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Zucchini & Cheese Casserole

 4 tablespoons butter, divided
 6 small Witten’s zucchini, chopped (about 7 cups)
 1 large onion, chopped
 1 ½ cups Toasted Bread Crumbs
 1 cup shredded Colby-Monterey Jack cheese
 2 large eggs, lightly beaten
 1 cup heavy cream
 1 tsp salt
 ¼ tsp pepper

Preheat oven to 350°. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add zucchini and onion; cook and stir 10-12 minutes or until crisp-tender. Transfer to a bowl; cool slightly.


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


Add the zucchini, onion, garlic salt and egg; mix well.


Stir cheese, eggs, heavy cream, salt and pepper into zucchini mixture; transfer to a greased 8-in. square baking dish. Sprinkle with bread crumb mixture.


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