Zucchini and Cheddar Casserole

Zucchini and Cheddar Casserole
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 377.1
  • Total Fat: 27.4 g
  • Cholesterol: 211.5 mg
  • Sodium: 351.7 mg
  • Total Carbs: 16.8 g
  • Dietary Fiber: 2.1 g
  • Protein: 17.3 g

View full nutritional breakdown of Zucchini and Cheddar Casserole calories by ingredient
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Submitted by:


Fresh ingredients make this nice summer supper. Fresh ingredients make this nice summer supper.
Number of Servings: 4


    Olive Oil, 2 tbsp
    1 zuchini, grated
    Bread, fresth Italian, 6 small slices made into crumbs
    Cheddar Cheese, 4 oz , grated
    18% or Half and Half Cream, 1 cup
    Egg, fresh, 3 large
    6 green onions, chopped
    Fresh Thyme, leaves from several sprigs
    Cayenne, salt and pepper


Make the breadcrumbs in a food processor, remove one third, add half the cheese to the remaining crumbs, and whirl that together for the topping.
Heat the oil in a saucepan and saute the zucchini until soft, adding the green onions at the end. Remove from the heat, add the cream and eggs and stir. Add the thyme, cheese and seasonings (use up to 1 tsp of salt depending on taste) and the bread crumbs.
Put it all into an ungreased pottery casserole dish, cover thickly with the cheesy crumbs. Bake covered at 350 F for 30 minutes, then uncover for 10 minutes to brown on top. Makes 4 main dish servings, more if served as a side dish.

Number of Servings: 4

Recipe submitted by SparkPeople user HOLDINGON2.

TAGS:  Vegetarian Meals |

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