Zucchini Casserole Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/casseroles/vegetable-casseroles/zucchini-casseroles/ Find Recipes, Appetizers, Desserts, Holiday Recipes & Healthy Cooking Tips Fri, 17 Jan 2025 19:29:22 +0000 en-US hourly 6 https://wordpress.org/?v=6.4.2 https://www.tasteofhome.com/wp-content/uploads/2018/09/TOH_Pinterest_ProfilePhoto_RedBkg.png?resize=32,32 Zucchini Casserole Recipes | Taste Recipes https://www.tasteofhome.com/recipes/dishes-beverages/casseroles/vegetable-casseroles/zucchini-casseroles/ 32 32 Italian Garden Frittata https://www.tasteofhome.com/recipes/italian-garden-frittata/ Fri, 17 Jan 2025 19:29:22 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100518

Ingredients

  • 4 large eggs
  • 6 large egg whites
  • 1/2 cup grated Romano cheese, divided
  • 1 tablespoon minced fresh sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon olive oil
  • 1 small zucchini, sliced
  • 2 green onions, chopped
  • 2 plum tomatoes, thinly sliced
Text Ingredients

Directions

  1. Preheat broiler. In a large bowl, whisk eggs, egg whites, 1/4 cup cheese, sage, salt and pepper until blended.
  2. In a 10-in. broiler-safe skillet coated with cooking spray, heat oil over medium-high heat. Add zucchini and green onions; cook and stir 2 minutes. Reduce heat to medium-low. Pour in egg mixture. Cook, covered, 4-7 minutes or until eggs are nearly set.
  3. Uncover; top with tomatoes and remaining cheese. Broil 3-4 in. from heat 2-3 minutes or until eggs are completely set. Let stand 5 minutes. Cut frittata into wedges.
Health Tip: Using six egg whites, which is equivalent to three whole eggs, saves almost 30 calories and 4 grams fat per serving.

Nutrition Facts

1 piece: 183 calories, 11g fat (5g saturated fat), 228mg cholesterol, 655mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 18g protein. Diabetic Exchanges: 2 medium-fat meat, 1 vegetable.

]]> Garden Frittata https://www.tasteofhome.com/recipes/garden-frittata/ Fri, 17 Jan 2025 19:22:17 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2100024

Ingredients

  • 1 small yellow summer squash, thinly sliced
  • 1 small zucchini, thinly sliced
  • 1 small onion, chopped
  • 1 cup shredded part-skim mozzarella cheese
  • 1 medium tomato, sliced
  • 1/4 cup crumbled feta cheese
  • 4 large eggs
  • 1 cup fat-free milk
  • 2 tablespoons minced fresh basil
  • 1 garlic clove, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup shredded Parmesan cheese
Text Ingredients

Directions

  1. In a microwave-safe bowl, combine the squash, zucchini and onion. Cover and microwave on high for 7-9 minutes or until the vegetables are tender; drain well.
  2. Transfer to a 9-in. pie plate coated with cooking spray. Top with the mozzarella, tomato and feta cheese.
  3. In a large bowl, whisk the eggs, milk, basil, garlic, salt and pepper; pour over the cheese and tomato layer. Sprinkle with Parmesan cheese.
  4. Bake, uncovered, at 375° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before serving.

Nutrition Facts

1 piece: 161 calories, 9g fat (4g saturated fat), 142mg cholesterol, 494mg sodium, 7g carbohydrate (5g sugars, 1g fiber), 13g protein. Diabetic Exchanges: 2 medium-fat meat, 1 vegetable.

]]> Zucchini Casserole https://www.tasteofhome.com/recipes/zucchini-casserole/ Wed, 24 Jul 2024 20:35:05 +0000 https://www.tasteofhome.com/?post_type=recipe&p=2005832

Ingredients

  • 4 tablespoons butter, divided
  • 1 small onion, chopped
  • 2 garlic cloves, minced
  • 6 small zucchini, chopped (about 7 cups)
  • 3 cups cubed bread
  • 2 large eggs, lightly beaten
  • 1/4 cup heavy whipping cream
  • 1 cup shredded cheddar cheese, divided
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup shredded Parmesan cheese
  • 1/2 cup panko bread crumbs
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add onions; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer.
  2. Transfer onion mixture to a large bowl; stir in zucchini, bread, eggs, cream, 1/2 cup cheddar cheese, salt and pepper until combined. Transfer mixture to a greased 8-in. square baking dish. Top with remaining 1/2 cup cheddar cheese and Parmesan.
  3. In a microwave, melt remaining 2 tablespoons butter. Add panko and top to coat. Sprinkle over casserole.
  4. Bake, covered, 15-20 minutes. Uncover; bake until top is golden brown, 15-20 minutes. Let stand 10 minutes before serving.

Nutrition Facts

1 cup: 289 calories, 21g fat (12g saturated fat), 115mg cholesterol, 756mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 11g protein.

]]> Veggie-Packed Strata https://www.tasteofhome.com/recipes/veggie-packed-strata/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/veggie-packed-strata/

Ingredients

  • 2 medium sweet red peppers, julienned
  • 1 medium sweet yellow pepper, julienned
  • 1 large red onion, sliced
  • 3 tablespoons olive oil, divided
  • 3 garlic cloves, minced
  • 2 medium yellow summer squash, thinly sliced
  • 2 medium zucchini, thinly sliced
  • 1/2 pound fresh mushrooms, sliced
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup heavy whipping cream
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 6 large eggs, room temperature
  • 8 slices bread, cut into 1/2-inch cubes (about 6 cups), divided
  • 2 cups shredded Swiss cheese
Text Ingredients

Directions

  1. In a large skillet, saute peppers and onion in 1 Tbsp. oil until tender. Add garlic; cook 1 minute longer. Drain; pat dry and set aside. In the same skillet, saute the yellow squash, zucchini and mushrooms in remaining 2 Tbsp. oil until tender. Drain; pat dry and set aside.
  2. Preheat oven to 325°. In a large bowl, beat cream cheese, cream, salt and pepper until smooth. Beat in eggs. Stir in vegetables, half of the bread cubes and Swiss cheese. Arrange the remaining bread cubes in a greased 10-in. springform pan. Place on a baking sheet. Pour egg mixture into pan.
  3. Bake, uncovered, until set and a thermometer reads 160°, 80-95 minutes. Let stand 10-15 minutes before serving. Run a knife around side of pan to loosen; remove side. Cut into wedges.

