Zucchini Parmesan Casserole Recipe

Name: Zucchini Parmesan Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tbsp butter, melted; 3 cup corn chex, crushed (or chex of your choice); 1/3 cup grated parmesan cheese; 10 3/4 oz Cream of chicken soup; 1/4 tsp onion powder; 1 tbsp chopped parsley; 1/4 tsp salt; 1 dash white pepper; 6 cup zucchini, unpeeled, thinly sliced; 1/2 tsp paprika

Servings: persons

3 tbsp butter, melted
3 cup corn chex, crushed (or chex of your choice)
1/3 cup grated parmesan cheese
10 3/4 oz Cream of chicken soup
1/4 tsp onion powder
1 tbsp chopped parsley
1/4 tsp salt
1 dash white pepper
6 cup zucchini, unpeeled, thinly sliced
1/2 tsp paprika

1
Combine butter, chex, & parmesan cheese.
2
Set aside.
3
Combine soup, onion powder, parsley, salt, & white pepper.
4
Stir in zucchini & 2/3 cup chex mixture.
5
Mix well.
6
Pour into shallow baking dish.
7
Top with remaining crumbs.
8
Sprinkle with paprika.
9
Bake in 350F oven for 30 minutes or until zucchini is tender & chex are golden brown.

464

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 10 ingredients. The key ingredients include: 3 tbsp butter, melted, 3 cup corn chex, crushed (or chex of your choice), 1/3 cup grated parmesan cheese, 10 3/4 oz Cream of chicken soup, and more.

Yes, Zucchini Parmesan Casserole falls under the Soups & Stews 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 Parmesan Casserole

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