Zucchini Casserole Recipe

Name: Zucchini Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 to 6 medium zucchini; 1 onion, finely chopped; 2 small cans sliced mushrooms; 4 stalks celery, chopped; 1 green pepper, finely chopped; 1 clove garlic, minced; 1/2 lb. bacon; 1/4 c. bread crumbs; 1/4 c. grated Cheddar cheese; 2 Tbsp. butter; 1 lightly beaten egg

Servings: persons

5 to 6 medium zucchini
1 onion, finely chopped
2 small cans sliced mushrooms
4 stalks celery, chopped
1 green pepper, finely chopped
1 clove garlic, minced
1/2 lb. bacon
1/4 c. bread crumbs
1/4 c. grated Cheddar cheese
2 Tbsp. butter
1 lightly beaten egg

1
Slice zucchini and cook until done.
2
Saute green pepper, garlic, onion, mushrooms and celery in butter.
3
Fry bacon, drain and crumble.
4
Drain zucchini in strainer.
5
While in strainer, lightly mash and then let drain again to eliminate excess liquid. Pour into casserole.
6
Add bacon crumbs, sauteed vegetables, lightly beaten egg and bread crumbs.
7
Blend.
8
(The consistency should be rather mushy.)
9
Sprinkle with grated cheese and bake in 350u00b0 oven 30 minutes.

516

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 to 6 medium zucchini, 1 onion, finely chopped, 2 small cans sliced mushrooms, 4 stalks celery, chopped, and more.

Yes, Zucchini Casserole falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Zucchini Casserole

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