Description
Cheesy zucchini casserole is creamy, savory, and loaded with gooey cheddar cheese. The perfect comfort food for summer and beyond!
Ingredients
Scale
- 4 cups zucchini, diced into 1-inch pieces
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese
- 2 eggs, slightly beaten
- 1 tsp pepper
- 3/4 – 1 tsp garlic powder
- 1/4 cup panko breadcrumbs
- 1 Tbsp butter, melted
Instructions
- 1. To a pot of boiling water, add the diced zucchini and cook for 3 minutes. Drain and cool.
- 2. In a bowl, combine the parboiled zucchini, mayonnaise, cheddar cheese, eggs, pepper, and garlic powder.
- 3. Pour into a greased 1 1/2 quart baking dish.
- 4. In a bowl, combine the panko breadcrumbs with melted butter. Pour breadcrumbs over the top of the casserole.
- 5. Bake, uncovered, at 350°F for 35 minutes, or until zucchini is fork tender.
Notes
- If freezing the zucchini for this recipe, parboil, cool in ice water, drain, and freeze on a baking sheet before bagging.
- You can make this recipe without parboiling, but add more baking time.
- Try adding onions, bell peppers, or different cheeses for variety.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 80mg