Baked Zucchini Cheddar Casserole
Servings
Prep Time
Cook Time
Ready In
Recipe: #21985
December 03, 2015
Categories: Comfort Food, Casseroles, Side Dishes, Dairy, Vegetables, North American, Budget-Friendly, Cooking With Condensed Soup, Easy/Beginner Cooking, Kid Pleaser, Kids Can Do It, Make-Ahead, One-Pot Meal, Entertaining, Fall/Autumn, Sunday Dinner, Oven Bake, Gluten-Free, Low Carbohydrate, Vegetarian, Make it from scratch, Zucchini more
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Ingredients
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 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 & Variations
No special items needed.