Zucchini casserole?

Question

Ok well, my mom wants to cook a Thanksgiving dinner today because I'm not going to be home for the holidays. Does anyone know how to make a zucchini casserole? I could go to google and look it up but I rather take advice from real people who know better and actually cook the stuff! I don't even know how to spell zucchini let alone know what it looks like..Thank you.

Answer 1

Hi !!!
This is one of three recipes that I use.
I'll be right back with the other two.

Zucchini Casserole II

Original recipe yield: 6 servings

PREP TIME 15 Min
COOK TIME 25 Min
READY IN 40 Min

INGREDIENTS
6 cups diced zucchini
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup sour cream
1 cup chopped onion
1 cup shredded carrots
1 (6 ounce) package herb-seasoned dry bread stuffing mix
1/2 cup margarine, melted
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion and carrots.
In a small bowl, Mix together stuffing and melted margarine. Spread half of the stuffing mixture in the bottom of the casserole dish. Add the zucchini mixture, and top with remaining stuffing mixture.
Bake for 20 minutes in the preheated oven, or until the top is golden brown.

---------------AND...

Zucchini with Cheddar Cheese and Bacon

INGREDIENTS:
6 cups thinly sliced unpeeled zucchini
2 egg yolks, slightly beaten
1 cup sour cream
2 tablespoons all-purpose flour
2 stiffly beaten egg whites
1 1/2 cups shredded Cheddar cheese
4 to 6 slices bacon, crisply cooked, drained, and crumbled
1 tablespoon butter
1/4 cup fine dry bread crumbs
PREPARATION:
Simmer squash in salted water until tender; drain and sprinkle with a little salt. In mixing bowl, combine egg yolks, sour cream, and flour. Fold in egg whites. Place half of the cooked squash in a shallow 2-quart baking dish; top with half of the egg mixture, half of the shredded cheese, and all of the crumbled bacon.

Repeat with remaining squash and egg mixture and cheese. Melt butter; stir in bread crumbs. Sprinkle over casserole. Bake at 350° for 20 to 25 minutes.
Baked zucchini recipe serves 8 to 10.

-------------AND...

Baked Stuffed Zucchini

4 zucchini, 1/2 pound each
2 tablespoons margarine
2 scallions, chopped
1/2 pound mushrooms, chopped
1/2 cup walnuts, chopped
1 cup soft bread crumbs
4 eggs
2 tablespoons fresh parsley, minced
1 tablespoon fresh basil, chopped
1/2 cup grated Parmesan cheese
salt and black pepper, to taste

Scrub zucchini and cut in half lengthwise. Scoop out and reserve pulp, leaving shells 1/4 inch thick. Drop shells into boiling water and boil for 5 minutes. Chop pulp and saute in margarine. Add scallion and mushrooms; saute 3 minutes longer. Add nuts and remove from heat. Beat eggs with parsley, basil, salt and pepper to taste. Add egg mixture and fresh bread crumbs to pulp mixture. Spoon into zucchini shells which have been drained. Top with grated cheese. Use your choice of cheese; Parmesan is only one suggestion. Place into a baking dish which has been greased with margarine. Add 1/2 inch of water and bake, uncovered, in preheated 350F oven for about 30 minutes. Let stand 5 minutes, then serve.

-------------AND A BONUS RECIPE FOR YOU...

Chocolate Chip Zucchini Cookies

96 cookies 45 min 25 min prep
Change to: cookies US Metric
1 cup butter, softened
2 cups granulated sugar
2 eggs, beaten
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons ground cinnamon
1 teaspoon salt
2 small zucchini, grated (you want it to measure approximately 2 cups of grated zucchini)
2 cups semi-sweet chocolate chips
1 1/2-2 cups walnuts, chopped (optional)

First you will want to preheat your oven to 350 degrees F.
Spray cookie sheets with cooking spray or line with Parchment paper.
Next you want to cream your butter and sugar together in a large mixing bowl until light and fluffy.
Then you want to add the egg, flour, baking soda, cinnamon, and salt into the butter mixture, gradually; mix well.
Stir in the zucchini.
Fold in your walnuts (optional), and chocolate chips.
Drop by teaspoonfuls with two (2) inches between each cookie-- onto the cookie sheets.
Bake for 15 to 20 minutes, or until golden.
Do not over-bake, or you will not enjoy your cookies.
Let stand to cool for 2 to 3 minutes, then remove and place on wire racks to allow to cook completely.
This recipe makes a lot but is easily halved to make 4 dozen instead of 8!

Answer 2

Here's what i do.

