Cheesy Zucchini Casserole
photo by *Parsley*
- Ready In:
- 1hr 15mins
- Ingredients:
- 7
- Serves:
-
6
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.
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Reviews
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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.
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Yum, yum, yum! I doubled this recipe, because I had loads of zucchini. It's super easy to make and tastes awesome. I sauteed my zucchini and onions in the butter before stirring everything together. Because I did that, I only needed to bake it half the time (uncovered). Since I doubled it, I put half the cheese right in the casserole and the other half on top. Loved it! I'll use this recipe again; thanx!
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"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.
Tweaks
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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.
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"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.
RECIPE SUBMITTED BY
My fiance & I have lived in Melbourne all our lives and we love it, it's so diverse & exciting.
We went on a world trip in '04-'05 including the US, UK, France, Italy, Malta, Germany, The Netherlands, Egypt, India & Japan. It was awesome, but great to get home & relax too. :)
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We like cross-promoting recipes in our reviews, to share combinations that work, recipes that inspire & methods people may not have thought of.
We can't help but put something of ourselves into each recipe we try
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