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Zucchini-Onion Casserole Recipe

Zucchini-Onion Casserole Recipe photo by Taste of Home

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I came up with this dish by downsizing my recipe for a crowd. I experimented with amounts, adding and deleting until I got it just right. This is a great side dish that goes well with any meat.

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Zucchini-Onion Casserole Recipe

Prep: 15 min. Bake: 25 min.

Yield: 2 Servings

15 25 40

Ingredients

1-1/3 cups sliced zucchini
3/4 cup water
1 medium onion, chopped
1 tablespoon chopped green pepper
1 egg
1/2 cup mayonnaise
1/3 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup crushed butter-flavored crackers (about 8 crackers)

Directions

In a large saucepan, combine the zucchini, water, onion and green pepper; bring to a boil. Reduce heat. Cover and simmer for 5 minutes or until vegetables are crisp-tender; drain.
In a large bowl, beat the egg. Add mayonnaise, Parmesan cheese, salt and pepper; mix well. Stir into vegetable mixture.
Transfer to a greased 1-qt. baking dish; sprinkle with cracker crumbs. Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Yield: 2 servings.

Nutritional Facts 1 serving (1-1/2 cups) equals 619 calories, 54 g fat (10 g saturated fat), 137 mg cholesterol, 1,004 mg sodium, 21 g carbohydrate, 3 g fiber, 12 g protein.

Originally published as Zucchini Casserole in Reminisce May/June 2004, p50

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Zucchini-Onion Casserole

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Reviewed on Oct. 01, 2012 by ExeterparkCindy

Great side dish!

Reviewed on Aug. 11, 2011 by suzanneconrad

This was super easy. I was leery because of the ingredients what this would turn out to be, but it was really tasty. It has an almost quiche like consistency.

Reviewed on Aug. 27, 2009 by farmerb

This was a great side dish. I didn't have any parmesan, so I added cheddar.