Zucchini Casserole I

Zucchini Casserole I

64 Reviews 3 Pics
  • Prep

    30 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
Recipe by  Maria

“This is a creative, unusual casserole that's one of my grandmother's favorites. It combines zucchini and bell pepper with Cheddar cheese, spices and crispy corn flakes. Bread crumbs can be used in place of cornflakes.”

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Adjust Servings

Original recipe yields 8 servings



  1. Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish.
  2. In a large bowl, combine zucchini, bell pepper, cornflakes, cheese, oil, basil, and eggs. Season with salt and pepper to taste. Spread evenly into prepared baking dish.
  3. Bake in the preheated oven for 45 minutes, or until top is golden brown.

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Reviews (64)

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If you don't like this, you are not making it right! We use 1/2 the oil, bread crumbs instead of corn flake crumbs, add onion and tarragon instead of basil. Also use different cheeses, depending on what we have. This is one of our favorites!!!!



A great dish to make if you have heaps of veggies you need used up. I made a number of changes, the most significant being leaving out the eggs and cutting down the oil (seeing as previous reviewers found it somewhat mushy). I added chopped eggplant, tomato, and onion as well as 3 cloves of minced garlic - tossing the whole thing with italian seasoning, salt and pepper and fresh basil. I put a thin covering of bread crumbs on top instead of mixing it in (which would also cut down the mushiness), and added a layer of cheese in the last 10 minutes in the oven. At 40 minutes, the veggies were crisp without being overcooked, which in my book made them perfect! While I wouldn't have thought to put on breadcrumbs before finding this recipe, they made it more filling and added a nice flavour. The whole thing was so tasty, that despite the fact that I thought I had made HEAPS, every last bit was gobbled up! I think this would be a great recipe to make for a potluck dinner - incredibly simple but SO satisfying and tasty that it makes you look like you put in a lot of effort!



"For a zucchini recipe, I thought it was pretty good. It was not watery like most zuke casseroles. I used Italian flavored bread crumbs instead of the corn flakes and omitted the basil and it had wonderful flavor!"

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Amount Per Serving (8 total)

  • Calories
  • 232 cal
  • 12%
  • Fat
  • 19.7 g
  • 30%
  • Carbs
  • 8.5 g
  • 3%
  • Protein
  • 7 g
  • 14%
  • Cholesterol
  • 68 mg
  • 23%
  • Sodium
  • 144 mg
  • 6%

Based on a 2,000 calorie diet



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Spicy Mexican Style Zucchini Casserole


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Squash and Zucchini Casserole