Zucchini Casserole

Linda Stevenson


This recipe was handed down to me from the women in my family. It's great for all of that zucchini that overwhelm some of us from our garden! Very good for breakfast, appetizer or a main side dish. I double it and use a 9 x 13 glass pan.

★★★★★ 1 vote


3 c
grated or finely sliced zucchini (fresh)
1/2 c
grated or chopped onion (fresh)
1/2 c
vegetable or canola oil
eggs (mixed in a separate bowl)
1/2 tsp
1/2 tsp
parsley flakes or fresh parsley (chopped fine)
black pepper to taste
1 Tbsp
chopped garlic - you can reduce if you don't like as much as i do!
1/2 c
parmesan cheese
1 c
bisquick or pancake mix


1Preheat your oven to 350 degrees.
2Oil or use pam in a 9 x 9 pan. I use a glass pan.
3Mix ingredients in the order given. Top with grated cheese and bread crumbs. I love the Panko crumbs or you can use Italian bread crumbs. Top with chunks of butter scattered on top.
4Bake for 45 minutes or until golden brown. Enjoy!

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