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Cheesy Zucchini Casserole

chef.tim.lee's picture
  Zucchini 3 Medium
  Shredded sharp cheddar cheese 1⁄4 Cup (4 tbs)
  Shredded swiss cheese 1⁄4 Cup (4 tbs)
  Sour cream 1⁄4 Cup (4 tbs)
  Butter/Margarine 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Paprika 1⁄8 Teaspoon
  Egg yolk 1
  Bacon slices 3
  Chopped chives 1 Tablespoon
  Breadcrumbs 1⁄2 Cup (8 tbs)
  Melted butter/Margarine 1 Tablespoon

Cook squash in a small amount of boiling salted water 5 minutes or until tender; drain well.
Place in a lightly greased 1-quart casserole; set aside.
Combine next 6 ingredients in a small saucepan.
Cook over low heat, stirring constantly, until cheese melts.
Remove from heat.
Stir about one-fourth of hot mixture into egg yolk; add to remaining hot mixture, stirring constantly.
Stir in bacon and chives.
Pour over squash.
Combine breadcrumbs and 1 table spoon butter; mix well, and sprinkle over top of casserole.
Bake at 350° for 25 to 30 minutes.

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Nutrition Rank

Nutrition Facts

Serving size

Calories 191 Calories from Fat 133

% Daily Value*

Total Fat 15 g23.2%

Saturated Fat 8.6 g43.1%

Trans Fat 0 g

Cholesterol 83.6 mg27.9%

Sodium 392.5 mg16.4%

Total Carbohydrates 9 g2.9%

Dietary Fiber 1.7 g6.9%

Sugars 3.2 g

Protein 7 g14.1%

Vitamin A 19.3% Vitamin C 41.2%

Calcium 15.8% Iron 5.1%

*Based on a 2000 Calorie diet

Cheesy Zucchini Casserole Recipe