How To make Lost and Found Zucchini Casserole
8 cups zucchini
diced
1 green bell pepper :
chopped
1 large onion chopped
1 cup bread crumbs
1 cup sharp cheddar cheese :
grated
1/2 cup olive oil
1 teaspoon dried basil
2 large eggs -- beaten
In a bowl combine well the zucchini, green pepper, onion, bread crumbs, cheese, oil, basil, eggs, salt and pepper. Transfer the mixture to a 13"x9" baking dish and bake it in a preheated 350 degree oven for 45 minutes, or until the top is browned lightly.
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Old Fashioned Zucchini Casserole
Old Fashioned Zucchini Casserole
Baked Zucchini Casserole Recipe – Everyone loves this classic one-skillet dish that is easy to make with fresh zucchini, melty cheese, and a crisp Panko topping!
GET THE RECIPE by clicking the link below!
Baked Squash & Zucchini Casserole
Cheese, herbs, and smoked squash perfection make this casserole the best way to serve squash and zucchini. Fire up the recteq and add this side into your menu rotation, because this casserole takes veggies to a whole new level of delicious.
#recteq #squash #zuchinni #casserole
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Creamy Baked Zucchini Potato Gratin Recipe - Natasha's Kitchen
This baked zucchini potato gratin is creamy and cheesy with a sauce tastes like garlic Alfredo. Simple ingredients with so much flavor! This is like a potato gratin recipe.
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????PRINT THIS ZUCCHINI BAKE RECIPE:
❤️How To Make Easy Zucchini Fritters - Must Try Recipe -
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Zucchini Potato Bake Ingredients:
►2 lbs zucchini
►2 lbs small Yukon gold potatoes (same diameter as zucchini)
►1 1/2 cups shredded parmesan cheese, divided
►1 tsp salt
►1/2 tsp black pepper, divided
►1/2 tsp dried oregano
►2 cups heavy whipping cream
►1 1/2 cups shredded parmesan cheese, divided
►2 garlic cloves, minced
►2 Tbsp chopped green onion, plus more to garnish
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The BEST Zucchini & Squash Casserole
A healthy squash casserole recipe that is made with yellow squash, zucchini, a crunchy breadcrumb and Parmesan topping and then baked in the oven to crispy perfection! This easy summer squash and zucchini casserole is a wonderful side dish casserole recipe to serve up for summer picnics or at your Thanksgiving table!
RECIPE:
INGREDIENTS:
2 lbs summer squash zucchini and yellow squash, cut into ¼-inch slices
2 ½ Tbsp olive oil
1 ¼ tsp salt divided
½ tsp pepper
⅓ cup Parmesan cheese* grated
⅓ cup Panko breadcrumbs gluten-free
2 Tbsp fresh parsley finely chopped
INSTRUCTIONS:
Preheat oven to 350 degrees.
Cut yellow squash and zucchini into thin, ¼-inch slices.
Sprinkle ½ teaspoon salt over the zucchini and squash slices. Let sit for 10 minutes and then dab to remove excess moisture with a paper towel.
Spray a 9-inch square baking dish with non-stick cooking spray.
Alternatively, overlap the zucchini and squash in a row. (See pictures.) You should be able to form 4 rows.**
Drizzle olive oil over the zucchini and squash and then sprinkle with salt and pepper.
In a small bowl combine Parmesan cheese and breadcrumbs. Toss to combine and then sprinkle over the zucchini and squash.
Cover baking dish with aluminum foil and bake in preheated oven for 30 minutes.
Remove foil and turn heat to a High broil. Broil for an additional 5-7 minutes, or until breadcrumb topping starts to turn a golden brown.
Serve immediately with fresh parsley and enjoy!
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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.
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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
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on Instagram so I can see your beautiful creation!
Zucchini Casserole
It's that time of year - the gardens are providing lots of wonderful vegetables and what to do with all that zucchini? There are so many great possibilities, but this one creates a wonderful, savory side dish that's creamy, cheesy and a little crunchy!
Zucchini Casserole
**NOTE - I made a large recipe for a party of 10 people - you can easily divide this recipe in half for a smaller serving!
5 cups ground zucchini (if you don't have a way to grind the zucchini, chop it in a very small dice, or shred it and then run a knife through the shreds. If you are using a larger zucchini, cut lengthwise first and scoop out seeds)
4 cups white sauce
1 tsp salt
1/2 tsp pepper
1 tsp celery seed
3/4 cup Parmesan cheese
1 1/2 cup Panko bread crumbs
White sauce (yields 4 cups)
6 TBSP butter
6 TBSP flour
2 tsp. salt
1/2 tsp. pepper
dash of cayenne pepper
4 cups milk
In a large pot, melt butter and stir in flour. Stir continuously until all lumps are gone from flour and mixture begins to turn a light tan and smells nutty. Add seasoning and stir in. Slowly add in milk, whisking to make sure any lumps are worked out. Gradually add all milk and whisk over medium heat until it starts to bubble and thicken.
Preheat oven to 350 degrees.
Grease a 4 quart casserole dish.
Put zucchini in a clean cotton towel and squeeze out any excess water.
Combine zucchini, salt, pepper, celery seed and white sauce. Pour into greased casserole dish. Sprinkle cheese evenly over top. Sprinkle bread crumbs over cheese. Place in 350 degree oven for 30-40 minutes or until top is golden brown and bubbly.
Allow to cool at least 15 minutes before serving.