Zucchini Heaven Casserole

READY IN: 50mins
Recipe by Monica Livesay

We like to call this summer in a dish at our house. It's not your usual zucchini casserole. It's a big hit at home and for potlucks. Never any leftovers. This will be a summertime tradition at your house also. Once you try it you're hooked!

Top Review by Mydoggiesmom

This was great! I made some changes to suit our tastes by adding garlic, italian seasoning, and a jalepeno pepper, and did not use mushrooms, also only 1 TBS of sugar was used, and I let the cooked zucchini drain in the colander for at least 30 minutes, so it wouldn't be watery. Everybody loved it. Thank you for the recipe!

Ingredients Nutrition


  1. Rinse zucchini and squash, slice lengthwise and quarter.
  2. Boil in salted water until just tender. Drain and set aside.
  3. In large nonstick skillet, sauté chopped onion, green pepper, and mushrooms in butter until tender.
  4. Add diced tomatoes, flour and sugar. Cook and stir about 3 minutes until slightly thickened.
  5. Coat a 9 x 13-inch pan with cooking spray.
  6. Add zucchini and squash. Top with vegetable mixture. Top with cheese.
  7. Top with enough bread crumbs to cover with a medium thickness. Dot with butter.
  8. Bake at 350°F until bubbly and golden brown.

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