Creamy Cheesy Zucchini Casserole You'll Crave Again and Again

This Cheesy Zucchini Casserole combines creamy mayonnaise and sharp cheddar for a nostalgic and delicious dish.

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Prep Time 15

Cook Time 35

Cooling Time 5

Total Time 55

Servings: 6 slices

Course: Dinner

Cuisine: American

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Casserole

2 cups Zucchini Fresh, unpeeled, diced or shredded
1 cup Mayonnaise Greek yogurt is a lighter alternative
1 cup Shredded Cheddar Cheese Can use Monterey Jack or Pepper Jack
3 large Eggs Can replace with cream of chicken soup or omit
1 teaspoon Pepper
1 teaspoon Garlic Powder Fresh garlic can enhance flavor

For the Topping

1 cup Panko Breadcrumbs Or substitute with regular breadcrumbs
2 tablespoons Butter Optional for a healthier version

Equipment

baking dish
Mixing bowl
colander
pot
Spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C).
In a pot of boiling water, add diced zucchini and cook for 3 minutes. Drain and cool.
In a large mixing bowl, combine zucchini with mayonnaise, shredded cheese, eggs, pepper, and garlic powder.
Grease a 1.5-quart baking dish and transfer the mixture, spreading evenly.
In a separate bowl, mix melted butter with panko breadcrumbs. Sprinkle over the casserole.
Bake uncovered for 35 minutes or until golden brown.
Broil on high for 2-3 minutes for extra crispiness if desired.
Let cool for a few minutes before serving.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 12gProtein: 10gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 95mgSodium: 400mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 15mgCalcium: 200mgIron: 1mg

Notes

This casserole allows for endless customization with different cheeses and vegetables.

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