Zucchini Dutch Cheese Casserole Recipe - Allrecipes.com
Zucchini Dutch Cheese Casserole Recipe
  • READY IN 50 mins

Zucchini Dutch Cheese Casserole

Recipe by  

"This microwave dish is perfect for those hot and humid days when the garden is bursting with zucchini."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    25 mins
  • COOK

    25 mins
  • READY IN

    50 mins

Directions

  1. Bring a large pot of lightly salted water to a boil over high heat. Add the egg noodles, and cook until al dente, 8 to 10 minutes. Drain in a colander, rinse with cold water, and set aside.
  2. Meanwhile, place the zucchini and water into a 2 quart, microwave safe casserole dish with lid. Cover and cook in the microwave on high for 6 minutes. Scrape the zucchini into the colander with the pasta and set aside. Place the butter, mushrooms, onion, and garlic into the casserole dish. Cook on high for 3 minutes, then stir in the flour, salt, and basil. Stir in the milk, then return the dish to the microwave and cook on high 5 minutes more, stirring every 2 minutes.
  3. Stir the zucchini and pasta into the mushroom sauce along with 1 cup of the Gouda cheese. Cook for 6 more minutes on high, then sprinkle with the remaining cheese, and cook another minute until the cheese has melted.
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Reviews More Reviews

Most Helpful Positive Review
Oct 08, 2009

We love the versatility of this recipe!! Cheesey and good.. And remember change the cheese change the taste, we have made it with provolone, cheddar, mozza, parmessan.. And it still tastes good.

 
Most Helpful Critical Review
Jun 08, 2011

Really rather bland and mooshey. Wouldn't make again.

 

17 Ratings

Sep 14, 2009

This is a fine recipe that delivers as advertised. You could add a little black pepper or Cajun seasoning to spice it up a bit.

 
Jul 20, 2010

What a great casserole!! I was nervous about it being a microwave dish - I'm so used to cooking casseroles in the stove oven. But it turned out great! I couldn't find Gouda cheese so I bought a 7 oz. package of Feta cheese and a package of shredded Mozzarella cheese. I used the Feta cheese for the first step of paragraph 3. Then I used 1 cup of the shredded Mozzarella for the final step. Very good! Also, one suggestion: I stirred the pasta/zucchini combination several times in the colander so as to not let the pasta get rubbery. Thanks for a keeper!!

 
Aug 07, 2009

This is sooooo easy. It took me less than the 50 minutes to complete. It turns out creamy and cheesy and a great change in the way you use your zucchini. I used my stove top for everything except cooking the zucchini. I would make this again. Thanks.

 
Oct 27, 2010

Excellent recipe! I used half the butter to reduce the fat and it still turned out rich and creamy. I also replaced the milk with almond milk which added some nice flavor and traded the Gouda for shredded Italian cheeses! Love how quick and easy this recipe is!

 
Aug 23, 2010

I made exactly as instructed and thought it was pretty good. Next time I will add some red bell pepper for more color and crunch. My vegetarian guest put hot sauce on his and really liked it.

 
Apr 01, 2010

Super easy and super tasty! Will use this as a base recipe and just modify according to what I have on hand. This one's a keeper!

 

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Nutrition

  • Calories
  • 444 kcal
  • 22%
  • Carbohydrates
  • 32 g
  • 10%
  • Cholesterol
  • 105 mg
  • 35%
  • Fat
  • 26.9 g
  • 41%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 20.5 g
  • 41%
  • Sodium
  • 944 mg
  • 38%

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

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