Cheesy Zucchini Casserole II Recipe - Allrecipes.com
Cheesy Zucchini Casserole II Recipe
  • READY IN hrs

Cheesy Zucchini Casserole II

Recipe by  

"Fresh zucchini baked with butter, Cheddar cheese and eggs, with a buttery cracker crumb topping."

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Ingredients Edit and Save

Original recipe makes 8 to 10 servings Change Servings
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  • PREP

    20 mins
  • COOK

    1 hr 10 mins
  • READY IN

    1 hr 30 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  2. Boil zucchini and onion in a large pot for about 10 minutes; drain. To the zucchini and onion add the butter, cheese, eggs, salt and pepper. Transfer to prepared baking dish and sprinkle cracker crumbs on top.
  3. Bake in preheated oven for 1 hour.
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Reviews More Reviews

Most Helpful Positive Review
May 20, 2006

Made some significant changes, which turned this recipe into a keeper. NINE zucchini??? I used two medium zucchini. Do not peel them, (that's where all the nutrition and color are), but just slice. Use 1/4 cup butter instead of 1/2 cup, and stir-fry the veggies in the butter rather than boil them, (again, to retain flavor, color, and nutrition). Four eggs instead of three. Rather than the cracker topping, I used my own whole wheat bread crumbs, with a bit of Italian seasoning added to them. Delicious! Oh yes...only bake 35 minutes. Left-overs are fabulous. I think this would also work well if you wanted to make double and freeze one to bake at a future time.

 
Most Helpful Critical Review
Sep 29, 2011

kinda bland

 

27 Ratings

May 29, 2008

I changed this up a little as well. You can't possibly use 9 zucchinis unless they are small 'pickle' sized zucchinis. We used 4 medium to large ones and instead of slicing, I diced to about 1/2 thick. I used 4 eggs instead of 3, added 2 tablespoons of milk to the beaten eggs, and used a half of a cup more cheese. I crushed the crackers and used a little bit less than 1/4 cup of melted butter to give them a good crumbly texture. Added some Mrs. Dash to the mixture and baked as per the recipe. Served with a wedge of iceberg lettuce with light ranch dressing drizzled on top (and tomatoes if desired). Was a hit with my family! Even my picky daughter!!

 
Aug 14, 2006

I altered this recipe a bit. I used boxed chicken flavored stuffing mix (the kind with the flavoring already in the bread crumbs) and used about 3/4 stick of butter to drizzle over the stuffing mix. I added garlic powder instead of garlic salt. I used 3 cups of zucchini and added black pepper (to taste) It's very yummy and my 7 year old even cleaned his plate. Nice variation to the ordinary.

 
Mar 17, 2011

This was awesome! I made a few mods, as others did- I only used one very large zucchini (there are just two of us), and I steamed the veggies instead of boiling. I used 2 eggs, and added about 3 tablespoons of cream, but only about 1 tablespoon of butter. I only had saltines, so I crushed those up and added shredded Parmesan to them- made a delicious, crispy, cheesy topping! Will definitely make again- thanks!

 
Jan 17, 2006

I really loved this!! Ok, i am a born fiddler so we did some different things, 4 eggs not 3, a few red pepper flakes and a bit of broccoli i had left over and some diced ham.. you know a cleaning out the fridge thing.. It was a HUGE hit! I also used bread crumbs on top, not crackers - you use what you have on hand.. but this will appear again and again!

 
Aug 20, 2003

if you use 9 Zucchini they had better be small to medium size This was really good and my family loved it. Meanestjean In Connecticut

 
Jul 28, 2010

ok, I'm not sure how the recipe would have been as it is written, but I read the other reviews and sauted the zucchini first, added in some frozen corn, and a layer of sliced fresh tomatoes and then sprinkled the whole thing with extra chopped garlic, red pepper flakes, and parm cheese.... and it is absolutely delish! I only needed to bake it for 45 minutes too.

 

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Nutrition

  • Calories
  • 325 kcal
  • 16%
  • Carbohydrates
  • 20.8 g
  • 7%
  • Cholesterol
  • 117 mg
  • 39%
  • Fat
  • 23.5 g
  • 36%
  • Fiber
  • 3.4 g
  • 13%
  • Protein
  • 9.5 g
  • 19%
  • Sodium
  • 390 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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