LIGHT SPICY ZUCCHINI AND TOMATO CASSEROLE
By quickly broiling the zucchini first, you can ensure all the pieces will be evenly cooked once they get baked with the tomato sauce.
Provided by Food Network Kitchen
Time 1h
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven broiler. Slice the zucchini on a sharp angle about 1/2-inch thick and place on a baking sheet lined with foil and nonstick cooking spray. Coat the zucchini with nonstick cooking spray and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Broil, flipping once, until just golden, 6 to 8 minutes. Reduce the oven temperature to 425 degrees F.
- Meanwhile, heat the oil in a medium pot set over medium-high heat. Add the garlic and jalapeno and cook until softened, 2 to 3 minutes. Add the chili powder, cumin and tomatoes. Continue to cook until the tomatoes are soft and the sauce is thickened, about 10 minutes. Remove from the heat, lightly mash with a fork and season with salt and pepper.
- Coat an 8-inch square baking dish with cooking spray. Place about 1/2 of the zucchini in the bottom of the dish and top with 1/2 of the tomato sauce. Repeat the layers and cover with foil. Bake until bubbly and hot, about 20 minutes. Remove the foil, sprinkle with the cheese and continue to bake until the cheese is melted and lightly browned, about 10 minutes. Let stand 10 minutes, sprinkle with the cilantro.
Nutrition Facts : Calories 120 calorie, Fat 5 grams, SaturatedFat 2.5 grams, Cholesterol 10 milligrams, Sodium 350 milligrams, Carbohydrate 13 grams, Fiber 3 grams, Protein 8 grams, Sugar 8 grams
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.
SPICY ZUCCHINI CASSEROLE
When you grow zucchini, you know every crop is a bumper crop! Put your harvest to spicy-good use in this cheesy, panko-crusted casserole.
Provided by My Food and Family
Categories Home
Time 40m
Yield 14 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Heat oven to 350ºF.
- Combine vegetables in medium bowl. Whisk egg and dressing until blended. Add to vegetable mixture along with the cheese; mix lightly.
- Spoon into 2-qt. casserole sprayed with cooking spray; top with bread crumbs.
- Bake 30 min. or until heated through.
Nutrition Facts : Calories 120, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 30 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
MEXICAN ZUCCHINI CASSEROLE
Use some of your garden bounty to whip up this zesty quiche-like casserole that teams zucchini with cheese, onion, egg and jalapeno pepper. Dolores Kitzinger of Appleton, Wisconsin sent in the recipe. "You could serve it as a meatless main dish for breakfast, lunch or dinner," she notes.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, beat the egg, oil, salt and pepper. Add the zucchini, jalapeno and onion; stir to coat. Stir in biscuit mix and cheese. , Pour into a 15-oz. baking dish coated with cooking spray. Bake at 375° for 18-20 minutes or until a toothpick comes out clean. Let stand for 10 minutes before serving.
Nutrition Facts : Calories 185 calories, Fat 10g fat (2g saturated fat), Cholesterol 5mg cholesterol, Sodium 489mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 7g protein.
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
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