Zucchini Casserole

Zucchini Casserole Recipe

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Debbie Moseanko


When zucchini is so plentiful during garden season this is a good way to use it up. It is really a delicious recipe and I think you will enjoy it if you give it a try. There is nothing like using fresh veggies from the garden to make a recipe even better.

★★★★★ 1 vote
maybe 6


1 c
4 c
1/4 c
chopped onion
6 Tbsp
1 can(s)
condensed cream of mushroom soup
3 c
bread crumbs or croutons (i use onion/garlic)
1/2 c
grated cheese (i like monterey jack)
1/2 c
evaporated canned milk


1prepare casserole dish or baking pan by spraying it. Set oven to 350 F.
2Steam until tender the carrots & zucchini. Drain well. (I use a vegetable steamer to save the vitamins)
Simmer the onions in the butter
3In casserole mix together the soup, canned milk, croutons & cheese.
Combine the onions, carrots, zucchini,cheese. Mix together in casserole.
Top with more croutons. Bake for 45 min @ 350

About Zucchini Casserole

Course/Dish: Vegetables, Side Casseroles
Dietary Needs: Vegetarian
Hashtag: #zucchini