Zucchini Casserole

Zucchini Casserole


  • 2 small/medium zucchini, quartered and chopped in 1/2 in cubes (3-4 cups)
  • 1/4 cup white onion, chopped 
  • 2 Tablespoons Premium Extra Virgin Olive Oil 
  • 3 large eggs
  • 1/4 cup half & half 
  • 2 cups shredded cheddar cheese 
  • salt and pepper to taste
  • 1/4 cup crushed parmesan crisps


  1. Preheat oven to 350 F.
  2. Heat large skillet with EVOO and add zucchini and onion. Saute 2-3 minutes, sprinkle with salt and pepper, and set aside. 
  3. In a bowl, whisk together the eggs and 1/2 and 1/2 until well blended. Stir in cheddar cheese.
  4. Combine the egg and cheese mixture with the cooked zucchini and pour into a 7-inch casserole dish.
  5. Top with crushed parmesan crisps and bake on middle rack 30 minutes. Place on top rack for an additional 5 minutes for extra browning if desired.


  • An 7-inch round brie baking dish is the perfect size for this casserole!
  • I used reduced fat cheddar cheese, but any cheddar will work.
  • I love making this and eating it for breakfast.
Back to blog

Leave a comment

Please note, comments need to be approved before they are published.