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–+ servings
Close up layer of cheese on a zucchini and cottage cheese mixture with onions.
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Zucchini and Cheese Casserole

Tender shredded zucchini, creamy cottage cheese, savory onions, and plenty of melted cheese make this easy casserole a favorite from summer through the holidays.
Course Side Dish
Cuisine American
Keyword Zucchini and Cheese Casserole, zucchini and cottage cheese
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 10 servings
Calories 110kcal
Author Jennifer Osterholt

Ingredients

  • 4 cups zucchini shredded
  • 1/2 teaspoon salt
  • 1 cup cottage cheese
  • 3/4 cup Monterey Jack cheese
  • 1/3 cup onion finely chopped
  • 2 eggs
  • 1 teaspoon Italian seasoning
  • 3/4 cup cheddar cheese

Instructions

  • Preheat oven to 350℉
  • Shred the zucchini and place in a medium sized mixing bowl. Stir in salt. Let sit for 10 minutes and then squeeze to remove any excess liquid.
    4 cups zucchini, 1/2 teaspoon salt
  • Add onion, eggs, cottage cheese (drain any liquid before stirring in), Monterey Jack cheese and Italian seasoning.
    1 cup cottage cheese, 3/4 cup Monterey Jack cheese, 1/3 cup onion, 2 eggs, 1 teaspoon Italian seasoning
  • Spread in a lightly greased 9 x 13" baking dish.
  • Sprinkle cheddar cheese on top.
    3/4 cup cheddar cheese
  • Cover with foil and bake for 30 minutes. Uncover and bake for another 15 to 20 minutes until the cheese is melted and the casserole is set. Let rest for 15 minutes after baking and serve warm.

Nutrition

Calories: 110kcal | Carbohydrates: 3g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 52mg | Sodium: 305mg | Potassium: 187mg | Fiber: 1g | Sugar: 2g | Vitamin A: 330IU | Vitamin C: 9mg | Calcium: 158mg | Iron: 1mg