Zucchini Casserole

Recipe by Tebo3759

Another helpful way to use up those prolific zucchini. This can be done ahead and refrigerated. After cooking let it rest for 5 minutes or so then serve.

Top Review by Chefaiath

Good! I skipped the breadcrumbs and butter to make the dish a bit lighter. I also added carrots (boiled a bit before the zucchini) and chopped onion. Turned out well!

Ingredients Nutrition


  1. Cook zucchini in small amount of water until barely tender, about 5 minutes Drain and cool.
  2. Combine eggs, milk, cheese, salt, baking powder and flour.
  3. Stir zucchini into egg mixture.
  4. Place in buttered casserole.
  5. Sprinkle with bread crumbs and dot with butter.
  6. Bake at 350 for 35 to 40 minutes.

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