Zucchini Casserole III

Zucchini Casserole III


"This is very delicious! I like to use fresh vegetables from the market when I make this. It has a juice after it's cooked that is great for dipping bread into."


1 h servings 411 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 411 kcal
  • 21%
  • Fat:
  • 26.6 g
  • 41%
  • Carbs:
  • 9.9g
  • 3%
  • Protein:
  • 33.1 g
  • 66%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 887 mg
  • 35%

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). Lightly grease a 9x13 inch baking dish.
  2. Cover bottom of baking dish with half of the zucchini slices. Layer with half of the onion rings, tomato slices and pepperoni slices. Sprinkle with half of each of the cottage cheese, Cheddar cheese and mozzarella cheese. Repeat layers.
  3. Bake in preheated oven for 30 to 40 minutes, or until zucchini is tender, and cheese is melted.
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Your rating



  1. 32 Ratings


This casserole is amazing! I make it every chance I get. I do use a lot less pepperoni (only about 1 oz.), and I chop it up so that I can have a little pepperoni flavor in every bite. I also ...

its really better the next day.use ritz or stores brand crackers,mix with butter and top it.and you can also use summer squash,with zucchini

This is now our favorite zucchini recipe. I sprinkled salt, pepper and garlic powder on the zucchini, and the flavor was outstanding.

11.10.05 I'm convinced that great sauce the other reviewers love has nothing to do with this dish. It's only good tomatoes that flavor the fresh bread. You have good tomatoes, you'll get good ...

This got great reviews at a dinner party I hosted! I was a little sceptical about the pepperoni especially when I accidently bought spicy!! It gave the casserole a delicious flavour! Yum

I just fixed this for dinner and my husband had seconds! The only change I made to it was I added salt, pepper, onion powder and since I didn't have pepperoni on hand I used prosciutto slices. ...

I made this a vegetarian casserole and omitted the pepperoni and added spinach and mushrooms. Because I didn't enough cottage cheese, I added a little leftover alfredo sauce, which turned out to...

WOW! This recipe was awesome and amazing and I could not stop eating it!! It was very watery, I guess from the tomato's and zucc's but STILL well worth it. I did melt a stick of butter and mi...

very good flavor. Next time I make this I will purge the zucchini with salt because, the casserole was very soupy.