Zucchini Casserole

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Zucchini Casserole

Postby Dusty » Apr 11, 2009 9:48 am

This is scrumptious! Even folks that don't like zucchini love it.

4 cups diced zucchini
1 med onion
3 large eggs
1/2 cup oil
2 1/2 cups grated cheese
1 cup bisquick
1 tsp salt
1 tsp pepper
1 tsp oregeno
any additional spices to taste.

Mix zucchini, onion, bisquick, cheese and seasonings well, in large bowl. Pour into greased casserole dish. Beat Eggs and oil together, pour over zucchini mixture, blending well. Bake at 350 degrees for 40-50 minutes.
Freezes and re-heats well.

I've been making this dish almost 20 years and never tire of it. Enjoy everyone.
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Zucchini Casserole



Re: Zucchini Casserole

Postby govgirl75 » Apr 11, 2009 4:00 pm

Looks yummy. Thanks for a recipe that will use up some of those zucchini. I always end up with more than we can ever eat and am always looking for ways to use it up! I especially like that it can be frozen, too. It's a keeper!
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Re: Zucchini Casserole

Postby caliloo » Apr 11, 2009 5:20 pm

Oh man! Where was this 2 years ago when like a complete idiot that I can be, I planted 5 zucchini plants! I had enough zucchini to feed most of China :???: I was making stealth visits to drop off shopping bags full on my neighbors doorsteps :lol: :lol: :lol: This sounds great - and that it freezes is a HUGE bonus!

Thanks so much!

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Re: Zucchini Casserole

Postby newtohosta-no more » Apr 13, 2009 5:40 am

caliloo wrote:Oh man! Where was this 2 years ago when like a complete idiot that I can be, I planted 5 zucchini plants! I had enough zucchini to feed most of China :???: I was making stealth visits to drop off shopping bags full on my neighbors doorsteps :lol: :lol: :lol: This sounds great - and that it freezes is a HUGE bonus!

:lol: :lol: :lol: Yep...those darn zukes grow like crazy, don't they? We've been in the same boat ourselves. And it seems like they are small one day and then overnight they explode in size and look like a little league baseball bat! :lol:
Thanks for the recipe, Dusty! I'm going to keep this in mind when DH's Zuke harvest is ready. It sounds yummy! :D
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Re: Zucchini Casserole

Postby Chris_W » Aug 27, 2009 5:59 pm

OMG, this was delicious! We have 4 zucchini plants, so of course we've been eating zucchini almost every day, and tonight we decided to try this.

We made some slight changes to the recipe, and made a whole meal out of it. It was incredible, and now I'm stuffed :lol:

The changes we made were:

Added 1 cup chopped broccoli, 1/2 cup diced ham, 1/3 cup diced sweet red pepper

Used 4 eggs instead of 3 (we have a LOT of eggs because of the chickens)

Used fresh basil from the garden instead of oregano (just cause we have the basil but not the oregano)

Decreased the oil to 1/3rd cup, though I think we could cut that back even more.

The cheese we used was a mixture of mild cheddar, monterey jack, colby, and mozzarella.

It spread out nicely in a 9 x 13 pan, was cooked perfectly when the timer went off.

Thank you so much for sharing this Dusty. We plan on doing this again very soon - actually might make it for breakfast in a couple weeks when my brother and nephew are visiting us from Oregon. :D

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Re: Zucchini Casserole

Postby JaneG » Aug 31, 2009 9:24 pm

Yes, this is a GREAT recipe that I've been using for several years now. A great way to use up zucchini. Like Chris, I've come up with a variety of alterations and use it for a main course for any meal . . .

Shred up a leftover salmon filet and mix it in, yummy with a seafood flavor.
Stir in leftover taco filling for Mexican flair.
Add pizza sausage and peppers for a spicy version.
Instead of following the recipe exactly, just use whatever cheeses I happen to have in the fridge.

I am usually generous with all the ingredients and bake it in a 9x13 pan.

This is a good way to use the zucchini that get really big and aren't and their prime flavor for eating fresh, and they have gotten seedy. Just cut the zucchini lenthwise and remove the seedy center, then shred or grate the meaty outer part. I use the food processor and shred one or two large zucchini at a time, then store the shredded zucchini in the fridge all week and make this casserole, zucchini cakes/bread/cookies, and zucchini cakes are another favorite of DH. The shreds will last a week in the fridge. I put several layers of paper towels in the bottom of the tupperware container they are stored in, which absorbs much of the moisture released from the zucchini.

PS - I've got seven overgrown zuchs on the deck right now, anybody need some??
Start slowly . . . then taper off.
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Re: Zucchini Casserole

Postby LucyGoose » Sep 01, 2009 7:54 pm

I am going to have to get some Bisquick......I love zucchini!! I will get some tomorrow at the farmers market sinse Jane is a tad too far for me!! Durn!! :lol:
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