Zucchini Cassarole

Zucchini Cassarole

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Stephanie Morris


Good cassarole and a good way to use up that zucchini at summers end.


★★★★★ 1 vote

8 or so
20 Min
45 Min


  • 2 lb
  • 1/2 lb
  • 1/2 c
    onion, diced
  • 1 clove
    garlic, minced
  • 2
  • 1/2 c
    parmesan cheese (keep a few tablespoons out for the top)
  • 1/2 tsp
    italian seasoning
  • 1/2 c
    cracker crumbs
  • 1/2 tsp

How to Make Zucchini Cassarole


  1. Boil zucchini whole in salted water until just tender.
  2. Brown sausage with onion and garlic.
  3. Drain and cut zucchini in small chunks.
  4. Add eggs and the rest of the ingredients, mix well.
  5. Put in greased cassarole, sprinkle remaining cheese on top. Bake at 350 F for 45 minutes.

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