Last updated on February 10th, 2012
I HAVE NOT TASTED A BETTER CASSEROLE than the Zucchini-Jack one pictured above. Here, the squash is sliced into thin rounds, suspended in a velvety Monterey Jack cheese sauce, topped with buttered croutons, and then baked until puffed and golden. In other words, it’s the height of comfort food. Even your veggie-loathing kids will ask for seconds.
This recipe has been around for a while. I first made it in the 1970s, as a teenager. You see, my mother found the recipe in a magazine, and asked me to make it for one of her dinner parties. Yes, I was abused as a child. (Actually, she knew I loved to cook and would welcome the chance to try something new.)
If you make this dish, use small croutons for the topping. I could only find large ones while shopping for ingredients yesterday. These lacked the tender crunchiness of the tiny type.
Classic Zucchini-Jack Casserole
Ingredients for about 10 servings
2 pounds, or 8 small, zucchini
5 eggs
1/2 cup milk
1 tsp. salt
2 tsp. baking powder
3 tbsp. flour
1/4 cup chopped parsley
1 clove garlic, minced
1 small onion, finely chopped
1 large 7-oz. can diced green chili peppers
3/4 pound jack cheese, shredded (4 cups)
1 1/2 cups small seasoned croutons
3 tbsp. butter or margarine, melted
Preheat oven to 350 degrees.
1. Slice zucchini 1/4-inch thick.
2. Beat eggs, milk, flour, salt and baking powder in a large bowl until smooth. Stir in parsley, garlic, onion, chilis, cheese and zucchini.Pour into a greased, 9×13 baking dish.
3. Toss croutons in the melted butter and sprinkle on top of the casserole.
4. Bake, uncovered, in a 350 degree oven for 35-40 minutes or until set in center. Let stand about 10 minutes before serving.
Think you’ll try this bit of heaven? You can let me know by posting a comment. And, if you enjoy the recipes here at A Garden for the House, be sure to click the Facebook “Like” button below.
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Terry says
oh this sounds delicious Kevin!
Kevin Lee Jacobs says
Terry – thanks for looking. It is really, really good. Lots of ingredients, but easy to put together.
And by the way, Brenda just stopped by with a sampling of her zuke casserole. It's super yummy, too. She posted the recipe over on Facebook.
Adele says
Kevin, I remember making and loving Zucchini Jack casserole in the 70s. I think the recipe was published in Redbook or some other “women's” magazine back then. Thanks for posting the recipe (great pictures, too). I will be making it again, after all these years.
Eric says
Mmmmmmm…sounds like a great way to use up zukes. Cheese, butter, croutons. Nothing wrong with that!
The Japanese Redneck says
I'm needing good recipes for the abundance of squash coming out of the garden.
Sounds good!
Kevin Lee Jacobs says
The Japanese Redneck – If you make this dish, I hope you'll let me know how you like it.
Kathleen Conner says
This looks great-I'll try it, but maybe sans croutons…
Kevin Lee Jacobs says
Kathleen Conner – nice to meet you. You're right – this dish would be fab (and also lower-carb) without the crunchy crouton-topping.
Cary says
Kevin, we enjoyed this so much for dinner last night! This is definitely a keeper. Also made your cuke and chive soup and refrigerator dill pickles. Was busy yesterday. The pickles smell heavenly, cannot wait to open tomorrow. The soup is resting until lunch, but looks devine. Thanks for sharing all you do! Have a great day!
Kevin Lee Jacobs says
Cary – You've been busy, indeed! Thanks for trying these 3 recipes.
Now you have me dreaming of refrigerator pickles. Just opening the jar…smelling the spices, the dill, the garlic…makes my mouth water!
Broken Barn Industries says
10 thumbs up, Kevin! We made it last night (with slight variations) and it was AWESOME- thank you! Posted about it here: http://brokenbarn.blogspot.com/2011/08/lunchtime_14 (If you look closely at the top picture, you'll see Doc Johnson's Foot Soap with the other ingredients. We didn't add any, honest!)
Kevin Lee Jacobs says
BBI – I've heard that Doc Johnson's Foot Soap has tremendous culinary potential.
Seriously, so glad you tried the zuke-jack dish, and enjoyed it. Thanks for letting me know!
Judy Williams says
So glad you posted this recipe. A friend had given it to me several years ago and my family loves it. I had lost the recipe but remembered the name. Thank you! This is a delicious way to fix zucchini!
Penster47 says
I had a casserole I made twenty something years ago, that used Zucchini and Stove Top dressing. Does anyone remember this and have the recipe? I would love to make it again for family get togethers. The kids loved it back then.
Marcia Luick says
I can’t wait to try this recipe tonight. I have crooknecks coming out my ears so will be using them. Now for recipes for my kale please!
melody says
Thank you for this idea. I have a weekly lecture/pot luck that I attend and am always looking for something new, easy, yummy, and not too expensive…this seems to fit the bill!
Joan says
Sounds great! Will try it. Ever try this one?: Layer sliced potatoes, zuc., onions, red peppers, browned Italian sausage, sliced (fresh) tomatoes in a baking dish. They should go into the dish in that order (with the tomatoes on top.) Sprinkle basil, salt and pepper on each layer. Bake (with lid) 20-40 minutes depending on how thickly you sliced the veggies. Bake until the potatoes on the bottom are tender. Then top it with moz. cheese and It. bread crumbs…back into oven a few more minutes to melt cheese. Serve with crusty rolls. Yum. Great way to use up fresh garden veggies.
Joan
Kevin Lee Jacobs says
Joan – That sounds marvelous!
jennifer says
Made a similar dish 40 years ago. Used zucchini, jack cheese,cottage cheese, eggs roasted green chilies,but no croutons! Heavenly!!
Raeanne says
Making this right now
Kevin Lee Jacobs says
Hi Raeanne – Hope you enjoy the dish!
Cindy says
I was so happy to find this recipe again. It was a favorite for years and I somehow lost it. I add browned ground beef or rotisserie chicken to turn it into a main dish casserole. Thanks for posting this.