Nutrition Facts

1 piece: 453 calories, 31g fat (15g saturated fat), 202mg cholesterol, 938mg sodium, 26g carbohydrate (8g sugars, 3g fiber), 19g protein.

]]> Crescent Zucchini Pie https://www.tasteofhome.com/recipes/crescent-zucchini-pie/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/crescent-zucchini-pie/

Ingredients

  • 1 tube (8 ounces) refrigerated crescent rolls
  • 2 teaspoons Dijon mustard
  • 4 cups sliced zucchini
  • 1 cup chopped onion
  • 6 tablespoons butter, cubed
  • 2 large eggs, lightly beaten
  • 1 cup shredded part-skim mozzarella cheese
  • 1 cup shredded Colby-Monterey Jack cheese
  • 2 tablespoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon dried oregano
Text Ingredients

Directions

  1. Separate crescent dough into 8 triangles and place in a greased 9-in. deep-dish pie plate with points toward the center. Press dough onto the bottom and up the sides of plate to form a crust; seal seams. Spread with mustard.
  2. In a large skillet, saute zucchini and onion in butter until tender. In a large bowl, combine the eggs, cheeses, seasonings and zucchini mixture. Pour into crust.
  3. Bake at 375° for 20-25 minutes or until a knife inserted in the center comes out clean. Cover edges loosely with foil if crust browns too quickly.

Nutrition Facts

1 piece: 413 calories, 30g fat (16g saturated fat), 128mg cholesterol, 849mg sodium, 22g carbohydrate (6g sugars, 1g fiber), 15g protein.

]]> Zucchini Enchiladas https://www.tasteofhome.com/recipes/zucchini-enchiladas/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/zucchini-enchiladas/

Ingredients

  • 1 medium sweet yellow pepper, chopped
  • 1 medium green pepper, chopped
  • 1 large sweet onion, chopped
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 2 cans (15 ounces each) tomato sauce
  • 2 cans (14-1/2 ounces each) no-salt-added diced tomatoes, undrained
  • 2 tablespoons chili powder
  • 2 teaspoons sugar
  • 2 teaspoons dried marjoram
  • 1 teaspoon dried basil
  • 1 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 bay leaf
  • 3 pounds zucchini, shredded (about 8 cups)
  • 24 corn tortillas (6 inches), warmed
  • 4 cups shredded reduced-fat cheddar cheese
  • 2 cans (2-1/4 ounces each) sliced ripe olives, drained
  • 1/2 cup minced fresh cilantro
  • Reduced-fat sour cream, optional
Text Ingredients

Directions

  1. In a large saucepan, saute peppers and onion in oil until tender. Add garlic; cook 1 minute longer. Stir in tomato sauce, tomatoes, chili powder, sugar, marjoram, basil, cumin, salt, cayenne and bay leaf. Bring to a boil. Reduce heat; simmer, uncovered, 30-35 minutes or until slightly thickened. Discard bay leaf.
  2. Preheat oven to 350°. Place 1/3 cup zucchini down the center of each tortilla; top with 2 tablespoons cheese and 2 teaspoons olives. Roll up and place seam side down in two 13x9-in. baking dishes coated with cooking spray. Pour sauce over the top; sprinkle with remaining cheese.
  3. Bake, uncovered, 30-35 minutes or until heated through. Sprinkle with cilantro. Serve with sour cream if desired.

Nutrition Facts

2 each: 326 calories, 13g fat (6g saturated fat), 27mg cholesterol, 846mg sodium, 42g carbohydrate (10g sugars, 7g fiber), 16g protein. Diabetic Exchanges: 2 starch, 2 medium-fat meat, 2 vegetable, 1/2 fat.

]]> Savory Zucchini Bread Pudding https://www.tasteofhome.com/recipes/savory-zucchini-bread-pudding/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/zucchini-stuffing/

Ingredients

  • 1 small onion, chopped
  • 1 celery rib, chopped
  • 3 tablespoons butter
  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon poultry seasoning
  • 1/2 cup canned pumpkin
  • 2 large eggs
  • 1/3 cup 2% milk
  • 1/4 cup butter, melted
  • 4 cups cubed day-old bread
  • 3 medium zucchini, chopped
  • 1/2 cup shredded cheddar cheese
Text Ingredients

Directions

  1. In a small skillet, saute onion and celery in butter until tender.
  2. In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon and poultry seasoning. In a small bowl, whisk the pumpkin, eggs, milk and butter; stir into dry ingredients just until moistened. Fold in the bread cubes, zucchini, cheese and onion mixture.
  3. Transfer to a greased 13x9-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 10-15 minutes longer or until lightly browned.

Nutrition Facts

3/4 cup: 182 calories, 10g fat (6g saturated fat), 58mg cholesterol, 408mg sodium, 20g carbohydrate (5g sugars, 2g fiber), 5g protein.

