If you’re a fan of zucchini, then you’ll love this recipe for the best zucchini casserole ever! This dish is perfect for any time of year, and it’s easy to make even if you don’t have a lot of time. All you need are some ingredients and a few minutes of your time.
How to Make the Best Zucchini Casserole Ever!
Ingredients:
-1 large zucchini, peeled and diced
-2 cups of cooked white spaghetti
-1/2 cup of shredded cheddar cheese
-1/4 cup of chopped onion
-1/4 cup of chopped green pepper
-1/4 cup of olive oil
-Salt and pepper to taste
-6 cups of water
-3 tablespoons of milk
-Parmesan cheese, for serving (optional) Directions: Preheat the oven to 350 degrees Fahrenheit. In a large pot, sauté the onion and pepper in olive oil until they are soft. Add the zucchini and sauté until it is almost cooked through. Drain any excess water from the zucchini. Add the spaghetti and other ingredients to the pot and stir everything together until everything is evenly combined. Spread mixture into a baking dish and bake for 30 minutes or until done. Serve with Parmesan cheese, if desired.
The Best Zucchini Recipe
Ingredients:
-1 pound zucchini, peeled and grated
-1 cup all-purpose flour
-3/4 cup vegetable oil
-1 1/2 teaspoons salt
-1/4 teaspoon black pepper
-2 tablespoons butter, melted
-1 cup milk
-2 cups shredded cheese
Directions:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium saucepan, bring the flour and vegetable oil to a boil. Add the salt and pepper and stir until the mixture is smooth. Pour into a bowl and let cool.
- In a large skillet or pot over medium heat, melt the butter. Add the zucchini and cook until tender, about 10 minutes. Drain any excess liquid from the zucchini before adding it to the saucepan with the flour mixture. Stir until everything is well combined.
- Add the milk and cheese to the casserole dish and stir until everything is fully coated. Bake for 30 minutes or until heated through.
The Best Way to Store and Serve Zucchini Casserole
Zucchini casserole is great for any time of year. You can store it in the fridge or freezer, and it’s easy to serve. All you need is a bowl and some ingredients.
- Preheat oven to 350 degrees Fahrenheit.
- Place zucchini onto baking sheet and bake for 25-30 minutes, or until tender.
- Remove from oven and let cool for 5 minutes before chopping into small pieces.
- In a large bowl, combine chopped zucchini, eggs, milk, bread crumbs, salt, pepper, and cheese.
- Mix together well and set aside.
- Pour mixture into a 9×13 inch baking dish and bake for 20-25 minutes until golden brown.
zucchini casserole recipes
- This zucchini casserole is easy to make and perfect for any time of year.
- It’s a delicious and easy dish to make, and it can be used for any occasion.
- Plus, it’s a great way to use up your favorite zucchini!
- If you’re looking for an easy and delicious zucchini dish, then this is the recipe for you.
chicken zucchini casserole
Recipe
Ingredients:
-1 pound boneless, skinless chicken breasts
-1 cup diced onion
-1 cup diced green bell pepper
-1 cup diced yellow bell pepper
-2 cups cooked and shredded zucchini
-3 tablespoons olive oil
-4 cups chicken broth or water
-1 teaspoon salt
-1/4 teaspoon black pepper
-1/4 teaspoon cayenne pepper
-2 tablespoons grated Parmesan cheese
Instructions:
- Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, combine the chicken breasts, onion, green bell peppers, yellow bell peppers, zucchini, oil, broth or water, salt and black pepper. Mix well and pour into a baking dish.
- Bake in the oven for 25 minutes or until the chicken is cooked through and the vegetables are tender.
- Remove from the oven and let cool for 5 minutes before serving. Sprinkle with Parmesan cheese before serving.
squash and zucchini casserole
Recipe
Ingredients:
-1 pound of diced zucchini
-1/2 cup of grated Parmesan cheese
-1/4 cup of olive oil
-1/4 cup of garlic powder
– salt and pepper to taste
-1 can of crushed tomatoes (undrained)
-1 cup of chicken broth
-1 cup of milk
-2 tablespoons of bread crumbs
-2 tablespoons of flour
Directions:
- Preheat oven to 350 degrees Fahrenheit.
- In a large bowl, combine zucchini, Parmesan cheese, olive oil, garlic powder, salt and pepper. Mix until well combined.
- Spread the mixture into a 9×13 inch baking dish and bake for 25 minutes or until the cheese is melted and bubbly.
- Add the crushed tomatoes and chicken broth and bring to a boil. Reduce heat to low and simmer for 20 minutes or until the sauce has thickened.
- Remove from heat and let cool slightly before mixing in bread crumbs and flour. Pour into an oven safe dish and bake at 350 degrees Fahrenheit for an additional 15 minutes or until golden brown on top.
old fashioned zucchini casserole
Ingredients:
-1 zucchini, peeled and grated
-1 can (14 oz) crushed tomatoes
-1 cup chopped onion
-3/4 cup all-purpose flour
-1 teaspoon salt
-1/4 teaspoon black pepper
-2 tablespoons olive oil or butter
-8 cups milk
-1/4 cup chopped fresh parsley leaves
-1 tablespoon chopped fresh thyme leaves
Directions:
- Preheat oven to 375 degrees F (190 degrees C).
- In a large bowl, combine zucchini, tomatoes, onion, flour, salt and pepper. Mix well and set aside.
- Heat olive oil or butter in a large baking dish or pan over medium heat. Add the zucchini mixture and cook for 10 minutes until the vegetables are tender.
- Add the milk and bring to a boil. Reduce heat to low and simmer for 30 minutes or until heated through.
- Stir in the parsley, thyme, and salt and pepper to taste. Serve warm.
zucchini casserole with stuffing
Ingredients:
-1 large zucchini, diced
-1/4 cup olive oil
-1/4 cup chopped onion
-1 bay leaf
-1 tablespoon flour
-1 teaspoon salt
-1 teaspoon black pepper
-2 cups chicken broth
-2 cups milk
-1 (14.5 ounce) can diced tomatoes, undrained
-2 tablespoons chopped fresh parsley
-2 tablespoons chopped fresh basil leaves
-1 tablespoon chopped fresh mint leaves
–For the stuffing: 1/2 cup all-purpose flour
3/4 teaspoon salt
3/4 teaspoon black pepper
3 tablespoons butter or Margarine, melted and cooled
3 tablespoons milk or cream
3 cups bread crumbs
Directions: 1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 inch baking dish. 2. In a large pot, heat olive oil over medium heat. Add onion and cook until softened, about 5 minutes. Add flour, salt, and pepper and cook for 1 minute more. 3. Stir in chicken broth and milk and bring to a boil. Reduce heat to low and simmer for 30 minutes. 4. In a large bowl, combine cooked zucchini with stuffing ingredients; mix well. 5. Pour casserole into prepared baking dish and bake for 25 minutes or until heated through. 6. Serve warm with shredded cheese on top and green onions for
