Zucchini-Custard Casserole
A creamy zucchini casserole with melted cheeses and a crispy breadcrumb topping, perfect for a comforting family meal or side dish in any season.
Ingredients
Instructions
- In a large skillet, sauté zucchini and minced onion in melted butter until tender.
- Set aside.
- In a large mixing bowl, beat eggs and milk.
- Add half of the grated cheese, half of the Parmesan cheese, breadcrumbs, salt, and pepper.
- Stir in the cooked zucchini and onion mixture.
- Turn the mixture into a buttered 1 1/2-quart casserole dish.
- Sprinkle the top with the remaining cheeses.
- Bake uncovered in a preheated 350°F oven for approximately 35 to 40 minutes, until lightly browned.
- Serve and enjoy.
Tips & Substitutions
To enhance the flavor, consider adding herbs like basil or thyme to the zucchini mixture. If you want a creamier texture, substitute heavy cream for the milk. For a lighter version, use low-fat cheese or omit the added cheese altogether. You can also replace zucchini with yellow squash for a slightly different taste.
Serving Suggestions
This casserole makes a delightful main dish or side. Pair it with a fresh garden salad and crusty bread for a complete meal. It also complements grilled meats or can be served alongside dishes like Dave'S Cake Or Red Velvet Cake for dessert, making it a versatile choice for gatherings.
Storage & Reheating
Store leftover Zucchini-Custard Casserole in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350°F and bake for about 15-20 minutes until warmed through. You can also microwave individual portions for quicker reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini-Custard Casserole contains roughly 407 calories, with 13g protein, 44g carbohydrates, and 21g fat. It is an excellent source of vitamin C (140% of the Daily Value), protein (26% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 798mg per serving (35% 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 use frozen zucchini for this recipe?
While fresh zucchini is recommended for the best texture, you can use frozen zucchini if thawed and well-drained. Keep in mind that frozen zucchini may release more moisture, so you might need to adjust baking time.
What type of cheese works best in this casserole?
A combination of cheddar and Parmesan works wonderfully, but feel free to experiment with your favorites. Mozzarella or a tangy goat cheese can add a unique flavor. Just ensure it melts well for the best results.
Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Assemble it and cover it tightly with plastic wrap or foil. When ready to bake, remove the cover and bake directly from the refrigerator, adding a few extra minutes to the cooking time.
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).