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Zucchini-Onion Casserole

 Zucchini-Onion Casserole
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.
2 ServingsPrep: 15 min. Bake: 25 min.

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.