Zucchini Casserole Recipe - Allrecipes.com
Zucchini Casserole Recipe
  • READY IN 55 mins

Zucchini Casserole

Recipe by  

"Deliciously rich and custardy dish with mayonnaise, eggs, and cheese, topped by crispy crackers. This can be made with either summer squash or zucchini or both. "

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Ingredients Edit and Save

Original recipe makes 1 9x13 dish Change Servings

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 baking pan with cooking spray.
  2. Place sliced zucchini in a large saucepan. Pour in enough water to cover, and bring to a boil over high heat. Boil until barely tender, about 2 minutes. Drain and set aside.
  3. In a large bowl, whisk together eggs and mayonnaise until smooth. Stir in onion, cheese, and pepper. Fold in squash, then pour mixture into prepared baking pan. Sprinkle with crushed crackers, then dot evenly with diced butter.
  4. Bake in preheated oven for 30 to 40 minutes, until middle of casserole is no longer moist, and springs back when gently pressed.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 40 mins
  • READY IN 55 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 25, 2007

This is a good company dish. I prefer not cooking the zucchini before adding the other ingredients as the zucchini got too mushy.

 
Most Helpful Critical Review
Jul 28, 2003

I found this recipe kind of tasteless, although my friend loved it. It was much more eggy than I expected.

 

96 Ratings

Jul 13, 2003

A friend gave me 2 big zucchinis and 2 big yellow summer squashes. I made this recipe with each squash. It is equally good with either kind. Unexpected company came the first day we tried this, and they raved about it.

 
Aug 16, 2003

I did substitute egg beaters for eggs,Nayonaise (soy base) for mayonaise, & 4 oz of (soy base)mozzarella cheese for the romano. I also feel that you can get 12 servings from this recipe. Using the carb count the way I made it is about 13 grams. I also would like to add some Italian seasoning the next time I make this. Overall this was a wonderful way to enjoy my fresh zucchini from the garden. Thanks to Mary for this recipe.

 
Jun 26, 2009

I was very happy with it, but did make a couple of changes....used a cheddar/jack mix of cheese instead of the romano and when it came out of the oven, grated romano over the top.......also, did NOT cook the zucchini first.

 
Aug 02, 2008

Wow, this is great!! Very tasty and a super way to use up the zucchini. Even better warmed up the next day!! One note, I wouldn't use 6 LARGE zucchini, that would be far to much. I think the recipe should read: 6 small zucchini. You could even serve it as a breakfast/brunch dish. Don't skimp on the onions, they are a key ingredient. Will DEFINITELY make this again and again. Thanks for sharing!!

 
Aug 20, 2006

This dish makes for a tasty brunch and is a great way to use up those extra garden zucchinis. I substituted shredded mozzarella cheese for the romano, added extra black pepper & a few dashes of salt, and used corn flakes instead of crackers for the topping. Instead of using pats of butter, I melted about 1/4 cup of butter and drizzled it over the top for more even distribution. We thoroughly enjoyed this dish hot, cold, and reheated the next day!

 
Dec 02, 2005

This ones a keeper! Made it with and without the crushed crackers and still good. Also made with parmesean cheese and still good! Thanks. PS We think its good the next day too!

 

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Nutrition

  • Calories
  • 383 kcal
  • 19%
  • Carbohydrates
  • 14.5 g
  • 5%
  • Cholesterol
  • 78 mg
  • 26%
  • Fat
  • 33.3 g
  • 51%
  • Fiber
  • 2.4 g
  • 10%
  • Protein
  • 8.1 g
  • 16%
  • Sodium
  • 838 mg
  • 34%

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

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