]]> Vegetable Strata https://www.tasteofhome.com/recipes/vegetable-strata/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/vegetable-strata/

Ingredients

  • 3 teaspoons olive oil, divided
  • 1 pound fresh asparagus, trimmed and cut into 2-inch pieces
  • 2 medium zucchini, quartered and sliced
  • 1 cup fresh or frozen corn
  • 2 shallots, chopped
  • 3 garlic cloves, minced
  • 4 teaspoons each minced fresh sage, basil and parsley
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 loaf (1 pound) Italian bread, cut into 1-inch cubes
  • 3 cups shredded Gruyere or Swiss cheese
  • 5 large eggs
  • 1-3/4 cups 2% milk
  • 1/2 cup chopped pecans
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add asparagus; cook and stir until crisp-tender. Transfer to a large bowl.
  2. Repeat with an additional 1 teaspoon oil and zucchini; add to asparagus. In same pan, cook and stir corn, shallots and garlic in remaining oil until shallots are tender; stir in herbs, salt and pepper. Add to asparagus mixture; stir in bread cubes.
  3. Place half of mixture in a greased 13x9-in. baking dish. Sprinkle with 1-1/2 cups cheese. Repeat layers. In another bowl, whisk eggs and milk; pour over casserole. Sprinkle with pecans. Refrigerate, covered, at least 1 hour.
  4. Bake, uncovered, 40-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.

Nutrition Facts

1 piece: 677 calories, 36g fat (15g saturated fat), 244mg cholesterol, 940mg sodium, 55g carbohydrate (8g sugars, 5g fiber), 35g protein.

]]> Zucchini & Sweet Corn Souffle https://www.tasteofhome.com/recipes/zucchini-sweet-corn-souffle/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/zucchini-sweet-corn-souffle/

Ingredients

  • 2 medium zucchini (about 1-1/2 pounds), shredded
  • 2-1/2 teaspoons salt, divided
  • 6 large eggs
  • 2 medium ears sweet corn, husked
  • 6 tablespoons butter
  • 2 green onions, chopped
  • 6 tablespoons all-purpose flour
  • 1/4 teaspoon pepper
  • 1-1/4 cups 2% milk
  • 1/2 cup shredded Swiss cheese
Text Ingredients

Directions

  1. Place zucchini in a colander over a plate; sprinkle with 1 teaspoon salt and toss. Let stand 30 minutes. Rinse and drain well; blot dry with paper towels. Meanwhile, separate eggs; let stand at room temperature 30 minutes. Grease a 2-1/2-qt. souffle dish; dust lightly with flour.
  2. Preheat oven to 350°. Place corn in a large saucepan; add water to cover. Bring to a boil. Reduce heat. Cook, covered, 3-5 minutes or until crisp-tender; drain. Cool slightly. Cut corn from cobs and place in a large bowl.
  3. In a large skillet, heat butter over medium-high heat. Add green onions and zucchini; cook and stir until tender. Stir in flour, pepper and remaining salt until blended; gradually stir in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until sauce has thickened. Add to corn; stir in cheese.
  4. Stir a small amount of hot zucchini mixture into egg yolks; return all to bowl, stirring constantly. Cool slightly.
  5. In a large bowl, beat egg whites on high speed until stiff but not dry. With a rubber spatula, gently stir a fourth of the egg whites into zucchini mixture. Fold in remaining egg whites. Transfer to prepared dish.
  6. Bake 45-50 minutes or until top is puffed and center appears set. Serve immediately.

Zucchini & Sweet Corn Souffle Tips

Why is my corn souffle runny?

If your corn souffle is runny, the first place to look is the zucchini, which has a high water content. You may have been tempted to skip the first step to cut down on salt—don't! The sodium brings moisture to the surface so it can drain properly. Then, make sure you've dried the zucchini well with paper towels.

Or, the culprit could be the corn; make sure you drained it well after blanching. To be extra sure, blot the kernels with a paper towel after you've cut them off the cob. You can also omit the blanching step—it makes the kernels easier to remove from the cob, but isn't strictly necessary. (Did you know you can use a bundt pan for cutting kernels off a corn cob? Learn this and other sweet corn tricks).

Finally, make sure your egg whites are stiff—you want them to add air to the souffle, not liquid.

Can corn souffle be frozen?

Souffles are famous for being a "serve immediately" dish, and it's true souffles start deflating almost as soon as they come out of the oven. But souffles can be prepared in advance—especially savory souffles, which have more substance than sweet varieties. (If you want to try your hand at a sweet souffle, start with classic chocolate).

The best option for freezing a corn souffle is before baking. Prepare the batter, load up the baking dish, then cover it in foil and freeze for up to a month. To use, remove the foil and follow the recipe's instructions for baking temperatures. The baking time for frozen souffle is about twice as long as for fresh, so factor that into your planning.

Once a corn souffle is baked, it's best eaten the same day. However, leftovers keep in the refrigerator for a couple of days—just be sure to reheat it in the oven, not the microwave. Microwaving a souffle cooks it into something resembling scrambled eggs! You may be surprised to find out how many foods freeze well; our guide to freezing food will help.

Do you need a souffle dish to make souffle?

You don't have to have a souffle dish. You can use a regular baking dish—with some caveats. Since the whole idea of a souffle is that it will rise significantly, make sure your dish is deep to avoid spillover. This recipe calls for a 2-1/2-quart souffle dish; if you're using a 2- or 3-quart baking dish, the sides should be at least 3 inches high. The sides of the dish should also be straight; a souffle needs straight walls to climb properly.


Research contributed by Hazel Wheaton, Taste Recipes Book Editor

Nutrition Facts

1 serving: 178 calories, 12g fat (7g saturated fat), 152mg cholesterol, 599mg sodium, 10g carbohydrate (3g sugars, 1g fiber), 8g protein.

