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This cheesy zucchini casserole is an easy side dish that goes with almost anything. It’s a great way to get a healthy serving of vegetables into your family.
Every summer I seem to have a plethora of zucchini and am always looking for new ways to use it all. I mean, even I can only do so much fried zucchini sticks.
This casserole is a great way to use a LOT of zucchini in a delicious way. With the eggs and the rice, it’s a meal in itself – or a different and delicious breakfast.
WHAT DO I NEED TO MAKE THIS DISH?
- Zucchini – get firm, unblemished medium zucchini. The big ones will have too many seeds. You’ll need about 3 pounds.
- Salt, baking powder, garlic, and herb seasoning
- Onion and garlic
- Cooked white rice
- Sour cream
- Cheese – parmesan, mozzarella, cheddar, and Italian Blend
TIPS FOR MAKING A CHEESY ZUCCHINI CASSEROLE
- Take the time to grate the zucchini and squeeze as much liquid out of it as possible. This is important. You don’t want a watery (and flavorless) casserole. The salt will pull a lot of the moisture out of the vegetable and squeezing it out of the zucchini is crucial. Finally, wringing out the zucchini in a dish towel will remove the last of the moisture.
- Be sure to mince the aromatics into a very small dice. You want them to ‘melt’ into the casserole as it bakes.
- It’s easy to change the flavor profile of this casserole by switching up the cheeses and the herb seasoning. Brie cheese is amazing and makes the casserole extremely creamy and rich. Add a Greek flair with Greek seasoning and Feta cheese. Use what you like or have on hand. The possibilities are endless.
- If you have veggies in your fridge that you need to use, shred them and toss them in. I have used shredded carrot, minced jalapenos, and minced bell pepper. All of them were delicious.
This cheesy zucchini casserole is an easy and delicious way to use up the abundant crop of zucchini. It’s also a great way to get veggies into your family.
6 medium grated zucchini (about 3 pounds)
1 teaspoons salt
½ cup minced onion
1 tablespoon finely minced garlic
2 cups cooked white rice
1 cup sour cream, divided
4 large eggs
½ teaspoon baking powder
1 teaspoon garlic herb seasoning
½ cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 ½ cups shredded cheddar cheese
½ cup Italian blend cheese (I used one that had parmesan, asiago, and fontina)
Remove the grated zucchini to a mesh colander over a large bowl or in the sink. Sprinkle it with 1 teaspoon salt. Toss well and allow the salt to pull moisture out of the zucchini for about 10 minutes. Toss occasionally with your hands, squeezing out as much liquid as possible.
Lay a clean dishtowel on the counter and scoop the zucchini out of the colander into the towel. Wrap the towel around the zucchini and twist and wring the zucchini to force the remainder of the water out of the zucchini. Do this several times until you aren’t able to wring any more liquid out of the squash.
Transfer the zucchini to a large mixing bowl.
Preheat the oven to 400 degrees. Grease a 9×13 casserole dish. Set aside.
In a medium bowl, mix ⅔ cup sour cream, baking powder, garlic and herb seasoning, and eggs together. Pour over the zucchini.
Add the onion, garlic, cooked rice, Parmesan cheese, mozzarella cheese, and 1 cup of cheddar cheese. Mix well.
Pour the mixture into the prepared casserole dish. Press down with the back of a wooden spoon to remove any air pockets and compress the casserole mixture.
Spread the remaining ⅓ cup of sour cream over the top of the casserole and sprinkle the remaining ½ cup of cheddar and the Italian blended cheeses overall.
Bake, uncovered, for 40 minutes until the casserole is set and the cheesy top is golden brown.
Allow the casserole to sit for five minutes before cutting.
- Category: Side Dish
- Method: Bake
- Cuisine: American
Keywords: cheesy zucchini casserole, side dish, zucchini recipes, vegetables, casseroles
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If you’ve never had the pleasure of eating a New Orleans muffuletta sandwich, then you are in for a treat. It’s a large round loaf of Italian or French bread that’s split horizontally and spread with a tangy, homemade olive salad. Then you’ll enjoy layers of different Italian meats and cheeses and more olive salad on top. It is similar to an Italian hoagie or sub, but even better.
A muffaletta is a NOLA staple for Mardi Gras, game day tailgates, or any time you need to feed a crowd. Because these sandwiches can be made in advance (and get better the longer they sit), they’re a perfect party ‘go-to’.
TIPS FOR MAKING THIS RECIPE
- Get the best round (or boule) bread that you can find. In a pinch, focaccia or submarine/hoagie rolls would also work. You want to find a bread that has a soft, tender inside with a crispy, thin outer crust.
- When you slice the round loaf horizontally, pull some of the bread out of each half to make a depression to layer the olive salad into. You still want enough of the soft, white interior to absorb all of the delicious juice from the salad without getting soggy. Don’t pull too much of the bread out.
