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Zucchini and Cheese Casserole

My daughter and I love zucchini, and this casserole uses plenty for a hearty fall side dish. For extra color, I add fresh diced tomatoes. —Rachelle Stratton, Rock Springs, Wyoming
  • Total Time
    Prep: 20 min. Bake: 25 min. + standing
  • Makes
    6 servings

Ingredients

  • 4 tablespoons butter, divided
  • 6 small zucchini, chopped (about 7 cups)
  • 1 large onion, chopped
  • 1-1/2 cups crushed Rice Chex
  • 1 cup shredded Colby-Monterey Jack cheese
  • 2 large eggs, lightly beaten
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • Preheat oven to 350°. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add zucchini and onion; cook and stir 10-12 minutes or until crisp-tender. Transfer to a bowl; cool slightly.
  • In a microwave, melt remaining butter. Drizzle over cereal and toss to coat.
  • Stir cheese, eggs, salt and pepper into zucchini mixture; transfer to a greased 8-in. square baking dish. Sprinkle with cereal mixture.
  • Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.

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Reviews

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Average Rating:
  • Tonia
    Aug 9, 2020

    This was excellent. I didn't have rice chex so I used a mix of club crackers and cheezits. Also, I used half yellow squash and half zucchini. Added a little extra cheese and some diced tomatoes. It was amazing. It's also terrific cold.

  • ukiebaker
    Aug 4, 2020

    Didn't have Rice Chex, so I used left over Chinese restaurant cooked white rice. Added two minced garlic cloves to the zucchini and onion. Good side dish or veggie meal. Will make again.

  • ms11145
    Aug 4, 2020

    It was okay. I did add oregano to give it some more zip.

  • AKEmily
    Jul 2, 2020

    My kids and I loved this! I had to substitute Ritz crackers for the Rice Chex, but it turned out perfect.

  • Pennyset
    Oct 6, 2019

    We love this!!

  • asooy
    Jul 21, 2019

    My family loved this. Used Ritz crackers because that's what I had on hand. Great recipe...Thanks

  • Shamrocmom
    Jul 10, 2019

    I make this just as written and love it! Thanks for this recipe and a tasty way to use up all the summer zucchini in a delicious recipe.

  • Janice
    Jun 8, 2019

    I'm so glad I saw this recipe! I had some zucchinis I needed to use and this fit the bill perfectly. I will definitely make this again.

  • GrammaMJ
    Jun 8, 2019

    Very quick. To reduce the fat a bit, I steam the zucchini and onion until barely tender, and use half yellow squash at times. Drain very well in a colander, then proceed. I use about 1/2 cup of whatever cheese I have on hand, but sharp cheddar is a favorite here. I also put in about 1/8 teaspoon nutmeg and only 1/4 teaspoon salt. I have always used bread crumbs on top, but the Rice Chex with 2 TBSP butter is great! Very crispy after baking!

  • herbsnflowers
    Mar 7, 2019

    This is so good I've made it 3 times in 1 week, I did add 1 tsp. of garlic powder along with the salt. Served this at a potluck yesterday