Herbed Zucchini Bake Recipes

Steps:

• Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
• Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
• Bake uncovered 20 minutes, or until cheese is melted and bubbly.

Steps:

• In a skillet over medium heat, cook the bacon until crisp. Remove bacon; discard all but 1 tablespoon of drippings. Saute onion, celery and garlic in drippings until tender. add tomatoes, zucchini, parsley and seasonings; bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until zucchini is tender. Sprinkle with cheeses and bacon. Serve with a slotted spoon.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small bowl combine stuffing and butter. In a separate bowl combine zucchini, carrots, onion, soup and sour cream. Mix in 1/2 of the stuffing mixture, then spread into a 9x12 inch casserole dish and sprinkle the remaining stuffing on top.
• Cover the dish with aluminum foil and bake in preheated oven for 60 minutes.

Steps:

• Microwave beans until tender. Remove skins from beans.
• Cut zucchini in half lengthways. Using a small spoon scoop flesh out leaves 1cm thick shells.
• Microwave zucchini until just tender.
• In a fry pan add a little oil and stir fry garlic & onion. Add beans, reserved zucchini flesh and tomato's. Stir until hot. Add vinegar and herbs.
• Divide bean mix between zucchini shells, sprinkle with a bit of Parmesan and bake for 15 minutes.

Steps:

• 1. Toss 3/4 cup of the KELLOGG'S Stuffing Mix with the 2 tablespoons melted margarine. Set aside for topping.2. In large saucepan, cook zucchini in lightly salted water until tender, about 5 minutes. Drain.3. Melt the 1/4 cup margarine in large saucepan. Add carrots and onions. Cook over low heat until tender, stirring frequently. Remove from heat. Add the remaining 1 1/2 cups stuffing mix, soup, sour cream, pimiento, salt and pepper. Mix thoroughly. Stir in cooked zucchini squash. Spread in ungreased 10 x 6 x 2-inch (1 1/2-quart) glass baking dish. Top with reserved stuffing mix.4. Bake at 350°F about 35 minutes or until thoroughly heated and bubbly. Serve hot.

Steps:

• Combine the rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes, until rice is tender.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a shallow 1 1/2 quart casserole dish.
• Heat the oil in a skillet over medium heat, and cook the zucchini, green onions, and garlic 5 minutes, or until tender. Season with garlic salt, basil, paprika, and oregano. Mix in the cooked rice, tomatoes, and 1 cup cheese. Continue to cook and stir until heated through. Transfer to the prepared casserole dish. Top with remaining cheese.
• Bake uncovered 20 minutes, or until cheese is melted and bubbly.