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Cheesy Zucchini Casserole II


"Fresh zucchini baked with butter, Cheddar cheese and eggs, with a buttery cracker crumb topping."
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1 h 30 m servings 325 cals
Original recipe yields 9 servings (8 to 10 servings)


  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 109 mg
  • 36%
  • Sodium:
  • 390 mg
  • 16%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  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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Read all reviews 35
  1. 42 Ratings

Most helpful positive review

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 ...

Most helpful critical review

This was just OK for us. After reading a few reviews, I decided to keep on the skin and sautee in a little butter...worked great. I also added corn and 4 eggs. This turned out tasting more like ...

Most helpful
Most positive
Least positive

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 ...

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...

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...

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...

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 cleanin...

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

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 ...

I have made this two times and always get compliments for it. I add Emeril's Essence (individual packets, about 1 1/2 packets worth) to the recipe to give more flavor. Very easy to fix. I agree ...

Absolutely delicious! I cut the recipe in half and used 2 zucchinis...added some Fontina cheese too for extra tastiness!