ZUCCHINI CASSEROLE
Zucchini is easily overlooked, but with the addition of melty cheese and a crunchy cornflake topping, you can transform this summer vegetable into a perfect casserole for a barbeque or potluck. Switch out the herbs with what you have on hand--chives, thyme, basil and cilantro would all work well and add great flavor!
Provided by Food Network Kitchen
Categories side-dish
Time 1h30m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add one-third of the zucchini to the skillet, arrange in a single later and sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally, until the zucchini begins to soften and is golden brown in spots, about 5 minutes. Transfer to the prepared colander. Repeat to cook remaining zucchini in 2 more batches, using 2 tablespoons of butter and sprinkling with 1/2 teaspoon salt and a few grinds of black pepper for each batch. Transfer each batch to the colander.
- Add 1 tablespoon of butter to the same skillet along with the bell pepper and onion and cook, stirring occasionally and scraping up any brown bits with a wooden spoon, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes, then fold into the zucchini. Transfer the mixture to a 2-quart casserole dish.
- Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Fold in the Cheddar, parsley and Italian seasoning. Pour over the zucchini mixture, making sure that some of the egg mixture sinks down to the bottom.
- Microwave the remaining 1 tablespoon butter in a medium bowl until melted. Fold in the cornflakes and hot sauce. Sprinkle evenly over the top of the casserole. Bake until the eggs are set and the cornflakes are deeply golden, 30 to 35 minutes. Let sit for 10 minutes before serving.
SHEET-PAN SHRIMP GRATIN
The best part of a gratin is the crispy crust, and, here in this shallow sheet-pan version, there's more of it. Flaky panko bread crumbs - with a sprinkling of mozzarella and Gruyère - form a crisp, almost chiplike topping that tastes not unlike the edges of garlicky, cheesy Texas toast. In fact, the topping comes off in large, snackable pieces. As this bakes (for just 10 minutes!), the spice blend perfumes the kitchen, thanks to herbes de Provence. The shiitakes add earthy heft and incredible umami, but for a more delicately flavored gratin, you can leave them out. Serve this with a big green salad or eat it straight out of the pan.
Provided by Eric Kim
Categories dinner, seafood, main course
Time 20m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat oven to 425 degrees.
- In a large bowl, toss together the shrimp, zucchini, mushrooms, shallot, garlic, paprika, red-pepper flakes, ½ teaspoon herbes de Provence, ¾ teaspoon salt, ½ teaspoon black pepper and 1 tablespoon oil until well combined. Transfer to a 9-by-13-inch sheet pan or shallow baking dish in a single layer.
- In the now-empty bowl, toss the panko with a pinch of salt, the remaining 2 tablespoons oil and ¼ teaspoon herbes de Provence to combine. Evenly pour the cream over the shrimp mixture in the pan, covering all the nooks and crannies. Sprinkle the panko mixture over the shrimp, then top first with the mozzarella, followed by the Gruyère.
- Bake until the cream is bubbling and the panko and cheese are light golden brown all over, 10 to 15 minutes. Remove from the oven and let rest for 5 minutes before serving with the fresh lemon wedges, which should be squeezed over the gratin just before serving.
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
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.
EASY CHEESY ZUCCHINI CASSEROLE
This is the only way I can get kids to eat zucchini, and the adults enjoy it as well. It really is good; it was included in the school cookbook at the request of my daughter. This recipe is a request at all my holiday meals. Try it, and I think your family will like it!
Provided by breezermom
Categories Vegetable
Time 35m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Saute zucchini, onion, and garlic in melted butter in a large skillet 5 minutes or until vegetables are crisp-tender; remove from heat.
- Sprinkle flour and salt over sauteed vegetables, tossing gently to combine. Stir in evaporated milk, sour cream, and cheese.
- Spoon zucchini mixture into a 1 quart casserole dish. Bake at 375 degrees for 20 minutes or until cheese melts and it is hot and bubbly.
More about "cheesy shrimp and zucchini casserole recipes"
ZUCCHINI CASSEROLE (EASY & CHEESY!) - WHOLESOME YUM
From wholesomeyum.com
4.8/5 (58)Calories 235 per servingCategory Side Dish
- Toss the zucchini slices with sea salt. Place into a colander and set over the sink to drain for 45 minutes. Pat dry at the end.
