108 Ratings
  • 5 star values: 57
  • 4 star values: 36
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 7

Deliciously rich and custardy dish with mayonnaise, eggs, and cheese, topped by crispy crackers. This can be made with either summer squash or zucchini or both.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13 baking pan with cooking spray.

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  • Place sliced zucchini in a large saucepan. Pour in enough water to cover, and bring to a boil over high heat. Boil until barely tender, about 2 minutes. Drain and set aside.

  • In a large bowl, whisk together eggs and mayonnaise until smooth. Stir in onion, cheese, and pepper. Fold in squash, then pour mixture into prepared baking pan. Sprinkle with crushed crackers, then dot evenly with diced butter.

  • Bake in preheated oven for 30 to 40 minutes, until middle of casserole is no longer moist, and springs back when gently pressed.

Nutrition Facts

383 calories; 33.3 g total fat; 68 mg cholesterol; 821 mg sodium. 14.5 g carbohydrates; 8.1 g protein; Full Nutrition


Reviews (87)

Read All Reviews

Most helpful positive review

Rating: 5 stars
07/13/2003
A friend gave me 2 big zucchinis and 2 big yellow summer squashes. I made this recipe with each squash. It is equally good with either kind. Unexpected company came the first day we tried this and they raved about it. Read More
(45)

Most helpful critical review

Rating: 1 stars
01/24/2003
This was a big hit with my family! Even my hubby who usually doesn't eat squash. The only substitution I made was I used sharp cheddar cheese. Wouldn't you know THIS year the zuchinni in our garden has not been as abundant as years past?:) Thanks Mary!!! Read More
(4)
108 Ratings
  • 5 star values: 57
  • 4 star values: 36
  • 3 star values: 4
  • 2 star values: 4
  • 1 star values: 7
Rating: 4 stars
02/25/2007
This is a good company dish. I prefer not cooking the zucchini before adding the other ingredients as the zucchini got too mushy. Read More
(82)
Rating: 5 stars
07/13/2003
A friend gave me 2 big zucchinis and 2 big yellow summer squashes. I made this recipe with each squash. It is equally good with either kind. Unexpected company came the first day we tried this and they raved about it. Read More
(45)
Rating: 5 stars
08/16/2003
I did substitute egg beaters for eggs Nayonaise (soy base) for mayonaise & 4 oz of (soy base)mozzarella cheese for the romano. I also feel that you can get 12 servings from this recipe. Using the carb count the way I made it is about 13 grams. I also would like to add some Italian seasoning the next time I make this. Overall this was a wonderful way to enjoy my fresh zucchini from the garden. Thanks to Mary for this recipe. Read More
(37)
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Rating: 4 stars
06/26/2009
I was very happy with it but did make a couple of changes....used a cheddar/jack mix of cheese instead of the romano and when it came out of the oven grated romano over the top.......also did NOT cook the zucchini first. Read More
(33)
Rating: 5 stars
08/02/2008
Wow this is great!! Very tasty and a super way to use up the zucchini. Even better warmed up the next day!! One note I wouldn't use 6 LARGE zucchini that would be far to much. I think the recipe should read: 6 small zucchini. You could even serve it as a breakfast/brunch dish. Don't skimp on the onions they are a key ingredient. Will DEFINITELY make this again and again. Thanks for sharing!! Read More
(27)
Rating: 4 stars
08/20/2006
This dish makes for a tasty brunch and is a great way to use up those extra garden zucchinis. I substituted shredded mozzarella cheese for the romano added extra black pepper & a few dashes of salt and used corn flakes instead of crackers for the topping. Instead of using pats of butter I melted about 1/4 cup of butter and drizzled it over the top for more even distribution. We thoroughly enjoyed this dish hot cold and reheated the next day! Read More
(24)
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Rating: 5 stars
12/02/2005
This ones a keeper! Made it with and without the crushed crackers and still good. Also made with parmesean cheese and still good! Thanks. PS We think its good the next day too! Read More
(17)
Rating: 2 stars
07/28/2003
I found this recipe kind of tasteless although my friend loved it. It was much more eggy than I expected. Read More
(10)
Rating: 5 stars
05/11/2003
Family loved this. I normally don't care for zucchini but this was delicious. Read More
(10)