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Zucchini Egg and Cheese Casserole Recipe

Whether I'm preparing a sit-down dinner at home or attending a potluck buffet, family and friends have come to expect my signature vegetable dish.
TOTAL TIME: Prep: 25 min. Bake: 40 min. YIELD:12-16 servings


  • 5 medium zucchini (about 2 pounds), diced
  • 2 tablespoons all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 4 eggs, lightly beaten
  • 1 can (4 ounces) chopped green chilies
  • 4 cups (16 ounces) shredded Colby-Monterey Jack cheese
  • 1/2 cup dry bread crumbs
  • 2 tablespoons butter or margarine, melted


  • 1. In a large saucepan, cook zucchini in boiling water until crisp-tender, about 4 minutes; drain. Cool for 10 minutes. In a large bowl, combine the flour, baking powder and salt; whisk in milk until smooth. Beat in eggs and chilies. Stir in cheese and zucchini.
  • 2. Transfer to a greased 13-in. x 9-in. baking dish. Toss bread crumbs and butter; sprinkle over zucchini mixture. Bake, uncovered, at 325° for 40-50 minutes or until a knife inserted near the center comes out clean and edges are lightly browned. Let stand for 5 minutes before cutting. Yield: 12-16 servings.

Nutritional Facts

3/4 cup: 163 calories, 11g fat (7g saturated fat), 83mg cholesterol, 461mg sodium, 7g carbohydrate (2g sugars, 1g fiber), 9g protein.

Reviews for Zucchini Egg and Cheese Casserole

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Reviewed Jul. 29, 2014

"I skipped the bread crumbs and butter topping and it was very good."

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