]]> Greek Zucchini & Feta Bake https://www.tasteofhome.com/recipes/greek-zucchini-feta-bake/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/greek-zucchini-feta-bake/

Ingredients

  • 2 tablespoons olive oil, divided
  • 5 medium zucchini, cut into 1/2-in. cubes (about 6 cups)
  • 2 large onions, chopped (about 4 cups)
  • 1 teaspoon dried oregano, divided
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 large eggs
  • 2 teaspoons baking powder
  • 1 cup reduced-fat plain yogurt
  • 1 cup all-purpose flour
  • 2 packages (8 ounces each) feta cheese, cubed
  • 1/4 cup minced fresh parsley
  • 1 teaspoon paprika
Text Ingredients

Directions

  1. Preheat oven to 350°. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add half of the zucchini, half of the onions and 1/2 teaspoon oregano; cook and stir 8-10 minutes or until zucchini is crisp-tender. Remove from pan. Repeat with remaining vegetables. Return previously cooked vegetables to pan. Stir in salt and pepper. Cool slightly.
  2. In a large bowl, whisk eggs and baking powder until blended; whisk in yogurt and flour just until blended. Stir in cheese, parsley and zucchini mixture. Transfer to a greased 13x9-in. baking dish. Sprinkle with paprika.
  3. Bake, uncovered, 30-35 minutes or until golden brown and set. Let stand 10 minutes before cutting.
Editor's Note: If desired, thinly slice 1 medium zucchini and toss with 2 teaspoons olive oil; arrange over casserole before sprinkling with paprika. Bake as directed.

Nutrition Facts

1 piece: 231 calories, 13g fat (7g saturated fat), 128mg cholesterol, 583mg sodium, 16g carbohydrate (6g sugars, 2g fiber), 12g protein.

]]> Summer Vegetable Cobbler https://www.tasteofhome.com/recipes/summer-vegetable-cobbler/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/summer-vegetable-cobbler/

Ingredients

  • 2 tablespoons butter
  • 3 small zucchini, sliced
  • 1 small sweet red pepper, finely chopped
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 2 tablespoons all-purpose flour
  • 1 cup 2% milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • BISCUIT TOPPING:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons cold butter
  • 1/4 cup shredded Parmesan cheese
  • 3 tablespoons minced fresh basil
  • 2/3 cup 2% milk
Text Ingredients

Directions

  1. Preheat oven to 400°. In a large skillet, heat butter over medium-high heat. Add zucchini, red pepper and onion; cook and stir 10-12 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer.
  2. In a small bowl, whisk flour, milk, salt and pepper; stir into vegetables. Bring to a boil, stirring constantly; cook and stir 2-3 minutes or until sauce is thickened. Spoon into a greased 8-in. square baking dish.
  3. For topping, in a small bowl, whisk flour, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese and basil. Add milk; stir just until moistened. Drop by rounded tablespoonfuls over filling. Bake 25-30 minutes or until filling is bubbly and biscuits are golden brown.

Nutrition Facts

1 serving: 354 calories, 18g fat (11g saturated fat), 49mg cholesterol, 938mg sodium, 38g carbohydrate (9g sugars, 3g fiber), 11g protein.

]]> Basil Corn & Tomato Bake https://www.tasteofhome.com/recipes/basil-corn-tomato-bake/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/basil-corn-tomato-bake/

Ingredients

  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 2 large eggs
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of celery soup, undiluted
  • 4 cups fresh or frozen corn
  • 1 small zucchini, chopped
  • 1 medium tomato, seeded and chopped
  • 3/4 cup soft whole wheat bread crumbs
  • 1/3 cup minced fresh basil
  • 1/2 teaspoon salt
  • 1/2 cup shredded part-skim mozzarella cheese
  • Additional minced fresh basil, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. In a small skillet, heat oil over medium heat. Add onion; cook and stir until tender. In a large bowl, whisk eggs and condensed soup until blended. Stir in vegetables, bread crumbs, basil, salt and onion. Transfer mixture to an 11x7-in. baking dish coated with cooking spray.
  2. Bake, uncovered, 40-45 minutes or until bubbly. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand 10 minutes before serving. If desired, sprinkle with additional basil.

Nutrition Facts

3/4 cup: 131 calories, 4g fat (1g saturated fat), 47mg cholesterol, 299mg sodium, 20g carbohydrate (5g sugars, 3g fiber), 6g protein. Diabetic Exchanges: 1 starch, 1/2 fat.

]]> Zucchini and Cheese Casserole https://www.tasteofhome.com/recipes/zucchini-and-cheese-casserole/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/zucchini-cheese-casserole/

Ingredients

  • 4 tablespoons butter, divided
  • 6 small zucchini, chopped (about 7 cups)
  • 1 large onion, chopped
  • 1-1/2 cups crushed Rice Chex
  • 1 cup shredded Colby-Monterey Jack cheese
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
Text Ingredients

Directions

  1. Preheat oven to 350°. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add zucchini and onion; cook and stir 10-12 minutes or until crisp-tender. Transfer to a bowl; cool slightly.
  2. In a microwave, melt remaining butter. Drizzle over cereal and toss to coat.
  3. Stir cheese, eggs, salt and pepper into zucchini mixture; transfer to a greased 8-in. square baking dish. Sprinkle with cereal mixture.
  4. Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.

Nutrition Facts

0.750 cup: 260 calories, 15g fat (10g saturated fat), 99mg cholesterol, 778mg sodium, 23g carbohydrate (5g sugars, 2g fiber), 9g protein.

