Alice's Zucchini Cheese Casserole

Total Time
55mins
Prep 25 mins
Cook 30 mins

Your neighbor just brought you a sack of zucchini and you need help with how to cook them into something good your family will enjoy. You won't be sorry with this easy to put together casserole. This is just one of my many zucchini recipes. This is from Aunt Alice in Oklahoma in the 1970's.

Ingredients Nutrition

Directions

  1. Saute zucchini, onion, and garlic in meltedbutter in a large skillet 5 minutes or until vegetables are crisp tender.
  2. Remove skillet from heat.
  3. Sprnkle flour and salt over sauteed vegetables, tossing gently to combine.
  4. Stir in evaporated milk, sour cream and cheese.
  5. Spoon zucchini mixture into a 1-quart casserole.
  6. Bake at 350 degrees for 30 to 35 minutes or until cheese melts and mixture is hot and bubbly.
  7. Serve immediately.
Most Helpful

I really liked this zucchini dish. Followed the directions exactly. I thought it might be a bother doing both stove stop cooking and baking, but it wasn't that much extra work. Both my husband and I thought it could use more seasoning. I think next time I will either double or triple the garlic. (I really love garlic) and use season salt in place of the regular salt. Maybe a little pepper. The recipe is a keeper. Thanks sherryinmo.

Gadgetsmidnight June 22, 2011

I loved this zucchine dish. I did use yellow squash as that is what grows in my garden. But they taste the same. I also had to use the fat free evaporated milk, light sour cream and 2% cheese due to diet restrictions. Still it was very good. A nice mellow flavor but we really enjoyed it. Thank you. Made for PAC 2009.

cooking with love September 27, 2009

Great zucchini recipe! Very easy to make, too. I used fat free evaporated milk and light sour cream. I used a little more cheese, but that's me. I'll make this again, and maybe even put a crushed cracker topping on top. Thanx!

*Parsley* July 01, 2008