About 8 sliced fresh zucchini
1C sliced purple onions
2 C fresh sliced mushrooms
1 large can whole tomatoes (Slice them)
1 1/2 C shredded mozzarella cheese

(measurements are approximate)

Put the sliced zucchini an onions into a pot of boiling water. Lightly season with salt & pepper ( I do mean light the zucchini "grabs" the pepper)
Boil for only about three minutes (blanch)
at the last minute add the sliced mushrooms
Take a 9 x 13 casserole dish, spray with cooking spray.
put a layer of zucchini in the bottom of dish, next a layer of tomato, layer the onion, layer the mushroom. top with cheese. Repeat until all ingredients are used. Top layer will be cheese.

Bake at 350 for 30-35 minutes until tender.

Note: there will be some liquid in the bottom of the dish. Carefully pour it off and serve.

Trial & error taught us to pre cook and use canned tomatoes to reduce the natural juices created by fresh mushrooms and tomatoes.

Answer 3

I had never heard of this til reading your question, but i went to allrecipes.com and typed it in and found a ton!! there is a cheesy zucchini casserole that sounds pretty good, in fact think I will try it myself....hope that helps you.
Here is that recipe...

Cheesy zucchini casserole.
INGREDIENTS
5 medium zucchini, diced
2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
4 eggs, lightly beaten
1 (4 ounce) can chopped green chilies
4 cups shredded Colby-Monterey Jack cheese
1/2 cup dry bread crumbs
2 tablespoons butter or margarine, melted
DIRECTIONS
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 chilies. Stir in cheese and zucchini.
Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Toss bread crumbs and butter; sprinkle over zucchini mixture. Bake, uncovered, at 325 degrees F for 40-50 minutes or until a knife inserted near the center comes out clean and edges are lightly browned. Let stand for 5 minutes before cutting.

Answer 4

i tried this this summer when my friends dumped zucchini on me and it was terrific.
INGREDIENTS
8 cups diced zucchini
1 red bell pepper, chopped
1 cup cornflakes cereal
1 cup shredded Cheddar cheese
1/2 cup olive oil
1 teaspoon dried basil
2 eggs, beaten
salt and pepper to taste
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
In a large bowl, combine zucchini, bell pepper, cornflakes, cheese, oil, basil, and eggs. Season with salt and pepper to taste. Spread evenly into prepared baking dish.
Bake in the preheated oven for 45 minutes, or until top is golden brown.

Answer 5

Italian Zucchini Crescent Pie
Size : 6

2 tablespoons butter or margarine
4 cups thinly sliced zucchini
1 cup chopped onions
2 tablespoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
2 eggs, well beaten
8 oz. (2 cups) shredded Muenster or mozzarella cheese
1 (8-oz.) can Pillsbury® Refrigerated Crescent Dinner Rolls
2 teaspoons prepared mustard

Heat oven to 375°F. Melt butter in 12-inch skillet over medium-high heat. Add zucchini and onions; cook 6 to 8 minutes or until tender, stirring occasionally. Stir in parsley flakes, salt, pepper, garlic powder, basil and oregano.

In large bowl, combine eggs and cheese; mix well. Add cooked vegetable mixture; stir gently to mix.

Separate dough into 8 triangles. Place in ungreased 10-inch pie pan, 12x8-inch (2-quart) glass baking dish or 11-inch quiche pan; press over bottom and up sides to form crust. Firmly press perforations to seal. Spread crust with mustard. Pour egg mixture evenly into crust-lined pan.

Bake at 375°F. for 18 to 22 minutes or until knife inserted near center comes out clean. If necessary, cover edge of crust with strips of foil during last 10 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving.

http://www.bakeoff.com/recipes/ShowRecipe.aspx?rid=12405
------
This is more like zucchini bread:

Zucchini-Parmesan Loaf
Serving Size : 8

The bread is delicious on its own, or spread with creamy ricotta cheese. Try toasting the slices.

1/3 cup olive oil, plus more for pan
2 cups all-purpose flour (spooned and leveled), plus more for pan
1/3 cup milk
2 large eggs
1 cup grated Parmesan cheese (about 4 ounces)
2 teaspoons baking powder
Coarse salt and ground pepper
1/2 pound zucchini (about 1 medium), coarsely grated

1. Preheat oven to 375°. Brush a 9-by-5-inch loaf pan (6-cup capacity) with oil; dust with flour, and tap out excess.

2. In a small bowl, whisk oil, milk, and eggs. In a large bowl, whisk flour, Parmesan, baking powder, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; mix in zucchini, then egg mixture until just moistened (batter will be very thick, like biscuit dough).

3. Transfer batter to prepared pan; press in gently. Bake until a toothpick inserted in center comes out clean, 60 to 70 minutes (tent with foil if loaf starts to brown too quickly). Cool 15 minutes in pan; turn out loaf onto a rack to cool completely.

Answer 6

you put the shigglemiger in the huggybuyer then blend it for a total of 30 min.


then cool the higybogyily for 10 min. then mix in to the shigglemiger and the huggybuyer then beat that for 5 min. then freeze over night.


VUALA! a zucini casserole.