Best 3 Moms Zucchini Casserole Recipes
**Zucchini casserole: A delectable dish with endless variations**
Zucchini casserole is a versatile and comforting dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up summer zucchini and can be easily customized to your liking. This recipe collection features a variety of zucchini casserole recipes, from classic to modern, and even a few gluten-free and vegan options. Whether you're looking for a simple side dish or a hearty main course, you're sure to find a recipe here that you'll love. From the classic zucchini casserole with cheese and bread crumbs to a more modern version with roasted vegetables and a creamy sauce, there's something for everyone in this collection. And with gluten-free and vegan options available, everyone can enjoy this delicious dish. So gather your ingredients and get ready to experience the flavors of zucchini casserole like never before!
GARLIC PARMESAN ZUCCHINI CASSEROLE
This Garlic Parmesan Zucchini Casserole is an easy side dish recipe that pairs beautifully with just about any family meal!
Provided by Blair Lonergan
Categories Side Dish
Time 40m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Grease a 1 ½-quart baking dish; set aside.
- Place zucchini in a colander, sprinkle with salt, and allow to sit for about 10 minutes (this will help draw out some of the water from the zucchini). After 10 minutes, squeeze out the moisture from the zucchini. TIP: In order to make sure that you get most of the water out of the zucchini (and avoid a runny casserole), wrap the zucchini in a dish towel. Squeeze it and wring it out multiple times while it's in the towel -- you will be shocked by how much liquid comes out!
- In a large bowl, combine zucchini, onion, garlic, eggs, ½ cup Parmesan cheese, mozzarella cheese, and cheddar cheese. Gently press the mixture evenly into the prepared dish.
- Bake uncovered for 20 minutes.
- Meanwhile, in a small bowl, pour melted butter over breadcrumbs and 2 tablespoons of Parmesan cheese. Stir until completely combined.
- After 20 minutes, remove zucchini from the oven. Sprinkle buttered breadcrumbs over the zucchini and return the dish to the oven. Continue baking for about 5-10 more minutes, or until the top is golden brown and crispy.
Nutrition Facts : ServingSize 1 /6 of the casserole, Calories 225 kcal, Carbohydrate 8 g, Protein 13 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 96 mg, Sodium 594 mg, Fiber 1 g, Sugar 3 g
MOM'S ZUCCHINI PIE
A quick and yummy combination of zucchini, refrigerated crescent rolls, and eggs -- tastes like you spent hours in the kitchen!
Provided by mrs. walter
Categories Side Dish Vegetables Squash Zucchini
Time 55m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Unroll crescent rolls, and press into a 9-inch pie pan, covering sides and bottom.
- Melt margarine in a skillet over medium heat, and cook the zucchini and onion until tender. Season with parsley, oregano, salt, and pepper. Remove skillet from heat. Cool zucchini mixture slightly, then mix in eggs and cheese. Pour mixture over the crust.
- Bake 20 minutes in the preheated oven, until set. Cool for 10 minutes before serving.
Nutrition Facts : Calories 350.9 calories, Carbohydrate 19.7 g, Cholesterol 86.1 mg, Fat 23.3 g, Fiber 1.2 g, Protein 15.2 g, SaturatedFat 7.7 g, Sodium 841.9 mg, Sugar 5.1 g
MOM'S ZUCCHINI BREAD
Really, really good and moist- my kids eat it as quickly as I can make it. Bread will freeze well, and keep in refrigerator for weeks.
Provided by v monte
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h40m
Yield 24
Number Of Ingredients 11
Steps:
- Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
- Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
- Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
- Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.
Nutrition Facts : Calories 255.2 calories, Carbohydrate 32.1 g, Cholesterol 23.3 mg, Fat 13.1 g, Fiber 1 g, Protein 3.3 g, SaturatedFat 1.7 g, Sodium 179.8 mg, Sugar 19.2 g
Tips:
- When choosing zucchini, select ones that are small to medium in size and have a deep green color. Avoid zucchini that are large, have blemishes, or are yellow in color.
- Grate the zucchini using a box grater or a food processor fitted with a grating blade. This will help to release the moisture from the zucchini and make it easier to cook.
- Squeeze the grated zucchini in a cheesecloth or tea towel to remove excess moisture. This will help to prevent the casserole from becoming too watery.
- Use a combination of shredded cheddar cheese and Parmesan cheese for a flavorful casserole. You can also add other cheeses, such as mozzarella or Gruyère, to your liking.
- If you are using frozen zucchini, thaw it completely before adding it to the casserole. This will help to prevent the casserole from becoming watery.
- Bake the casserole in a preheated oven until it is golden brown and bubbly. This will usually take about 30-35 minutes.
- Let the casserole cool for a few minutes before serving. This will help it to set and make it easier to slice.
Conclusion:
Mom's Zucchini Casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal or a potluck. The casserole is made with fresh zucchini, eggs, cheese, and bread crumbs, and it is baked until golden brown and bubbly. This casserole is a great way to use up leftover zucchini, and it is also a good source of vegetables. Serve it with a side of salad or roasted vegetables for a complete meal.
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