Tuesday, August 19, 2014

Zucchini and Cheese Casserole

I have an abundance of zucchini right now so I made this from the current Taste of Home magazine this evening. The whole family loved it!


  • 4 tablespoons butter, divided
  • 6 small zucchini, chopped (about 7 cups)
  • 1 large onion, chopped
  • 1 1/2 cups crushed Rice Chex
  • 1 cup shredded Colby Jack cheese
  • 2 eggs, lightly beaten
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Preheat oven to 350 degrees. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add zucchini and onion, cook and stir 10-12 minutes or until crisp-tender. Transfer to a bowl, cool slightly.

In a microwave, melt remaining butter. Drizzle over cereal and toss to coat.

Stir cheese, eggs, salt and pepper into zucchini mixture, transfer to a greased 8-inch square baking dish. Sprinkle with cereal mixture.

Bake casserole, uncovered 25-30 minutes or until heated through. Let stand 10 minutes before serving.

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