Return to Content

Zucchini Cheese Casserole

by in Oct 2011
Zucchini Cheese Casserole
0 votes, 0.00 avg. rating (0% score)
Print Friendly

Total Time: 40

Yield: 12-15 servings

This cozy dish is large enough to feed a crowd, and a great way to make use of all those extra zukes.

Login to add to your Recipe Box
Upload Your PhotoUpload Your Photo


  • 2 tablespoons salted butter
  • 4 medium-size zucchini, cut crosswise into
  • 1/4-inch-thick slices
  • 2 teaspoons kosher or sea salt, divided
  • 1 medium-size yellow onion, diced
  • 4 garlic cloves, minced
  • 2 tablespoons olive oil
  • 6 large eggs
  • 2 pounds small-curd cottage cheese
  • 3/4 cup freshly grated Parmesan cheese
  • 2 10-ounce packages frozen chopped spinach, thawed, drained, and squeezed dry
  • 1/4 cup minced fresh parsley
  • 1/2 teaspoon freshly ground black pepper
  • 4-1/2 cups tomato sauce
  • 3/4 cup breadcrumbs
  • 3/4 pound fresh mozzarella cheese, thinly sliced


Preheat oven to 350°. Set a large skillet over mediump-high heat and add butter. Add zucchini and 1/2 teaspoon salt; cook, stirring often, until just translucent, about 5 minutes. Use a slotted spoon to remove zucchini, and set aside.
Add oil to pan and return to medium-high heat; add onion and garlic. Cook, stirring often, until onions are lightly golden, about 10 minutes. Remove from heat.
In a large bowl, stir together eggs, cottage cheese, Parmesan, spinach, parsley, onion/garlic mixture, remaining 1 teaspoon salt, and pepper.
In 9x13-inch pan, layer ingredients like lasagna: a layer of tomato sauce, a layer of zucchini, a light sprinkling of breadcrumbs, a layer of cheese/spinach mixture, and a layer of mozzarella. Repeat, ending with a layer of sauce and a sprinkling of Parmesan.
Cover dish with foil and bake 30 minutes. Remove foil and bake until top is browned and bubbling, about 30 minutes more.
Updated Wednesday, October 5th, 2011

Bring New England Home

Subscribe for 1 year for only $19.97!

A 44% saving!


Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

©2016, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111