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Cheezy Crunchy Zucchini Bake Recipe

There are times when making a quick meal is more important than preparing a nutritious homemade dish, and that’s the best time to use convenience products like canned soups, processed cheese, packaged croutons, etc. That’s exactly why they’re called “convenience” products, since they are very convenient for a cook in a hurry. Cheezy Crunchy Zucchini Bake can be put together in a matter of minutes – zucchini takes only a minute or two to slice, and a bit of onion takes only a minute or two to chop (many busy cooks chop several onions at once and keep them in the freezer for times like this). While chopping the two vegetables, the cheese and butter can be melting in the microwave. While the casserole is baking, the accompanying meat, chicken, or fish can be broiled, grilled, or baked and the starch (rice, noodles, potatoes) can be made. So this dish can be part of a 30-45 minute easy meal, which is quick enough for a weeknight.
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Incidentally, if the garden is also overrun with yellow summer squash, it can be substituted for the zucchini in this dish; or use half yellow squash and half zucchini for a colorful and delicious change. Don’t be fooled by the ease of preparing Cheezy Crunchy Zucchini Bake, or the fact that it contains convenience products. It is one that has become a favorite with all of the official Hancock tasters, as well as others who have happened to eat dinner at the Hancock table.

8 Servings

2 pounds zucchini, sliced (for variety, use 1/2 yellow summer squash)
1/2 cup onions, finely chopped

1/2 pound pasteurized prepared cheese product, such as Velveeta
1/2 cup butter, divided
1 10 3/4 ounce can condensed cream of chicken soup

1 6 oz. package seasoned croutons, (about 3 cups)
  1. Preheat oven to 350°.

  2. Spread the zucchini slices over the bottom of a 9 x 13" shallow casserole dish; sprinkle with the onions.

  3. Place the cheese and 1/4 cup butter in a microwaveable container; microwave 2-3 minutes, stirring after every minute, until the cheese is melted.

  4. Stir in the soup and pour over the zucchini and onions.

  5. Scatter the croutons over the sauce mixture; pour the remaining 1/4 cup butter over the croutons.

  6. Bake 20-25 minutes or until bubbly.

Amount Per Serving
Calories 348 Calories from Fat 210
Percent Total Calories From: Fat 60% Protein 15% Carb. 25%

Nutrient Amount per % Daily
Serving Value
Total Fat 23 g 36%
Saturated Fat 12 g 62%
Cholesterol 58 mg 19%
Sodium 1074 mg 45%
Total Carbohydrate 22 g 7%
Dietary Fiber 1 g 2%
Sugars 0 g
Protein 13 g

Vitamin A 24% Vitamin C 18% Calcium 0% Iron 5%


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Content copyright © 2013 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.



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