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Baked Zucchini & Onion Casserole

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Baked Zucchini and Onion Casserole
2008-07-25 Side Dish
3.9 57

Cooked zucchini slices are arranged on the outer edges of a casserole. The center is filled with a cooked onion mixture of egg, light cream and shredded Cheddar cheese.

  • Servings: 4


1 lb Medium Zucchini, peeled
½ tsp Nutmeg
½ tsp Salt
¼ tsp Pepper
1 Large Yellow Onion, chopped coarsely
2 Tbsp Extra Virgin Olive Oil
½ tsp Paprika
1 Egg, beaten
⅓ cup Half & Half, light cream
½ cup Shredded Cheddar Cheese


Preheat oven to 350 degrees. Slice zucchini 1/4-inch thick. Boil in lightly salted water for 1-2 minutes or until softened. (This can also be done in the microwave, about 2 1/2 minutes on high setting, covered.)

Drain thoroughly. Spray a 1 1/2-quart casserole dish with nonstick cooking spray; put the zucchini around the outer edges of the casserole dish. Sprinkle with the salt, pepper and nutmeg. Set aside.

In a saute pan over medium heat, saute the onions in the oil until softened and just beginning to caramelize, about 5-6 minutes. Sprinkle onions with paprika and continue to saute another minute. Put the onions in the center of the casserole dish, distributing a few on top of the zucchini slices. In a small bowl, whisk together the egg and the half and half; pour over the zucchini-onion mixture. Top with the cheese. Bake 1/2 hour or until just beginning to brown and the egg mixture is set.

Helpful Tips:

Delicious side dish that we enjoyed with our grilled trout and shrimp. This is particularly wonderful to enjoy during the summer months when zucchini is plentiful!