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
Zucchini and Cheese Casserole Recipe photo by Taste of Home
Zucchini and Cheese Casserole
Zucchini and Cheese Casserole Recipe photo by Taste of Home
Zucchini and Cheese Casserole
Prep Time
20 min
Cook Time
25 min
Yield
6 servings
Ingredients
- 4 tablespoons butter, divided
- 6 small zucchini, chopped (about 7 cups)
- 1 large onion, chopped
- 1-1/2 cups crushed Rice Chex
- 1 cup shredded Colby-Monterey Jack cheese
- 2 large eggs, lightly beaten
- 1 teaspoon salt
- 1/4 teaspoon pepper
Directions
- 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.
- In a microwave, melt remaining butter. Drizzle over cereal and toss to coat.
- Stir cheese, eggs, salt and pepper into zucchini mixture; transfer to a greased 8-in. square baking dish. Sprinkle with cereal mixture.
- Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.
Nutrition Facts
0.750 cup: 260 calories, 15g fat (10g saturated fat), 99mg cholesterol, 778mg sodium, 23g carbohydrate (5g sugars, 2g fiber), 9g protein.