Baked Zucchini Cheddar Casserole

"This recipe comes from Recipes4Living's emailed newsletter."
 
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photo by Lavender Lynn photo by Lavender Lynn
photo by Lavender Lynn
Ready In:
1hr 20mins
Ingredients:
7
Serves:
6-8
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ingredients

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directions

  • Place shredded zucchini in a colander and sprinkle with salt. Toss zucchini and let drain for at least 15 minutes. After draining in colander use your hands and squeeze out as much liquid as you can.
  • In a large bowl add zucchini and remaining ingredients, mix well.
  • Place mixture in a 9 x 13 inch baking dish. Bake at 350 degrees for 45 minutes to one hour.

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Reviews

  1. kittycatmom
    Well this is absolutely delish! Went perfectly with our flat iron grilled steak. Thank you Lor! There can never be too many Zucchini recipes for me! Made for KK's Recipe Tag
     
  2. Lavender Lynn
    Very Delicious and easy, We had a problem with a little too much liquid but it was still great!!!! Made for Oz swap.
     
  3. Karen Elizabeth
    Very much enjoyed, and a great way to use zucchini, which is not my familys favourite vegetable, and yet I insist on buying it. Easily prepared and then popped into the oven, I did not add the last tsp salt since I felt that between the soup and the salt on the shredded zucchini, that would be enough, as indeed it was. I did saute the onion lightly in butter beforehand, and therefore did not add extra butter. Very much enjoyed, thank you, Lauralie! Made for Family Picks, ZWT5, Jammin' Java Jivers
     
  4. Kittencalrecipezazz
    Delicious! I did some additions to this, I added in some garlic powder and cayenne pepper, used seasoned salt and sprinkled the top with Parmesan cheese, thanks Lori, made for ZWT 5
     
  5. ChefJen 306542
    My casserole was a little juicy-I guess I didn't squeeze enough juice out of the zucchini. But even though it looked a little "new and frightening" (like most new dishes I make do) it tasted absolutely wonderful. Everybody liked it and wanted seconds, even my super picky husband that would rather not eat zucchini at all. So thank you for your post, I will be sharing this recipe with all my heavily zuchinni-ed friends and family.
     
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