Zucchini and Cheese Casserole

Recipe By:
Aheela
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  • Total Time 60 min Ico-add
  • Yield 6 Servings
  • Level Easy

This zucchini cheese casserole features romano and cottage cheese combined with squash and an easy sauce for delicious results. A great side dish for most any meal.
 

Ingredients

  • 3 medium zucchini squash, sliced
  • 1 small onion, sliced
  • 2 eggs, beaten
  • 1 cup mayonnaise
  • 1 cup romano cheese, grated
  • 1 cup cottage cheese, small curd
  • 1/4 teaspoon ground black pepper
  • 24 buttery round crackers, crushed (or bread crumbs)
  • 2 tablespoons butter, diced
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Directions

  1. 1. Preheat oven to 350 degrees F. Prepare a 9 by 13 inch baking dish with cooking spray.
  2. 2. Place sliced zucchini and onion in a large saucepan. Pour in enough water to cover and bring to a boil over high heat. Cook until barely tender, about 2 minutes. Drain and set aside.
  3. 3. In a large bowl, whisk together eggs and mayonnaise until smooth. Stir in romano cheese, cottage cheese and pepper.
  4. 4. Fold in squash then pour mixture into prepared baking pan. Sprinkle with crushed crackers then dot evenly with diced butter.
  5. 5. Bake in preheated oven for 30 to 40 minutes, or until middle of casserole is no longer moist and springs back when gently pressed.