Zucchini Casserole

the.instructor's picture

Oct. 22, 2009


Zucchini 6 Medium
Salt 1 Teaspoon
Shredded cheddar cheese 1 Cup (16 tbs)
Pepper 1/8 Teaspoon
Garlic powder 1/8 Teaspoon
Parsley 1/4 Cup (4 tbs) , chopped
Packaged biscuit mix 1/4 Cup (4 tbs)
Eggs 4 , well beaten
Butter/Margarine 1 Tablespoon
Sliced pimiento stuffed olives 4 Ounce , garnish


Shred enough of the unpeeled zucchini to make 4 cups, lightly packed into the cup.

Turn into a bowl and mix in the salt; let stand 1 hour.

Turn into a colander or strainer and press out liquid.

Combine zucchini, cheese, pepper, garlic powder, parsley, and biscuit mix.

Stir in the beaten eggs until well blended.

Turn into a well-greased 9-inch-square baking pan (or 12 medium-sized muffin pans).

Dot the top with butter.

Bake uncovered in a 350° oven for 25 minutes (20 minutes if in muffin pans), or until the custard is set.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 1257Calories from Fat 721

 % Daily Value*

Total Fat 81 g124.6%

Saturated Fat 38 g190%

Trans Fat 0 g


Sodium 4900 mg204.17%

Total Carbohydrates 71 g23.7%

Dietary Fiber 13 g52%

Sugars 22 g

Protein 63 g126%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet