Cheesy Zucchini Casserole Recipe
Cheesy Zucchini Casserole Recipe photo by Taste of Home

Cheesy Zucchini Casserole Recipe

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Tender cubed zucchini gets pleasant flavor from a cheesy sauce and cracker-crumb topping. "This fast-to-fix side dish is a great way to use up a big crop of the common squash," says Kathi Grenier of Auburn, Maine. At 35¢ a serving, it's an uncommon value.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 2-1/2 pounds zucchini, cubed
  • 1 cup diced process cheese (Velveeta)
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/3 cup crushed saltines (about 10 crackers)

Nutritional Facts

1 cup: 136 calories, 9g fat (5g saturated fat), 22mg cholesterol, 508mg sodium, 9g carbohydrate (5g sugars, 2g fiber), 6g protein


  1. Place zucchini in a saucepan and cover with water; cook over medium heat until tender, about 8 minutes. Drain well. Add cheese, butter, salt and pepper; stir until the cheese is melted.
  2. Transfer to a greased shallow 1-1/2-qt. baking dish. Sprinkle with cracker crumbs. Bake, uncovered, at 400° for 10-15 minutes or until lightly browned. Yield: 6 servings.
Originally published as Cheesy Zucchini Casserole in Quick Cooking July/August 1998, p22

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Reviewed Feb. 27, 2013

"My family and I started making vegetarian meals and this one was awesome. We all loved it, even my 9 year old son. It tastes like mac n cheese just healthier!!"

Reviewed Aug. 18, 2012

"Great even for those not fans of zucchini. So easy to make too!"

Reviewed Mar. 4, 2012

"Definitely a hit, people were asking for the recipe!"

Reviewed Feb. 16, 2011

"YES, Great way to get the family to eat veggies! Delicious recipe!"

Reviewed Jul. 15, 2009

"Everyone raved about this one. A great way to sneak veggies onto a kid's plate!"

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