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 mayonnasie (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 350F 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