Country Vegetable Casserole
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Country Vegetable Casserole – The inspiration for this easy zucchini recipe came straight from the farmers gardens. All the garden fresh veggies we could think of were put into this meal, seasoned with garlic and then made “creamy”. Try it with a loaf of warm cheese bread. We know you will love it.
Prep Time: 15 mins |
Ingredients to make Country Vegetable Casserole
1 lb Yellow squash,sliced
1/2 lb Zucchini,sliced
1 c water
1/2 c Onion,chopped
1/4 c Green pepper,chopped
3 tb Green onion,chopped
1/4 c Butter or margarine,melted,divided
1 c Herb-seasoned stuffing mix
1 ea 10-3/4 ounce cream of mushroom soup,undiluted
1 ea 8 ounce can water chestnuts,drained,chopped
1/2 c Plain low-fat yogurt
1/4 c Pimiento,chopped
1 lg Carrot,grated
1/2 ts Salt
1/4 ts Pepper
Directions to make Country Vegetable Casserole
Step 1:Combine first 3 ingredients in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 8 minutes or until squash is just tender. Drain and set aside.
Step 2:Saute onion, green pepper, and green onions in 1 tablespoon butter until tender; set aside.
Step 3:Combine stuffing mix and remaining 3 tablespoons butter in a large bowl; reserve 1/3 cup mixture.
Step 4:Combine squash mixture, onion mixture, soup, and remaining ingredients; spoon mixture into a lightly greased 12 x 8 x 2 inch baking dish. Sprinkle with reserved stuffing mixture. Bake at 350F for 30 minutes or until casserole is thoroughly heated.
Image Source: cherrylet’
Foolproof Casserole of Greens
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Foolproof Casserole of Greens – Zucchini is a very nutricious vegetable and one of the most underused as well. We have combined it with other healthy greens, rice and egg. A great summer recipe, when veggies are so fresh.
Prep Time: 15 mins |
Ingredients to make Foolproof Casserole of Greens
2 lb Spinach,fresh
3/4 c Olive oil
2 lb Swiss chard
2 lb Zucchini
Salt,to taste
1 c Rice,cooked
3 ea Garlic cloves,finely chopped
6 md Eggs
1/2 c Bread crumbs,fine crumbled
Directions to make Foolproof Casserole of Greens
Step 1:Wash the spinach well. Remove the coarse stalks; dry the leaves thoroughly and chop rather fine. Using a heavy skillet, cook spinach in 2 tbspns olive oil over medium heat until just wilted. Drain and put into a large bowl.
Step 2:Wash, dry, and chop the Swiss chard. Using the same skillet, cook chard in 2 tblspns olive oil until wilted. Drain and add to the spinach.
Step 3:Wash, dry, trim, and dice the unpeeled zucchini; add about 4 more tblspns olive oil to the skillet. Saute’ the zucchini, tossing well until just tender. Add zucchini to the spinach and chard, season with salt to taste, and mix in the already cooked rice and garlic. Combine well.
Step 4:Transfer to a well-oiled, heavy 2 quart baking dish. Spoon 3 to 4 tblspns olive oil over the top. Bake in a 300dF oven for 20 minutes.
Step 5:Beat the eggs well; pour them over the vegetables mixture; sprinkle the top with bread crumbs; return to the oven and bake until the eggs are just set, about 10 to 15 minutes
Image Source: tifotter
Speedy Pasta Florentine
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Speedy Pasta Florentine – Go green in this zucchini pasta recipe! Dark green vegetables are some of the healthiest there are, so we doubled up on them, with spinach and zucchini, and a couple others. Then we added some pasta and baked it up.
Prep Time: 10 mins |
Ingredients to make Speedy Pasta Florentine
8 ounces pasta
1 medium zucchini,cut into thin strips
1 medium red pepper,cut into strips
1/2 pound mushrooms,sliced
1/2 cup scallions,chopped
2 tablespoons olive oil
1 cup chopped tomatoes (fresh or canned)
1/4 cup flour
1 cup skim milk
1/2 can vegetable broth
1/4 teaspoon nutmeg
1 dash freshly ground pepper
1 10 oz. pkg. frozen chopped spinach, thawed & drained
1/4 cup grated Parmesan cheese
Directions to make Speedy Pasta Florentine
Step 1:Cook pasta per package directions, cooking only 7 minutes; drain. Spoon into a 13×9 inch baking dish.
Step 2:Cook and stir zucchini, red peppers, mushrooms, and scallions in hot olive oil in a skillet for 3-4 minutes. Add tomatoes. Spoon over pasta.
Step 3:Whisk flour into drippings in skillet and whisk in milk, add broth, nutmeg, and pepper. Cook and stir over medium heat until mixture thickens and comes to a boil. Add spinach and cheese. Pour sauce over vegetables & pasta.
Step 4:Cover with foil and bake at 350 degrees until thoroughly heated and cheese is melted.
Image Source: lilhelen
