Zucchini Casserole

Itโ€™s Zucchini season and what better way to use them up than with a Zucchini Casserole. Zucchini combined with half a pound of cheese, onions, mushrooms, eggs, butter and Ritz Crackers baked in the oven for a fabulous side dish or even meal.






Bring water to a boil in a large saucepan.

Add the prepared zucchini and

simmer until tender.



Drain thoroughly.



In a large skillet add the butter and onions.

Cook over medium heat until the onions are tender.



Crush the Ritz Crackers.



Using a fork whisk the eggs.



Using a hand potato masher, mash the zucchini.



Add the cooked onion, mushrooms

and eggs then toss to combine.



Add the cheese.



Toss until the cheese melts.



Add the cracker crumbs and toss to combine.



Stir in salt and pepper to taste.



Spray a 2 quart casserole dish with cooking oil.



Pour the zucchini mixture

into the casserole dish.

Garnish with paprika, optional.



Bake in a preheated 350 degree oven for

35 – 40 minutes or until set then serve.


Zucchini Casserole




  • 2 pounds unpeeled zucchini (rinsed and chopped into 1″ cubes)
  • 1 medium onion, chopped
  • 1/2 stick butter (4 Tbsp.)
  • 2 large eggs
  • 1 – 4 oz. can mushrooms, stems & pieces
  • 10 Ritz Crackers
  • 8 oz. shredded cheddar cheese
  • salt to taste
  • pepper to taste
  • paprika for garnish, optional


  1. Preheat oven to 350 degrees.
  2. In a large pot over high heat, bring water to a boil. Add prepared zucchini and simmer until tender then drain.
  3. In a skillet, melt the butter over medium heat and cook the diced onion until tender, set aside.
  4. Crush the Ritz Crackers, set aside.
  5. Using a fork whisk the eggs, set aside.
  6. Using a hand potato masher (or fork), mash the zucchini.
  7. Add the cooked onion with butter, mushrooms and eggs tossing to combine.
  8. Add the cheese and toss until the cheese melts.
  9. Add the cracker crumbs tossing to combine.
  10. Stir in salt and pepper to taste.
  11. Spray a 2 quart casserole dish with cooking oil.
  12. Pour the zucchini mixture into the casserole dish. Garnish with paprika.
  13. Bake for 35 – 40 minutes or until set then serve.



    • It reminded me of a broccoli, rice and cheese recipe that I make, in taste only. I actually thought it would be really good with rice added. I knew it was good when my husband went back for seconds.

  1. Zucchini is one of those things. You either love it or hate it. We here love it! Try slicing it thin and frying in olive oil. Then pour it all over some good spaghetti or linguini. A true feast for the palate.

  2. Looks delicious. Must really be zucchini season over where you are. A casserole is not something Iโ€™d imagine zucchini making but it looks great!

  3. A great recipe. Today I used your recipe and made a delicious courgette dish. Thank you.
    best regards

  4. Nice! We have been eating quite a bit of zucchini lately. Our favorite, although not fancy, is simply taking some sliced, well-seasoned zucchini and placing it on our Korean BBQ grill.

    After several minutes on each side, you see the lovely char marks. These go perfectly with thinly sliced brisket or hotpot beef.

  5. This is one I am going to try out most definitely. it looks delicious and is simple. I cook for the family a couple of nights a week to help out and am always looking for tasty and easy to make.

    • As I was eating it Barb I was thinking of how good it would be to throw in some chicken and rice for a complete meal, although it could be a complete meal just like this too. We enjoyed it as a side dish and my hubby went back for seconds!

Leave a Reply