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Jul 23, 2012 01:53 PM

zucchini casserole ideas?

Someone brought 3 large zucchinis to us at our school. I want to make the zucchini into a casserole dish that our office staff can share. Would you please share your ideas for how to turn these gifts into an edible casserole dish? I'm thinking of slicing the zucchini into thin slices, cooking them lightly and adding onion, mushrooms. What else? Cheese? Eggs? What would you do?

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  1. I would make Mousakas Kolokythakia which is Moussaka with zucchini. Another untried idea is to make zucchini bread and use the bread crumbs for something.

    1. I don't see why you couldn't substitute zucchini in roxlet's summer squash casserole:

      "Squash Casserole
      About 3 lbs of yellow squash, one medium white onion, 4 oz butter, 2 eggs, 1/2 stack of crushed saltines (or a little less), dash of Worcester Sauce, salt & pepper.
      Slice squash, boil or steam until tender, drain well, lightly mash.
      Finely chop the onion, add it to the squash. Add, the eggs, butter, saltines, salt and pepper and Worcester Sauce, and mix well. Bake in a 375 degree oven for about 40 minutes.''

      1 Reply
      1. re: ChristinaMason

        I made this with zucchini last night! I did add some cheese - as I had a huge 36oz and flavorless zucchini and I topped with breadcrumbs and crushed saltines. It was a hit and would make again!

      2. The only part of the process I would suggest you reconsider is the "thin slice" preparation. Zucchini cook very quickly and thinly sliced zucchini, if cooked rather than served raw (which is the way I find that thinly sliced zucchini works well) it gets a bit mushy. Cut it into thicker slices (simply cut it into pieces about 3/8 of a inch) and lay it in a casserole dish, layered with mozzarella cheese, cottage cheese and bacon bits. A little thyme works well for seasoning along with the salt and pepper. You only have to bake it long enough for the cheese to melt and the zucchini to your degree of satisfaction. Tossing the zucchini in beaten egg before loading it into the casserole will help keep the amount of liquid under control.

        1. Here's an old-timey casserole that says picnic to me. It's very forgiving. I've added up to 5 cups of zucchini, and while it is less dense, it's still good.

          Zucchini Bake

          3 cups thinly sliced unpeeled zucchini (I use the moon shaped side of a box grater)
          4 slightly beaten eggs
          1/2 cup olive oil
          1 clove garlic, crushed
          1 t salt
          dash pepper
          1/2 t dried oregano
          2 T chopped parsley
          1/2 cup onion, chopped fine
          1/2 cup grated Italian cheese
          1 cup Bisquick

          Toss all together. Bake in greased 9x13 pan at 350 for 25-30 minutes.

          1. Paula Deen's Cheesy Squash Casserole is a summer staple in my family. I use yellow or green or both types... whatever I have from the garden. I also add some thyme (fresh or dried) and skip the cracker topping. It's one of the 2 recipes of PD's that I make and it's very good.