Zucchini Casserole

Zucchini Casserole


"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. "


55 m servings 383 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • 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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  • Prep

  • Cook

  • Ready In

  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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  1. 98 Ratings


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...

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...

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 rec...

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 ...

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!

Family loved this. I normally don't care for zucchini, but this was delicious.

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