Zucchini Casserole Recipe Easy + Cheesy

Zucchini Casserole Recipe Easy + Cheesy


This cheesy zucchini casserole is an easy and delicious side dish made with zucchini chunks, cheese, butter, and crumbled Chex! It’s perfect for family meals, especially holiday parties.

We love everything about zucchini – whether it’s sweet like our Glazed Lemon Zucchini Bread or salty like our Parmesan Crusted Zucchini, we love it! This casserole version is also delicious and a great way to use up some leftover zucchini from the garden!

Another great way to eat zucchini

We love zucchini and usually find any excuse to use it in recipes. Whether it’s sweet or savory, we love this vegetable and are excited to try a casserole recipe today.

Today’s recipe is delicious and easy to make! Plus, it’s a tad healthier than some of our other favorite zucchini recipes (fried zucchini!)

I love the combination of Colby Jack cheese, eggs and rice. It’s a great holiday or dinner party. Give it a try and let us know what the family thinks!

How to Make Zucchini Casserole

You’ll be surprised how easy this casserole is!

The best way to cut zucchini for this recipe is to cut off the tip, cut lengthwise, and cut it into bite-sized pieces. You don’t need to remove the seeds.

zucchini. In a large frying pan over medium-high heat, melt 2 TB butter. Add chopped zucchini and onion powder and cook for 10-12 minutes, stirring occasionally. Zucchini should be crisp and tender. Cool slightly in a bowl.

cereals. Melt remaining 2 TB butter in a microwave safe bowl. Drizzle the grated oatmeal with butter and toss to coat.

combine. Combine cheese, eggs, salt, and pepper into zucchini mixture and place in a greased 8-inch square baking pan. Sprinkle with grain mixture.

bake. Bake at 350 degrees, uncovered, for 25-30 minutes. Cool for 10 minutes before serving.

Recipe Instructions:

  • If you want to make ½ zucchini and ½ squash, great! The texture of zucchini is very similar to squash, so it roasts well together.
  • Rice Chex is just the crunchy topping we choose to use on our casserole to make it crunchy. You can also use nachos or crispy fried onions.
  • To feed bigger crows, double the recipe and bake in a 9×13 pan.

Leading + Storage

Whether you’re preparing a large holiday dinner or a small family dinner, you can prepare this dish advance time Bake later. Mix all the ingredients together except the rice chex and keep it in the fridge until it’s time to bake. When ready, top with your rice and bake as usual.

shop Leftovers in the refrigerator (3-4 days) or freezer (up to 1 month). Reheat in microwave or oven.

For more zucchini recipes, check out:

Course Side Dishes

American food

Prep time 5 minutes

Cook Time 35 minutes

Total time 40 minutes

Serving Size 6

Calories 253 kcal

by Lil’ Luna

  • 4 tablespoons butter divided
  • 6 small zucchini about 7 cups
  • 2 teaspoons onion powder
  • 2 cups chopped rice
  • 1-1 1/2 cups Colby Monterey Jack shredded cheese
  • 2 large eggs lightly beaten
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • In a large frying pan over medium-high heat, melt 2 TB butter. Add zucchini and onion powder and cook for 10-12 minutes, stirring occasionally. Zucchini should be crisp and tender. Cool slightly in a bowl.

  • Melt remaining 2 TB butter in a microwave safe bowl. Drizzle the grated oatmeal with butter and toss to coat.

  • Combine cheese, eggs, salt, and pepper into zucchini mixture and place in a greased 8-inch square baking pan. Sprinkle with grain mixture.

  • Bake at 350 degrees, uncovered, for 25-30 minutes. Cool for 10 minutes before serving.

Adapted from www.tasteofhome.com

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