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Zucchini Casserole II 6 cups diced zucchini 1 (10.75 ounce) can condensed cream of mushroom soup 1 cup sour cream 1/2 cup chopped onion 1 cup shredded carrots 1 (6 ounce) package dry bread stuffing mix 1/2 cup butter, melted Zucchini Casseroles, Green Beans Casseroles, Sour Cream, Mushrooms Soups, Soups Recipes, Zucchini Recipes, Casseroles Ii, Allrecipes Com, Ii Recipes
7/9/12: Zucchini Pasta - Chose this recipe to use our first garden zucchini of the year. Didn't have red peppers, so substituted cayenne. Just a dash gave plenty of kick. Used 1.5x the pasta, which was fine, but it would probably be even better to stick to the recipe's proportions. Used veggie cream cheese instead of plain and made the broth from bouillon right in the skillet. Easy prep and everyone liked it.
LOVE THESE. Zucchini cakes - zucchini, egg, panko, parm cheese, spices...low fat, low calorie. They look light and yummy.
Light Zucchini Casserole Allrecipes.com - Plan to use 1/2 onion and some onion powder, add garlic, 2 shredded carrots, salt and some all purpose seasoning like mrs. dash, plus gf bisquick, also use 1/2 cheddar and 1/2 Parmesan and use sour cream instead of buttermilk. don't forget to squeeze the zucchini!
Ingredients 8 cups sliced zucchini(about 2 1/2 pounds) 1 cup chopped onion 1/2 cup veggie broth 2 cups cooked rice 1 cup (4 ounces) shredded sharp cheddar cheese 1 cup sour cream 1/4 cup (1 ounce) grated fresh Parmesan cheese, divided 1/4 cup Italian-seasoned breadcrumbs 1 teaspoon salt 1/4 teaspoon black pepper 2 large eggs, lightly beaten Cooking spray Preparation Preheat oven to 350°.