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Cheesy Zucchini Casserole II

Cheesy Zucchini Casserole II

  • Prep

    20 m
  • Cook

    1 h 10 m
  • Ready In

    1 h 30 m
VEGAS

VEGAS

Fresh zucchini baked with butter, Cheddar cheese and eggs, with a buttery cracker crumb topping.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 325 kcal
  • 16%
  • Fat:
  • 23.5 g
  • 36%
  • Carbs:
  • 20.8g
  • 7%
  • Protein:
  • 9.5 g
  • 19%
  • Cholesterol:
  • 117 mg
  • 39%
  • Sodium:
  • 390 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  2. Boil zucchini and onion in a large pot for about 10 minutes; drain. To the zucchini and onion add the butter, cheese, eggs, salt and pepper. Transfer to prepared baking dish and sprinkle cracker crumbs on top.
  3. Bake in preheated oven for 1 hour.
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Reviews

PattyJoy
120

PattyJoy

5/20/2006

Made some significant changes, which turned this recipe into a keeper. NINE zucchini??? I used two medium zucchini. Do not peel them, (that's where all the nutrition and color are), but just slice. Use 1/4 cup butter instead of 1/2 cup, and stir-fry the veggies in the butter rather than boil them, (again, to retain flavor, color, and nutrition). Four eggs instead of three. Rather than the cracker topping, I used my own whole wheat bread crumbs, with a bit of Italian seasoning added to them. Delicious! Oh yes...only bake 35 minutes. Left-overs are fabulous. I think this would also work well if you wanted to make double and freeze one to bake at a future time.

KeMari
40

KeMari

5/29/2008

I changed this up a little as well. You can't possibly use 9 zucchinis unless they are small 'pickle' sized zucchinis. We used 4 medium to large ones and instead of slicing, I diced to about 1/2 thick. I used 4 eggs instead of 3, added 2 tablespoons of milk to the beaten eggs, and used a half of a cup more cheese. I crushed the crackers and used a little bit less than 1/4 cup of melted butter to give them a good crumbly texture. Added some Mrs. Dash to the mixture and baked as per the recipe. Served with a wedge of iceberg lettuce with light ranch dressing drizzled on top (and tomatoes if desired). Was a hit with my family! Even my picky daughter!!

CarrieAnn
21

CarrieAnn

8/14/2006

I altered this recipe a bit. I used boxed chicken flavored stuffing mix (the kind with the flavoring already in the bread crumbs) and used about 3/4 stick of butter to drizzle over the stuffing mix. I added garlic powder instead of garlic salt. I used 3 cups of zucchini and added black pepper (to taste) It's very yummy and my 7 year old even cleaned his plate. Nice variation to the ordinary.

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