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Nutrition Facts
Serving Size 1 (267g) Recipe makes 8 servings
Calories 299
Calories from Fat 203		(67%)
Amount Per Serving		%DV
	Total Fat 22.6g	34%
	Saturated Fat 13.8g	69%
	Monounsaturated Fat 6.0g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 55mg		18%
Sodium 467mg		19%
Potassium 602mg		17%
Total Carbohydrate 17.8g		5%
	Dietary Fiber 2.8g	11%
	Sugars 4.4g
Protein 8.8g		17%
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Dinner Menu Week of July 6-12

AndreaVT96

Delicious Zucchini Casserole

Recipe #64070 | 1¼ hours | 25 min prep | add private note

⁽³³⁾ RATE IT NOW Print Recipe

By: MustangMom
Jun 9, 2003

You've got to try this! This is my mom's recipe--it's delicious and easy to prepare! Kids love it, too! The recipe calls for bread crumbs, but we prefer crushed Ritz crackers. Depending on the size of your zucchini, most people can eat two halves.

SERVES 8 , 16 halves (change servings and units)

Ingredients

8 zucchini
1/2 cup butter
2/3 cup grated cheddar cheese
1 cup sour cream
1/2 teaspoon salt
paprika (to taste)
1/4 cup chopped chives
1 cup breadcrumbs or crushed cracker
1/4 cup grated parmesan cheese

Directions

1
Wash zucchini; boil whole for 5 to 10 minutes--no more.
2
Cut off ends and slice in halves lengthwise.
3
Place in single layer in buttered casserole dish.
4
Melt butter and mix in cheddar cheese, sour cream, salt, paprika, and chives.
5
Pour over zucchini.
6
Sprinkle with bread crumbs or crackers and then parmesan cheese.
7
Bake at 350 for 45 minutes or until bubbly.

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Featured Reviews for This Recipe

From: pickles_ca

On Jul 19, 2009

Made it for a family pot luck - Everyone loved it. One thing - I would use less butter next time as it didn't seem to need that much. Also I microwaved the zucchini (cut in quarters) and then finished as per the recipe. I will definitely make it again as soon as the zucchini in my garden are big enough. thank you!

0 people found this review helpful

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From: Kathey M.

On Jul 8, 2009

We loved the topping over the zucchinis, but thought the squash was too firm prepared this way. We decided that next time we fix this we'll slice them in 1 inch chunks and then spoon the mixture on top and bake that way. It made for a pretty presentation, but just a bit too tough for us. But the flavor of the topping was wonderful.

1 person found this review helpful

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From: Suppen-Kaspar

On Aug 8, 2007

I would give this 10 stars if I could. I always hated zucchini, never could find a recipe that would make them tasty to me,and I tried...But this one is the bomb! And I bet you could even speed this up, by putting the halved zucchinis in the microwave for a minute or so, instead of boiling... The Ritz crackers are a must, I think it wouldn't taste quite as good with bread crumbs.... So, anyone out there that hates them, this is your chance!

4 people found this review helpful

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From: Carol Elizabeth

On Jun 17, 2008

This was excellent!! I boiled the zucchini for 8 minutes, but next time I will only boil them for 2 or 3 minutes. The final casserole was a bit soft. I like my zucchini a little firmer. I left out the chives because I did not have any. I used the breadcrumbs, but I will try the crackers next. I will make this often! Thanks, MustangMom

3 people found this review helpful

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