- Make the olive salad for the best flavor. You can make this up to two days in advance. Be sure to mince the vegetables small and try to get them all the same size.
- You should be able to find the pickled vegetables, artichoke hearts, and roasted red peppers in the same aisle as the pickles in your grocery store.
- Use good quality olive oil for this recipe.
- Order the meats from your local deli and have them sliced thin…but not shaved. You want to see the even layers of the meats and cheeses.
- Get the cheese at the deli also, but don’t have it sliced too thin or it will stick together.
- Be sure to use a heavy object to weigh down the sandwich. You want to compress it as much as possible – almost like a panini.
MORE DELICIOUS SANDWICH RECIPES
- Classic Tuna Melt
- Spicy Sweet Chicken Biscuit
- Vietnamese Chicken Bahn Mi
- Philly Cheesesteak Hoagie
- Monte Cristo
- Classic Patty Melt
This New Orleans muffaletta sandwich is packed with flavor – from the homemade olive salad to the layers of Italian meats and cheeses. It’s perfect for parties, Mardi Gras, or tailgating.
For the olive salad:
- 1 cup mixed, pitted olives (usually at the grocery salad bar), finely chopped
- ¼ cup pickled vegetables, like Giardiniera, finely chopped
- ¼ cup marinated artichoke hearts, drained and finely chopped
- ¼ cup roasted red peppers, finely chopped
- 1 tablespoon capers, finely chopped
- 2 tablespoons minced fresh parsley
- 2 cloves garlic, minced
- 2 tablespoons red wine vinegar
- ¼ cup extra virgin olive oil
- 1 teaspoon Italian seasoning
For the sandwich:
- One (10-inch) round loaf boule bread (Italian, French)
- ½ pound thinly sliced deli salami
- ½ pound sliced deli provolone (not smoked)
- ½ pound thinly sliced capicola ham
- ½ pound sliced mozzarella cheese
- ½ pound thinly sliced mortadella
Make the olive salad. In a medium bowl, stir together the chopped olives, pickled vegetables, red peppers, parsley, garlic, red wine vinegar, olive oil, and Italian seasoning. Stir well to combine.
Make the sandwich. Use a serrated knife to slice the bread in half horizontally.
Use your fingers to scoop a bit of the bread out to make a shallow depression in the bread.
Spread half of the olive salad on the bottom half of the bread.
Layer all of the salami over the olive salad.
Next, layer the provolone cheese, then the capicola, mozzarella, and mortadella.
Top with the remaining olive salad.
Place the other half of the bread over the olive salad.
Tightly wrap the entire sandwich in plastic wrap.
Place the wrapped sandwich on a flat plate and place a heavy object on top of the plastic-wrapped sandwich to weigh it down. I like to use a cast-iron skillet to do this.
Place the weighted sandwich in the refrigerator for 1 hour.
- Category: Main Dish - Sandwiches
- Cuisine: American
Keywords: New Orleans Muffaletta sandwich, New Orleans food, sandwich recipes, Italian sandwiches, tailgating recipes, party recipes, Mardi gras recipes
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Chicken piccata is one of those dishes that brings back memories of Sunday dinners, laughter with family, and home. Tender chicken is coated and pan-fried, and then coated in a tangy, salty lemon butter sauce with capers and parsley. It’s an old school Italian classic that is easy enough for a weeknight meal, yet impressive enough for a dinner party.
WHAT IS CHICKEN PICCATA?
Piccata is the method of cooking, not the dish itself. Piccata is a protein that is dredged in flour, pan-fried, and lemon and caper sauce.
The sauce is a sublime blend of salty, tangy, and buttery flavors.
HOW IS CHICKEN PICCATA MADE?
First, we butterfly the boneless, skinless chicken breast and then dredge it in a seasoned flour mixture.
Next, the chicken is pan-fried in olive oil and removed to rest on a plate.
Continue by making the sauce. Wine, chicken broth, capers, and garlic are added to the skillet.
The sauce is finished with butter, fresh parsley, and lemon slices.
Next, add the chicken back to the pan and saute in the sauce.
Easy and delicious.
HOW TO BUTTERFLY A BONELESS CHICKEN BREAST
- Start with a very sharp, unserrated knife.
- Place your hand on top of the boneless, skinless chicken breast.
- Slice the breast horizontally, cutting it in half. You can stop about a 1/2-inch from the opposite side so that it folds open like a book. Alternatively, you can make cutlets by cutting the breast entirely in half horizontally.
Here are a few more chicken recipes to try:
- Grilled Tequila Lime Chicken
- Chicken Vesuvio
- Chicken Marbella
- Grilled Piri Piri Chicken
- Sticky and Spicy Sriracha Drumsticks
This classic chicken piccata, with it’s buttery, lemon, and caper sauce, is easy enough for a weeknight meal yet impressive enough to serve at a dinner party.
