Cheesy Zucchini Casserole

READY IN: 45mins
Recipe by loof751

This tasty casserole is great for lunch, as a side dish, or a light supper. The recipe came from a cookbook called "Stand By Your Pan: Country Music Cookbook" by Diane Pfeifer. Her funny alternative country-music-inspired title for the recipe is "Don't Rock The Zuke Squash" :)

Top Review by School Chef

Very simple and tasty side dish. I cut the zucchini in ribbons, seasoned, sprayed with olive oil and baked until tender along with the onions. I layered the tomatoes and zucchini. I used fresh basil and parsley and a little Tuscan seasonings. This was made for our office holiday party and everyone enjoyed it. Made for week 15 Football Poll 2012 win.

Ingredients Nutrition


  1. Slice the zucchini. Peel and slice the tomatoes. Grease a 2 quart baking dish.
  2. Saute the sliced zucchini and onions in the olive oil until soft.
  3. In a blender or with a mixer, whip the cottage cheese with the basil, oregano, and pepper.
  4. Alternate layers of zucchini, cottage cheese, and tomato slices. Top with Parmesan cheese.
  5. Bake at 350 degrees for 25-30 minutes.

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