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
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.
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Average Rating:
Tonia
Aug 9, 2020
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.
ukiebaker
Aug 4, 2020
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.
ms11145
Aug 4, 2020
It was okay. I did add oregano to give it some more zip.
AKEmily
Jul 2, 2020
My kids and I loved this! I had to substitute Ritz crackers for the Rice Chex, but it turned out perfect.
Pennyset
Oct 6, 2019
We love this!!
asooy
Jul 21, 2019
My family loved this. Used Ritz crackers because that's what I had on hand. Great recipe...Thanks
Shamrocmom
Jul 10, 2019
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.
Janice
Jun 8, 2019
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.
GrammaMJ
Jun 8, 2019
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!
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
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