Home > Recipes > Cheesy Zucchini Casserole

Cheesy Zucchini Casserole Recipe

Whether I'm preparing a sit-down dinner at home or attending a potluck buffet, family and friends have come to expect my signature vegetable dish.

Please log in to rate this recipe

*Username or E-mail:
*Password:

Forgot Your Password?
Remember me
Not a member? Join Now »

Rate Cheesy Zucchini Casserole Recipe

*Click on stars to rate

Would you make this recipe again?

Write a review

*required

12-16 Servings
Prep: 25 min. Bake: 40 min.

Ingredients

5 medium zucchini (about 2 pounds), diced
2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup milk
4 eggs, lightly beaten
1 can (4 ounces) chopped green chilies
4 cups (16 ounces) shredded Colby-Monterey Jack cheese
1/2 cup dry bread crumbs
2 tablespoons butter, melted

Directions

In a large saucepan, cook zucchini in boiling water until crisp-tender, about 4 minutes; drain. Cool for 10 minutes. In a large bowl, combine the flour, baking powder and salt; whisk in milk until smooth. Beat in eggs and chilies. Stir in cheese and zucchini.
Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over zucchini mixture. Bake, uncovered, at 325° for 40-50 minutes or until a knife inserted near the center comes out clean and edges are lightly browned. Let stand for 5 minutes before cutting. Yield: 12-16 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 163 calories, 11 g fat (7 g saturated fat), 83 mg cholesterol, 461 mg sodium, 7 g carbohydrate, 1 g fiber, 9 g protein.

Cheesy Zucchini Casserole published in Taste of Home's Holiday & Celebrations Cookbook Annual 2003, p126