Total Time
55mins
Prep 10 mins
Cook 45 mins

This year we had an over abundance of zucchini. I had always only cooked zucchini fried or I used my mothers standard recipe for cheesy zucchini. This is her recipe only creamier and yummier!

Ingredients Nutrition

Directions

  1. Slice and boil zucchini and onion in salted water till fork tender, Drain.
  2. in a casserole pan layer half of zucchini/onion. Mix sour cream and cream of mushroom soup seasoned with salt and pepper. Spread half of mixture on top of zucchini/onion. Sprinkle half of cheese on top. Layer the rest of zucchini/onion, top with rest of mushroom/sour cream mix and top with remainder cheese.
  3. Bake in a 425 oven for 45 min to 1 hours until cheese is golden.
  4. Cool for at least five minutes before serving.

Reviews

(1)
Most Helpful

A nice way to use zucchini. I used 3 medium-sized zucchini for this and sliced them into half-moon slices. I did add some garlic to the creamy mixture. I made this as written, but in the end saw no real benefit to the layering. Next time, I'd just mix everything together and reserve some cheese for topping. Also, I think the baking time is incorrect. The zucchini is to be boiled to fork-tender and then the recipe indicates to bake it at 425* for 45 min - 1 hour. That is way too high of a temperature for way too long of a time, in my opinion. I opted to bake this at 375* for about 40 minutes and that was successful. Overall, it's a great zucchini casserole. Thanx!

*Parsley* June 24, 2014

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