Place above ingredients in a mixing bowl.
Heat oven to 325\u00b0. Great for 1 1/2-quart casserole.
Melt 2 tablespoons butter in skillet.
Saute onion until golden.
Steam squash until tender, but still crisp.
Add squash, cheese and eggs.
Mix well.
Turn into casserole.
Sprinkle with crumbs; dot with remaining butter. Bake 45 minutes or until set and lightly browned.
Peel and cook zucchini in 1-inch of water with 1 teaspoon salt for 5 to 7 minutes.
Drain.
Then add all the other ingredients. Put in a casserole dish; top with 1/4 cup grated cheese.
Bake at 350\u00b0 for 30 minutes or until top is brown.
Saute diced zucchini and chopped onion in butter or margarine for 5 minutes.
Combine soup and sour cream; stir in carrots. Fold in zucchini and onion.
Combine stuffing and melted butter (1/2 cup).
Spread half of this mixture on bottom of 13 x 9 x 2-inch baking dish.
Spoon on vegetables; mix lightly.
Sprinkle on remaining stuffing mix.
Bake in a 350\u00b0 oven for 30 minutes.
Saute zucchini, carrots and onion in oleo.
Place in a 4-quart casserole dish.
Add croutons.
Mix soup and cream cheese; pour on top and bake 40 minutes at 325\u00b0.
Dice zucchini and tomato into 1-inch pieces.
Arrange in 9 x 12-inch baking dish.
Sprinkle with tomato paste; pour over 1/2 can water.
Add salt and celery seed; cover with foil.
Bake at 350\u00b0 for 30 minutes.
Remove cover; top with cheese slices and bake, uncovered, for 30 minutes more.
Serves 6.
Combine zucchini and onion.
Boil for 5 minutes; drain. Combine soup and sour cream.
Stir in carrot.
Fold in zucchini and onion.
Combine stuffing mix with butter.
Spread 1/2 of stuffing mix in bottom of 9 x 13-inch baking dish.
Spoon vegetable mixture on top and sprinkle with remaining stuffing. Bake at 350\u00b0 for 30 minutes.
Wash, trim and shred zucchini.
Mix zucchini in bowl with all the other ingredients, except Parmesan cheese and eggs.
Spoon the mixture into a greased baking dish.
Beat the 4 eggs and pour over zucchini.
Mix lightly with a fork.
Bake at 325\u00b0 for 35 minutes or until the top is set.
Top with Parmesan cheese.
Makes 4 servings; 130 calories per serving.
Preheat oven to 350\u00b0.
Place vegetables and herbs in ovenproof casserole.
Sprinkle with salt and pepper.
Cover; bake for 45 minutes or microwave on light power for 12 minutes.
Remove cover last 15 minutes.
Add cheese.
Return to oven.
Serve with hot French bread as a vegetarian meal or as side dish.
Preheat oven to 350\u00b0F.
Place vegetables and herbs in an ovenproof casserole.
Sprinkle with salt and pepper.
Cover and bake for 45 minutes or microwave on high power for 12 minutes.
Remove the cover the last 15 minutes of baking and add the cheese.
Return to the oven until the cheese is melted.
Arrange a layer of zucchini slices into the bottom of
Put the zucchini in a colander or on towels to drain off the moisture.
Combine the remaining ingredients.
Add the zucchini and mix well.
Pour into a lightly oiled 2-quart casserole.
Bake at 350 degrees F for 40 to 45 minutes.
1/3 recipe - 72 calories, 1/2 med-fat meat exchange, 1 vegetable 3 grams carbohydrate, 5 grams protein, 5 grams fat 68 mg sodium, 128 mg potassium, 100 mg cholesterol.
Slice zucchini about a 1/4 inch
Place zucchini and onion in well-buttered 2-quart casserole. In a large
Brown ground beef. Add onion and cook until tender.
Boil the zucchini in 1 cup of water until the zucchini is tender; reserving 1/2 cup of the cooking water.
Mix meat mixture, zucchini, reserved 1/2 cup water, soup, rice, and cheese. Add salt and pepper to taste. Put into buttered 2-quart casserole and top with some grated Parmesan cheese.
Bake at 325\u00b0F for 30 minutes.
ompletely or refrigerate for assembling casserole later.
TO ASSEMBLE
rying pan and saute the zucchini for 3-4 mins. Remove
Cook zucchini and onion in 3 tablespoons
Preheat oven to 350\u00b0F.
Combine eggplant, zucchini, pepper, onion and garlic in a shallow, 3 quart casserole dish. Stir in tomatoes and wine. Season to taste.
Cover with foil and bake 15 minutes. Uncover and bake a further 15 minutes.
Sprinkle combined breadcrumbs and cheese over vegetables. Bake a further 15-20 minutes, until golden and crisp.
nd root bottom of each zucchini.
Slice in 1/4
Layer zucchini in 8-inch casserole dish.
Melt butter, add 1 cup of the Cheddar cheese until soft.
Add sour cream and seasoning.
Heat until all are blended.
Pour over squash. Combine bread crumbs and 1/2 cup Cheddar cheese; sprinkle over top.
Sprinkle Parmesan cheese over casserole.
Bake at 375\u00b0 for 10 minutes.