Zucchini Casserole

Submitted 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."

 

• Ready In: 1hr
• Ingredients: 9
• Serves: 6

ingredients

• 1 1⁄2 lbs zucchini, cut into 1/2 inch slices
• 4 eggs, slightly beaten
• 1⁄2 cup milk
• 1 lb monterey jack cheese or 1 lb mozzarella cheese, grated
• 1 teaspoon salt
• 2 teaspoons baking powder
• 3 tablespoons flour
• 1⁄2 cup breadcrumbs
• butter or margarine

directions

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.

Reviews

[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!

 

[Colleen Arvelin]

My family loved it I sprinkled a little cheese on top

 

[wittlebit83]

It seems like most zucchini recipes use olive oil, and I hate that taste. Love this recipe. It was a bit more batter than I really needed. I did add garlic and onion to the zucchini in a pan with water. Definitely a keeper!

 

[Olivia G.]

I peeled and cut up the zucchini. Added chopped green onion, a few chopped baby carrots and the kernels of two ears of corn. I steamed the veg before adding the other ingredients and I skipped the bread crumbs. I expect it to be good and filling.

 

[cintwin]

This was so good! It will be making it again and again. I added a little chopped fresh basil and a little oregano leaves. Substituted garlic salt for the plain salt. I also used panko crumbs on top and it turned out light and crunchy.