]]> Roasted Vegetable Strata https://www.tasteofhome.com/recipes/roasted-vegetable-strata/ Sat, 09 Sep 2017 00:20:00 +0000 http://origin-www.tasteofhome.com/recipes/roasted-vegetable-strata/

Ingredients

  • 3 large zucchini, halved lengthwise and cut into 3/4-inch slices
  • 1 each medium red, yellow and orange peppers, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1 medium tomato, chopped
  • 1 loaf (1 pound) unsliced crusty Italian bread
  • 1/2 cup shredded sharp cheddar cheese
  • 1/2 cup shredded Asiago cheese
  • 6 large eggs
  • 2 cups fat-free milk
Text Ingredients

Directions

  1. Preheat oven to 400°. Toss zucchini and peppers with oil and seasonings; transfer to a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring once. Stir in tomato; cool slightly.
  2. Trim ends from bread; cut bread into 1-in. slices. In a greased 13x9-in. baking dish, layer half of each of the following: bread, roasted vegetables and cheeses. Repeat layers. Whisk together eggs and milk; pour evenly over top. Refrigerate, covered, 6 hours or overnight.
  3. Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until golden brown, 40-50 minutes. Let stand 5-10 minutes before cutting.

Nutrition Facts

1 piece: 349 calories, 14g fat (5g saturated fat), 154mg cholesterol, 642mg sodium, 40g carbohydrate (9g sugars, 4g fiber), 17g protein. Diabetic Exchanges: 2 starch, 1 vegetable, 1 medium-fat meat, 1 fat.

]]> Garden Casserole https://www.tasteofhome.com/recipes/garden-casserole/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/garden-casserole/

Ingredients

  • 2 pounds eggplant, peeled
  • 5 teaspoons salt, divided
  • 1/4 cup olive oil
  • 2 medium onions, finely chopped
  • 2 medium zucchini, sliced 1/2 inch thick
  • 2 garlic cloves, minced
  • 5 medium tomatoes, peeled and chopped
  • 2 celery ribs, sliced
  • 1/4 cup minced fresh parsley
  • 1/4 cup minced fresh basil or 1 tablespoon dried basil
  • 1/2 teaspoon pepper
  • 1/2 cup grated Romano cheese
  • 1 cup seasoned bread crumbs
  • 2 tablespoons butter, melted
  • 1 cup shredded part-skim mozzarella cheese
Text Ingredients

Directions

  1. Cut eggplant into 1/2-in. thick slices; sprinkle both sides with 3 teaspoons salt. Place in a deep dish; cover and let stand for 30 minutes. Rinse with cold water; drain and dry on paper towels.
  2. Cut eggplant into 1/2-in. cubes. Transfer to a large skillet; saute in oil until lightly browned. Add onions and zucchini; cook 3 minutes. Add garlic; cook 1 minute longer. Add the tomatoes, celery, parsley, basil, pepper and remaining salt; bring to boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; stir in Romano cheese.
  3. Pour into a greased 13x9-in. baking dish. Combine crumbs and butter; sprinkle on top. Bake, uncovered, at 375° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.
]]> Italian Zucchini Casserole https://www.tasteofhome.com/recipes/italian-zucchini-casserole/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/italian-zucchini-casserole/

Ingredients

  • 3 medium zucchini, sliced (about 6-1/2 cups)
  • 3 tablespoons olive oil, divided
  • 1 medium onion, sliced
  • 1 garlic clove, minced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1-1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic salt
  • 1/4 teaspoon pepper
  • 1-1/2 cups stuffing mix
  • 1/2 cup grated Parmesan cheese
  • 3/4 cup shredded part-skim mozzarella cheese
Text Ingredients

Directions

  1. In a large skillet, cook zucchini in 1 tablespoon oil 5-6 minutes or until tender; drain and set aside. In the same skillet, saute the onion and garlic in remaining oil for 1 minute. Add the tomatoes, basil, oregano, garlic salt and pepper; simmer, uncovered, for 10 minutes. Remove from the heat; gently stir in zucchini.
  2. Place in an greased 13-in. x 9-in. baking dish. Top with stuffing mix; sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes. Sprinkle with mozzarella cheese. Bake, uncovered 10 minutes longer or until cheese is melted.

Nutrition Facts

3/4 cup: 174 calories, 9g fat (3g saturated fat), 10mg cholesterol, 576mg sodium, 17g carbohydrate (7g sugars, 3g fiber), 8g protein.

]]> Cheesy Zucchini Casserole https://www.tasteofhome.com/recipes/cheesy-zucchini-casserole/ Fri, 15 Sep 2017 01:13:00 +0000 http://origin-www.tasteofhome.com/recipes/cheesy-zucchini-casserole/

Ingredients

  • 2-1/2 pounds zucchini, cubed
  • 1 cup diced Velveeta
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup crushed saltines (about 10 crackers)
Text Ingredients

Directions

  1. Preheat oven to 400°. Place zucchini in a saucepan and cover with water; cook over medium heat until tender, about 8 minutes. Drain well. Add Velveeta, butter, salt and pepper; stir until the cheese is melted.
  2. Transfer mixture to a greased shallow 1-1/2-qt. baking dish. Sprinkle with cracker crumbs. Bake, uncovered, until lightly browned, 10-15 minutes.

Nutrition Facts

1 cup: 136 calories, 9g fat (5g saturated fat), 22mg cholesterol, 508mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 6g protein.

