Zucchini Casserole Imperial
A creamy zucchini casserole featuring tender zucchini, savory Parmesan, and a blend of fresh vegetables, baked to perfection with a buttery topping. Perfect for family dinners or potlucks, it offers a comforting, vegetable-packed dish with rich flavors and a satisfying texture.
Ingredients
Instructions
- Cook the sliced zucchini in boiling water until tender, then drain.
- In a large bowl, beat the eggs and stir in the mayonnaise, chopped onion, chopped green pepper, chopped celery (if using), salt, and pepper.
- Add the cooked zucchini to the mixture and stir well.
- Turn the mixture into a greased 1 1/2-quart baking dish.
- Dot the top with butter and sprinkle with buttered breadcrumbs if desired.
- Bake in a preheated oven at 350°F (175°C) for about 30 minutes or until golden brown.
Tips & Substitutions
To enhance flavor, consider adding herbs such as thyme or basil to the mixture. For a lower-fat option, substitute Greek yogurt for mayonnaise. If you prefer a different cheese, try using cheddar or mozzarella instead of Parmesan. Ensure the zucchini is adequately drained after boiling to avoid a watery casserole.
Serving Suggestions
Serve this casserole hot as a standalone dish, or pair it with a fresh salad for a light meal. It also complements grilled chicken or fish beautifully. For a complete dinner, consider serving it alongside New Corn Bread for a hearty combination.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in the oven at 350°F (175°C) for about 15-20 minutes until warmed through. You can also microwave individual portions for quicker reheating, but the oven will help retain the casserole's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Casserole Imperial contains roughly 924 calories, with 17g protein, 150g carbohydrates, and 30g fat. It is an excellent source of vitamin C (38% of the Daily Value), calcium (36% of the Daily Value), and protein (34% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1777mg per serving (77% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it in the baking dish, cover with plastic wrap, and refrigerate. When ready to bake, simply remove the wrap and bake as directed, adding a few extra minutes to the cooking time if it’s cold from the fridge.
What can I use instead of zucchini?
If zucchini is not available, you can substitute it with yellow squash or even cooked eggplant for a different flavor profile. Both options will provide a similar texture and work well with the other ingredients in the casserole.
Can this recipe be made vegan?
To make this zucchini casserole vegan, replace the eggs with a flaxseed meal substitute (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a vegan mayonnaise. Additionally, opt for a plant-based cheese alternative to keep it dairy-free.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).