Lost Zucchini & Cream Cheese Casserole Recipe

Hi, I am a new subscriber and have just moved up North. One of the things that got lost in the move was my recipe box. In it was a recipe for Zucchini & Cream Cheese Casserole! This recipe basically had steamed zucchini chunks that were then processed to a slightly creamier mass with cream cheese and garlic flavors with crushed corn flakes on top then baked in the oven. I usually baked mine twice as long cuz I like it firmer! This was one of my favorite go to recipes but I cannot find it anywhere online. :frowning: Please help if you can!

I’ll try -

Zucchini Cheese Casserole

4 cups zucchini, diced or 3 medium zucchini
1/2 cup onion, chopped
1 garlic clove, crushed
2 tablespoons butter or 2 tablespoons margarine, melted
2 tablespoons flour
1 teaspoon salt
1 (5 ounce) can evaporated milk
1/2 cup sour cream
1/2 cup cheddar cheese, shredded or 2 ounces cheddar cheese




Saute zucchini, onion, and garlic in meltedbutter in a large skillet 5 minutes or until vegetables are crisp tender.

Remove skillet from heat.

Sprnkle flour and salt over sauteed vegetables, tossing gently to combine.

Stir in evaporated milk, sour cream and cheese.

Spoon zucchini mixture into a 1-quart casserole.

Bake at 350 degrees for 30 to 35 minutes or until cheese melts and mixture is hot and bubbly.

Serve immediately.






6-8 small zucchini
1 – 3 oz. pkg. cream cheese
3 Tbs. butter
1/4 tsp. garlic powder
Salt and Pepper to taste
Butter Crackers
  1. Cut unpeeled zucchini into thin slices and microwave until just tender and still crunchy; 3-4 minutes.

  2. Drain thoroughly

  3. Melt cheese and butter and mix with garlic powder and zucchini; season with salt and pepper.

  4. Put in a baking dish and crumble crackers on top. Bake for 25 minutes at 350 degrees or until golden brown.

    2 pounds zucchini, sliced (3 medium)
    1 tablespoon butter
    1/4 cup dairy sour cream
    1 tablespoon grated Parmesan cheese
    1/2 teaspoon salt
    1/8 teaspoon paprika
    1 egg yolk, beaten
    1 tablespoon chopped chives
    1/2 cup cracker crumbs
    2 tablespoons melted butter

    Preheat oven to 350F degrees.

    Cook zucchini in a small amount of boiling salted water until tender-crisp.

    Drain and place in greased 1 1/2-quart casserole.

    Meanwhile, melt the 1 tablespoon of butter.

    Stir in sour cream, cheese, salt and paprika; cook over low heat, stirring constantly, until cheese is melted.

    Remove from heat and stir in egg yolk and chives.

    Stir into zucchini.

    Toss crumbs with the 2 tablespoons of melted butter.

    Place over zucchini.

    Bake in moderate oven (350F degrees) for 20 minutes.

4 tablespoons butter, divided
6 small zucchini, chopped (about 7 cups)
1 large onion, chopped
1-1/2 cups crushed Rice Chex
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
2 eggs, lightly beaten
1 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350°. In a large skillet, heat 2 tablespoons butter over medium-high heat. Add zucchini and onion; cook and stir 10-12 minutes or until crisp-tender. Transfer to a bowl; cool slightly.
In a microwave, melt remaining butter. Drizzle over cereal and toss to coat.
Stir cheese, eggs, salt and pepper into zucchini mixture; transfer to a greased 8-in.-square baking dish. Sprinkle with cereal mixture.
Bake, uncovered, 25-30 minutes or until heated through. Let stand 10 minutes before serving. Yield: 6 servings.

I love cheesecakes, they are my one of the favourite desserts. You can find online various types of cheesecakes, layer cakes on this site.