Zucchinni Recipes

Each year I have 1 amazing Zucchini plant which yields many, many zucchini.  By the end of the summer, I find myself trying to be creative with zucchini recipes to use these wonderfully plentiful veggies.

I was looking through Myrts casserole recipes and lo and behold, there were these zucchini recipes.  I will give them a try.

Zucchini Stuffing Casserole

4-5 c. Zucchini thinly sliced (peeled)

4 tbsp. onion, chopped

¾ cup carrots, grated (about 2)

1 can cream of chicken soup

8 oz. sour cream

Salt and Pepper to taste

1 box stove top chicken flavor stuffing prepared using directions

Steam vegetables about 5 min. Drain.  Mix all ingredients together except stuffing. (Put ½ of the prepared stuffing in bottom of a 9x 13 pan.  Put mixture on top of that, then put other ½ of stuffing on top of casserole.  Dribble ½ cube melted butter of margarine over top.  Bake at 350 for 30 min.  If dish is glass, cook only for 25 minutes.

Zucchini Supreme

2 med. Zucchini, washed and sliced

1 med. Onion, diced

½ green pepper, diced

1 tsp. salt

1 8 oz. can tomato sauce

½ c. bread crumbs

½ c. grated cheese

Place zucchini in saucepan.  Add onion, green pepper, salt, tomato sauce and 1 c. water.  Cook, covered until tender, 5 -10 mins.  Pour into greased 1 qt. casserole.  Sprinkle with bread crumbs and cheese.  Bake at 350 degrees for 25 to 30 mins.  Yield 6-8 servings.

Zucchini Casserole

6 med. Zucchini, washed and sliced

4 or 5 large carrots, sliced or shredded

½ to 1 c. chopped onion

½ c. margarine

1 pkg. instant stuffing mix

1 (10 ¾ oz.) can cream of chicken soup

1 c. sour cream

Boil zucchini, carrots and onions until semi-cooked.  Stir soup and sourcream together; add to veggies and mix well.  Make stuffing according to pkg. directions.  Toss into veggies and pour into 9 x 13 inch pan.  Bake 45 min at 350.

Cheesy Zucchini Bake

2 cups bread crumbs

1 clove garlic, crushed

1 tsp. sweet basil

1 tsp. rosemary

1 tsp. parsley

½ tsp. salt

¼ tsp. pepper

5 sm. Zucchini, thinly sliced

1 cup. Grated Parmesan cheese

½ c. oil.

Mix bread crumbs, garlic, sweet basil, rosemary, parsley, salt and pepper in a medium bowl.  Place half the zucchini slices in a greased 9 in. square pan.  Top with a layer of bread crumbs mixture and half the cheese.  Sprinkle with 4 Tbsp. oil.  Repeat layers, ending with remaining oil.  Bake 375 degrees for 1 to 1 ½ hrs, or until golden brown.  Yield: 6 servings

Colorful Zucchini Casserole

1 lb. zucchini, cubed

1 12 oz. can whole kernel corn, drained

2 med. Cloves garlic, crushed

2 tbsp. salad oil

1 tsp. salt

¼ tsp pepper

½ c. shredded mozzarella cheese

Combine all ingredients except cheese in a large skillet; cover.  Cook over medium heat, stirring occasionally, for about 10 minutes, or until zucchini is crisp-tender.  Stir in cheese; heat through.

Panned Zucchini with Dill

1 sprig fresh dill

½ sm. Onion, chopped

2 Tbsp. bacon drippings

4 c. sliced zucchini

½ tsp. salt

Pepper to taste

Saute dill and onion in hot drippings until golden.  Add zucchini salt and pepper.  Cover; simmer for 10 mins., or until just tender, adding ¼ c. water, if needed.  Yield 4 servings