Cheesy Zucchini Casserole

by Thea Miller

Cheesy Zucchini Casserole


2 large zucchini , trimmed and cut into 1 inch dice (this will be about 4-5 cups)
1 cup mayonnaise, (not Miracle Whip)
1 cup shredded sharp cheddar cheese, (white or yellow)
1 extra large egg
1 Tbsp flour
1 tsp fresh cracked black pepper
1 tsp garlic powder
Crunchy Topping
1/4 cup Cabaret cracker crumbs
2 Tbsp Panko bread crumbs
2 Tbsp shredded sharp cheddar
2 Tbsp butter, melted


Preheat the oven to 350°F. Butter a 1 1/2 quart gratin or casserole dish.
Put the diced zucchini in a large microwave safe bowl and microwave on high for about 4-5 minutes, stirring to rearrange the zucchini twice during cooking. Drain the zucchini in a mesh strainer to remove any excess moisture and set aside.
steamed zucchini in a bowl

Toss the topping ingredients together in a small bowl, mixing until the butter is evenly dispersed and everything is evenly mixed. Set aside. cracker crumb topping

Whisk together the remaining casserole ingredients to combine well.
zucchini casserole filling. Fold in the zucchini and turn into your prepared casserole dish zucchini casserole in a baking dish

Sprinkle the topping evenly over the casserole and bake for about 45 minutes, or until the casserole is bubbling and the topping is golden. Serve immediately.

Slightly adapted from The View From Great Island