Cheesy Zucchini Casserole

Total Time
Prep 15 mins
Cook 30 mins

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" :)

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.
Most Helpful

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.

School Chef December 21, 2012

*Made for Australia/NZ Swap #57* EASILY put together in short order -- according to recipe. Had to use whole canned, peeled and sliced romas, but no problem. I think first zuke casserole I have made without cheddar. This is a very nice alternative, especially to serve with spicy meats. All the flavors meld nicely, and I have a heavy hand with spices and herbs. Served with Italian sausage and applesauce. Thanks for posting, loof.

NurseJaney October 09, 2011