Best Skillet Zucchini Casserole Recipes

MEXICAN ZUCCHINI SKILLET CASSEROLE

Mexican Zucchini Skillet Casserole image

A flavorful one skillet meal the whole family will enjoy. Add additional toppings such as sour cream, green onion, or jalapenos.

Provided by Dawn

Categories World Cuisine Recipes Latin American Mexican

Time 40m

Yield 4

Number Of Ingredients 9

Ingredients

1 pound lean ground beef
½ medium onion, chopped
3 cloves garlic, chopped
salt and ground black pepper to taste
1 cup corn, black bean, and red pepper salsa (such as Desert Pepper Trading Company®)
1 teaspoon ground cumin
2 medium zucchini, cut into 1/4-inch chunks
2 Roma tomatoes, diced
½ cup shredded Cheddar cheese, or more to taste

Steps:

Heat a large skillet over medium heat. Add ground beef, onion, garlic, salt, and pepper. Cook and stir until beef is browned and crumbly, about 10 minutes.
Add salsa and cumin to the skillet; reduce heat to low. Cover and simmer until flavors blend, about 5 minutes. Add zucchini and tomatoes. Cover and cook until zucchini is tender but not too soft, about 10 minutes more. Top with Cheddar cheese.

Nutrition Facts : Calories 353.1 calories, Carbohydrate 16.9 g, Cholesterol 83.3 mg, Fat 20.6 g, Fiber 5.8 g, Protein 27.1 g, SaturatedFat 9.1 g, Sodium 482.4 mg, Sugar 5.2 g

SKILLET ZUCCHINI CASSEROLE

Skillet Zucchini Casserole image

A one-skillet dish that makes a quick and wonderful meal by itself.

Provided by SAWMAN

Categories Fruits and Vegetables Vegetables Squash

Time 47m

Yield 4

Number Of Ingredients 18

Ingredients

½ pound bacon
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup chopped celery
6 medium zucchini, cut into 1/4-inch slices
1 cup sliced fresh mushrooms
2 large ripe tomatoes, coarsely chopped
1 (14 ounce) can artichoke hearts, drained and chopped
1 (16 ounce) can pineapple chunks - drained with juice reserved
¼ cup juice from the can of pineapple
1 tablespoon soy sauce
salt and pepper to taste
1 teaspoon dried basil
¼ teaspoon garlic powder
½ teaspoon Italian seasoning
1 cup shredded Cheddar cheese
½ cup grated Parmesan cheese

Steps:

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Pour off all but one tablespoon of bacon fat from the skillet.
Stir in the onion, green and red bell peppers, and celery to the skillet and cook over medium heat, stirring, for 2 minutes. Add the zucchini and mushrooms and cook 1 more minute. Stir in the tomatoes, artichoke hearts, pineapple and crumbled bacon.
Pour in the reserved pineapple juice and the soy sauce. Season with the salt and pepper, basil, garlic power and Italian seasoning. Cover and simmer over low heat for 10 minutes stirring occasionally. Do not over cook.
Sprinkle the Cheddar cheese on top of the vegetables and cook 2 more minutes, or until the cheese melts. Serve zucchini in the skillet topped with Parmesan cheese, if desired.

Nutrition Facts : Calories 473.3 calories, Carbohydrate 50.1 g, Cholesterol 58.8 mg, Fat 21.1 g, Fiber 10.1 g, Protein 26.8 g, SaturatedFat 10.4 g, Sodium 1448.1 mg, Sugar 30.9 g