If you have been a follower of my blog for a long time you know that I share my recipes here on Janice’s Kitchen Corner. Here is one recipe for Zucchini Casserole that I thought I had already listed, but when I went to look for it, I couldn’t find it. Here are all the recipes that I have shared so far. I will share Zucchini Casserole below.
Here are some of the other recipes Baked Chicken, Chili, Shrimp Scampi, Shortcakes, Pot Roast, Basil Pesto Shrimp, Spicy Bean Salsa, Stuffed Zucchini, Cole Slaw, Zucchini Bread, Zucchini Italiano, Grapenut Custard, Spinach Pita Pizza, Portuguese Seafood Stew, Marinated Mushrooms, Stuffed Portobello Mushrooms, Chicken Marsala, and Rice Paper Veggie Shrimp Wraps. In the past I have also shared recipes for Portuguese Bisquits and Drunken Chicken.
John recently picked a beautiful zucchini from our plant on the back deck but it was not enough to make a casserole for 13 people. We had to supplement it with two more from the grocery store. See photos below – two zucchinis came from the store and the green larger one from our garden. The casserole was almost gone. John and I finished off the little bit leftover the next day or so.
ZUCCHINI CASSEROLE
INGREDIENTS:
- 3 or more zucchinis sliced thickly
- 1 large egg beaten
- 1 cup or more of Italian bread crumbs
- 1/4 cup extra virgin olive oil
- grated parmesan or romano cheese
- Marina sauce to cover zucchini at end.
DIRECTIONS:
- Put a small amount of olive oil in the pan to cover it and heat it.
- Dip sliced zucchini into beaten egg and then cover each with bread crumbs.
- Place sliced zucchini into the heated pan and sauté until both sides are browned.
- Add more olive oil as needed to pan until all zucchini are finished.
- Transfer all zucchini onto a paper towel to rid it of extra oil.
- Layer zucchini into a casserole pan that has marinara sauce on the bottom.
- Cover with marinara sauce and top with grated parmesan or romano cheese.
- Bake at 375 degrees for 20 minutes just to heat through to bubbling.
- Enjoy!
I also use this same recipe to make eggplant casserole. Both are delicious. I bet your children will eat veggies this way!
I hope you enjoy this latest recipe at Janice’s Kitchen Corner Segment! Happy eating!
Thank you so much for stopping by to read this post. Come back again any time for some more appetizing recipes, news about books and whatever else pops into my already overcrowded head.
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Sounds wonderful. I LOVE zucchini. My favorite way to make/serve it is to slice it lengthwise, and hollow it out leaving thin, but sturdy walls. Chop the insides, and saute with onion, and garlic. Mix with cooked brown rice, sunflower/pumpkin seeds, and raisins. Stuff back into zucchini, sprinkle with shredded cheese, and bake for 30 mins at 350. Wish I could claim the recipe as original, but it is from a fabulous cookbook from the Moosewood Restaurant in Ithaca New York. Because this is how I do it, I cannot say this is the exact recipe, but I have been making these for 40 + years. They are called Zucanoes!
Sounds yummy! Thanks I will try it sometime! I love zucchini too and have more coming on our plant every day! 🥰😋
This looks great, Janice!
Thank you, Becky! Nice to see you here! 🥰
I love zucchini! I have all sorts of zucchini recipes – and will add this to my collection. This is a main dish!
It is! I love veggies! 🥰
Thank you, Janice. It sounds pretty easy and I think we”ll try it. I get intimidated by the complicated recipes. 🙂
I hope you enjoy it! 🥰
I’ll leave a comment after we try it, as long as I don’t make any mistakes.:)
Thank you! Hope you enjoy it! 🥰