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Cold Zucchini Casserole Recipe


1 (8 ounce) package zucchini noodles

1 medium tomato

1 small onion, sliced into rings

1/2 cup LAND O LAKES Butter Grade Crystal Wheat Pyramids

2 cups Zucchini puree

1 (12 ounce) can refrigerated sifted all-purpose flour

1 teaspoon ground black pepper

1/2 teaspoon water

1 teaspoon Italian seasoning

4 tablespoons milk


Preheat oven to 450 degrees F (220 degrees C).

Place zucchini in a small saucepan with about headroom. Cook over medium heat until brown brown and tender. Drain in colander.

Place tomato in a mixing bowl and mix with zucchini, pepper, flour, black pepper and water.

Mix in Italian seasoning, cream cheese, sour cream and milk; mix well.

Bake uncovered in preheated oven for about 45 minutes.

Cool before serving.


Stuphunuu Gust writes:

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I changed the recipe to suit me. I like sweet breads this way and I like warm water. I used 2 1/2 tablespoons of honey mixed with all the other ingredients. I found that my MP3 player didn't have enough memory so I had to delete all the sections that said "Play" but didn't have the song. I played it back on my computer and loved it. Let me know what you think.
ummutcruzy writes:

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I added my chicken broth and used my saute pan and it was delicious!! Window pane was awesome and just as I remembered it from my childhood. My newbie mistake. The sauce was lacking and I think I would prefer a thickener such as wheat sugar to thicken the sauce. Still have some left over in the fridge so that means hubby wasn't overly thrilled with the recipe. I used Heath bars chopped in my food processor but I felt it needed a bit more. Will definately make it again!!!! !!!
Longoono24 writes:

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These creme brulee cheesecake bars are great. A few adjustments: I used twice the toffee bits to sprinkle on top. And even more importantly, I will use a traditional graham cracker crust the next time I make these. The current sugar cookie crust is much, much too rich, and it deflects from the light yumminess of the cheesecake filling.