48 Ratings
  • 5 Rating Star 30
  • 4 Rating Star 10
  • 3 Rating Star 5
  • 2 Rating Star 3

Fresh zucchini baked with butter, Cheddar cheese and eggs, with a buttery cracker crumb topping.

VEGAS
prep:
20 mins
cook:
1 hr 10 mins
total:
1 hr 30 mins
Servings:
9
Max Servings:
9
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Ingredients

Directions

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.

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  • Boil zucchini and onion in a large pot for about 10 minutes; drain. To the zucchini and onion add the butter, cheese, eggs, salt and pepper. Transfer to prepared baking dish and sprinkle cracker crumbs on top.

  • Bake in preheated oven for 1 hour.

Nutrition Facts

325.35 calories; 9.49 g protein; 20.78 g carbohydrates; 3.35 g dietary-fiber; 5.45 g sugars; 23.48 g fat; 12.02 g saturated-fat; 108.89 mg cholesterol; 2774.68 IU vitamin-a-iu; 3.31 mg niacin-equivalents; 0.21 mg vitamin-b6; 9.88 mg vitamin-c; 47.42 mcg folate; 189.32 mg calcium; 1.93 mg iron; 52.48 mg magnesium; 567.36 mg potassium; 390.3 mg sodium; 0.1 mg thiamin; 211.35 calories-from-fat; 25 percent-of-calories-from-carbs; 63 percent-of-calories-from-fat; 11 percent-of-calories-from-protein; 32 percent-of-calories-from-sat-fat


Reviews (37)

Read All Reviews

Most helpful positive review

KeMari
05/29/2008
I changed this up a little as well. You can't possibly use 9 zucchinis unless they are small 'pickle' sized zucchinis. We used 4 medium to large ones and instead of slicing I diced to about 1/2 thick. I used 4 eggs instead of 3 added 2 tablespoons of milk to the beaten eggs and used a half of a cup more cheese. I crushed the crackers and used a little bit less than 1/4 cup of melted butter to give them a good crumbly texture. Added some Mrs. Dash to the mixture and baked as per the recipe. Served with a wedge of iceberg lettuce with light ranch dressing drizzled on top (and tomatoes if desired). Was a hit with my family! Even my picky daughter!!
(52)

Most helpful critical review

Anonymous
08/25/2016
It's definitely not something that I would make again. My brothers and sisters thought it was nasty and my parents were trying to be polite.
48 Ratings
  • 5 Rating Star 30
  • 4 Rating Star 10
  • 3 Rating Star 5
  • 2 Rating Star 3
PattyJoy
05/20/2006
Made some significant changes which turned this recipe into a keeper. NINE zucchini??? I used two medium zucchini. Do not peel them (that's where all the nutrition and color are) but just slice. Use 1/4 cup butter instead of 1/2 cup and stir-fry the veggies in the butter rather than boil them (again to retain flavor color and nutrition). Four eggs instead of three. Rather than the cracker topping I used my own whole wheat bread crumbs with a bit of Italian seasoning added to them. Delicious! Oh yes...only bake 35 minutes. Left-overs are fabulous. I think this would also work well if you wanted to make double and freeze one to bake at a future time.
(183)
KeMari
05/29/2008
I changed this up a little as well. You can't possibly use 9 zucchinis unless they are small 'pickle' sized zucchinis. We used 4 medium to large ones and instead of slicing I diced to about 1/2 thick. I used 4 eggs instead of 3 added 2 tablespoons of milk to the beaten eggs and used a half of a cup more cheese. I crushed the crackers and used a little bit less than 1/4 cup of melted butter to give them a good crumbly texture. Added some Mrs. Dash to the mixture and baked as per the recipe. Served with a wedge of iceberg lettuce with light ranch dressing drizzled on top (and tomatoes if desired). Was a hit with my family! Even my picky daughter!!
(52)
Anonymous
08/14/2006
I altered this recipe a bit. I used boxed chicken flavored stuffing mix (the kind with the flavoring already in the bread crumbs) and used about 3/4 stick of butter to drizzle over the stuffing mix. I added garlic powder instead of garlic salt. I used 3 cups of zucchini and added black pepper (to taste) It's very yummy and my 7 year old even cleaned his plate. Nice variation to the ordinary.
(30)
car0lina
03/17/2011
This was awesome! I made a few mods as others did- I only used one very large zucchini (there are just two of us) and I steamed the veggies instead of boiling. I used 2 eggs and added about 3 tablespoons of cream but only about 1 tablespoon of butter. I only had saltines so I crushed those up and added shredded Parmesan to them- made a delicious crispy cheesy topping! Will definitely make again- thanks!
(22)
Anonymous
01/17/2006
I really loved this!! Ok i am a born fiddler so we did some different things 4 eggs not 3 a few red pepper flakes and a bit of broccoli i had left over and some diced ham.. you know a cleaning out the fridge thing.. It was a HUGE hit! I also used bread crumbs on top not crackers - you use what you have on hand.. but this will appear again and again!
(21)
Anonymous
08/20/2003
if you use 9 Zucchini they had better be small to medium size This was really good and my family loved it. Meanestjean In Connecticut
(15)
mollymaureen
07/28/2010
ok I'm not sure how the recipe would have been as it is written but I read the other reviews and sauted the zucchini first added in some frozen corn and a layer of sliced fresh tomatoes and then sprinkled the whole thing with extra chopped garlic red pepper flakes and parm cheese.... and it is absolutely delish! I only needed to bake it for 45 minutes too.
(13)
KRASCHGIRL
08/20/2003
I have made this two times and always get compliments for it. I add Emeril's Essence (individual packets about 1 1/2 packets worth) to the recipe to give more flavor. Very easy to fix. I agree about the zucchini size...they need to be small to medium-size zucchini.
(10)
Becky Hickcox Cyr
01/30/2008
I followed the recipe as is & everyone loved it. It is a keeper!
(8)