ZUCCHINI AND CORN CASSEROLE
This can be served on it's own or served as a side. You may need 3 zucchini depending on the size. But this is so easy to make, and a great way to use up zucchini that you can't give away for love nor money!.
Provided by Tisme
Categories Vegetable
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Melt the butter in a pan & add spring onions, fry until onions are just soft.
- Add the zucchini and cook over a low heat until zucchinis are just soft but not brown, stirring occasionally, add the crushed garlic just before zucchini is soft. Remove from heat.
- Mix the zucchini mix with the well-drained corn. Put the mixture into a buttered baking dish.
- Empty the cream into a seperate bowl and add the eggs; mix through really well. Add half the cheese and season to taste.
- Pour cream mixture over the zucchini mix that is in the baking dish.
- Sprinkle the top with the remaining cheese and bake in a moderate oven for 30-35 minutes or until set.
- Garnish with shopped chives and slice and serve whilst hot.
Nutrition Facts : Calories 287.7, Fat 23.7, SaturatedFat 14.2, Cholesterol 140.6, Sodium 184, Carbohydrate 12.6, Fiber 1.9, Sugar 1.8, Protein 8.7
ZUCCHINI CORN CASSEROLE
I depend on fast and healthy meals that my whole family can enjoy-this is one of their favorites!-Nanci Keatley, Salem, Oregon
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a skillet coated with cooking spray, saute zucchini, corn, onion and red pepper. Cover and simmer for 8 minutes. Combine bouillon and milk; add to vegetables with chilies, chili powder, cumin and cayenne. Cover and simmer for 5 minutes. Stir in half of the cheese. Pour into a 1-1/2-qt. baking dish that has been coated with cooking spray. Top with remaining cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until cheese is bubbly.
Nutrition Facts : Calories 168 calories, Fat 6g fat (0 saturated fat), Cholesterol 21mg cholesterol, Sodium 461mg sodium, Carbohydrate 16g carbohydrate (0 sugars, Fiber 0 fiber), Protein 14g protein. Diabetic Exchanges
LAYERED ZUCCHINI & YELLOW SQUASH CASSEROLE
A great veggie casserole when vegetables are at their peak and you just can't resist all the great produce at the farmers' market.
Provided by Ginny Sue
Categories Vegetable
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Lightly grease an 8 inch square baking pan (or spray with Pam).
- Layer the vegetables in the order listed, sprinkling each layer with salt and pepper as desired.
- Dot the top with butter, and sprinkle with Parmesan cheese.
- Bake at 350F for 35 minutes or until crisp-tender.
Nutrition Facts : Calories 81.4, Fat 4.9, SaturatedFat 2.9, Cholesterol 11.6, Sodium 73, Carbohydrate 8, Fiber 2.3, Sugar 5.4, Protein 3.2
ZUCCHINI, SQUASH, AND CORN CASSEROLE
Delish way to use summer veggies. My kids love this.
Provided by Kathy Walsh
Categories Side Dish Vegetables Squash Summer Squash
Time 1h20m
Yield 16
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
- Combine zucchini and squash in a large pan, add water to cover, and boil for 5 minutes over medium-high heat. Drain and gently press zucchini and squash between paper towels to remove excess water.
- Meanwhile, melt 2 tablespoons butter in a skillet. Add onion and saute for 2 minutes. Add garlic and cook until onion has softened and garlic is fragrant, 2 more minutes. Mix in zucchini and squash. Add whole kernel corn, cream-style corn, Cheddar cheese, 1/2 cup Asiago cheese, 1/2 cup breadcrumbs, mayonnaise, eggs, salt, and pepper. Pour into the prepared casserole dish.
- Melt remaining 2 tablespoons butter in a skillet. Add remaining 1 cup breadcrumbs and remaining 1/2 cup Asiago cheese. Mix well and sprinkle on top of the casserole.
- Bake in the preheated oven until casserole is golden and set and cheese is melted, 45 to 50 minutes.
Nutrition Facts : Calories 253 calories, Carbohydrate 22.4 g, Cholesterol 50.6 mg, Fat 15.5 g, Fiber 2.6 g, Protein 8.7 g, SaturatedFat 6.5 g, Sodium 605.2 mg, Sugar 4 g
LAYERED MEXICAN CASSEROLE
Dig into family-pleasing casserole packed with ground beef, tortillas, refried beans and rice. Olé!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 1 cup of the salsa; heat about 2 minutes or until hot.
- Line baking dish with 4 tortillas, overlapping to fit. In medium bowl, stir together refried beans and remaining salsa; spoon over tortillas, and spread evenly. Top with half of the meat mixture and 3/4 cup of the cheese. Layer 4 more tortillas over cheese. Spoon and spread Spanish rice over tortillas. Top with remaining meat mixture and cheese. Top with tortilla chips.
- Bake 30 to 40 minutes or until hot in center and bubbling along sides.
Nutrition Facts : Calories 470, Carbohydrate 48 g, Cholesterol 80 mg, Fat 1, Fiber 7 g, Protein 26 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1150 mg, Sugar 6 g, TransFat 1 g
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