Fresh Zucchini and Cheese Casserole

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Make ahead casserole that can also be frozen.

I have my fresh zucchini from my garden in all forms in the freezer, to use all winter long.  I also have some summer squash casseroles in the freezer already prepared and ready to go.

Fresh Zucchini and Cheese Casserole

Zucchini Casserole


4 tablespoons Butter, divided
6 small Zucchini, chopped (about 7 cups)
1 large Texas 1015 Onion, chopped
1 -2 fresh Jalapeños, minced
1 1/2 cups Rice Chex, crushed
1 cup Jalapeño Cheese, shredded
2 Eggs, slightly beaten
1 teaspoon Kosher Salt
1/4 teaspoon Black Pepper


Preheat oven to 350F degrees.

In a large skillet, heat 2 tablespoons butter over medium-high heat.  Add onion, cook stirring occasionally 10-12 minutes until softened and just turning brown.  Add zucchini and Jalapeño and continue cooking until zucchini is crisp-tender.  Transfer to a bowl and cool slightly.

In a microwave, melt remaining butter.  Drizzle over cereal and toss to coat.

Stir cheese, eggs, salt and pepper into zucchini mixture.  Transfer to a greased baking dish.  Sprinkle with cereal mixture.

Bake casserole, uncovered, 25-30 minutes or until heated through.  Let stand 10 minutes before serving.