Zucchini Bean Casserole at Riley Ingham blog

Zucchini Bean Casserole. Prepare oven and baking dish: Mine measures 30 x 21 cm (12 x 8). In a small bowl, combine the panko and melted butter. Sprinkle all over the top of the casserole. Season with the spices (dill, cumin, savory, and salt) and ground flax seeds. Put the mixture in a large bowl. Add the remaining half of whole beans, shredded zucchini, and carrot. Stir together the beans, pico de gallo and oregano in a medium bowl. In a large bowl, whisk the heavy cream and egg together. Sprinkle the zucchini slices all over with 1/2 teaspoon salt. Mix in the remaining ¼ cup of grated parmesan cheese and 2 tablespoons of parsley. Add the tomatoes, garlic, salt, pepper and italian seasoning and mix. Stir in the the onion, garlic, salt, pepper, oregano, thyme, basil, feta. Add the zucchini mixture on top of the beans. This zucchini base for a casserole is terrific and can be used for so many things.

Zucchini Rice Casserole (Brown Rice!) Rachel Cooks®
from www.rachelcooks.com

This zucchini base for a casserole is terrific and can be used for so many things. Add the onion and zucchini and cook, stirring occasionally, for 10 minutes. In a small bowl, combine the panko and melted butter. Add the zucchini mixture on top of the beans. In a large bowl, whisk the heavy cream and egg together. Spread the mixture in a baking pan/casserole dish. Stir together the beans, pico de gallo and oregano in a medium bowl. Into the mixing bowl with drained zucchini, stir in 4 eggs and. Mine measures 30 x 21 cm (12 x 8). Sprinkle the zucchini slices all over with 1/2 teaspoon salt.

Zucchini Rice Casserole (Brown Rice!) Rachel Cooks®

Zucchini Bean Casserole Add the zucchini mixture on top of the beans. Add the zucchini mixture on top of the beans. In a small bowl, combine the panko and melted butter. Season with the spices (dill, cumin, savory, and salt) and ground flax seeds. Add the onion and zucchini and cook, stirring occasionally, for 10 minutes. Stir together the beans, pico de gallo and oregano in a medium bowl. Into the mixing bowl with drained zucchini, stir in 4 eggs and. Prepare oven and baking dish: Stir in the the onion, garlic, salt, pepper, oregano, thyme, basil, feta. Mix in the remaining ¼ cup of grated parmesan cheese and 2 tablespoons of parsley. Add the tomatoes, garlic, salt, pepper and italian seasoning and mix. Step 3 reduce the oven temperature to 350˚. Add the remaining half of whole beans, shredded zucchini, and carrot. Sprinkle all over the top of the casserole. Sprinkle the zucchini slices all over with 1/2 teaspoon salt. Mine measures 30 x 21 cm (12 x 8).

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