Best Cheesy Potato Zucchini Casserole Recipes

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CHEESY ZUCCHINI AND POTATOES



Cheesy Zucchini and Potatoes image

Worked for a co-op extension nutrition program for awhile and this recipe was given out. It is very good and easy.

Provided by Carol Junkins

Categories     Vegetables

Time 25m

Number Of Ingredients 6

1 onion ~ sliced thinly
3-4 zucchini ~ sliced thinly
garlic powder to taste
salt and pepper, to taste
6 potatoes
6 oz chedder cheese

Steps:

  • 1. Saute onions and zucchini in vegetable oil until tender. Par-boil potatoes ~ peel and slice. Add potato slices to onion and zucchini. Season with garlic powder, salt and pepper. Cook until potatoes begin to brown. Top with shredded cheddar cheese. Cover until cheese is melted.
  • 2. Serve with meat, fish, or poultry.

CHEESY ZUCCHINI CASSEROLE



Cheesy Zucchini Casserole image

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

Provided by Rhiannon and Matt

Categories     Kid Friendly

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 7

4 slices bread, cubed
1/4 cup butter, melted
2 cups zucchini, cubed
1 large onion, chopped
1 teaspoon garlic salt
1 egg, beaten
2 cups cheddar cheese, shredded

Steps:

  • Preheat oven to 180 deg C (350 deg F), and place bread cubes in a medium bowl and pour the melted butter over bread cubes.
  • Add the zucchini, onion, garlic salt and egg and mix well, then transfer the mixture into a 9x13-inch baking dish and top with the cheese.
  • Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.

CHEESY ZUCCHINI CASSEROLE I



Cheesy Zucchini Casserole I image

This is a good, cheesy, vegetable side dish ...very easy to prepare.

Provided by DC1

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h20m

Yield 4

Number Of Ingredients 7

4 slices bread, cubed
¼ cup melted butter
2 cups cubed zucchini
1 large onion, chopped
1 teaspoon garlic salt
1 egg, beaten
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese.
  • Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.

Nutrition Facts : Calories 437.4 calories, Carbohydrate 18.7 g, Cholesterol 136.3 mg, Fat 32.4 g, Fiber 2 g, Protein 18.9 g, SaturatedFat 19.8 g, Sodium 1076.4 mg, Sugar 4.8 g

ZUCCHINI POTATO CASSEROLE



Zucchini Potato Casserole image

Bountiful Zucchini created the inspiration for this all in one dish. Could also be done in a casserole in the oven

Provided by CrinV

Categories     Vegetable

Time 3h20m

Yield 4 serving(s)

Number Of Ingredients 7

1 large zucchini or 2 medium zucchini
4 potatoes
1 onion
1 teaspoon olive oil
1 lb ground turkey
1 can cream of mushroom soup
salt and pepper

Steps:

  • Chop Onion and fry in oil until translucent.
  • Add Ground turkey (or ground beef) and cook until done.
  • Thinly slice zucchini and potato (I used a mandolin type tool which made the job really quick).
  • Layer in crockpot starting with half of the zucchini, 1/2 of the turkey, then half of the potato's, adding salt and pepper to each layer to taste.
  • Spread on half the can of soup.
  • Then layer the rest of the ingredient covering the top with the remaining soup.
  • Cook on High for 3 hours.

CHEESY ZUCCHINI CASSEROLE



Cheesy Zucchini Casserole image

Tender zucchini gets pleasant flavor from a cheesy sauce and cracker-crumb topping. This cheesy zucchini casserole is a great way to use up bumper crop. -Kathi Grenier, Auburn, Maine

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 6

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

Steps:

  • 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 cheese, butter, salt and pepper; stir until the cheese is melted., Transfer to a greased shallow 1-1/2-qt. baking dish. Sprinkle with cracker crumbs. Bake, uncovered, until lightly browned, 10-15 minutes.

Nutrition Facts : Calories 136 calories, Fat 9g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 508mg sodium, Carbohydrate 9g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.

CHEESY SAUSAGE ZUCCHINI CASSEROLE



Cheesy Sausage Zucchini Casserole image

My mom would make this recipe with the zucchini and tomatoes that would flourish in our garden. It's my favorite casserole.

Provided by Mandy Stevenson Hudson

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 1h30m

Yield 8

Number Of Ingredients 10

½ cup uncooked white rice
1 cup water
1 pound pork sausage
¼ cup chopped onion
1 cup diced fresh tomato
4 cups cubed zucchini squash
2 (4 ounce) cans sliced mushrooms, drained
1 (8 ounce) package processed cheese food, cubed
1 pinch dried oregano
salt and pepper to taste

Steps:

  • Combine the rice and water in a small saucepan, and bring to a boil. Reduce heat to low, and simmer for about 20 minutes, or until tender. Remove from heat, and set aside.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Cook sausage and onion in a large skillet over medium heat, stirring until evenly browned. Drain excess grease. Stir in zucchini and tomatoes, and cook until tender. Stir in rice, mushrooms, and cheese. Season with oregano, salt, and pepper. Spread into a 9x13 inch baking dish, or a 2 quart casserole dish.
  • Bake, uncovered, for 1 hour in the preheated oven, or until lightly browned and bubbly.

Nutrition Facts : Calories 305.4 calories, Carbohydrate 17.3 g, Cholesterol 54.9 mg, Fat 19.6 g, Fiber 1.9 g, Protein 15.3 g, SaturatedFat 8.5 g, Sodium 989.4 mg, Sugar 4.6 g

CHEESY POTATO ZUCCHINI CASSEROLE



Cheesy Potato Zucchini Casserole image

Wonderful combination of zucchini, potatoes, and cheese, finished off with a panko bread crumb topping.

Provided by adventuresofanameri

Categories     < 4 Hours

Time 1h5m

Yield 12 serving(s)

Number Of Ingredients 11

1 large zucchini or 2 small zucchini
3 medium russet potatoes
6 green onions
10 3/4 ounces cheddar cheese soup
3/4 cup sour cream
1/4 cup milk
1 teaspoon salt
1/2 teaspoon black pepper
1 cup colby-monterey jack cheese
2 tablespoons butter, melted
1 cup panko breadcrumbs

Steps:

  • Preheat oven to 375.
  • Slice zucchini lengthwise, then place flat side down on cutting board and thinly slice into half circles.
  • Peel potatoes, then slice them lengthwise, place flat side down on cutting board, and thinly slice into half circles.
  • Chop green onions.
  • Place vegetables into a bowl, add cheddar cheese soup, sour cream, milk, salt, and pepper. Stir until well combined.
  • Spread mixture in a greased 13x9 pan.
  • Top with cheese.
  • Mix melted butter and bread crumbs together.
  • Top the dish with bread crumb mixture.
  • Bake for 50 minutes.

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