- In a small 1.5 quart (1.5 L) casserole dish, arrange the zucchini slices in several overlapping rows, sprinkly very lightly with half of shredded cheese between rows. You'll use about 3/4 cup cheese total. Season lightly with black pepper. (They already have salt at this point.)
- Combine the brie, cream, milk, butter, and garlic in a small saucepan. Heat for a few minutes on the stove over low to medium-low heat, stirring frequently, until the cheese melts and the mixture is smooth. If desired, add sea salt to taste. Pour the mixture evenly over the zucchini.
CREAMY SHRIMP AND ZUCCHINI SKILLET | COOKTORIA
From cooktoria.com
4.7/5 (31)Calories 422 per servingCategory Dinner, Lunch, Main Course
- Heat a large skillet over medium-high heat. Add the olive oil, 1 tablespoon of butter, the shrimp and Cajun seasoning. Cook for about 4-5 minutes, or until cooked through. Remove the shrimp from the skillet and set aside.
- To the same skillet, add the remaining 1 tablespoon of butter, zucchini, and wine. Stir, and cook until wine evaporates, about 5-6 minutes.
- Add the roasted peppers and garlic. Cook for about 3-4 minutes. Season with salt and pepper to taste.
- Return the shrimp to the skillet. Add the heavy cream, Parmesan, and parsley. Stir everything well, and cook for another 3-4 minutes.
EASY CHEESY ZUCCHINI CASSEROLE - MY FARMHOUSE TABLE
From myfarmhousetable.com
CHEESY SHRIMP CASSEROLE RECIPE - RECIPES.NET
From recipes.net
CHEESY ZUCCHINI CASSEROLE RECIPE - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
CHEESY SHRIMP CASSEROLE - HOME. MADE. INTEREST.
From homemadeinterest.com
CHEESY ZUCCHINI CASSEROLE RECIPE - HOW TO MAKE ZUCCHINI …
From thepioneerwoman.com
TACO POTATO CASSEROLE RECIPE - FOOD NETWORK KITCHEN
From foodnetwork.com
Author Emily Weinberger for Food Network KitchenSteps 4Difficulty Easy
CHEESY SHRIMP CASSEROLE - MOSTLY HOMEMADE MOM
From mostlyhomemademom.com
5/5 (1)Total Time 50 minsCategory DinnerPublished Jan 2, 2019
CHEESY ZUCCHINI CASSEROLE - SPRINKLED WITH BALANCE
From sprinkledwithbalance.com
ZUCCHINI RECIPES OUR READERS LOVE - THE NEW YORK TIMES
From nytimes.com
CHEESY ZUCCHINI CASSEROLE (LOW CARB & KETO-FRIENDLY) | ZUCCHINI ...
From pinterest.com
ZUCCHINI SQUASH CASSEROLE (EASY, CHEESY & INCREDIBLY TASTY!)
From bakeitwithlove.com
10+ EASY WEIGHT LOSS DINNER CASSEROLE RECIPES - EATINGWELL
From eatingwell.com
BAKED ZUCCHINI CASSEROLE - SUPER HEALTHY KIDS
From superhealthykids.com
25+ SUMMER CASSEROLES YOU'LL WANT TO MAKE FOREVER
From eatingwell.com
ZUCCHINI CASSEROLE – WELLPLATED.COM
From wellplated.com
ZUCCHINI NOODLE CASSEROLE RECIPE - SIMPLY RECIPES
From simplyrecipes.com
15+ CHEESY RECIPES TO MAKE THE MOST OF YOUR SUMMER ZUCCHINI
From allrecipes.com
20+ CHEESY ZUCCHINI RECIPES - EATINGWELL
From eatingwell.com
CHEESY ZUCCHINI CASSEROLE RECIPE - NATASHASKITCHEN.COM
From natashaskitchen.com
A HOT NEW TATER TOT CASSEROLE - THE NEW YORK TIMES
From nytimes.com
SAUSAGE AND EGG TATER TOT CASSEROLE RECIPE - NYT COOKING
From cooking.nytimes.com
ZUCCHINI CASSEROLE RECIPE {EASY AND CHEESY!} - BELLY FULL
From bellyfull.net
You'll also love