How To make Italian Zucchini Casserole
2 1/2 lb Zucchini
1/2 c Onion
chopped
1/2 c Green pepper :
chopped
4 tb Margarine
1 pk Spaghetti sauce dry mix
1/2 c Cheddar cheese :
shredded
1 cn Mushroom pieces 4 oz
1 cn Tomato paste :
6 oz
1 c Water
Parmesan cheese -- grated
Slice zucchini into 1/2 inch pieces and drop into boiling water. Cook 4-5 minutes and drain. Place zucchini in casserole dish. Saute onion and green pepper in margarine. Add sauce mix, cheddar cheese, mushrooms, tomato paste, and water. Mix well and pour over zucchini. Sprinkle top with Parmesan cheese. Bake 25 - 30 minutes at 350^, or microwave 13 minutes on HIGH; turn
once. Let stand 5 - 10 minutes before serving. Recipe By : "What's Cooking at Moody's Diner"
How To make Italian Zucchini Casserole's Videos
Cooking With Tromboncino | Italian Zucchini Bake Recipe | Garden To Table Recipes | Zucchini Recipes
We love to grow unique vegetables. Vegetables that you can't find just anywhere. This tromboncino is the perfect example of that. While tromboncino is becoming increasingly more popular amongst the at home gardener and homesteader, it can be a bit intimidating to figure out what to do with all that squash. This Italian zucchini bake recipe is the perfect use for the tromboncino squash or your average zucchini.
Ingredients:
3 cups shredded zucchini
3 large eggs
1 1/3 cups Parmesan cheese, divided
12 oz shredded mozzarella cheese, divided
salt and pepper to taste
16 oz ricotta cheese
1 pound ground beef
24 oz pasta sauce
Email us: ArtOfCreationHomestead@gmail.com
cooking with tromboncino
Italian zucchini bake recipe
garden to table recipes
zucchini recipes
Zucchini Casserole Recipe
This zucchini casserole recipe incorporates tomatoes, basil and cheese. The end result is fresh and delicious!
Unbelievably Delicious Italian Zucchini Casserole Recipe! You Won't Believe How Easy It Is!
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Zucchini casserole: the perfect recipe for a quick and delicious dinner!
You won't believe how just 4 ingredients and some seasoning can turn out to be such an amazing meal!INGREDIENTS
3 zucchini
4 eggs
salt, pepper to taste
150 gr of cheese
3 tbsp of oil
METHOD
Cut the zucchini into pieces, grate the cheese and whisk the eggs with the spices. Pour the zucchini into the mold, then sprinkle with eggs and cheese.
Bake at 190 degrees for 35-40 minutes. Cover with foil and bake for another 10-15 minutes.
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Best Zucchini Casserole – Super Creamy and Cheesy
What about a quick and easy zucchini oven baked recipe????? This zucchini casserole is low-carb side dish made with layered sliced zucchini and a creamy parmesan cheese sauce. A delicious baked zucchini gratin recipe comes together in under 40 minutes, and it’s gluten-free and keto-friendly.
Full Printable Recipe:
My Favorite Sweeteners:
Use LOWCARBSPARK10 for 10% off!
Ingredients
2-3 medium zucchini sliced thin & cut in half circles
½ cup parmesan cheese freshly grated
3 tbsp butter
1 medium onion sliced
3 garlic cloves minced
½ cup heavy cream
¼ cup low sodium beef broth or water
1 cup mozzarella cheese shredded
½ cup mozzarella slices optional
½ tsp of salt or more to taste
½ tbsp pepper or more to taste
Instagram (I post daily recipes and life updates):
If you make this recipe don't forget to tag @lowcarbspark or #lowcarbspark
on Instagram so I can see your beautiful creation!
Italian Zucchini Casserole || The Keto Kitchen
Low Carb & High Fat / Keto Italian Courgette/Zucchini Casserole.
Although I'm a big meat eater (I've tried being vegetarian but it just wasn't for me) I do enjoy meals without meat here and there. This is super tasty, even as someone who isn't huge on courgettes/zucchinis I really enjoyed this. It's incredibly filling.
| The Recipe |
INGREDIENTS:
- 2 (about 390g / 14oz each) Courgettes/Zucchinis, cut lengthwise into at least 12 slices
- 1/2 tsp Salt
- 1 portion Keto Marinara Sauce (
- 1 Egg
- 250g (1 cup) Ricotta Cheese
- 50g (1/2 cup) Cheese, shredded (I used cheddar)
- About 6g (1/4 cup) fresh Basil, chopped
- 1 Garlic Clove, minced
- 85g (3/4 cup) Mozzarella, shredded
METHOD:
1. Preheat the oven to 200C/400F. Spread 1/2 of the marinara sauce on the bottom of a baking dish.
2. Cut the courgette/zucchini lengthwise, until you have at least 12 slices about the same size. It’s easiest to do this with a mandolin.
3. Grill the vegetable over high heat for 2 minutes on each side.
4. In a medium bowl, beat the egg then mix together with ricotta, cheddar cheese, basil, garlic, salt.
5. Place the slices of grilled courgette/zucchini on the marinara in the baking dish until you have a layer.
6. Spread half of the ricotta mixture evenly onto the courgette/zucchini layer, spreading to cover.
7. Add the remaining courgette/zucchini to create another layer. Top with remaining ricotta mixture, spreading to cover.
8. Add half of the mozzarella and then top with the remainder of the marinara sauce, spreading to cover, then top that with the rest of the mozzarella.
9. Bake 20 minutes, or until the cheese is hot and melted.
MACROS:
Please note, all macros are calculated with My Fitness Pal and may vary on ingredients used.
Serves 6:
Per Serving:
Calories: 156kcal
Fat: 9g
Protein: 10.5g
Net Carbs: 7g
| The Keto Kitchen |
Zazie Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License