Ritz Zucchini Cheddar casserole

Deb Crane


This is addicting! You can use yellow squash and or zucchini. I have made it for gatherings and people who dont usually like zucchini, love it!


★★★★★ 17 votes

6 servings
20 Min


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  • 4 c
    very thinnly sliced zucchini
  • 1/2 c
    diced sweet onion
  • 1
    sleeve (about 35 round crackers, like ritz crackers)
  • 1 c
    shredded cheddar cheese
  • 2
    eggs, beaten
  • 3/4 c
  • 3 Tbsp
  • ·
    salt and pepper to taste

How to Make Ritz Zucchini Cheddar casserole


  1. In a large frying pan, saute, in butter, zucchini and onion till soft and transparent. Add salt and pepper to taste. Set aside.
  2. I a large bowl, mix crushed crackers and cheddar cheese. Place 1/2 of cracker/cheddar mixture into sauteed zucchini and onions. (reserving the other 1/2 as the topping.)
  3. In a separate medium bowl, whisk the eggs and milk well. Pour this into the zucchini mixture and blend well. I use the same big frying pan to mix all these steps.
  4. Place zucchini mixture into a 2 quart baking dish. Top with remaining cracker/cheddar mixture.
  5. Bake in a preheated oven at 400 degrees for about 20-25 minutes, until golden brown on top.

Printable Recipe Card

About Ritz Zucchini Cheddar casserole

Course/Dish: Vegetables, Crackers
Main Ingredient: Vegetable
Regional Style: American
Hashtags: #zucchini, #cheddar

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