Total Time
1hr 15mins
Prep 30 mins
Cook 45 mins

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.

Ingredients Nutrition


  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. Place the zucchini mixture in a 2 1/2 quart casserole or a 9x13 pan that has been sprayed with nonstick spray.
  3. Sprinkle the cheese over the zucchini mixture.
  4. Beat the eggs, together with the salt and Tabasco sauce.
  5. Pour over the zucchini mixture.
  6. Melt the remaining margarine and mix it into the bread crumbs; then sprinkle the crumbs over the zucchini mixture.
  7. Bake at 350° for 35-45 minutes. Check to be sure the egg in the center is set.
  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.


Most Helpful

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.

Sharon123 November 09, 2002

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 :)

Chefaiath April 14, 2010

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.

Alethea H August 03, 2008

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