Zucchini Casserole

READY IN: 50mins
Recipe by Smilynn

I literally threw this together while cleaning out the frig. I was pleased with the results. The ingredients are approximate since I didn't stop to measure during my cleaning/cooking frenzy! After placing in oven I was worried the evoo may be too much with the cheese but it was not greasy. Servings and portions really depend on the size of the zucchini. My zucchini I guess was about 4 cups. I used 1/2 cup mex blend cheese that Zaar doesn't recognize as an ingredient.

Top Review by kiwidutch

Loved it! DH commented that he liked it a lot too and that he wouldn't mind having this again. I don't have your exact sesoning here in the Netherlands, so used Italian dried herbs mixed with my plain breadcrumbs, and 3 cloves of garlic (minced) in the main dish with more herbs. The cheeses were a mixture of Oud Kaas and Parmegano becuase sadly you won't find a Mexican cheese in a Dutch cheese shop LOL. The combination worked well. Please see my rating system: a lovely 4 stars for a simple but tasty recipe. Thanks!

Ingredients Nutrition


  1. Preheat oven to 350 degrees.
  2. Mix all ingredients together reserving some breadcrumbs and cheddar for topping.
  3. Bake in casserole dish for 30-40 minutes.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a