Baked Zucchini Cheddar Casserole Recipe

Nutritional

Serving Size: 1 (340.1 g)

Calories 430.7

Total Fat - 34.7 g

Saturated Fat - 20.6 g

Cholesterol - 87.4 mg

Sodium - 1150.2 mg

Total Carbohydrate - 15.5 g

Dietary Fiber - 1.7 g

Sugars - 5 g

Protein - 16.4 g

Calcium - 402.9 mg

Iron - 1.2 mg

Vitamin C - 28.8 mg

Thiamin - 0.1 mg

Step by Step Method

Step 1

Place shredded zucchini in a colander and sprinkle with salt. Toss zucchini and let drain for at least 15 minutes. After draining in colander use your hands and squeeze out as much liquid as you can.

Step 2

In a large bowl add zucchini and remaining ingredients, mix well.

Step 3

Place mixture in a 9 x 13 inch baking dish. Bake at 350 degrees for 45 minutes to one hour.

Tips

No special items needed.

This was actually quite a tasty dish. One problem I had is that, besides the zucchini and onion, the other ingredients add so much extra liquid that it forms a rather thin casserole that doesn't firm up well. It might be an error on my part, but I didn't worry about the texture because it was still quite an awesome tasting dish. I make one change in that I reduced the melted butter to 1/4 cup (and it could easily be reduced even more, since there is still plenty of cream of chicken soup, sour cream and cheddar cheese that add a wonderful creamy touch). I'll definitely make this again because it's the kind of casserole my family loves, and it's a very tasty dish. But I'll experiment by adding breadcrumbs, crushed crackers, or other dry ingredients to help absorb some of the liquid.