CAULIFLOWER ZUCCHINI CASSEROLE RECIPES

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CLASSIC ZUCCHINI CASSEROLE RECIPE | EATINGWELL



Classic Zucchini Casserole Recipe | EatingWell image

This comforting zucchini casserole with buttery crackers and cheese is the perfect recipe for your bumper crop of zucchini. Fresh thyme is lightly floral while fresh ground pepper adds kick to this creamy summer casserole.

Provided by Julia Levy

Categories     Healthy Zucchini Recipes

Total Time 1 hours 0 minutes

Number Of Ingredients 11

3 tablespoons unsalted butter, divided
3 pounds medium zucchini, sliced (about 6 zucchini)
2 cups sliced sweet onion
2 large eggs, lightly beaten
½ cup plain whole-milk Greek yogurt
¼ cup canola mayonnaise
2 teaspoons chopped fresh thyme
¾ teaspoon ground pepper
½ teaspoon salt
¾ cup shredded Cheddar cheese
15 round buttery crackers (such as Ritz), coarsely crushed (about 2/3 cup)

Steps:

  • Preheat oven to 350°F. Lightly coat an 7-by-11-inch baking dish with cooking spray. Set aside.
  • Melt 1 tablespoon butter in a large nonstick skillet over medium-high heat. Add half of the zucchini and half of the onion; cook, stirring often, until the center of the zucchini is just tender and the liquid has evaporated, about 8 minutes. Transfer the mixture to a colander set over a bowl. Repeat the cooking process with the remaining zucchini and onion. Let the vegetables drain in the colander for 5 minutes.
  • Combine eggs, yogurt, mayonnaise, thyme, pepper and salt in a large bowl. Gently fold in the zucchini-onion mixture. Spoon evenly into the prepared baking dish. Sprinkle evenly with cheese.
  • Microwave the remaining 2 tablespoons butter in a medium microwaveable bowl on High until melted, about 25 seconds. Add crushed crackers to the melted butter and toss together until combined; sprinkle the topping evenly over the casserole. Bake until golden brown, about 20 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 236 calories, CarbohydrateContent 14 g, CholesterolContent 74 mg, FatContent 17 g, FiberContent 2 g, ProteinContent 9 g, SaturatedFatContent 7 g, SodiumContent 355 mg, SugarContent 7 g

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Aug 03, 2019 · Preheat oven to 400 degrees. Combine in a bowl and season generously with salt and pepper. Transfer to an oven safe dish and set aside. Next, drain the cashews and add to a blender with the soy milk, nutritional yeast, and spices. Blend until very smooth and creamy.
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Feb 06, 2020 · Instructions. Pulse the cauliflower florets in a food processor for about 25-30 seconds until it’s a rice-like consistency. Set aside. Add oil on pot or skillet over medium heat. Sauté onion for about 5 minutes. Then add zucchini, garlic powder, salt and black pepper. Cook for about 4 minutes.
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May 07, 2020 · When the oil is hot, add the cauliflower to the skillet and cook for 3 minutes, stirring often. Add the shredded zucchini and stir to combine. Cover the pan and continue cooking on low for 5 minutes. Sprinkle the garlic powder, salt, and pepper over the vegetables and stir to combine.
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