How to Make Zucchini Cheese Casserole


This simple dish can be used as a main course or as a side dish served with a variety of chicken entrees. It can even be made in a vegetarian style by omitting the bacon. In this recipe there is no need to skin the zucchini. This will help it retain all of the nutrients in the skin and, because it is not boiled, none of the vitamins or minerals are lost to the discarded water. This quick recipe can be made, prep and all, in just about an hour.

Things You'll Need

  • 2 cups grated zucchini
  • 1 cup minced onion
  • 3 slices of bacon (minced)
  • 4 oz. Cheddar cheese
  • 4 oz. Colby Jack cheese
  • 1 cup flour
  • 1/2 cup canola oil
  • 5 large eggs
  • 1 tsp. sea salt
  • 1/2 tsp. pepper
  • 1 tsp. cayenne pepper
  • 1/2 cup shredded Parmesan cheese
  • Large mixing bowl
  • Saute pan
  • Whisk
  • 9-inch-by-13-inch casserole dish
  • Preheat the oven to 350 degrees Fahrenheit.

  • Brown bacon, zucchini and onion in the saute pan for 3 minutes. Remove from heat, drain and set it off to the side.

  • Combine flour, eggs and canola oil in a large mixing bowl. Whisk them together.

  • Add sea salt, pepper and cayenne. Mix until fully blended.

  • Add in Colby Jack and Cheddar cheese. Whisk until blended.

  • Stir in zucchini, onion and bacon mix.

  • Pour the mixture into the casserole dish and top it with shredded Parmesan.

  • Bake uncovered at 350 degrees for 25 to 30 minutes.

Tips & Warnings

  • For a heartier main dish, add two cups of cubed ham or turkey.
  • For a lighter version, omit the Colby Jack and Cheddar cheeses and replace them with 8 oz. of cottage cheese.

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  • Photo Credit Hemera Technologies/ Images
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