Zucchini Casserole with Fontina Cheese

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Dave 3

"Easy to prepare summer squash side dish baked in a creamy cheese sauce topped with french fried onions."
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40 m servings 352 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 352 kcal
  • 18%
  • Fat:
  • 25.8 g
  • 40%
  • Carbs:
  • 22.3g
  • 7%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 830 mg
  • 33%

Based on a 2,000 calorie diet

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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.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
  2. Arrange zucchini slices in the bottom of the baking dish; spread with mushroom soup. Top with fontina cheese and sprinkle with fried onions.
  3. Bake in preheated oven until mushroom soup is bubbly and cheese is melted, about 30 minutes.


  • Cook's Note:
  • I like this dish just the way it is, but you can make it zestier with the addition of spices of your liking directly to the zucchini before adding the other ingredients. This is also good with other concentrated soups, including cream of mushroom and cream of celery. Make it healthier by using low fat cheeses and soup.



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