Zucchini & Cheese Casserole Recipe
Zucchini & Cheese Casserole Recipe photo by Taste of Home

Zucchini & Cheese Casserole Recipe

Read Reviews
5 8 8
Publisher Photo
My daughter and I love zucchini, and this casserole uses plenty for a hearty fall side dish. For extra color, I add fresh diced tomatoes. Rachelle Stratton, Rock Springs, Wyoming
TOTAL TIME: Prep: 20 min. Bake: 25 min. + standing
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min. + standing
MAKES: 6 servings


  • 4 tablespoons butter, divided
  • 6 small zucchini, chopped (about 7 cups)
  • 1 large onion, chopped
  • 1-1/2 cups crushed Rice Chex
  • 1 cup (4 ounces) shredded Colby-Monterey Jack cheese
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 cup: 260 calories, 15g fat (10g saturated fat), 99mg cholesterol, 778mg sodium, 23g carbohydrate (5g sugars, 2g fiber), 9g protein


  1. Preheat oven to 350°. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add zucchini and onion; cook and stir 10-12 minutes or until crisp-tender. Transfer to a bowl; cool slightly.
  2. In a microwave, melt remaining butter. Drizzle over cereal and toss to coat.
  3. Stir cheese, eggs, salt and pepper into zucchini mixture; transfer to a greased 8-in. square baking dish. Sprinkle with cereal mixture.
  4. Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving. Yield: 6 servings.
Originally published as Zucchini & Cheese Casserole in Taste of Home September/October 2014, p69

Reviews for Zucchini & Cheese Casserole

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jul. 20, 2015

"This was really good. I did double the cheese to 2 cups. I also added more butter. The topping was delicious. Also, a great gluten free recipe. I might add and extra egg next time. I will make this again and I am giving the recipe to my neighbor."

Reviewed Oct. 16, 2014

"Yummy! I'll make this again when zucchini is in season."

Reviewed Sep. 26, 2014

"Very good recipe to use zucchini. The crumb topping makes it appealing and tasty. Plan on making it again soon."

Reviewed Sep. 16, 2014

"Great recipe. Everyone loved it and will certainly be making it again."

Reviewed Sep. 11, 2014

"I thought this was a great summer idea. I used half zucchini and half yellow squash because it's what I had. Have to cut the sodium way down at our house so I didn't salt, actually used 1/2 t of Mrs. Dash no salt Fiesta Lime seasoning, used swiss cheese ( a lot less sodium) and I used crushed Ritz crackers that are the "hint of salt" kind instead of cereal. Still tasty."

Loading Image