Zucchini and Cheese Casserole
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
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
Reviews
This was excellent. I didn't have rice chex so I used a mix of club crackers and cheezits. Also, I used half yellow squash and half zucchini. Added a little extra cheese and some diced tomatoes. It was amazing. It's also terrific cold.
Didn't have Rice Chex, so I used left over Chinese restaurant cooked white rice. Added two minced garlic cloves to the zucchini and onion. Good side dish or veggie meal. Will make again.
It was okay. I did add oregano to give it some more zip.
My kids and I loved this! I had to substitute Ritz crackers for the Rice Chex, but it turned out perfect.
We love this!!
My family loved this. Used Ritz crackers because that's what I had on hand. Great recipe...Thanks
I make this just as written and love it! Thanks for this recipe and a tasty way to use up all the summer zucchini in a delicious recipe.
I'm so glad I saw this recipe! I had some zucchinis I needed to use and this fit the bill perfectly. I will definitely make this again.
Very quick. To reduce the fat a bit, I steam the zucchini and onion until barely tender, and use half yellow squash at times. Drain very well in a colander, then proceed. I use about 1/2 cup of whatever cheese I have on hand, but sharp cheddar is a favorite here. I also put in about 1/8 teaspoon nutmeg and only 1/4 teaspoon salt. I have always used bread crumbs on top, but the Rice Chex with 2 TBSP butter is great! Very crispy after baking!
This is so good I've made it 3 times in 1 week, I did add 1 tsp. of garlic powder along with the salt. Served this at a potluck yesterday