Cheesy Zucchini Casserole
User Reviews
5
Cheesy Zucchini Casserole
Description
Cheesy Zucchini Casserole uses diced zucchini that is quickly microwaved to soften and drain excess moisture. The zucchini is then folded into a creamy mixture of mayonnaise, shredded sharp cheddar cheese, an egg, garlic powder, black pepper, and a bit of flour to bind everything. A crunchy topping made from cracker crumbs, panko, shredded cheddar, and melted butter is spread evenly on top before baking.
The casserole bakes at 350°F until bubbling and the topping turns golden brown, resulting in a warm, creamy interior complemented by a crisp, buttery crust. The sharp cheddar adds a tangy richness, while the garlic powder and pepper offer mild savory notes.
This dish serves well as a comforting side alongside roasted meats or on its own for a light vegetarian option. It can be served hot straight from the oven to retain the topping’s texture. The balance between the tender zucchini and crunchy topping makes it appealing for a variety of meals where a creamy vegetable side is desired.
The recipe benefits from microwaving zucchini to reduce water content, preventing a soggy casserole. Using mayonnaise instead of Miracle Whip maintains a richer flavor. Letting the topping mixture coat evenly ensures a consistent crispness across the surface.
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 cheddar cheese white or yellow, shredded sharp
- 1 extra large egg
- 1 Tbsp flour
- 1 tsp black pepper fresh cracked
- 1 tsp garlic powder
crunchy topping
- 1/4 cup cracker crumbs Ritz
- 2 Tbsp panko bread crumbs
- 2 Tbsp cheddar cheese sharp, shredded
- 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
- Microwaving the diced zucchini before assembling helps remove excess moisture, which prevents the casserole from becoming watery.
- Use mayonnaise, not Miracle Whip, to maintain the intended flavor and texture.
- The topping should be evenly mixed and spread for a uniform crunchy crust.
- Serve immediately to enjoy the contrast between creamy interior and crispy topping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 337 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 337kcal | 17% |
| Carbohydrates | 7g | 2% |
| Protein | 7g | 14% |
| Fat | 31g | 48% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 63mg | 21% |
| Sodium | 369mg | 15% |
| Potassium | 257mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 485IU | 10% |
| Vitamin C | 14mg | 16% |
| Calcium | 155mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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