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    You are in: Home / Recipes / Zucchini Casserole Recipe
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    Zucchini Casserole

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    30 mins

    45 mins

    Jo Ann L's Note:

    I can't remember where I got this, but aside from some time spent shredding and chopping, it's easy to make, and almost an all-in-one-meal vegetable, protein and bread in one dish.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Saute the zucchini and onions in 2 Tbsp of the margarine until softened a little (They will soften more during the baking, so if you want the zucchini still a bit crunchy when the casserole is done, don't cook it too much at this stage).
    2. 2
      Place the zucchini mixture in a 2 1/2 quart casserole or a 9x13 pan that has been sprayed with nonstick spray.
    3. 3
      Sprinkle the cheese over the zucchini mixture.
    4. 4
      Beat the eggs, together with the salt and Tabasco sauce.
    5. 5
      Pour over the zucchini mixture.
    6. 6
      Melt the remaining margarine and mix it into the bread crumbs; then sprinkle the crumbs over the zucchini mixture.
    7. 7
      Bake at 350° for 35-45 minutes. Check to be sure the egg in the center is set.
    8. 8
      This obviously makes quite a large casserole. The recipe can be halved and the cooking time adjusted, probably to about 30-35 minutes. Also, leftovers can be reheated in the microwave, although they go a bit limp in the process.

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    Ratings & Reviews:

    • on November 09, 2002

      55

      Jo Ann, my husband does not particularly care for zucchini, but thought this recipe was delicious! I loved it too. The topping was nice and crispy and the insides were kind of like a quiche. The Tabasco was a good addition.Thanks for a 5* recipe! I served this with Leta's Creamy Corn Chowder, and a salad. Yum.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 14, 2010

      55

      Good! I added cut carrots as well, boiled them to al dente and then mixed them with the zucchini and onion. I really enjoyed the slightly crunchy bread topping, and having the layer of cheese in betweeen :)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on August 03, 2008

      55

      We really liked this recipe. We grated the zucchini instead of chopping it and added a cup of cooked rice to the onion and zucchini layer.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Zucchini Casserole

    Serving Size: 1 (237 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 438.7
     
    Calories from Fat 288
    65%
    Total Fat 32.0 g
    49%
    Saturated Fat 11.8 g
    59%
    Cholesterol 180.5 mg
    60%
    Sodium 1017.4 mg
    42%
    Total Carbohydrate 21.8 g
    7%
    Dietary Fiber 2.9 g
    11%
    Sugars 5.9 g
    23%
    Protein 17.8 g
    35%

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