Baked Zucchini Cheddar Casserole
photo by Lavender Lynn
- Ready In:
- 1hr 20mins
- 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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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
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.