Cheesy Zucchini Casserole

- Ready In:
- 1hr 15mins
- Serves:
- Units:
Nutrition Information
5
People talking
ingredients
- 4 slices bread, cubed
- 1⁄4 cup butter, melted
- 2 cups zucchini, cubed
- 1 large onion, chopped
- 1 teaspoon garlic salt
- 1 egg, beaten
- 2 cups cheddar cheese, shredded
directions
- Preheat oven to 180 deg C (350 deg F), and place bread cubes in a medium bowl and pour the melted butter over bread cubes.
- Add the zucchini, onion, garlic salt and egg and mix well, then transfer the mixture into a 9x13-inch baking dish and top with the cheese.
- Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
@Rhiannon and Matt
Contributor
@Rhiannon and Matt
Contributor
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
This was delicious! I halved the recipe and used shredded zucchini instead of diced. I baked it a little longer to get the zucchini softer--I like my zucchini very soft. I intended to take it to work for lunch, but it smelled and looked sooo good coming out of the oven that I had to sample some then and there!<br/><br/>This would also be really good with some potato shreds instead of the bread, using the shredded zucchini, to make it like a potato casserole texture.
-
This was delicious! I halved the recipe and used shredded zucchini instead of diced. I baked it a little longer to get the zucchini softer--I like my zucchini very soft. I intended to take it to work for lunch, but it smelled and looked sooo good coming out of the oven that I had to sample some then and there!<br/><br/>This would also be really good with some potato shreds instead of the bread, using the shredded zucchini, to make it like a potato casserole texture.
-
"Thank you, thank you". This time of the year "my cup run it over with garden veggies". I needed another Zucchini Casserole recipe and your's is "perfect" and "flexible". In my book that's a "winner"! I wanted to make it last night but I didn't have 4 slices of bread. Instead, I used 1 Cup Pepperidge Farm Herb Seasoned Stuffing in place of the 4 slices of bread and added almost 1/2 Cup of veggie broth that I had on hand. (I was afraid the stuffing would be too dry) I did add 1/2 Cup chopped green pepper. (garden overload) After that, I followed your recipe. It was "perfect"! There is only DH and I. Tonight I'll use the leftover with a topping of sautaied onion, garden tomatoes and peppers. We will love it - I know it will be just as good with the 4 slices of bread. Can't wait to try. You made dealing with my "bumper crop of zucchini" special. Thank You.
-
"Thank you, thank you". This time of the year "my cup run it over with garden veggies". I needed another Zucchini Casserole recipe and your's is "perfect" and "flexible". In my book that's a "winner"! I wanted to make it last night but I didn't have 4 slices of bread. Instead, I used 1 Cup Pepperidge Farm Herb Seasoned Stuffing in place of the 4 slices of bread and added almost 1/2 Cup of veggie broth that I had on hand. (I was afraid the stuffing would be too dry) I did add 1/2 Cup chopped green pepper. (garden overload) After that, I followed your recipe. It was "perfect"! There is only DH and I. Tonight I'll use the leftover with a topping of sautaied onion, garden tomatoes and peppers. We will love it - I know it will be just as good with the 4 slices of bread. Can't wait to try. You made dealing with my "bumper crop of zucchini" special. Thank You.
see 4 more