Every year, my garden produces a massive amount of zucchini. I try to make as many different zucchini dishes from it as possible and grate and freeze it for making Zucchini Bread in the winter.
This recipe is was shared with me by a sweet friend I used to got to church with. It was originally made with American cheese (It was delicious.). I am a big advocate of a more natural diet and farm-fresh ingredients. Over the years, I’ve modified it, ALOT! So, here is my version of Cheesy Zucchini Bake. It’s super simple!
Mama’s Cheesy Zucchini Bake
Ingredients for Cheesy Zucchini Bake:
4 cups diced raw zucchini
1 ½ cups Panko Bread Crumbs
3 eggs, beaten
½ cup butter
½ teaspoon sea salt
1 cup chopped onion
1 cup milk
1 cup Cheddar cheese, divided in half
1 cup Monterey Jack cheese, divided in half
½ cup grated Parmesan cheese
Instructions for Cheesy Zucchini Bake:
Set aside 1/2 cup of Cheddar cheese and 1/2 cup of Monterey Jack cheese. Mix all other ingredients together in a medium mixing bowl and pour into a 9 x 13 (2 quart) casserole dish. Sprinkle with remaining cheese.
Bake at 350 degrees F until golden brown around the edges (about 45-55 minutes). Enjoy!
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Mama’s Zucchini Cobbler
- 4 cups diced raw zucchini
- 1 ½ cups Panko Bread Crumbs
- 3 eggs, beaten
- ½ cup butter
- ½ teaspoon sea salt
- 1 cup chopped onion
- 1 cup milk
- 1 cup Cheddar cheese, divided
- 1 cup Monterey Jack cheese, divided
- ½ cup grated Parmesan cheese
- Set aside 1/2 cup of Cheddar cheese and 1/2 cup of Monterey Jack cheese. Mix all other ingredients together in a medium mixing bowl and pour into a 9 x 13 (2 quart) casserole dish. Sprinkle with remaining cheese.
- Bake at 350 degrees F until golden brown around the edges (about 45-55 minutes). Enjoy!
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