Zucchini Casserole

I love this time of the year when all the gardens (except mineCry) are producing so well and there’s alot of fresh produce to eat! A kind neighbor gave me some Zucchini, squash and cucumbers yesterday! Growing up I was never that fond of Zucchini and especially not Squash! Ugh I remember having gagging fits on cooked squash 🙁 But since my tastes have changed quite a bit since then I decided I wanted to find a good recipe to fix the Zucchini last night and see if I like it. So after talking to my sister Carolyn, she sent me a recipe to try and I was pleasantly surprised and thot it was great!! So now I wanna share it with you all.

Zucchini Casserole edited


So here’s the recipe,

Zucchini Casserole

3 large Zucchini (cubed with peel on, if they are seedy I would remove the seeds)

1 large onion

16 oz shredded cheese

1 can cream of celery soup

2 eggs beaten

2 T mayonnaise

2 T white sugar

3 c bread crumbs

1 stick melted butter

  1. Cook zucchini and onion in salted water until just slightly soft.
  2. In the mean time mix next 5 ingredients together. Once Zucchini is a lil soft, drain and mix with previous ingredients.
  3.  Mix melted butter and bread crumbs together.
  4. Pour half of Zucchini mix into a 9 x 13 pan and layer with half of the bread crumbs then repeat layers.
  5. Bake at 350 for 35 minutes.

Zucchini Casserole (6) edited


Here’s the printable recipe, Zucchini Casserole

signature 2

2 thoughts on “Zucchini Casserole

Leave a Reply

Your email address will not be published. Required fields are marked *