Zucchini and Cheese Casserole

Name: Zucchini and Cheese Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 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

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

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

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

Originally published as Zucchini Casserole in Taste of Home September/October 2014

Reviews

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Average Rating:

herbsnflowers

Mar 7, 2019

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
KGBCooks

Jul 26, 2016

I make this and make this and make this during the summer (and it even freezes well enough, if you really drain it and add the topping just before baking). I've made it with many different toppings ... chex or rice krispy are nice for GF folk ... croutons or crackers work in a pinch. I always DRAIN the zucc/onion mixture in a collander before mixing it all together. Today I made it with a mix of odd shaped yellow squash, patty pans and zucc. Always a hit! Thanks for this one!
PenelopeWin

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.
CatMurphy

Oct 16, 2014

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

Sep 26, 2014

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

Sep 16, 2014

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

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.
toolbarsco

Sep 7, 2014

This was easy to prepare. Used crushed corn flakes as I didn't want to go buy Rice Chex. I didn't have enough zucchini so added fresh sliced mushrooms and sliced pre-cooked Jimmy Dean turkey sausages to "bulk it up." Also added a little extra cheese. Made a great main dish. Next time I might sub pepper jack cheese and crushed tortilla chips for a tex mex version. Just have to figure out how to incorporate salsa and/or tomatoes.
neomom

Sep 5, 2014

Very good, everyone loved it. I used crushed butter flavored crackers on top because I didn't have the cereal.
aug2295

Aug 26, 2014

As a zucchini lover, I really appreciate this easy casserole. The zucchini absorbs the flavors from the cheese really well. I didn't have rice chex and used cracker crumbs instead. Definitely will make again.