Best 7 Zucchini Egg And Cheese Casserole Recipes

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Zucchini egg and cheese casserole is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover zucchini and eggs, and it is also a good source of protein and vegetables. The casserole can be made with a variety of different ingredients, so you can customize it to your own taste. Some popular variations include adding ham, bacon, sausage, or bell peppers. It is also a great way to get your kids to eat their vegetables. The casserole is easy to make and can be prepared in advance, making it a great option for busy weeknights.

Check out the recipes below so you can choose the best recipe for yourself!

EASY CHEESY ZUCCHINI CASSEROLE



Easy Cheesy Zucchini Casserole image

Provided by My Farmhouse Table

Categories     Side Dish

Time 55m

Number Of Ingredients 8

4 cups Zucchini, diced into 1 inch pieces
1 cup Mayonnaise
1 cup Shredded Cheddar Cheese
2 Eggs, slightly beaten
1 tsp Pepper
3/4 - 1 tsp Garlic Powder
1/4 cup Panko Breadcrumbs
1 Tbsp Butter, melted

Steps:

  • To a pot of boiling water, add the diced zucchini and cook for 3 minutes. Drain and cool.
  • In a bowl, combine the parboiled zucchini, mayonnaise, cheddar cheese, eggs, pepper, and garlic powder.
  • Pour into a greased 1 1/2 quart baking dish.
  • In a bowl, combine the Panko breadcrumbs with melted butter. Pour breadcrumbs over the top of the casserole.
  • Bake, uncovered, at 350°F for 35 minutes, or until zucchini is fork tender.

CHEESY ZUCCHINI CASSEROLE I



Cheesy Zucchini Casserole I image

This is a good, cheesy, vegetable side dish ...very easy to prepare.

Provided by DC1

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h20m

Yield 4

Number Of Ingredients 7

4 slices bread, cubed
¼ cup melted butter
2 cups cubed zucchini
1 large onion, chopped
1 teaspoon garlic salt
1 egg, beaten
2 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese.
  • Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.

Nutrition Facts : Calories 437.4 calories, Carbohydrate 18.7 g, Cholesterol 136.3 mg, Fat 32.4 g, Fiber 2 g, Protein 18.9 g, SaturatedFat 19.8 g, Sodium 1076.4 mg, Sugar 4.8 g

ZUCCHINI EGG BAKE



Zucchini Egg Bake image

"This wonderfully moist brunch dish can be made a day early and stored in the refrigerator to save time," reports Kim Hafner of East Walpole, Massachusetts. "Loaded with zucchini, herbs and cheese, it goes well with croissants and fresh fruit."

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 11

3 cups chopped peeled zucchini
1 large onion, chopped
2 garlic cloves, minced
1/4 cup butter
4 large eggs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1-1/2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
1-1/2 teaspoons minced fresh marjoram or 1/2 teaspoon dried marjoram
1/2 teaspoon salt
1/2 cup shredded Monterey Jack cheese

Steps:

  • In a large skillet, saute the zucchini, onion and garlic in butter until tender; set aside. In a large bowl, whisk the eggs, Parmesan cheese, parsley, basil, marjoram and salt. Stir in zucchini mixture and Monterey Jack cheese., Pour into a greased 1-qt. baking dish. Bake at 350° for 20-25 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving.

Nutrition Facts :

ZUCCHINI CASSEROLE



Zucchini Casserole image

Another helpful way to use up those prolific zucchini. This can be done ahead and refrigerated. After cooking let it rest for 5 minutes or so then serve.

Provided by Tebo3759

Categories     Vegetable

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs zucchini, cut into 1/2 inch slices
4 eggs, slightly beaten
1/2 cup milk
1 lb monterey jack cheese or 1 lb mozzarella cheese, grated
1 teaspoon salt
2 teaspoons baking powder
3 tablespoons flour
1/2 cup breadcrumbs
butter or margarine

Steps:

  • Cook zucchini in small amount of water until barely tender, about 5 minutes Drain and cool.
  • Combine eggs, milk, cheese, salt, baking powder and flour.
  • Stir zucchini into egg mixture.
  • Place in buttered casserole.
  • Sprinkle with bread crumbs and dot with butter.
  • Bake at 350 for 35 to 40 minutes.

Nutrition Facts : Calories 413.9, Fat 27.8, SaturatedFat 16.2, Cholesterol 194.5, Sodium 1048.2, Carbohydrate 15.1, Fiber 1.6, Sugar 3.9, Protein 26.4

ZUCCHINI EGG AND CHEESE CASSEROLE



Zucchini Egg and Cheese Casserole image

Whether I'm preparing a sit-down dinner at home or attending a potluck buffet, family and friends have come to expect my signature vegetable dish.

Provided by Taste of Home

Categories     Side Dishes

Time 1h5m

Yield 12-16 servings.

