Zucchini-Onion Casserole Recipe
Zucchini-Onion Casserole Recipe photo by Taste of Home

Zucchini-Onion Casserole Recipe

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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.
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES:2 servings
TOTAL TIME: Prep: 15 min. Bake: 25 min.
MAKES: 2 servings


  • 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)

Nutritional Facts

1-1/2 cup: 619 calories, 54g fat (10g saturated fat), 137mg cholesterol, 1004mg sodium, 21g carbohydrate (8g sugars, 3g fiber), 12g protein


  1. 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.
  2. In a large bowl, beat the egg. Add mayonnaise, Parmesan cheese, salt and pepper; mix well. Stir into vegetable mixture.
  3. 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.
Originally published as Zucchini Casserole in Reminisce May/June 2004, p50

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Reviewed Apr. 28, 2014

"Delicious! We both loved it! :)"

Reviewed Oct. 1, 2012

"Great side dish!"

Reviewed Aug. 11, 2011

"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 Aug. 27, 2009

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

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