Zucchini Squash Casserole

4.6 of 5 (9)
member ratings
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 203.6
  • Total Fat: 13.1 g
  • Cholesterol: 100.9 mg
  • Sodium: 531.5 mg
  • Total Carbs: 11.2 g
  • Dietary Fiber: 2.5 g
  • Protein: 11.1 g

View full nutritional breakdown of Zucchini Squash Casserole calories by ingredient

Number of Servings: 12


    8 cups Zucchini Squash, cubed, soft center & seeds discarded
    1 cup green pepper, diced
    1 med onion, diced
    4 eggs
    1/2 cup milk, 2%
    12 oz. Monterey Jack Cheese, shredded
    1 - 2 tsp Pepper (to taste)
    1 tsp salt
    2 tsp baking powder
    3 Tbsp flour
    1/2 cup dried parsley
    Bread crumbs - fine
    4 Tbsp (approx) I Can't Believe It's Not Butter, stick
    No-Stick Spray - Butter Flavor


Cook zucchini, peppers and onion in salted water until barely tender. Cool and drain. Mix eggs, milk, cheese, salt, pepper, baking powder, flour and parsley. Fold in cooked (cooled) zucchini.

Spray a 13"x9" glass baking dish with Butter Flavored No-Stick Spray. Sprinkle bottom and sides with bread crumbs. Pour in the squash mix and sprinkle with more bread crumbs as a topping. Dot with butter.

Bake at 325 degrees for 30 minutes. Serves 12 (1 cup servings, approx)

Number of Servings: 12

Recipe submitted by SparkPeople user PHAMM13.

Member Ratings For This Recipe

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    Very tasty! - 8/6/11

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    Excellent!! - 7/9/11

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    Very Good
    very much like the one I've used for years - 7/8/11

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    Very Good
    Really loved this quick and easy meal! - 2/23/10

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    Very Good
    This was good. We used Smart Balance with Flax Oil and skim milk instead. - 6/18/09