Number Of Ingredients 10

5 medium zucchini (about 2 pounds), diced
2 tablespoons all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup whole milk
4 large eggs, lightly beaten
1 can (4 ounces) chopped green chilies
4 cups shredded Colby-Monterey Jack cheese
1/2 cup dry bread crumbs
2 tablespoons butter, melted

Steps:

  • In a large saucepan, cook zucchini in boiling water until crisp-tender, about 4 minutes; drain. Cool for 10 minutes. In a large bowl, combine the flour, baking powder and salt; whisk in milk until smooth. Beat in eggs and chilies. Stir in cheese and zucchini., Transfer to a greased 13x9-in. baking dish. Toss bread crumbs and butter; sprinkle over zucchini mixture. Bake, uncovered, at 325° for 40-50 minutes or until a knife inserted in the center comes out clean and edges are lightly browned. Let stand for 5 minutes before cutting.

Nutrition Facts : Calories 163 calories, Fat 11g fat (7g saturated fat), Cholesterol 83mg cholesterol, Sodium 461mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

BAKED ZUCCHINI CASSEROLE



Baked Zucchini Casserole image

This zucchini casserole is a quiche-like side dish. So easy and delicious! You can add ham or ground beef for a complete meal, if desired.

Provided by SWMtnTop

Time 1h5m

Yield 8

Number Of Ingredients 9

cooking spray
1 cup freshly grated Parmesan cheese
1 cup mayonnaise
¼ cup chopped onion
¼ cup chopped green bell pepper
2 large eggs, beaten
4 cups sliced zucchini
salt and ground black pepper to taste
1 tablespoon salted butter, cut into small pieces

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray.
  • Mix Parmesan cheese, mayonnaise, onion, bell pepper, and eggs together in a large bowl. Add zucchini, salt, and pepper and mix until well combined. Transfer to the prepared baking dish and dot with butter.
  • Bake in the preheated oven until zucchini is fork-tender and top is golden brown, about 45 minutes.

Nutrition Facts : Calories 283.1 calories, Carbohydrate 3.9 g, Cholesterol 69.6 mg, Fat 27.5 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 6.3 g, Sodium 342.8 mg, Sugar 1.8 g

ZUCCHINI PARMESAN CASSEROLE



Zucchini Parmesan Casserole image

Make and share this Zucchini Parmesan Casserole recipe from Food.com.

Provided by Diana Adcock

Categories     Cheese

Time 55m

Yield 6 serving(s)

Number Of Ingredients 11

1 tablespoon butter, divided
4 cups sliced zucchini
1 1/4 cups parmesan cheese
1/4 cup mayonnaise
1/4 cup sour cream
3/4 cup chopped onion
1/4 cup chopped red bell pepper
2 large eggs, beaten
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup Progresso Italian-style fine bread crumbs

Steps:

  • Preheat oven to 350°F.
  • Butter a 1 and 1/2 quart baking dish.
  • Melt 1/2 the butter in a large skillet over medium high heat.
  • Sauté zucchini in butter until tender, about 3-4 minutes.
  • Drain.
  • Combine 1 cup parmesan cheese, mayonnaise, sour cream, onion, red pepper, eggs, salt and pepper.
  • Add the zucchini and toss gently to mix.
  • Pour into prepared baking dish and even the top.
  • Mix the bread crumbs with the parmesan cheese.
  • Melt the remaining butter, drizzle onto crumb mixture and toss to combine.
  • Sprinkle on the casserole.
  • Bake for 35 minutes.

Tips:

  • Prepare Ingredients in Advance: Before starting, ensure all ingredients are measured, chopped, and ready to use. This streamlines the cooking process and prevents scrambling.
  • Use Fresh Zucchini: Fresh zucchini adds a crisp texture and vibrant flavor to the casserole. If using frozen zucchini, thaw and drain excess moisture before adding it to the mixture.
  • Choose High-Quality Cheese: The type of cheese used significantly impacts the casserole's flavor. Opt for a flavorful cheese that melts well, such as cheddar, mozzarella, or a blend of your favorites.
  • Season Well: Don't be afraid to season the casserole generously. A combination of salt, pepper, garlic powder, and dried herbs like oregano or basil enhances the overall flavor.
  • Ensure Even Cooking: To ensure even cooking, spread the casserole mixture evenly in the baking dish and bake for the recommended time. Avoid overbaking, as this can dry out the casserole.
  • Let It Rest Before Serving: After baking, allow the casserole to rest for a few minutes before serving. This allows the flavors to meld and the casserole to set, making it easier to slice and serve.

Conclusion:

The zucchini, egg, and cheese casserole is a versatile and flavorful dish perfect for breakfast, lunch, or dinner. With its combination of tender zucchini, fluffy eggs, and melted cheese, this casserole is sure to become a family favorite. Experiment with different cheeses, herbs, and vegetables to create variations that suit your taste preferences. Whether served hot or cold, this casserole is a delicious and satisfying meal that can be enjoyed any time of day. Its simplicity and adaptability make it an ideal dish for busy weeknights or special occasions. So, gather your ingredients, preheat your oven, and indulge in the goodness of this classic casserole!

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