You’re going to love this easy zucchini casserole! Deliciously cheesy, low in carbs and keto friendly, this zucchini bake makes a wonderful summer side dish that even the kids will love. A great way to use up that bounty of summer squash.
You have to laugh, because this zucchini casserole recipe was born of absolute necessity. The necessity of having too much zucchini and not enough ideas of what to do with it! My fellow gardeners, does this happen to you too? Right around this time every year, I start drowning in the long green summer squash. Every year, I have one monster plant that produces and produces and produces. And beside it is a smaller plant that produces and produces and produces. Within the past 2 days, I have harvest 7 large zucchini and I am passing them out to strangers on the street. I am not kidding. Sometimes I leave a box of them on the street corner and by late afternoon, they are all gone.
Things grow big here in Oregon. It’s quite remarkable, really – coming from the east, where things grow rather grudgingly, it blows my mind to watch my garden explode here every year. And we have these gorgeous raised beds in a prime full sun position. The zucchini plants love it and they get so large, I get a little worried they are going to devour my house. I always tell my husband we should plant only one but we end up planting a few zucchini starts in the spring, just in case. And then my sweet, soft-hearted husband can’t bear to pull up a plant that’s doing well. So every year, like clockwork, we drown in zucchini.
Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:
4 -5 zucchini, thinly sliced
1 1/2 cups sharp cheddar cheese
1 1/4 ounces Lipton Onion Soup Mix
1 1/2 cups mayonnaise
Place zucchini slices in an 8- or 9-inch square baking dish which has been sprayed with nonstick cooking spray. Mix cheese, soup mix (dry) and mayonnaise in a bowl and spread evenly over zucchini.
Cover with foil and bake at 350 degrees for 1 hour, removing the foil for the last 5 to 10 minutes to brown topping.