Baked Zucchini Cheddar Casserole


(3 votes) 3 3

This casserole is really great--rich, cheesy, and perfect to use up any left over summer zucchini!

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Chicago, IL


  • 2 lbs. zucchini, shredded
  • 1 1/2 C. Cheddar cheese, shredded
  • 1 can cream of chicken soup
  • 2 C. sour cream
  • 1/4 lb. butter, melted
  • 1/2 C. onion, diced
  • 1 tsp. salt

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Shred zucchini and place in a colander; sprinkle with salt and toss. Allow to drain for at least 15 minutes. Use your hands to press as much of the liquid out as possible. Mix all ingredients. Place in a 9 x 13-inch baking dish and bake in a 350 degree oven for 45 minutes to one hour.

Reviews (5)

  • well I tried it as well, it did have a good taste. but I agree with everyother review it was like soup and I wont be making it again, i was disappointed as well

    Flag as inappropriate summerbetty  |  August 20, 2009

  • I was extremely disappointed in this recipe. I made it for my family - just didn't know we were having soup for dinner. Would never make it again, that way at least. As suggested - might try broccoli.

    Flag as inappropriate ShelleyKDC47  |  July 9, 2009

  • Tried this recipe & was way to soupy
    Sour taste to it also.
    I do not reccommend this at all.

    Flag as inappropriate Barbiebingomama  |  September 3, 2008

  • broccoli is a better choice, zucchini was to soggy, I also added shredded chicken.

    Flag as inappropriate grossberg  |  August 25, 2008

  • I followed the directions exactly as written and this turn out "soupy". I did press out the excess salt as directed. Make certain that you rinse the zucchini after the salt process, other wise it is too salty! I would not recommend this recipe. Cheryl

    Flag as inappropriate cwwoms  |  August 25, 2008

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