Cheesy Zucchini Casserole

Cheesy Zucchini Casserole

"Whether I'm preparing a sit-down dinner at home or attending a potluck buffet, family and friends have come to expect my signature vegetable dish."
Added to shopping list. Go to shopping list.

Ingredients

1 h 5 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

On Sale

What's on sale near you.

or

Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)



May we suggest

ADVERTISEMENT

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. In a large saucepan, cook zucchini in boiling water until crisp-tender, about 4 minutes; drain. Cool for 10 minutes. In a large bowl, combine the flour, baking powder and salt; whisk in milk until smooth. Beat in eggs and chilies. Stir in cheese and zucchini.
  2. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Toss bread crumbs and butter; sprinkle over zucchini mixture. Bake, uncovered, at 325 degrees F for 40-50 minutes or until a knife inserted near the center comes out clean and edges are lightly browned. Let stand for 5 minutes before cutting.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles

Reviews

Read all reviews 26
  1. 32 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

This is so yummy! After reading some of the other reviews I did make a view additions for our personal taste. I made half the recipe, which turned out great. I used the whole 4oz can of green...

Most helpful critical review

This was too salty by itself. When I ate it with other foods it was great. Next time, I'll drain the chilies and not add additional salt. I ate the leftovers on a flour tortilla with meat an...

Most helpful
Most positive
Least positive
Newest

This is so yummy! After reading some of the other reviews I did make a view additions for our personal taste. I made half the recipe, which turned out great. I used the whole 4oz can of green...

My family really enjoyed this wonderful casserole. I made a few adjustments for our taste and to make prep quicker. I did not precook the zucchini so I reduced the milk to 1/4 cup to make up for...

We really enjoyed this dish...I added some chopped onions while boiling the zucchini and also added a few shakes of garlic powder to the egg mixture. It reheated very well in the microwave.

This was too salty by itself. When I ate it with other foods it was great. Next time, I'll drain the chilies and not add additional salt. I ate the leftovers on a flour tortilla with meat an...

I loved this dish! I made it for a church potluck and was worried because it had to sit in a warming oven for 2 hours. But it was moist and delicious. I made it again last night to go with fri...

This is a great side dish. I made it with a cup of cheddar and a cup of mozzerella and used crushed cornflakes instead of crackers for the topping because it is what I had available. My kids a...

Easy to make for a beginner. The dish was very popular at a potluck- I watched a teenaged boy get a 2nd helping within 3 minutes of his 1st!

Great Recipe! I make mine with 1/2 eggplant and 1/2 zucchini. I also use egg substitute and fat free milk to make it healthier.

I'm not crazy about this recipe, but it's pretty good. I didn't precook the zucchini, but reduced the milk by 1/4 cup and increased the cooking time by 5 or 10 minutes. I think it would make a ...

Other stories that may interest you