seasonings.
Place this over the zucchini slices.
Spoon on cottage cheese.
Put on the rest of zucchini slices.
Spread on soup.
Sprinkle on cheese.
Bake at 350°F for 1 hour or longer, watching to make sure cheese doesn't turn too brown.

Tips:

Select the right zucchini: Choose small to medium-sized zucchini that are firm and have a deep green color. Avoid large zucchini as they tend to be watery and less flavorful.
Prepare the zucchini properly: Wash the zucchini thoroughly and pat them dry. Slice them into thin rounds or grate them using a large-holed grater. If you're using a grater, squeeze out any excess moisture from the grated zucchini.
Use fresh ingredients: The fresher the ingredients, the tastier your casserole will be. Use fresh zucchini, eggs, cheese, and herbs for the best results.
Don't overcook the casserole: The casserole should be cooked just until the zucchini is tender and the cheese is melted and bubbly. Overcooking will make the casserole mushy and watery.
Serve the casserole hot: The casserole is best served hot out of the oven. You can garnish it with fresh herbs or a dollop of sour cream for extra flavor.

Conclusion:

Harvest zucchini casserole is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up zucchini from your garden or local farmer's market. With its simple ingredients and easy preparation, this casserole is a perfect option for busy weeknights. So next time you're looking for a hearty and satisfying meal, give this harvest zucchini casserole a try!