Total Time
Prep 20 mins
Cook 10 mins

This creamy cheesy casserole is a great way to use the summer's abundance of zucchini! From "Fit For A King - The Elvis Presley Cookbook"...

Ingredients Nutrition


  1. Peel the zucchini and chop. Place in a saucepan and cover with water. Boil until tender; drain well.
  2. Add the Parmesan cheese and cream cheese to the zucchini in the pan. Mash together with a fork until blended. Season with salt and pepper.
  3. Spray a 2-qt baking dish with cooking spray. Put the zucchini mixture into the dish. Top with the bread crumbs.
  4. Bake at 350 degrees for 10-15 minutes.


Most Helpful

I used cornflakes instead of bread crumbs. My husband gave this a 5 star rating which is saying something because he does not like zucchini.

Nyteglori August 02, 2011

Wow! This creamed zucchini is sooo good! Made as directed and loved every bite of it. I wouldn't change a thing except to make more of it. Will definitely make this often. Made for PRMR, July, 2013.

DailyInspiration July 17, 2013

This was oh so good! I used zucchini and yellow squash both from our CSA box. I removed<br/>the peels in a striped pattern for added color, sprinkled in a little bit of fresh dill and about 1/4 cup of green onions that needed to be used up. One big change was that the vegetables were <br/>not steamed or cooked before baking. I shredded the squash but it really isn't necessary to cook it before baking in my opinion. Freshly gated Asiago cheese and finally a topping of homemade breadcrumbs. Thanks for bunches! Will make again soon! Reviewed for Veg Tag/July.

COOKGIRl July 12, 2013

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