Zucchini Parmesan Casserole

Submitted by Diana Adcock

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

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 6

ingredients

• 1 tablespoon butter, divided
• 4 cups sliced zucchini
• 1 1⁄4 cups parmesan cheese
• 1⁄4 cup mayonnaise
• 1⁄4 cup sour cream
• 3⁄4 cup chopped onion
• 1⁄4 cup chopped red bell pepper
• 2 large eggs, beaten
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 1⁄4 cup Progresso Italian-style fine bread crumbs

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.

Reviews

[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!

 

[Paula5]

I love this! For those trying to lose weight, which I always am, or cut fat, some easy substitutions can be made. I left out butter completely, sauteeing the zucchini in cooking spray. I used fat-free mayo and fat-free sour cream, and substituted Eggbeaters for eggs. I eliminated butter from the Parmesan mixed with bread crumbs, too, and used a little shallot instead of onion to suit my family's taste. This came out wonderfully, and was simply gobbled down -- not the norm for zucchini around here. Many, many thanks.

 

[Babs in Toyland]

Delicious! The only thing I did different was to leave out the breadcrumbs because I am doing the low carb thing. I used 2 large zucchini to equal 4 cups. Great recipe Di Neal - thanks!

 

[Cheryk Bymaster]

WOW! This was easy to make and had so much flavor! We are doing the low carb thing- so no bread crumbs. Instead I crushed pork rinds and added italian seasonings to it. WE will definately be making again-very soon. Thanks Di. Cheryl

 

[April N.]

This was delicious! The flavors were delicious and I sprinkled it with basil while it cooled. I think next time I will lightly saute the onions. I used fresh zucchini from my garden too which was yummy. My tweaks lowered the fat a bit and upped the protein. I eat moderate fat, low carb and appropriate protein for my lean body mass. I wanted to be able to eat plenty of this! The flavors work well together and are similar to an old Atkins recipe--minus the breadcrumbs.