Zucchini and Cheese Casserole

Name: Zucchini and Cheese Casserole
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 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

TEST KITCHEN APPROVED

25 Reviews

Total Time:Prep: 20 min. Bake: 25 min. + standing

By Taste Of Home Editorial Team

Recipe by Rachelle Stratton, Rock Springs, Wyoming

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jul. 17, 2023

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

TEST KITCHEN APPROVED

Zucchini and Cheese Casserole

Contest Winner

25 Reviews Add your review

Yield:6 servings

Prep:20 min

Cook:25 min

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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

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Directions

1
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.

2
In a microwave, melt remaining butter. Drizzle over cereal and toss to coat.
3
Stir cheese, eggs, salt and pepper into zucchini mixture; transfer to a greased 8-in. square baking dish. Sprinkle with cereal mixture.
4
Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving.