Zucchini Casserole

When summer gardens overflow, American cooks have long tucked zucchini into creamy baked casseroles. Sautéed squash meets eggs, cheddar, and a buttery breadcrumb top for simple comfort at the table.

Serves 6 · 20 min prep · 30 min cook

Estimate for one serving

• 280 cal
• 12g protein
• 24g carbs
• 8g fat
• 2g fiber

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Ingredients

• 2 lb zucchini, slicedProduce
• 1 onion, choppedProduce
• 2 eggsDairy
• 1 1/2 cups cheddar cheese, shreddedDairy
• 1/2 cup mayonnaise or sour creamDairy
• 1 cup Italian breadcrumbsPantry
• 3 tbsp butter, meltedDairy
• 1/2 tsp garlic powderSpices
• to taste salt and pepperSpices

Instructions

1. 1Heat oven to 350°F. Sauté zucchini and onion until liquid evaporates.
2. 2Cool slightly; mix with eggs, mayo, cheese, garlic powder, salt, and pepper.
3. 3Spread in a dish; top with breadcrumbs, remaining cheese, and butter.
4. 4Bake 30 minutes until set and golden.