]]> Zucchini Ricotta Bake https://www.tasteofhome.com/recipes/zucchini-ricotta-bake/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/zucchini-ricotta-bake/

Ingredients

  • 2 pounds zucchini
  • 1 carton (15 ounces) reduced-fat ricotta cheese
  • 1/2 cup egg substitute
  • 1/2 cup dry bread crumbs, divided
  • 5 tablespoons grated Parmesan cheese, divided
  • 1 tablespoon minced fresh parsley
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 1 jar (28 ounces) meatless pasta sauce
  • 1-1/2 cups shredded reduced-fat mozzarella cheese
  • Fresh basil leaves, optional
Text Ingredients

Directions

  1. Preheat oven to 350°. Cut zucchini lengthwise into 1/4-in. slices. Place in a basket over 1 in. boiling water. Cover and steam until just tender, 5-6 minutes. Drain; pat dry.
  2. In a large bowl, combine ricotta, egg substitute, 3 tablespoons bread crumbs, 3 tablespoons Parmesan, parsley, oregano, basil and pepper; set aside.
  3. Spread a third of the spaghetti sauce in a 13x9-in. baking dish coated with cooking spray. Sprinkle with 2 tablespoons bread crumbs. Cover with half each zucchini, ricotta mixture and mozzarella. Repeat layers of sauce, zucchini, ricotta mixture and mozzarella. Cover with remaining sauce.
  4. Combine remaining 3 tablespoons crumbs and 2 tablespoons Parmesan; sprinkle over top. Cover and bake 45 minutes. Uncover; bake until golden brown, 15 minutes longer. Let stand 15 minutes before cutting. Sprinkle with fresh basil if desired.

Zucchini Ricotta Bake Tips

What other recipes use a lot of zucchini?

You can use excess zucchini in all sorts of different recipes, sweet and savory. Try our sweet zucchini relish, zucchini cobbler or cheesy zucchini casserole—they all use several pounds of the veggie. These easy zucchini recipes are another tasty place to look for inspiration.

Can you add meat to this zucchini ricotta bake?

Yes! Go ahead and add crumbled and cooked ground beef or sausage to the sauce, then assemble as directed. Or, to keep this casserole light, add cooked and crumbled ground turkey. Check out these other tasty and healthy casseroles, too.

How do you store this zucchini ricotta bake?

Stash leftovers in an airtight container in the refrigerator for three to four days. If you have a leftover carton of ricotta, use it up in one of these ricotta recipes.

–Katie Bandurski, Taste Recipes Associate Editor

Nutrition Facts

1 piece: 150 calories, 5g fat (3g saturated fat), 20mg cholesterol, 513mg sodium, 14g carbohydrate (8g sugars, 2g fiber), 11g protein. Diabetic Exchanges: 1 vegetable, 1 lean meat, 1 fat, 1/2 starch.

]]> Calico Squash Casserole https://www.tasteofhome.com/recipes/calico-squash-casserole/ Fri, 08 Sep 2017 00:00:00 +0000 http://origin-www.tasteofhome.com/recipes/calico-squash-casserole/

Ingredients

  • 2 cups sliced yellow summer squash (1/4 inch thick)
  • 1 cup sliced zucchini (1/4 inch thick)
  • 1 medium onion, chopped
  • 1/4 cup sliced green onions
  • 1 cup water
  • 1 teaspoon salt, divided
  • 2 cups crushed butter-flavored crackers
  • 1/2 cup butter, melted
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 large carrot, shredded
  • 1/2 cup mayonnaise
  • 1 jar (2 ounces) diced pimientos, drained
  • 1 teaspoon rubbed sage
  • 1/2 teaspoon white pepper
  • 1 cup shredded sharp cheddar cheese
Text Ingredients

Directions

  1. In a large saucepan, combine the first five ingredients; add 1/2 teaspoon salt. Cover and cook until squash is tender, about 6 minutes. Drain well; set aside.
  2. Combine crumbs and butter; spoon half into a greased shallow 1-1/2-qt. baking dish. In a large bowl, combine the soup, water chestnuts, carrot, mayonnaise, pimientos, sage, pepper and remaining salt; fold in squash mixture. Spoon over crumbs.
  3. Sprinkle with cheese and the remaining crumb mixture. Bake, uncovered, at 350° for 30 minutes or until lightly browned.

Nutrition Facts

1 cup: 439 calories, 34g fat (13g saturated fat), 54mg cholesterol, 1055mg sodium, 27g carbohydrate (6g sugars, 3g fiber), 7g protein.

]]> Cheesy Zucchini Rice Casserole https://www.tasteofhome.com/recipes/cheesy-zucchini-rice-casserole/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/cheesy-zucchini-rice-casserole/

Ingredients

  • 1 cup uncooked long grain rice
  • 3 medium zucchini, cut into 1/8-inch slices
  • 1 can (4 ounces) chopped green chiles
  • 4 cups shredded Monterey Jack cheese, divided
  • 2 cups sour cream
  • 2 tablespoons chopped green pepper
  • 2 tablespoons chopped onion
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon salt
  • 1 teaspoon dried oregano
  • 1 large tomato, sliced
Text Ingredients

Directions

  1. Cook rice according to package directions. In a large saucepan, cook zucchini in 1/2 in. of water. Bring to a boil. Reduce heat; cover and simmer for 3-5 minutes or until zucchini is crisp-tender; drain and set aside.
  2. Place rice in a greased shallow 3-qt. baking dish. Layer with chiles and 1-1/2 cups cheese. In a large bowl, combine the sour cream, green pepper, onion, parsley, salt and oregano. Spread over cheese. Layer with zucchini and tomato. Sprinkle with remaining cheese.
  3. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until heated through and cheese is melted.

Nutrition Facts

3/4 cup: 290 calories, 18g fat (12g saturated fat), 60mg cholesterol, 460mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 12g protein.

