Zucchini Casserole

Zucchini Casserole

78
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"Deliciously rich and custardy dish with mayonnaise, eggs, and cheese, topped by crispy crackers. This can be made with either summer squash or zucchini or both. "

Ingredients

55 m {{adjustedServings}} servings 383 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 383 kcal
  • 19%
  • Fat:
  • 33.3 g
  • 51%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 8.1 g
  • 16%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 821 mg
  • 33%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 baking pan with cooking spray.
  2. Place sliced zucchini in a large saucepan. Pour in enough water to cover, and bring to a boil over high heat. Boil until barely tender, about 2 minutes. Drain and set aside.
  3. In a large bowl, whisk together eggs and mayonnaise until smooth. Stir in onion, cheese, and pepper. Fold in squash, then pour mixture into prepared baking pan. Sprinkle with crushed crackers, then dot evenly with diced butter.
  4. Bake in preheated oven for 30 to 40 minutes, until middle of casserole is no longer moist, and springs back when gently pressed.
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Reviews

78
  1. 98 Ratings

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

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 thi...

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...