Puffed-Up Zucchini

Puffed-Up Zucchini

14 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h

“A recipe that has been in my family for years. It's bound to make your meal a success!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.


Adjust Servings

Original recipe yields 6 servings



  1. Place the zucchini and onion in a pot with the water. Bring to a boil, reduce heat to low, and simmer 15 minutes, until tender. Drain, cool, and mash. Mix in 2 tablespoons butter, horseradish, salt, and pepper.
  2. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 quart baking dish.
  3. Melt remaining 3 tablespoons butter in a saucepan over medium heat, and stir in the cracker crumbs until golden brown.
  4. Mix the egg into the mashed zucchini mixture. Scoop the into the prepared baking dish, and top with the cracker crumbs mixture.
  5. Bake 30 minutes in the preheated oven, until topping is crisp.

Share It

Reviews (14)

Rate This Recipe


Unfortunately this wasn't edible. I followed the recipe very closely except for the fact that I reduced the amount of onion as 1 cup seemed excessive for this small dish. I served this to seven family members, 6 of which like zucchini. Nobody took more than 1 bite and the rest ended up dumped. Luckily it wasn't a very expensive dish to make and I had all of the ingredients on hand. The consistancy was unflattering and the onion (even reduced) was so overpowering my family thought it was an "Onion Casserole". Usually I try each recipe more than once if I think it has potential but for my family this is a no-go.



Good Recipe. I modified it a bit by adding tyme, garlic salt and white pepper. I did not smash the veggies, I kept them chopped and it was tasty. It complimented my chicken stuffed with fresh spinach and gouda cheese. Thanks!



This is a great summer time dish! I recommend putting more spices than just salt and pepper and maybe a table spoon more horseradish. Other than that I love it!

More Reviews

Similar Recipes

Zucchini Cornbread Casserole

Zucchini Cornbread Casserole

Cheesy Zucchini Casserole I

Cheesy Zucchini Casserole I

Zippy Zucchini

Zippy Zucchini

Light Zucchini Casserole

Light Zucchini Casserole

Ma Bethie's Zucchini Bake

Ma Bethie's Zucchini Bake

Cheesy Zucchini Casserole II

Cheesy Zucchini Casserole II


Amount Per Serving (6 total)

  • Calories
  • 163 cal
  • 8%
  • Fat
  • 11.4 g
  • 17%
  • Carbs
  • 13.7 g
  • 4%
  • Protein
  • 2.7 g
  • 5%
  • Cholesterol
  • 36 mg
  • 12%
  • Sodium
  • 407 mg
  • 16%

Based on a 2,000 calorie diet



previous recipe:

Cheesy Zucchini Dish


next recipe:

Zucchini Cornbread Casserole