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Vegetables - Zucchini Casserole Post by :moreinfo12 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :3515

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Vegetables - Zucchini Casserole

2 medium or 3 small zucchini
1 package crescent roll dough
1 medium onion
2 pounds Italian sausage casing removed
1 cup shredded cheddar cheese
2 eggs
1/2 cup milk
Mozzarella cheese for topping

Preheat oven to 350° F.

Saute onion and Italian sausage in large frying pan about 15 minutes or till sausage is cooked. Wash zucchini and slice into 1/8 inch slices. Add to frying pan. Cover and cook for 10 minutes turning frequently.

Meanwhile, line 10 inch pie pan with crescent roll dough. Drain zucchini and sausage mixture; put into pie plate. Mix together cheese, egg and milk, pour over top of zucchini. Add Mozzarella cheese and bake at 350 degrees for 30 to 35 minutes.

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Vegetables - Zucchini Casserole With Red-pepper Aioli Vegetables - Zucchini Casserole With Red-pepper Aioli

Vegetables - Zucchini Casserole With Red-pepper Aioli
Serving Size : 4 Preparation Time :0:00 Categories : Casserole Low Fat Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons olive oil 3 cups sliced onion 6 (1/2-inch-thick) slices diagonally cut Italian bread, about 6 ounces, toasted 2 (14.5 ounce) cans no-salt-added diced tomatoes, undrained 1/2 teaspoon dried basil 1/2 teaspoon dried thyme 1/4 teaspoon black pepper 3 cloves garlic, minced cooking spray 1 pound zucchini, halved lengthwise and thinly sliced, about 3 cups 2 cups (8 ounces) shredded part-skim mozzarella cheese 1 (15.75 ounce) can fat-free, low-sodium chicken broth 1/4 cup Red Pepper Aioli, to follow

Vegetables - Zucchini Casserole By Marlen Vegetables - Zucchini Casserole By Marlen

Vegetables - Zucchini Casserole By Marlen
6 cups of sliced zucchini 1/2 chopped onions 1 (10 3/4 oz.) can cream of chicken soup 1 cup of sour cream 1 cup of shredded carrots 1 package (8 oz.) herb season stuffing mix 1/2 cup of melted butter Preheat oven to 350 degrees F. Parboil zucchini and onion in saltwater for 5 minutes, drain. Combine soup, sour cream and carrots. Fold into zucchini and onions. Combine butter and stuffing mix. Cover bottom of 12x7x2" baking dish with one half stuffing. Add zucchini mixture. Top with remainder of stuffing. Bake 350 degrees for 30 minutes.