Archive for the ‘Sides – Casseroles’ Category
Zucchini, Italian Style
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. I made this dish on 9 Aug 2021, easy to put together and excellent flavor! Link to the Shortcut is listed in the Recipe Notes section.
Equipment
- Oven
- Baking Pan (7x11 inch)
Ingredients
- 3-4 zucchini, cut into ¼ inch slices
- ½ cup water
- 4 slices bacon, diced
- 1 small onion, diced
- 1 clove garlic, minced
- 3 slices bread, cubed
- 1 cup Cheddar cheese, diced
- 1 can tomato sauce, (15 oz / 425 g), or 1½ cups with Shortcut
- salt and black pepper, as desired
- Parmesan cheese, grated, as desired
Instructions
- Cook zucchini in boiling water for 5 minutes or until tender, drain well.
- Brown bacon, onion, and garlic in a pan.
- Preheat your oven to 180° C (350° F), get out and grease a 7x11 baking pan with butter or cooking spray.
- To a large mixing bowl, add the drained zucchini, bacon, and all remaining ingredients except the Parmesan. Toss together until blended, season with salt and pepper as desired. When you first add everything to bowl it will be quite full, but it will all mix together well and will settle a bit.
- Pour mixture into the prepared baking pan and spread out evenly.
- Generously sprinkle with Parmesan.
- Bake for 20 minutes.
- Serve and enjoy.
Notes
Shortcut: Tomato Sauce.
Herbed Zucchini Casserole
This recipe is from an extensive cookbook titled Favorite Recipes, compiled by the active and retired employees of Michigan Bell in 1981. I made this on 3 Aug 2021, and is an excellent way to serve zucchini, great flavor. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Oven
- Casserole (2 quart)
Ingredients
- 2 tablespoons butter
- 1 kilo zucchini, sliced, (2 lb)
- 1 medium onion, sliced
- 2 carrots, sliced
- ½-1 cup sour cream, Shortcut
- 1 can condensed cream of chicken soup, (10½ oz / 298 g), Shortcut
- 4-5 cups dry seasoned croutons, Shortcut
- 1 cup butter, melted, (2 sticks / 1 block)
- salt and pepper, as desired
Instructions
- Heat the 2 tablespoons butter in a large non stick pan, add the zucchini, onion, and carrots, cover to steam. Turn occasionally. Season as desired with salt and pepper as desired.
- Steam until tender, drain well.
- In a mixing bowl, add the soup and sour cream and mix together. (I did use 1 cup as I love sour cream.)
- In another bowl, add the stuffing and 1 cup of melted butter. (This is before I doubled the amount of croutons, and a more accurate amount is listed for the croutons and butter now.)
- When the vegetables have softened, preheat your oven to 180° C (350° F), get out and grease a 2 quart casserole or 7x11 inch baking pan with butter or cooking spray. Add ½ the stuffing evenly to the bottom.
- Add the vegetables to make a layer.
- Add the soup mixture over the vegetables.
- Add the remaining stuffing over the soup.
- Bake for 30 minutes.
- Serve and enjoy.
Notes
Shortcuts: Sour Cream, Condensed Cream of Chicken Soup, Croutons.
Updated on 3 August 2021.
