Zucchini Casserole

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Most Helpful Positive Review

Feb 25, 2007

This is a good company dish. I prefer not cooking the zucchini before adding the other ingredients as the zucchini got too mushy.

—Lee Z.

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Most Helpful Critical Review

Jul 28, 2003

I found this recipe kind of tasteless, although my friend loved it. It was much more eggy than I expected.

—STEFANIE77

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95 Ratings

Jul 13, 2003

A friend gave me 2 big zucchinis and 2 big yellow summer squashes. I made this recipe with each squash. It is equally good with either kind. Unexpected company came the first day we tried this, and they raved about it.

—JLFLAN

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Aug 16, 2003

I did substitute egg beaters for eggs,Nayonaise (soy base) for mayonaise, & 4 oz of (soy base)mozzarella cheese for the romano. I also feel that you can get 12 servings from this recipe. Using the carb count the way I made it is about 13 grams. I also would like to add some Italian seasoning the next time I make this. Overall this was a wonderful way to enjoy my fresh zucchini from the garden. Thanks to Mary for this recipe.

—PAMMYSU

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Jun 26, 2009

I was very happy with it, but did make a couple of changes....used a cheddar/jack mix of cheese instead of the romano and when it came out of the oven, grated romano over the top.......also, did NOT cook the zucchini first.

—NinaT

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Aug 02, 2008

Wow, this is great!! Very tasty and a super way to use up the zucchini. Even better warmed up the next day!! One note, I wouldn't use 6 LARGE zucchini, that would be far to much. I think the recipe should read: 6 small zucchini. You could even serve it as a breakfast/brunch dish. Don't skimp on the onions, they are a key ingredient. Will DEFINITELY make this again and again. Thanks for sharing!!

—Kathy

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Aug 20, 2006

This dish makes for a tasty brunch and is a great way to use up those extra garden zucchinis. I substituted shredded mozzarella cheese for the romano, added extra black pepper & a few dashes of salt, and used corn flakes instead of crackers for the topping. Instead of using pats of butter, I melted about 1/4 cup of butter and drizzled it over the top for more even distribution. We thoroughly enjoyed this dish hot, cold, and reheated the next day!

—MariyaC

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Dec 02, 2005

This ones a keeper! Made it with and without the crushed crackers and still good. Also made with parmesean cheese and still good! Thanks. PS We think its good the next day too!

—JTTODD

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Nutrition

Calories
383 kcal
19%

Carbohydrates
14.5 g
5%

Cholesterol
78 mg
26%

Fat
33.3 g
51%

Fiber
2.4 g
10%

Protein
8.1 g
16%

Sodium
838 mg
34%

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

Nutritional Information

Zucchini Casserole

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 383
Calories from Fat: 299

% Daily Value *
Total Fat 33.3g 51 %
Saturated Fat 8.7g 43 %
Cholesterol 78mg 26 %
Sodium 838mg 34 %
** Potassium 421mg 12 %
Total Carbohydrates 14.5g 5 %
Dietary Fiber 2.4g 10 %
Protein 8.1g 16 %
Sugars 4.3g
Vitamin A 39 %
Vitamin C 12 %
Calcium 25 %
Iron 13 %
** Thiamin 7 %
Niacin 20 %
** Vitamin B6 19 %
** Magnesium 15 %
** Folate 18 %

* 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.