0 (0)

Categories: Mains, Sides, Vegetables, Vegetarian

Zucchini Casserole

Zucchini Casserole
Kirk McKoy / Los Angeles Times

Dear SOS: A number of years ago, The Times published a recipe in the "My Best Recipe" column. I lost it, and every so often I try to make it by memory, but it doesn't seem to taste the same. ... Read more

Total time: 1 hour 15 minutes | Serves 6
  • 1/2 cup water
  • 3/4 cup diced onion
  • 3 cups sliced zucchini
  • 1 cup shredded Jack and Cheddar cheeses
  • 2 eggs, beaten
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (4-ounce) can diced green chiles
  • 1 (14 1/2-ounce) can whole tomatoes, drained and cut up
  • 2 cups corn bread stuffing mix
  • 6 tablespoons butter, cut into bits

Step 1Bring the water to a boil and cook the onion and zucchini until the squash is tender-crisp, 12 to 15 minutes. Remove from the heat and drain.

Step 2Heat the oven to 375 degrees. Grease a 1 1/2-quart casserole.

Step 3Combine the zucchini, onion, cheese, beaten eggs, salt, pepper, chiles and tomatoes in a mixing bowl, then pour into the casserole. Top with the corn bread stuffing mix and dot with butter.

Step 4Bake until the corn bread stuffing is golden brown, 40 minutes. Place the casserole under the broiler briefly to brown the top, 2 to 3 minutes.

Each serving:
360 calories; 1,480 mg sodium; 121 mg cholesterol; 21 grams fat; 12 grams saturated fat; 31 grams carbohydrates; 12 grams protein; 5.93 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Mains
Spiced mushroom borscht
Achiote-marinated fish tacos
Grilled steaks with blue cheese and cranberry confit
Five-Spice Chicken