Recipe by VEGAS
"Fresh zucchini baked with butter, Cheddar cheese and eggs, with a buttery cracker crumb topping."
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zucchini, peeled and sliced
1 1/2 cups
shredded Cheddar cheese
salt and pepper to taste
buttery round crackers, crushed
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 slice. Use 1/4 cup butter instead of 1/2 cup, and stir-fry the veggies in the butter rather than boil them, (again, to retain flavor, color, and nutrition). Four eggs instead of three. Rather than the cracker topping, I used my own whole wheat bread crumbs, with a bit of Italian seasoning added to them. Delicious! Oh yes...only bake 35 minutes. Left-overs are fabulous. I think this would also work well if you wanted to make double and freeze one to bake at a future time.
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 a breakfast quiche than a side dish for dinner...leftovers taste good too. I probably will not make this again.
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 thick. I used 4 eggs instead of 3, added 2 tablespoons of milk to the beaten eggs, and used a half of a cup more cheese. I crushed the crackers and used a little bit less than 1/4 cup of melted butter to give them a good crumbly texture. Added some Mrs. Dash to the mixture and baked as per the recipe. Served with a wedge of iceberg lettuce with light ranch dressing drizzled on top (and tomatoes if desired). Was a hit with my family! Even my picky daughter!!
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 mix. I added garlic powder instead of garlic salt. I used 3 cups of zucchini and added black pepper (to taste) It's very yummy and my 7 year old even cleaned his plate. Nice variation to the ordinary.
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 3 tablespoons of cream, but only about 1 tablespoon of butter. I only had saltines, so I crushed those up and added shredded Parmesan to them- made a delicious, crispy, cheesy topping! Will definitely make again- thanks!
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 cleaning out the fridge thing.. It was a HUGE hit! I also used bread crumbs on top, not crackers - you use what you have on hand.. but this will appear again and again!
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 then sprinkled the whole thing with extra chopped garlic, red pepper flakes, and parm cheese.... and it is absolutely delish! I only needed to bake it for 45 minutes too.
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Zucchini Casserole II
Serving Size: 1/9 of a recipe
Servings Per Recipe: 9
Amount Per Serving
Calories from Fat: 211
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