Zucchini Parmesan Casserole

READY IN: 55mins
Recipe by Diana Adcock

This will help get rid on your zucchini glut in a tasty way!

Top Review by lioralourie

Really good casserole! Some tips: I would recommend cooking the zucchini pretty thoroughly, until soft. Maybe it's the type of local zucchini I used (I live in China) or that the pieces were a little large, but the pieces continued to cook some in the casserole and so leached out a bit of water, making the casserole a bit looser than it would've been. Instead of bread crumbs, I used crushed corn flakes with italian seasonings for the topping--yum! And since I was low on parmesan, I used only about 1/4 cup--adding some wheat germ and whole corn flakes to round out the casserole and bulk it up a bit. It turned out yummy!

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Butter a 1 and 1/2 quart baking dish.
  3. Melt 1/2 the butter in a large skillet over medium high heat.
  4. Sauté zucchini in butter until tender, about 3-4 minutes.
  5. Drain.
  6. Combine 1 cup parmesan cheese, mayonnaise, sour cream, onion, red pepper, eggs, salt and pepper.
  7. Add the zucchini and toss gently to mix.
  8. Pour into prepared baking dish and even the top.
  9. Mix the bread crumbs with the parmesan cheese.
  10. Melt the remaining butter, drizzle onto crumb mixture and toss to combine.
  11. Sprinkle on the casserole.
  12. Bake for 35 minutes.

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