Zucchini Parmesan Casserole

Zucchini Parmesan Casserole

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Rae MacFarquhar


My family loves this recipe especially during the summer when there is an abundance of zucchini.


★★★★★ 1 vote

15 Min
30 Min


  • 3 Tbsp
    butter, melted
  • 3 c
    crushed corn chex, divided
  • 1/3 c
    parmesan cheese
  • 1 can(s)
    cream of chicken soup
  • 1/4 c
    finely chopped onion
  • 2 Tbsp
  • 1/4 tsp
  • Dash
    of white pepper (or black)
  • 6 c
    zucchini,unpeeled,thin sliced,about 1 3/4 lbs.

How to Make Zucchini Parmesan Casserole


  1. Combine butter, corn chex crumbs and cheese set aside.
  2. Combine soup,onions,parsley,salt and pepper. Stir in squash and 2/3 cups of chex mixture, mixing well. Pour into 1 1/2 quart shallow casserole dish. Top with remaining chex mixture.
  3. Bake at 350 for 30 minutes or until squash is tender and topping is browned.

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