zucchini casserole (a recipe)

The other day one of my husband’s aunts (I like to call her my aunt too, *smile*) came over for a visit and brought along a huge basket full of vegetables.  This huge zucchini was one of the basket items from her very own garden so I wanted to make something especially yummy with it.  Then I remembered something I had pinned on Pinterest – a zucchini casserole recipe – so I decided to give it a try.

The original recipe describes it as being a Weight Watchers recipe, but my version is probably not for someone trying to keep a close tab on their calorie intake – just a fair warning!  Here is my tweaked version …


– 4 cups of grated zucchini (you don’t have to peel it first)
– 1 cup of Bisquick
– 1 small onion, grated
– 2 large eggs
– 1/4 cup of olive oil
– 2 tablespoons of Penzey’s Fox Point Seasoning
– a pinch of fine sea salt
– 1 cup of shredded Monterey Jack cheese (I like Sargento)


1.  Preheat the oven to 350 degrees.

2. Prep the zucchini: wash the zucchini, then dry with a paper towel.  Cut it into manageable size pieces (about 4) and scrape out any really large seeds (they can be quite bitter).  Using a box grater or a hand held mandoline, grate the zucchini until you achieve four cups.

3.  Combine all of the ingredients into a bowl and stir well.

4.  Pour into a 9.5 inch pie or casserole dish.

5.  Bake for 45 minutes or until golden brown.

I ended up having about 6 cups of grated zucchini from such a large vegetable so I made a smaller casserole by cutting the rest of the ingredients in half and using a smaller casserole dish.  I think it turned out great!  My husband is not a quiche person (yes, I know, this is *not* a quiche!) but he liked this because it was lighter and “less egg-y” as he described it.  It was a little flatter than I anticipated so if you want a thicker outcome use a slightly smaller dish and you might have to bake it a little longer depending on how thick it is.

I served this with a little side of baby arugula topped with cucumbers that were marinated in apple cider vinegar and the Fox Point seasoning (I’ll have to post that recipe some day soon).

I liked using the Bisquick in this recipe because it made it seem like a cake more than anything else (after all, it is pancake batter right?), and because it gave it a lighter density.  You could substitute pretty much any cheese and I bet it will taste delicious.  I bet this would be delicious with chopped up bits of bacon inside too!

So if you have a zucchini or two on hand that you don’t know what to do with (as I’m sure those of you who subscribe to CSA’s will likely experience), give this recipe a try because it’s super quick and easy to pull together.  And yummy!


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