Cheesy Zucchini Casserole


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.

Prep Time:
25 mins
Cook Time:
40 mins
Total Time:
1 hrs 5 mins
12 servings


  • 5 medium zucchini, diced

  • 2 tablespoons all-purpose flour

  • 2 teaspoons baking powder

  • 1 teaspoon salt

  • ½ cup milk

  • 4 eggs, lightly beaten

  • 1 (4 ounce) can chopped green chilies

  • 4 cups shredded Colby-Monterey Jack cheese

  • ½ cup dry bread crumbs

  • 2 tablespoons butter or margarine, melted


  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.