]]> Zucchini Egg Bake https://www.tasteofhome.com/recipes/zucchini-egg-bake/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/zucchini-egg-bake/

Ingredients

  • 3 cups chopped peeled zucchini
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1/4 cup butter
  • 4 large eggs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup minced fresh parsley
  • 1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
  • 1-1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
  • 1/2 teaspoon salt
  • 1/2 cup shredded Monterey Jack cheese
Text Ingredients

Directions

  1. In a large skillet, saute the zucchini, onion and garlic in butter until tender; set aside. In a large bowl, whisk the eggs, Parmesan cheese, parsley, basil, marjoram and salt. Stir in zucchini mixture and Monterey Jack cheese.
  2. Pour into a greased 1-qt. baking dish. Bake at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.
]]> Squash Pasta Bake https://www.tasteofhome.com/recipes/squash-pasta-bake/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/squash-pasta-bake/

Ingredients

  • 1/2 cup chopped yellow summer squash
  • 1/2 cup chopped zucchini
  • 1 teaspoon olive oil
  • 1 cup cooked small pasta shells or small tube pasta
  • 1 cup spaghetti sauce
  • 3 tablespoons shredded mozzarella cheese
Text Ingredients

Directions

  1. In a skillet, saute squash in oil for 2-3 minutes or until tender. Stir in pasta and spaghetti sauce; heat through. Transfer to a greased 3-cup baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 5-10 minutes or until heated through and cheese is melted.
]]> Zucchini-Onion Casserole https://www.tasteofhome.com/recipes/zucchini-onion-casserole/ Sat, 16 Sep 2017 00:58:00 +0000 http://origin-www.tasteofhome.com/recipes/zucchini-onion-casserole/

Ingredients

  • 1-1/3 cups sliced zucchini
  • 3/4 cup water
  • 1 medium onion, chopped
  • 1 tablespoon chopped green pepper
  • 1 egg
  • 1/2 cup mayonnaise
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup crushed butter-flavored crackers (about 8 crackers)
Text Ingredients

Directions

  1. In a large saucepan, combine the zucchini, water, onion and green pepper; bring to a boil. Reduce heat. Cover and simmer for 5 minutes or until vegetables are crisp-tender; drain.
  2. In a large bowl, beat the egg. Add mayonnaise, Parmesan cheese, salt and pepper; mix well. Stir into vegetable mixture.
  3. Transfer to a greased 1-qt. baking dish; sprinkle with cracker crumbs. Bake, uncovered, at 350° for 25-30 minutes or until golden brown.

Nutrition Facts

1-1/2 cups: 619 calories, 54g fat (10g saturated fat), 137mg cholesterol, 1004mg sodium, 21g carbohydrate (8g sugars, 3g fiber), 12g protein.

]]> Mexican Zucchini Casserole https://www.tasteofhome.com/recipes/mexican-zucchini-casserole/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/mexican-zucchini-casserole/

Ingredients

  • 1 egg
  • 1 tablespoon canola oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup shredded zucchini
  • 1 tablespoon chopped seeded jalapeno pepper
  • 1 tablespoon finely chopped onion
  • 1/3 cup biscuit/baking mix
  • 2 tablespoons shredded cheddar cheese
Text Ingredients

Directions

  1. 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.
  2. 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

1 cups: 185 calories, 10g fat (2g saturated fat), 5mg cholesterol, 489mg sodium, 17g carbohydrate (3g sugars, 1g fiber), 7g protein.

]]> Zucchini Tomato Bake https://www.tasteofhome.com/recipes/zucchini-tomato-bake/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/zucchini-tomato-bake/

Ingredients

  • 1 medium onion, chopped
  • 1 tablespoon butter
  • 3 medium zucchini (about 1 pound), shredded and patted dry
  • 3 medium tomatoes, seeded and chopped
  • 1 cup shredded reduced-fat Swiss cheese, divided
  • 1/3 cup reduced-fat sour cream
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 tablespoons shredded Parmesan cheese
Text Ingredients

Directions

  1. In a large nonstick skillet, saute onion in butter until tender. Transfer to a large bowl. Add the zucchini, tomatoes, 1/2 cup Swiss cheese, sour cream and seasonings; mix well.
  2. Transfer to an 11x7-in. baking dish coated with cooking spray. Sprinkle with Parmesan cheese and remaining Swiss cheese. Bake, uncovered, at 350° for 25-30 minutes or until vegetables are tender.

Nutrition Facts

1 each: 113 calories, 5g fat (3g saturated fat), 18mg cholesterol, 321mg sodium, 9g carbohydrate (6g sugars, 2g fiber), 9g protein. Diabetic Exchanges: 2 vegetable, 1 lean meat, 1/2 fat.

]]> Pinto Bean Zucchini Boats https://www.tasteofhome.com/recipes/pinto-bean-zucchini-boats/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/pinto-bean-zucchini-boats/

Ingredients

  • 4 large zucchini
  • 8 cups water
  • 1 teaspoon salt
  • 1/2 cup chopped red onion
  • 1 tablespoon olive oil
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • 1 can (11 ounces) Mexicorn, drained
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup chili sauce
  • 1 teaspoon dried cilantro flakes
  • 1/2 teaspoon ground cumin
  • 3 ounces Gouda cheese, shredded
  • 1/2 cup chopped tomato
Text Ingredients

Directions

  1. Cut zucchini in half lengthwise. Scoop out flesh, leaving a 3/8-in. shell. Chop flesh and set aside. In a Dutch oven, bring water and salt to a boil. Add zucchini shells; cook until crisp-tender, 5-8 minutes. Drain and set aside.
  2. In a large skillet, saute the zucchini flesh and onion in oil until crisp-tender. Stir in the beans, corn, tomato sauce, chili sauce, cilantro and cumin. Cook over medium heat until heated through, about 5 minutes. Sprinkle with cheese; cover and cook until cheese is melted, about 1 minute. Spoon into zucchini shells; sprinkle with tomato.

