Hey everyone, it is Brad, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, zucchini ham casserole. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Zucchini Ham Casserole is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. Zucchini Ham Casserole is something which I have loved my whole life. They’re fine and they look fantastic.
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To begin with this recipe, we must prepare a few components. You can cook zucchini ham casserole using 10 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Zucchini Ham Casserole:
- Make ready Medium Zucchini, peeled seeded and sliced
- Get Yellow Onion, diced
- Get Diced Ham or Any Leftover Ham Cubed or Diced
- Make ready Shredded Cheese
- Make ready Pepper Jack Cheese
- Get Alfredo Sauce
- Get Onion Powder
- Prepare Garlic Powder
- Take Old Bay or Soul Seasoning
- Take Salt and Pepper
Sprinkle with basil, salt and pepper. Layer with half of the ham, marinara sauce and cheese. Stir in ham, swiss, sour cream, dill, salt and pepper. Layer with zucchini and ham over top.
Instructions to make Zucchini Ham Casserole:
- Preheat oven to 400°F.
- In a 13x9 baking dish. Spread half the sliced zucchini on the bottom. Then sprinkle half the onion over zucchini. Add half the diced ham. Sprinkle 1 Tbsp. each of Onion and Garlic Powders.
- Sprinkle a little Salt and Pepper over everything. Then drizzle half the Alfredo sauce over everything. Repeat layers.
- Take out and Cover top of casserole with the shredded cheese and sliced cheese. Put back in oven and finish baking for another 10-15 minutes til zucchini is cooked and cheeses are melted.
- Remove from oven and Enjoy 😋.
- Put in oven and bake for 20 minutes.
This Crustless Ham and Zucchini Quiche is a great way to use up leftover ham and easily feed a crowd for breakfast or brunch! It makes a TON, and it's easy to make in advance since it's best served at room temperature. I've been making this casserole for a lot of years. The only difference is I parboil the zucchini and carrots until tender crisp, then cool and add pre-cooked sausage. I put half the stuffing mixture in the bottom of the casserole dish, and sprinkle the rest on top.
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