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zucchini casserole

(1 rating)
Recipe by
Debbie Moseanko
Butte, ND

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 rating)
yield serving(s)

Ingredients For zucchini casserole

  • 1 c
  • 4 c
  • 1/4 c
    chopped onion
  • 6 Tbsp
  • 1 can
    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

How To Make zucchini casserole

  • 1
    prepare casserole dish or baking pan by spraying it. Set oven to 350 F.
  • 2
    Steam until tender the carrots & zucchini. Drain well. (I use a vegetable steamer to save the vitamins) Simmer the onions in the butter
  • 3
    In 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

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