TOMATO AND ZUCCHINI CASSEROLE RECIPE - PILLSBURY.COM
Use up extra garden veggies to make this zucchini casserole. It's packed full of fresh summer flavors and it comes together in four easy steps. Wondering how to make zucchini casserole? Sauté your zucchini, then combine with tomatoes and basil in a baking dish. Top off your zucchini and tomato casserole with a crispy Parmesan and breadcrumb topping. Then bake and enjoy!
Provided by Pillsbury Kitchens
Total Time 1 hours 0 minutes
Prep Time 25 minutes
Yield 8
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
- In 12-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add zucchini, salt and pepper; cook 7 to 10 minutes, stirring frequently, until crisp tender. Stir in garlic; cook 30 to 60 seconds or until fragrant. Remove from heat.
- Add tomatoes and 1/4 cup basil to zucchini mixture, stirring to combine; transfer to baking dish. Top with Italian cheese blend.
- In small bowl, mix bread crumbs, Parmesan cheese and remaining 1 tablespoon olive oil. Sprinkle on top of shredded cheese layer in baking dish. Bake 30 to 35 minutes or until cheese is melted and vegetables are tender. Top with additional chopped fresh basil.
Nutrition Facts : Calories 140 , CarbohydrateContent 10 g, CholesterolContent 15 mg, FatContent 1 , FiberContent 1 g, ProteinContent 6 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 420 mg, SugarContent 4 g, TransFatContent 0 g
CHEESY SQUASH AND ZUCCHINI CASSEROLE RECIPE | ALLRECIPES
This cheesy dish is a favorite of our Thanksgiving dinner.
Provided by HALR9000
Categories Summer Squash Side Dishes
Total Time 1 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Fill a large pot with water and bring to a rolling boil. Add yellow squash, zucchini, and onion; bring back to a boil, and cook vegetables until tender, about 15 minutes. Drain and transfer vegetables to a large bowl.
- Mix Cheddar cheese, baking mix, butter, eggs, sugar, and salt with the cooked vegetables using a large spoon; stir until butter has melted and baking mix has dissolved. Fold crushed crackers into the mixture until the liquid has been absorbed. Pour mixture into a 1 1/2-quart casserole dish; top with bread crumbs.
- Bake in the preheated oven until topping is lightly browned and cheese is melted, 30 minutes.
Nutrition Facts : Calories 277.7 calories, CarbohydrateContent 16.4 g, CholesterolContent 95.1 mg, FatContent 20.5 g, FiberContent 2.2 g, ProteinContent 8.6 g, SaturatedFatContent 11.8 g, SodiumContent 663.4 mg, SugarContent 3.4 g
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This casserole brings together two classic comfort foods: grilled cheese sandwiches and tomato soup. There’s no need for your hands to get messy dipping bread into a bowl of hot soup! Best of all, my picky-eater husband devours every bite. —Megan Kuns, Perrysburg, Ohio
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Category Dinner
Calories 485 calories per serving
- Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto 6 bread slices. Top with the mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13x9-in. baking dish., In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat for 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring frequently. Remove from heat., Whisk the eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in the remaining milk mixture; pour over the sandwiches. Sprinkle with Italian cheese blend., Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Let stand 10 minutes before serving.
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