Easy Cheesy Zucchini Casserole
It’s coming into late summer and that means the garden is kicking out plenty of fresh produce (more if those dang tomatoes ever decide to turn from green to red)! What is one vegetable that always seems to out produce what you can do with it? Zucchini! So try this recipe for Easy Cheesy Zucchini Casserole.
Last year, for the blog, I was asked if I had any easy zucchini recipes to share.
Well, since last year zucchini was skipped being planted, I made sure to throw a few seeds in this year.
The first zucchini was pulled from the garden this weekend.
Let me tell you… it was the size of a toddler!
I place the blame on two things:
- He had been hiding on the back side of the plant.
- He had been hiding behind a very unfriendly looking garden spider.
Disclaimer.
No “very unfriendly looking” garden spiders were harmed in the making of this casserole.
With just a few simple ingredients and a little prep, this casserole comes together in no time.
Perfect when served with a grilled steak or pork chop.
Your family will be sure to give it a thumbs up!
I mean, who doesn’t want to eat their vegetables in a delicious cheese sauce and a crunchy, buttered topping?
I know I do!
Easy Cheesy Zucchini Casserole
Ingredients
- 4 cups Zucchini, diced into 1 inch pieces
- 1 cup Mayonnaise
- 1 cup Shredded Cheddar Cheese
- 2 Eggs, slightly beaten
- 1 tsp Pepper
- 3/4 – 1 tsp Garlic Powder
- 1/4 cup Panko Breadcrumbs
- 1 Tbsp Butter, melted
Instructions
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To a pot of boiling water, add the diced zucchini and cook for 3 minutes. Drain and cool.
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In a bowl, combine the parboiled zucchini, mayonnaise, cheddar cheese, eggs, pepper, and garlic powder.
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Pour into a greased 1 1/2 quart baking dish.
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In a bowl, combine the Panko breadcrumbs with melted butter. Pour breadcrumbs over the top of the casserole.
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Bake, uncovered, at 350°F for 35 minutes, or until zucchini is fork tender.
Recipe Notes
*If freezing the zucchini for this recipe. Take the diced zucchini boil in the water for 3 minutes and then place into a bowl of ice water to stop the cooking. Drain the cooled zucchini and place on a parchment lined baking sheet. Place baking sheet into freezer. The next day bag the zucchini in a couple labeled freezer bags.
*Then at a later date, thaw the zucchini. Drain any excess water. Then continue with the recipe as listed above.
*You can make this recipe without parboiling the zucchini first, but you will need to add more baking time to the casserole.
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