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READY IN ABOUT 1½ hrs

Cheesy Zucchini Casserole I

Read Reviews (211)

"This is a good, cheesy, vegetable side dish ...very easy to prepare." — DC1

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Original recipe makes 4 servings Change Servings

4 slices bread, cubed
1/4 cup melted butter
2 cups cubed zucchini
1 large onion, chopped

1 teaspoon garlic salt
1 egg, beaten
2 cups shredded Cheddar cheese

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Directions

Preheat oven to 350 degrees F (175 degrees C).
Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese.
Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.

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PREP 20 mins
COOK 1 hr
READY IN 1 hr 20 mins

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made this twice already.The first time my bread did stay a little soggy.So the second time i made this i made some adjustments,first thing i did was double the recipe, toast the bread slightly and added cheese to the mixture and not just on top.turned out great!

—PHYLLIS B

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Most Helpful Critical Review

Jan 27, 2012

Difficult to rate this one... we ate it, it was ok, good way to use up that zucchini from the garden... but I wasn't too impreseed. I would definitely like to try another zucchini casserole recipe. I think it might have been the bread that I didn't like too much.

—KRISTEN79

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260 Ratings

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Jul 23, 2007

This is the first time I've cooked with zucchini, other than to just saute or grill it. It was great! I consider recipes to be guidelines and always consider the recipe reviews. Here are the changes I made: I used 2 cups of dry plain bread cubes, 2 eggs, Lawry's seasoning salt, 1 t of jarred roasted garlic, 1 cup of mozzarella (in an attempt to make it lighter), a chopped green onion and 3 cups of zucchini. I also baked it in an 8 by 8 dish. We had it as the main part of the meal and loved it, the bread was perfect and not mushy and the zucchini was tender. It had lots of flavor and the extra egg helped hold it together. It surpassed my expectations and I plan to make it again except make a little more so it fills the 8 by 8 dish more. Thank you for a yummy, inexpensive, beautiful to look at and nutritious recipe!

—The Bunny Chef

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Jan 27, 2008

Delicious! 5 slices of toasted Italian pane bread (cubed), 1/4 cup melted butter, 3 cups zucchini chopped, 1/4 large purple onion chopped fine, 1 tsp garlic powder, 2 eggs beaten, 2 cups sharp cheddar cheese. Spray 8 x 8 glass pan with Pam. Bake on 350 covered for 30 mins. then uncovered for 20 mins. 6 servings.

—Nancy

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Jul 31, 2007

I love this recipe! I put in two zucchini plants this spring and thinking that I just may be overwhelmed by squash, and instead I wish I had planted another. This recipe is so simple and tasty. I like to vary the bread and found that chewy breads such as french or italian, lend a wonderful texture. Try differernt cheeses too. Monterrey Jack or Muenster are great. Other than that, I don't change a thing except maybe less onion. This casserole, along with a salad, has become one of my favorite meals. What makes it even more special is when I go to my desert garden and pick a lovely, fresh zucchini just for this dish! Plant some zucchini and you will be well rewarded.

—catzinaz

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Jul 24, 2003

this was okay. It was the first time anyone in my family ate zucchini. My only advice for when I make this again, cook it for only 45 minutes, It was too hard and crunchy. It would've been great otherwise. thanks

—DYLNIC

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Aug 27, 2007

As I put it in the oven, I thought, "This doesn't have enough spices in it. It's going to be bland." But it wasn't! It was a really nice side dish, tasty without overpowering. I used a Monterrey Jack type cheese, and only about 1.5 cups (all I had). I also used day-old bakery bread, toasted in the toaster oven, but the 4 slices of that looked like too much bread, so I added another half-cup of zucchini. Oh, and at that point, it looked too dry, so I added a second egg. But even with all those adjustments, it came out very yummy. I also used an 11x17 pan, based on another reviewer's suggestion. I highly recommend this! It was an excellent compliment to a simple marinated, grilled chicken breast.

—CBARBUSCA

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Aug 06, 2009

FABULOUS!! I loved this, hubby loved this, 18 month old loved this! Used some of the reviews to make this wonderful base recipe even better... used bottled minced garlic (2 tsp, we love garlic) an extra slice of bread, about a half cup more zucchini, 2 eggs, and I accidentally melted a half cup of butter, so I was naughty and added the whole thing :). I put 1/3 of the cheese mixed in the casserole sprinkled the rest on top. I added some Lawerys seasoning as well. Put in a 8x8 pan and cooked 20 minutes covered, 20 minutes uncovered. Perfection!

—chef.in.training

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Nutrition

Calories
437 kcal
22%

Carbohydrates
18.7 g
6%

Cholesterol
143 mg
48%

Fat
32.4 g
50%

Fiber
2 g
8%

Protein
18.9 g
38%

Sodium
1076 mg
43%

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

Nutritional Information

Cheesy Zucchini Casserole I

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 437
Calories from Fat: 292

% Daily Value *
Total Fat 32.4g 50 %
Saturated Fat 19.8g 99 %
Cholesterol 143mg 48 %
Sodium 1076mg 43 %
Potassium 316mg 9 %
Total Carbohydrates 18.7g 6 %
Dietary Fiber 2g 8 %
Protein 18.9g 38 %
** Sugars 4.8g
Vitamin A 24 %
Vitamin C 11 %
Calcium 59 %
Iron 19 %
** Thiamin 8 %
Niacin 40 %
Vitamin B6 13 %
Magnesium 15 %
Folate 34 %

* 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.