Best Cassies Italian Zucchini Bake Recipes

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ITALIAN ZUCCHINI CASSEROLE



Italian Zucchini Casserole image

Compliments crop up as fast as vines when folks sample this zucchini casserole. Even those who generally don't like zucchini find they enjoy it in this savory side dish. -Kimberly Speta, Kennedy, New York

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

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

Steps:

  • 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. , 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 : Calories 174 calories, Fat 9g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 576mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 3g fiber), Protein 8g protein.

CASSIES ITALIAN ZUCCHINI BAKE



Cassies Italian Zucchini Bake image

I needed to use up some veggies before they went bad, so this layered casserole is what I came up with...my family loved it! I hope you'll give it a try... Enjoy! All photos are mine

Provided by Cassie *

Categories     Side Casseroles

Time 1h5m

Number Of Ingredients 12

1 Tbsp each, olive oil and butter
med red onion, sliced thin
2 - 3 clove garlic, minced about 1 tablespoon
3 small - medium zucchini, sliced thin
6 roma tomatoes
oregano dried to sprinkle each later
salt & fresh ground pepper for each layer
fresh parsley, chopped for each layer
red pepper flakes - optional
1/2 c grated parmesan cheese - divided
11 slice mozzarella cheese
1/2 c ricotta cheese, divided

Steps:

  • 1. Preheat oven to 375 degree F. In a 9 x 13 baking dish, spray with non stick cooking spray. Set aside. In a skillet add oil and butter; saute onions and garlic for a few minutes, not until browned - just enough to sweat the onions.
  • 2. Now,cover the bottom of casserole dish with zucchini, layer a little if you must, to cover. Next, add a layer of tomatoes.
  • 3. Sprinkle with half the grated parmesan, some chopped parsley, salt, pepper, red pepper flakes, oregano, half the onion and dollop with 1/2 the ricotta cheese.
  • 4. Take 5 slices of mozzarella and slice on in half. Place 4 whole slices of cheese in all four corners of dish and take the 2 half slices and place in center.
  • 5. Repeat layers again and top with remaining 6 slices of cheese.
  • 6. Bake for 45 - 50 minutes until bubbly and cheese is golden. Leave set for about 5 minutes and serve.
  • 7. Leave set for about 5 minutes and serve.

GRANDMA"S ZUCCHINI CASSEROLE-GIADA DE LAURENTIIS



Grandma

This is my version of a recipe I saw Giada make on her show. She puts bread crumbs between the zucchini layers but I think they taste soggy so I just put them on top. I sometimes just use an Italian shredded cheese blend as a substitute for the cheeses.

Provided by linguinelisa

Categories     Cheese

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

2 tablespoons extra virgin olive oil
5 medium zucchini, sliced lengthwise in 1/4-inch slices (about 1 1/2 lbs.)
salt
pepper
1 cup cream or 1 cup evaporated milk
1 cup shredded mozzarella cheese
1 cup shredded Fontina cheese
1/4 cup shredded romano cheese
1/3 cup dried bread, crumbs
4 tablespoons butter, cut into smaller pieces

Steps:

  • Grease a baking dish with olive oil.
  • Layer in dish zucchini, salt and pepper, cream and cheeses. Make 3 layers. Top with bread crumbs, then butter. Bake at 375 for 35 to 40 minutes.

~ ZUCCHINI BOATS ~ CASSIES



~ Zucchini Boats ~ Cassies image

Love stuffed zucchini in any form. Enjoy!

Provided by Cassie *

Categories     Other Main Dishes

Time 55m

Number Of Ingredients 17

2 Tbsp olive oil
2 medium zucchini - cut in half lengthwise and seeds scraped
1/2 lb each - ground beef & bulk sweet or hot italian sausage
3/4 c chopped onion
2 clove garlic, minced
3 eggs, beaten
1/2 c chopped parsley
2/3 c grated romano or parmesan cheese
1/2 tsp each salt & pepper
3/4 tsp garlic salt
1 1/2 tsp italian seasoning
2 tsp mccormick spaghetti sauce seasoning
1/2 - 3/4 c italian bread crumbs
2 roma tomatoes, diced
1 small can, sliced black olives, drained - optional
1 c fav spaghetti sauce - optional
8 slice mozzarella cheese

Steps:

  • 1. Preheat oven to 425 degree F. Drizzle some olive oil over the outside and inside of the prepared raw zucchini and place on a baking sheet. Bake for 15 minutes. Remove and reduce oven to 350 degree. In a medium skillet, over medium heat, cook the beef, sausage, onion and garlic until no pink remains in meat. Remove from heat and drain. Add meat to a medium bowl. Stir in beaten eggs, tomato, parsley, Bread crumbs, Romano cheese, salt, garlic salt, pepper, olives, Italian seasoning and spaghetti sauce seasoning. Stuff each zucchini halve with 1/4 of the meat mixture. Place on a jelly roll pan. Bake for 10 - 15 minutes or until zucchini is tender. Spread 1/4 cup sauce on each halve and place 2 slices of mozzarella cheese evenly on each halve. Place back into oven and bake another 5 minutes or until cheese is melted and golden.

ITALIAN ZUCCHINI CASSEROLE



Italian Zucchini Casserole image

Make and share this Italian Zucchini Casserole recipe from Food.com.

Provided by lazyme

Categories     Vegetable

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

1 1/2 zucchini, 1/4-inch slices
1/2 onion, sliced
1/2 garlic clove, minced
1 (14 ounce) can tomatoes, diced
1 1/2 teaspoons fresh basil, minced
3/4 teaspoon fresh oregano, minced
1/4 teaspoon garlic powder
1/8 teaspoon pepper
3/4 cup chicken stuffing mix
1/4 cup parmesan cheese, grated
1/3 cup mozzarella cheese, shredded

Steps:

  • In large skillet coated with nonstick cooking spray, cook zucchini until tender. Drain & set aside.
  • In same skillet, saute onion and garlic for 1 minute. Add tomatoes, basil, oregano, garlic powder and pepper. Simmer uncovered for 10 minutes. Remove from heat.
  • Gently stir in zucchini. Place in ungreased baking dish. Top with stuffing mix. Sprinkle with Parmesan cheese. Cover and bake at 350ºF for 20 minutes.
  • Uncover and sprinkle with grated mozzarella or jack cheese. Return to oven for 10 minutes or until golden brown.

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