Zucchini Casserole

Bonnie Keener

A tender, cheesy casserole with a hint of crispy topping

Print Recipe

Prep Time 25 mins

Cook Time 30 mins

Course Side Dish

Servings 6

Ingredients

4-6 c chopped zucchini
1 c chopped onion
4 Tbsp butter
2 Tbsp water
1/2 tsp salt
1/4 tsp Italian seasoning
dash black pepper to taste
3 eggs
1 c milk
1 Tbsp prepared horseradish
1-2 c grated cheese (cheddar, longhorn, or colby jack are best, but any can be used--see note below)
1 1/2 c crushed crackers (or 1 sleeve of Saltine crackers, which makes 2 cups of crumbs)
3 Tbsp butter, melted

Instructions

Preheat oven to 350 and grease a 2- or 3-quart casserole dish (I use a 9"x13")
Melt 4 Tbsp. butter in saucepan until sizzling and add zucchini, onion, salt, pepper, Italian seasoning, and water. Steam zucchini until tender, stirring occasionally.
Meanwhile, beat eggs, then stir in milk, horseradish, and grated cheese. (Or toss all in the blender and pulse until eggs are well-mixed and cheese is broken up.)
Add steamed zucchini directly to the greased casserole dish, then pour egg mixture over top. Gently stir ingredients to evenly distribute zucchini chunks.
Melt 3 Tbsp. butter and stir into cracker crumbs. (Or dice cold butter and dot on top of the cracker crumbs in next step.)
Sprinkle cracker crumb topping over the casserole, with an extra dash of Italian seasoning, if desired.
Bake for 30 minutes or until egg is set and top is golden.

Notes

Note about cracker crumbs: Breadcrumbs can be substituted for crushed crackers.

Note about cheese: experiment with any type of cheese. (One time I forgot I was out of regular cheese, so I improvised with half cream cheese and half fresh-grated Parmesan. It was different but good!)

Note about dairy: Dairy-free milk and dairy-free cheese may be substituted, but it will require extra baking time (and/or an extra egg) to properly thicken.