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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.
Nutrition Facts
0.750 cup: 260 calories, 15g fat (10g saturated fat), 99mg cholesterol, 778mg sodium, 23g carbohydrate (5g sugars, 2g fiber), 9g protein.

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