As fall approaches, you may have plenty of zucchini left or know someone who really wants to get rid of their excess. This recipe is a warm and satisfying way to use up this plentiful squash. Serve as a side dish or add a salad to make this a main course.

Photo by Harry Katz


Courtesy of Emma L , Bowling Green


2 cups coarsely grated zucchini
1 cup cracker crumbs
1 cup butter or margarine
1⁄3 cup chopped onion
3 beaten eggs
1 cup shredded cheese


1. Melt the butter in a 2-quart baking dish.
2. Combine remaining ingredients, and add to the dish.
3. Bake the dish, uncovered, at 350° for 45-50 minutes, or until well-set and browned.

Yields 6 servings

Try out this zucchini recipe from our August/September 1999 issue here.

Article originally published in the August/September 2014 of Missouri Life.