C T's Zucchini Casserole

"No cream soups, no tomatoes, please! Adapted from MIL's adaptation of an "old school" WW recipe. Kid-pleaser!"
 
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photo by loof751 photo by loof751
photo by loof751
Ready In:
1hr
Ingredients:
9
Serves:
6
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ingredients

  • 4 cups zucchini, grated or shredded
  • 1 cup cracker crumb, saltines
  • 2 slices bacon, precooked and chopped or crumbled
  • 1 egg, beaten
  • 14 cup butter, unsalted, melted
  • 12 cup mushroom, chopped, (optional)
  • 1 cup chopped onion
  • 4 ounces swiss cheese, shredded, 1 cup
  • 14 cup plain breadcrumbs
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directions

  • Preheat oven to 350 degrees F.
  • Melt butter in a pan and saute mushrooms, if using, and onion till soft; add salt and pepper to taste, if desired. Cool slightly; spray a 2-qt. casserole dish with cooking spray.
  • Combine zucchini, cracker crumbs, bacon and egg.
  • Add saute mixture to zucchini mixture and mix well.
  • Pour whole mixture into casserole dish. Top with cheese and bread crumbs.
  • Bake uncovered for 40 minutes.
  • May be frozen before cooking. Thaw 24 hours in fridge before baking. I put cheese and crumbs on the casserole to freeze; MIL freezes them separately to add just before baking.
  • I use frozen chopped onions, and do not saute them; I add the butter, melted and slightly cooled, to the mixture. I also do not add mushrooms, to prevent a civil uprising.

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Reviews

  1. Made for Spring PAC 2013 and what a great recipe. I followed the instructions and I can imagine this summer with fresh garden zucchini it will be delicious. DH loved this dish and we served it with your recipe#206646#206646 which was a hit. Thank you for posting.
     
  2. This is a very good casserole! The bacon adds just enough flavor to the zucchini and the swiss cheese topping adds that extra touch. This is a great way to use up that fresh garden zucchini - thanks for posting the recipe!
     
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