For the chicken:
- 4 boneless, skinless chicken breast halves, butterflied and pounded to an even thickness
- ½ cup Wondra flour for dredging
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon pepper
For the sauce:
If needed, pound the chicken fillets with a mallet to ½-inch thickness.
In a large ziplock bag, dump in the Wondra flour, parmesan cheese, paprika, salt, and pepper.
Add the chicken cutlets and shake to fully coat each on with the flour mixture. Remove from the bag and shake off any excess. Place on a plate and continue with the remainder of the chicken.
In a large skillet over medium-high heat, add the olive oil. Place the chicken in the pan and reduce the heat to medium. Cook until golden on one side and almost cooked through – about 5 minutes.
Use tongs to turn the chicken and continue to cook for another 5 minutes. Remove the cooked chicken to a plate and set aside.
In the same skillet, add the capers. Use a wooden spoon to smash them into the oil in the pan. Cook about 30 seconds to release their brine.
Pour the white wine into the skillet. Scrape up any of the browned bits from the bottom of the skillet. Cook until the liquid has reduced by half – about 3 minutes.
Stir in the lemon juice and broth. Cook until the mixture begins to thicken – about 3-5 minutes.
Reduce the heat to low. Stir in the butter, one pat at a time, stirring constantly until it is incorporated into the sauce. The sauce should look shiny and smooth.
Stir in the parsley. Add the sliced lemon.
Return the chicken cutlets to the pan, turning in the sauce to coat each one. Cover and simmer for 10-15 minutes until the meat is hot and has taken on the flavors of the sauce.
Serve hot, with the sauce spooned over the chicken.
- Category: Main Dish
- Method: Saute
- Cuisine: Italian
Keywords: classic chicken piccata, chicken recipes, lemon recipes, Italian recipes, weeknight dinner ideas, easy dinner ideas
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Popular, fiery, and demanding attention—that’s a Leo for you! So it only makes sense to have some Leo-inspired dishes on the table at your loved one’s (densely populated) birthday party!
Leos are social butterflies. You can bet they’re going to be hosting a birthday bash for themselves and inviting every person they can think of! The following are some mouth-watering recipes you can try to celebrate the Leo in your life!
Crispy Sriracha Spring Rolls
Nothing screams flavorful and light like a crispy Sriracha spring roll. The recipe is easy and light on your tummy. All you need are 3 cups of coleslaw, three green chopped onions, soy sauce, sesame oil, one pound of skinless and boneless chicken, seasoned salt, softened cream cheese, Sriracha chili sauce, spring roll wrapper, and sweet chili sauce.
Toss the coleslaw, onions, and soy sauce in sesame oil. Simultaneously, cook the chicken in a saucepan with 4 cups of boiling water. Reduce the heat to a simmer and add the chicken. Let it cook for 15–20 minutes. After it cools down slightly, chop it into pieces and mix it with seasoned salt.
Next, mix in cream cheese and chili sauce, add the chicken, and toss with the coleslaw mixture. Wrap the stuffing into a spring roll wrapper with about two tablespoons of filling in each roll. After wrapping, you can now quickly fry the rolls until they are golden brown. This will take 6 to 8 minutes.
Tex-Mex Beef Fajitas
Juicy Tex-mex beef fajitas recipes are always crowd-pleasers, just like a Leo. They keep everyone full and are a central part of the big celebration.
To cook Tex-Mex Beef Fajitas, you’ll need 2 pounds of skirt and trimmed steak, sliced into ½ inch slices, half a cup of vegetable oil, pineapple juice, lime juice, tequila, crushed garlic, cumin, chili powder, brown sugar, green onion, chopped cilantro, sweet onion, bell peppers, and flour tortillas.
To marinate the steak, pour oil, pineapple juice, tequila, lime juice, cumin, chili powder, green onions, brown sugar, and cilantro in a sealable bag, along with the steak, Massage the ingredients into the strips and place the bag in the fridge for three hours minimum.
The next step is to heat a fajita pan and pour in 2 tablespoons of vegetable oil. While the skillet preheats, toss sliced peppers and onions. Next, add sliced vegetables and sauté them until they are tender and crisp. Remove them and set aside.
Now it’s time to take our beef slices and place them on paper towels. Lightly pat the slices dry and add them to the skillet, cooking them for 10 minutes. You can now add the fried vegetables and turn up the heat. The vegetables and meat should caramelize slightly. The final step is to serve your mix with shredded cheese, salsa, and diced tomatoes.
Looking For More Leo-Inspired Recipes?
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If you’re looking for more Leo-inspired recipes, you can browse our breakfast, main dishes, starters, side dish recipes, and desserts for more delicious recipes!
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