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Zucchini Casserole

SUBMITTED BY: DAYDREEMIN  PHOTO BY: Chef4Six 

"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. "
Zucchini Casserole Recipe
RECIPE RATING:
This recipe has been rated 49 times with an average star rating of 4.4
Read Reviews (41)
PREP TIME  15 Min
COOK TIME  40 Min
READY IN  55 Min
Original recipe yield 1 9x13 dish

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 6 zucchini, sliced
  • 2 eggs, beaten
  • 1 cup mayonnaise
  • 1 small onion, diced
  • 1 cup grated Romano cheese
  • 1/4 teaspoon ground black pepper
  • 24 buttery round crackers, crushed
  • 2 tablespoons butter, diced

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.
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REVIEWS

The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed on Feb. 25, 2007 by Lee Z. 
This is a good company dish. I prefer not cooking the zucchini before adding the other... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed on Jul. 13, 2003 by JLFLAN 
A friend gave me 2 big zucchinis and 2 big yellow summer squashes. I made this recipe with... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 4.37 star rating.
Reviewed on Aug. 20, 2006 by MARIYA02 
This dish makes for a tasty brunch and is a great way to use up those extra garden zucchinis.... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed on Aug. 16, 2003 by PAMMYSU 
I did substitute egg beaters for eggs,Nayonaise (soy base) for mayonaise, & 4 oz of (soy... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed on May 11, 2003 by NPRINCE 
Family loved this. I normally don't care for zucchini, but this was delicious. MORE
The reviewer gave this recipe 2 stars. This recipe averages a 4.37 star rating.
Reviewed on Jul. 28, 2003 by STEFANIE77 
I found this recipe kind of tasteless, although my friend loved it. It was much more eggy... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed on Aug. 2, 2008 by Kathy 
Wow, this is great!! Very tasty and a super way to use up the zucchini. Even better warmed up... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 4.37 star rating.
Reviewed on May 14, 2005 by ZENDIZZY 
I loved the flavor of this dish. It is great right out of the oven, but gets mushy and is not... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed on Dec. 2, 2005 by JTTODD 
This ones a keeper! Made it with and without the crushed crackers and still good. Also made... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 4.37 star rating.
Reviewed on Oct. 17, 2003 by LRUBIN 
I'd give this 10 stars if I could! It was that delicious! Works well with light mayonnaise too. MORE

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Nutritional Information
Zucchini Casserole

Servings Per Recipe: 8

Amount Per Serving

Calories: 382

  • Total Fat: 33.3g
  • Cholesterol: 83mg
  • Sodium: 847mg
  • Total Carbs: 14.3g
  •     Dietary Fiber: 2.4g
  • Protein: 8.1g

VIEW DETAILED NUTRITION

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