You will adore this simple and Easy Cheesy Zucchini Casserole Recipe! Scrumptiously messy, low in carbs, and keto agreeable, this Easy Cheesy Zucchini Casserole preparation makes an awesome summer side dish that even the children will cherish. An extraordinary method to go through that abundance of summer squash.
You need to giggle since this zucchini dish formula was brought into the world of total need. The need of having a lot of zucchini and insufficient thoughts of how to manage it!
My kindred grounds-keepers, does this happen to you as well? Close to this time each year, I begin suffocating in the long green summer squash. Consistently, I have one beast plant that produces and creates, and delivers. What’s more, adjacent to it is a more modest plant that produces and delivers and creates. Inside the previous 2 days, I have reaped 7 huge zucchini and I am passing them out to outsiders in the city. I’m totally serious. At times I leave a case of them on the city intersection and by late evening, they are completely gone.
The Cheesy Zucchini
Things develop enormous here in Oregon. It’s very exceptional, truly – coming from the east, where things develop rather hesitantly, it takes my breath away to watch my nursery detonate here consistently. Also, we have these exquisitely brought beds up in a great full sun position. The zucchini plants love it and they get so enormous, I get a little stressed they will eat up my home. I generally tell my better half we should plant just one however we wind up planting a couple of zucchini begins in the spring, for good measure. And afterward, my sweet, loving spouse can’t tolerate pulling up a plant that is progressing nicely. So consistently, similar to precision, we suffocate in zucchini.
This implies I need to up my low-carb zucchini plans game, companions. I have such a huge amount to utilize and insufficient plans to utilize everything. The time had come to make a scrumptious zucchini side dish that everybody would eat with a delicious PINEAPPLE JUICE CAKE that everyone like. Since my youngsters are not enormous zucchini darlings, I required a dish that would fulfill everybody. This simple and messy zucchini goulash is only that dish. The flavor and surface are brilliant and it goes through 2 medium zucchini. This isn’t almost enough, however it’s a beginning!
I sincerely can’t accept how great this is. At the point when this zucchini dish was heating, my mouth was watering from the tasty scents exuding from my kitchen. It was difficult to stand by until the remainder of the family was home to delve in. Frankly, I didn’t. I snuck a couple of chomps as I was getting photographs. It was liquefied in your mouth heavenly!
This formula can without much of a stretch be multiplied for a group. Simply utilize a 9×13 skillet and appreciate!
Would I Be Able To Add Chicken?
Indeed, you may, however, the chicken ought to be pre-cooked and destroyed. Add it on top of the uncooked zucchini cuts and afterward proceed with pouring in the smooth sauce.
Minced/ground meat ought to likewise be cooked prior to adding it to the zucchini.
Frequently Asked Questions About Best Cheesy Zucchini Casserole Recipe:
What are the ingredients in this recipe?
The ingredients in this recipe include zucchini, cheese, bread crumbs, and butter.
Can I make this recipe gluten free?
This recipe can be made gluten free by substituting gluten-free bread crumbs for the regular bread crumbs.
Is this a healthy recipe?
This recipe is very high in calories and fat (due to the cheese and butter), and it does not meet all of the guidelines for a healthy diet. It might be considered a special occasion recipe, such as for Thanksgiving or Christmas dinner. This is especially true if you’re serving other side dishes that are leaner, such as steamed broccoli.
Is the zucchini boiled? How do I boil zucchini without it becoming soggy?
The zucchini is not boiled before it’s added to the casserole. The zucchini softens as it bakes, and develops a pleasant texture that isn’t soggy.
How do I make this recipe dairy free?
If you omit the butter and cheese, the recipe is dairy-free.
The calorie count for 1/8th of this recipe (1 cup) is 62 calories, 4g total fat, 3g saturated fat, 0mg cholesterol, 93mg sodium.
Can I make this recipe ahead of time?
This dish can be prepared up to the point when it’s baked, and then refrigerated. When you’re ready to serve it, remove it from the refrigerator about 1 hour before baking so that it has time to come to room temperature before cooking.
Can this recipe be made low sodium?
Probably not, since this dish hinges on the flavor of cheese. If you omit the cheese entirely, it will not be very tasty.
Are there substitutes for bread crumbs?
You can substitute crushed crackers, or even mashed potato flakes if you want a gluten-free casserole.
Can I use fresh zucchini in this recipe?
This dish works best with canned zucchini because it’s soft enough to cut into small pieces and mix with other ingredients. Fresh zucchini is much more fibrous, and it would be difficult to cut into small dice.
How much zucchini per can?
Each can weighs 14 ounces, which is about 5 1/2 cups of zucchini.
How much sodium is in one serving?
The amount of sodium per serving ( 1 cup ) is 93mg sodium.
What other types of vegetables are good in casseroles?
Potatoes, sweet potatoes, carrots, green beans, peas … pretty much any vegetable will work if you cut it into small pieces!
Would I Be Able To Freeze Zucchini Casserole?
Indeed, you can, however, I don’t suggest it. Zucchini delivers a great deal of water and it will influence the taste and surface of the general dish.
Other Recipes You Might Enjoy:
- CRAZY GOOD CHICKEN PASTA CASSEROLE
- Cheesy Chicken Casserole Recipe
- Easy Brunch Casserole Recipes
- 3 INGREDIENT RAVIOLI BAKE (A.K.A. LAZY LASAGNA)
Delish Cheesy Zucchini Casserole Recipe
- 3 cup of grated zucchini, or any fresh veggie grated;
- ¾ cup of biscuit mix;
- ½ cup of vegetable oil;
- ½ cup of cubed velveeta cheese;
- ½ teaspoon of salt;
- 4 small eggs;
- ¼ teaspoon of pepper;
- ½ teaspoon of garlic powder;
- 1 small chopped onion;
- Preheat oven to 350 degrees F (175 degrees C).
- Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well.
- Transfer the mixture into a 9×13 inch baking dish and top with the cheese.
- Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.