Cheesy Zucchini Casserole
Cheesy Zucchini Casserole is a comfort food classic made with garden fresh zucchini, plenty of cheese, and a buttery crisp cracker topping.
Servings: 8 servings
Ingredients
- 2 large zucchini , trimmed and cut into 1 inch dice (this will be about 4-5 cups)
- 1 cup mayonnaise, (not Miracle Whip)
- 1 cup shredded sharp cheddar cheese , (white or yellow)
- 1 extra large egg
- 1 Tbsp flour
- 1 tsp fresh cracked black pepper
- 1 tsp garlic powder
crunchy topping
- 1/4 cup Ritz cracker crumbs
- 2 Tbsp Panko bread crumbs
- 2 Tbsp shredded sharp cheddar
- 2 Tbsp butter, melted
Instructions
- Preheat the oven to 350°F. Butter a 1 1/2 quart gratin or casserole dish.
- Put the diced zucchini in a large microwave safe bowl and microwave on high for about 4-5 minutes, stirring to rearrange the zucchini twice during cooking. Drain the zucchini in a mesh strainer to remove any excess moisture and set aside.
- Toss the topping ingredients together in a small bowl, mixing until the butter is evenly dispersed and everything is evenly mixed. Set aside.
- Whisk together the remaining casserole ingredients to combine well.
- Fold in the zucchini and turn into your prepared casserole dish.
- Sprinkle the topping evenly over the casserole and bake for about 45 minutes, or until the casserole is bubbling and the topping is golden. Serve immediately.
Notes
*recipe adapted from My Farmhouse Table
Nutrition
Serving: 1 serving · Calories: 337 kcal · Carbohydrates: 7 g · Protein: 7 g · Fat: 31 g · Saturated Fat: 9 g · Polyunsaturated Fat: 13 g · Monounsaturated Fat: 7 g · Trans Fat: 0.2 g · Cholesterol: 63 mg · Sodium: 369 mg · Potassium: 257 mg · Fiber: 1 g · Sugar: 3 g · Vitamin A: 485 IU · Vitamin C: 14 mg · Calcium: 155 mg · Iron: 1 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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