Best 3 Summer Zucchini Casserole Recipes
**Savor the Delightful Symphony of Summer's Bounty: A Culinary Journey with Zucchini Casserole Recipes**
As summer's golden sun casts its warmth upon the land, nature's bounty overflows with an abundance of fresh and vibrant zucchini. This versatile vegetable takes center stage in a symphony of culinary creations, offering a delightful medley of flavors and textures. From the classic Zucchini Casserole, a comforting dish that has graced family tables for generations, to the innovative Zucchini Corn Casserole, a harmonious blend of sweet corn and zucchini, each recipe promises a unique gustatory experience.
Embark on a culinary adventure with our collection of zucchini casserole recipes, carefully curated to tantalize your taste buds and inspire your inner chef. Discover the art of transforming this humble vegetable into a culinary masterpiece, whether you prefer a classic, cheesy casserole or a lighter, healthier variation. Each recipe is meticulously crafted to ensure a perfect balance of flavors and textures, making them ideal for weeknight dinners, potlucks, or special occasions.
Prepare to be captivated by the delectable Zucchini Parmesan Casserole, a delightful combination of zucchini, creamy cheese, and crispy Parmesan breadcrumbs. Indulge in the rustic charm of the Zucchini and Sausage Casserole, where tender zucchini mingles with savory sausage and a rich tomato sauce. For a lighter option, the Zucchini and Feta Casserole offers a symphony of flavors with its tangy feta cheese, fresh herbs, and a hint of lemon zest.
Experience a taste of summer in every bite with the Zucchini and Corn Casserole, a vibrant medley of fresh zucchini, sweet corn, and a creamy sauce. If you're craving a touch of spice, the Mexican Zucchini Casserole is sure to satisfy, with its zesty blend of Mexican spices, black beans, and corn. And for a vegan delight, the Zucchini and Quinoa Casserole combines the goodness of zucchini with protein-packed quinoa and a medley of vegetables.
With each recipe, you'll discover a new way to appreciate the versatility and deliciousness of zucchini. So gather your ingredients, fire up your oven, and embark on a culinary journey that celebrates the flavors of summer with our Zucchini Casserole extravaganza.
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.)
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
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
This delectable Summer Zucchini Casserole recipe is a symphony of flavors, textures, and vibrant colors, offering a delightful culinary experience. Here's a comprehensive summary with additional tips and a conclusion:
Tips:
- Choose Fresh Zucchini: Select firm and tender zucchini with vibrant green color. Avoid oversized zucchinis, as they tend to have a bitter taste.
- Slice Zucchini Evenly: Consistent slicing ensures even cooking. Use a mandoline or sharp knife for precise cuts.
- Drain Zucchini: Salting and draining zucchini draws out excess moisture, preventing the casserole from becoming watery.
- Use Quality Cheese: Opt for freshly grated cheese for optimal flavor and texture. Avoid pre-shredded cheese, which often contains additives.
- Don't Overcook: Zucchini tends to cook quickly. Keep an eye on the casserole to prevent overcooking, which can make it mushy.
- Serve Warm: Summer Zucchini Casserole is best enjoyed fresh out of the oven, while it's warm and bubbly. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This Summer Zucchini Casserole is a delightful dish that showcases the bounty of summer produce. It's a versatile recipe that can be customized to your liking. Feel free to add other vegetables, such as bell peppers or corn, or experiment with different cheeses. Whether you're hosting a summer gathering or simply looking for a comforting and delicious meal, this casserole is sure to impress. Enjoy the flavors of summer with this culinary delight!
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