Cheesy Zucchini Casserole
I am always looking for ways to use all my summer zucchini. This is a cheesy Zucchini casserole using both the zucchini and yellow squash. You’ll need a 9 by 13 casserole dish, your yummy summer zucchini, cream cheese, butter and ingredients to make the breading.
Two ways you could slice your zucchini by either chopping it or slicing it and also peel or no peeling of the outside of the vegetable. Either way you choose, and the casserole will be delicious.
Pick your zucchini when they are smaller. I find the smaller zucchini has less seeds and the insides are more tender and not so stringy. The larger and longer the zucchini sits on the vines, the more seeds and the stringier the insides get.
Add in a little shredded cheese on top prior to serving and this is a great side dish.
Cheesy Zucchini Casserole
Ingredients
- 2 Cups Zucchini cored and cubed
- 1 Medium Onion diced
- 4 Slices Bread cubed
- 1/4 Cup Unsalted Butter melted
- 1 Teaspoon Garlic Sea Salt
- 1 Medium Egg beaten
- 2 Cups Shredded Cheddar Cheese 1 cup reserved
Instructions
- Preheat oven to 350 degrees F.
- In a small bowl, beat the egg.
- In a large mixing bowl, mix the melted butter and cubed bread. Toss the bread to coat.
- Add in the egg, zucchini, onion, and garlic sea salt. Mix well.
- Transfer this mixture to a 9×13 inch backing dish and top with 1 cup of the shredded cheddar cheese.
- Bake covered in a preheated oven for 30 minutes. Then, uncover the dish, top with the remaining cup of cheese and bake for an additional 30 minutes.
- Serve.
More recipes to try:
Zucchini n Yellow Squash Casserole
Egg & Potato Breakfast Casserole
Bacon and Egg Breakfast Casserole
