How To Make Zucchini Casserole (can be substituted with broccoli or any other vegetables)

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Pecorino is often cheaper and has a similar flavor.

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Crushed crackers can provide a similar texture.

Cut up 2 large green zucchini and 1 yellow squash.

Chop 1 yellow onion.

Add the chopped zucchini, squash, and onion to a mixing bowl.

Add 1 can of undiluted cream of chicken soup to the bowl.

Add 1 cup of Dukes mayonnaise to the mixture.

Add 1 beaten egg to the bowl.

Add 1 cup of mild shredded cheddar cheese to the mixture.

Season with salt and pepper to taste, adjusting to preference.

Stir the mixture until well blended.

Preheat the oven to 350°F.

Pour the mixture into a 9x13 baking dish (or two 9x13 dishes for a thinner casserole).

Spread the mixture evenly in the baking dish.

In a separate bowl, pour 1 stick of melted butter over 2 sleeves of crushed Ritz crackers.

Mix the crushed crackers and melted butter until well blended.

Spread the cracker topping evenly over the casserole mixture.

Cover the casserole with aluminum foil.

Bake in the preheated oven at 350°F for 40 minutes.

Remove the aluminum foil and bake for an additional 35 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens