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Cheesy Zucchini Casserole

Rated as 4.41 out of 5 Stars

"Whether I'm preparing a sit-down dinner at home or attending a potluck buffet, family and friends have come to expect my signature vegetable dish."
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Ingredients

1 h 5 m servings
Original recipe yields 12 servings

Directions

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  1. In a large saucepan, cook zucchini in boiling water until crisp-tender, about 4 minutes; drain. Cool for 10 minutes. In a large bowl, combine the flour, baking powder and salt; whisk in milk until smooth. Beat in eggs and chilies. Stir in cheese and zucchini.
  2. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Toss bread crumbs and butter; sprinkle over zucchini mixture. Bake, uncovered, at 325 degrees F for 40-50 minutes or until a knife inserted near the center comes out clean and edges are lightly browned. Let stand for 5 minutes before cutting.

Reviews

Read all reviews 26
  1. 32 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

This is so yummy! After reading some of the other reviews I did make a view additions for our personal taste. I made half the recipe, which turned out great. I used the whole 4oz can of green...

Most helpful critical review

This was too salty by itself. When I ate it with other foods it was great. Next time, I'll drain the chilies and not add additional salt. I ate the leftovers on a flour tortilla with meat an...

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This is so yummy! After reading some of the other reviews I did make a view additions for our personal taste. I made half the recipe, which turned out great. I used the whole 4oz can of green...

My family really enjoyed this wonderful casserole. I made a few adjustments for our taste and to make prep quicker. I did not precook the zucchini so I reduced the milk to 1/4 cup to make up for...

We really enjoyed this dish...I added some chopped onions while boiling the zucchini and also added a few shakes of garlic powder to the egg mixture. It reheated very well in the microwave.

This was too salty by itself. When I ate it with other foods it was great. Next time, I'll drain the chilies and not add additional salt. I ate the leftovers on a flour tortilla with meat an...

I loved this dish! I made it for a church potluck and was worried because it had to sit in a warming oven for 2 hours. But it was moist and delicious. I made it again last night to go with fri...

This is a great side dish. I made it with a cup of cheddar and a cup of mozzerella and used crushed cornflakes instead of crackers for the topping because it is what I had available. My kids a...

Easy to make for a beginner. The dish was very popular at a potluck- I watched a teenaged boy get a 2nd helping within 3 minutes of his 1st!

Great Recipe! I make mine with 1/2 eggplant and 1/2 zucchini. I also use egg substitute and fat free milk to make it healthier.

I'm not crazy about this recipe, but it's pretty good. I didn't precook the zucchini, but reduced the milk by 1/4 cup and increased the cooking time by 5 or 10 minutes. I think it would make a ...