Nutrition Facts

2 zucchini halves: 377 calories, 11g fat (4g saturated fat), 24mg cholesterol, 1310mg sodium, 55g carbohydrate (22g sugars, 9g fiber), 17g protein.

]]> Zucchini Egg and Cheese Casserole https://www.tasteofhome.com/recipes/zucchini-egg-and-cheese-casserole/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/zucchini-egg-and-cheese-casserole/

Ingredients

  • 5 medium zucchini (about 2 pounds), diced
  • 2 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup whole milk
  • 4 large eggs, lightly beaten
  • 1 can (4 ounces) chopped green chiles
  • 4 cups shredded Colby-Monterey Jack cheese
  • 1/2 cup dry bread crumbs
  • 2 tablespoons butter, melted
Text Ingredients

Directions

  1. In a large saucepan, cook zucchini in boiling water until crisp-tender, about 4 minutes; drain. Cool for 10 minutes. In a large bowl, combine the flour, baking powder and salt; whisk in milk until smooth. Beat in eggs and chiles. Stir in cheese and zucchini.
  2. Transfer to a greased 13x9-in. baking dish. Toss bread crumbs and butter; sprinkle over zucchini mixture. Bake, uncovered, at 325° for 40-50 minutes or until a knife inserted in the center comes out clean and edges are lightly browned. Let stand for 5 minutes before cutting.

Nutrition Facts

3/4 cup: 163 calories, 11g fat (7g saturated fat), 83mg cholesterol, 461mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 9g protein.

]]> Zucchini Corn Bake https://www.tasteofhome.com/recipes/zucchini-corn-bake/ Fri, 22 Sep 2017 00:47:00 +0000 http://origin-www.tasteofhome.com/recipes/zucchini-corn-bake/

Ingredients

  • 1 medium zucchini, quartered lengthwise and sliced
  • 1-3/4 cups frozen corn, thawed
  • 1 small onion, chopped
  • 1 tablespoon plus 1 teaspoon butter, divided
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup fat-free milk
  • 3/4 cup shredded reduced-fat cheddar cheese
  • 1/4 cup dry bread crumbs
  • 2 garlic cloves, minced
  • 1/4 teaspoon dried oregano
Text Ingredients

Directions

  1. In a large nonstick skillet over medium heat, cook the zucchini, corn and onion in 1 tablespoon butter until crisp-tender. Stir in the flour, salt and pepper until blended.
  2. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese. Cook and stir for 1-2 minutes or until cheese is melted. Transfer to a 1-qt. baking dish coated with cooking spray.
  3. In a small skillet, saute the bread crumbs, garlic and oregano in remaining butter for 2-3 minutes or until crumbs are lightly browned. Sprinkle over vegetable mixture.
  4. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts

3/4 cup: 229 calories, 10g fat (6g saturated fat), 27mg cholesterol, 417mg sodium, 29g carbohydrate (7g sugars, 3g fiber), 12g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1 vegetable.

]]> Summer Squash Mushroom Casserole https://www.tasteofhome.com/recipes/summer-squash-mushroom-casserole/ Sun, 24 Sep 2017 23:58:00 +0000 http://origin-www.tasteofhome.com/recipes/summer-squash-mushroom-casserole/

Ingredients

  • 2 medium yellow summer squash, diced
  • 1 large zucchini, diced
  • 1/2 pound sliced fresh mushrooms
  • 1 cup chopped onion
  • 2 tablespoons olive oil
  • 2 cups shredded cheddar cheese
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup sour cream
  • 1/2 teaspoon salt
  • 1 cup crushed butter-flavored crackers (about 25 crackers)
  • 1 tablespoon butter, melted
Text Ingredients

Directions

  1. In a large skillet, saute the summer squash, zucchini, mushrooms and onion in oil until tender; drain.
  2. In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 11x7-in. baking dish. Combine cracker crumbs and butter. Sprinkle over vegetable mixture.
  3. Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Nutrition Facts

2/3 cup: 234 calories, 16g fat (8g saturated fat), 36mg cholesterol, 564mg sodium, 14g carbohydrate (4g sugars, 2g fiber), 8g protein.

]]> Squash Provencal https://www.tasteofhome.com/recipes/squash-provencal/ Sun, 24 Sep 2017 23:58:00 +0000 http://origin-www.tasteofhome.com/recipes/squash-provencal/

Ingredients

  • 2 cans (14-1/2 ounces each) stewed tomatoes
  • 1 medium zucchini, thinly sliced
  • 1 medium onion, sliced
  • 1/2 cup uncooked instant rice
  • 3 tablespoons butter, divided
  • 1 medium yellow summer squash, thinly sliced
  • 3/4 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 1-1/2 cups shredded part-skim mozzarella cheese
  • 2 tablespoons grated Parmesan cheese
Text Ingredients

Directions

  1. Drain tomatoes, reserving 1/4 cup juice; set aside. In a greased 13x9-in. baking dish, layer the zucchini, onion and rice; dot with 1 tablespoon butter. Top with squash and tomatoes.
  2. In a small bowl, combine the garlic salt, pepper and reserved juice; pour over tomatoes. Dot with remaining butter.
  3. Cover and bake at 350° for 40 minutes or until rice is tender. Uncover; sprinkle with cheeses. Bake 5-10 minutes longer or until cheese is melted. Serve with a slotted spoon.

Nutrition Facts

1 each: 165 calories, 8g fat (5g saturated fat), 25mg cholesterol, 508mg sodium, 17g carbohydrate (8g sugars, 2g fiber), 8g protein. Diabetic Exchanges: 2 vegetable, 1-1/2 fat, 1 lean meat.

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