Zucchini Casserole

Zucchini is delicious and available all year round in the grocery store.  I love buying fresh zucchini at my farmers market though.  This casserole is easy to make and goes great as a side dish with almost any main meal.  Depending on what you are serving it with, you can have red or white wine.  


4 cups of zucchini diced into 1 inch pieces

1/2 cup of shredded cheddar cheese

1/2 cup of shredded Monterey  jack cheese 

1 cup mayonnaise

2 eggs slightly beaten

1 tsp. garlic powder

1 tsp. each salt and pepper

1/4 cup Panko bread crumbs

1 Tbsp. melted butter


Preheat oven to 350 degrees.

Bring a pot of water to a boil.  Add diced zucchini and cook for 4 minutes. Drain and let cool for 10 minutes.

In a bowl, combine cheese, mayonnaise, eggs, garlic powder, pepper and salt.  Add cooled, diced zucchini and stir to combine.

Pour into a baking dish that has been greased with butter or with non-stick spray.

In a bowl combine melted butter and breadcrumbs.  Toss to combine.  Sprinkle on top of casserole.

Bake uncovered for 35 minutes.



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