Zucchini casserole


  • Prep Time15 mins
  • Total Time15 mins
  • Makes4 to 6 servings
*PLUS Baking Time: 35 minutes
Zucchini casserole

© Royalty-Free/Masterfile


  • 1 to 2 zucchini

  • 5 eggs

  • 1/2 cup milk

  • 1 onion, finely chopped

  • 1/2 cup finely chopped ham, about 90 g

  • 3 tbsp all-purpose flour

  • 2 tsp baking powder

  • 1/4 tsp salt

  • 1/4 tsp freshly ground black pepper

  • 1/8 tsp cayenne pepper

  • 2 cups grated extra-old cheddar

  • 1/2 cup store-bought dry bread crumbs, or 1 1/2 cups fresh bread crumbs

  • 1 1/2 tsp melted butter


  • Preheat oven to 350F (180C). Butter a 9 inch (23 cm) pie plate or coat with cooking spray. Coarsely grate 1-1/2 cups (375 mL) unpeeled zucchini. Take handfuls of zucchini and squeeze out moisture.

  • In a large mixing bowl, beat eggs with milk. Stir in zucchini, onion and ham. In a small bowl, stir flour with baking powder, salt, pepper and cayenne, if you wish. Stir in cheese until coated. Add to egg mixture along with 1/4 cup (50 mL) bread crumbs. Stir well. Then turn into buttered dish. Smooth top. Stir remaining bread crumbs with 1-1/2 teaspoons (7 mL) butter in a small bowl. Sprinkle over top.

  • Bake in centre of 350F (180C) oven until golden and mixture seems set in centre when plate is lightly jiggled, from 35 to 40 minutes. Cut into wedges. Serve hot or at room temperature. Casserole will keep well, covered and refrigerated, for up to 2 days.

Nutrition (per serving)

Calories 318, Protein 20.8g, Carbohydrates 14.7g, Fat 19.3g, Fibre 0.9g, Sodium 745mg.

This casserole from Julie Scriver of Calgary is like a crustless quiche. Try it also for brunch or a light family meal.


To bring it hot, take casserole out of oven, cover with foil and carry it in a heavy cardboard container with high sides. Or if made ahead and refrigerated, cover loosely with waxed paper and microwave on medium until hot. Or serve warm.