Cheesy Zucchini Casserole II

Cheesy Zucchini Casserole II

25
VEGAS 0

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

Ingredients

1 h 30 m {{adjustedServings}} servings 325 cals
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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:
  • 109 mg
  • 36%
  • Sodium:
  • 390 mg
  • 16%

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). 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

25
  1. 29 Ratings

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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 ...

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...

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...