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Zucchini Jack Casserole

BY Kevin Lee Jacobs | July 25, 2019 38 Comments

Jump to Recipe Print Recipe

Last updated on October 4th, 2021

Zucchini Jack CasseroleAh, Zucchini Jack Casserole.  I loved it when I was a teenager, and I still adore it today. The squash is suspended in a voluptuous Monterey Jack cheese custard that puffs up in the oven. And should I mention the casserole’s crunchy crouton crown? Here’s the recipe for this creamy and comforting 1970s classic:

Note: I wrote about this casserole during the dark days of this blog. The following version includes step-by-step photographs and a 1-click printable recipe.

zucchiniTake six small zucchinis (1 1/2 to 2 pounds total)…

zucchini sliced for Zucchini Jack CasseroleAnd slice ’em into 1/4-inch rounds.

minced garlicThen mince up a garlic clove…

chopped onionAnd chop up a small onion.

chopped parsley for Zucchini Jack CasseroleChop up some parsley, too — enough to equal 1/4 cup.

melting butter for Zucchini Jack CasseroleNow put 3 tablespoons of butter in a medium bowl, and heat in the microwave until melted — about 30 seconds.

croutons in melted butterTo the butter, add 1 1/2 cups of small, seasoned croutons…

tossing the croutons in butterAnd toss with a spatula to coat.

Let’s assemble our Zucchini Jack Casserole!

five eggs in a mixing bowlBreak 5 large eggs into a big mixing bowl…

whisking the eggs for Zucchini Jack CasseroleAnd whisk them to smithereens.

adding milk to the beaten eggsNow whisk in 1/2 cup milk…

adding the salt1 teaspoon salt…

baking powder for Zucchini Jack Casserole2 teaspoons baking powder…

adding the flourAnd 3 tablespoons flour.

adding the onions for Zucchini Jack CasseroleThen trade your whisk for a big spoon, and use it to stir in the garlic, onion, and parsley.

chopped green chiles Now stir in a large (7 ounce) can of chopped green chiles…

monterey jack cheese, shreddedAnd an ungodly amount of shredded Monterey Jack cheese — about 4 cups of it.

veggies and custard for Zucchini Jack CasseroleAdd the zucchini rounds, and stir to coat.

Zucchini Jack Casserole, unbakedThen transfer the goods to a greased 9×13 baking dish, and scatter the croutons over the top!

Zucchini Jack Casserole, baked!Bake the casserole at 350°F until puffed and golden — about 50 minutes.  Let cool for 10 minutes.

this is deliciousAre you ready for this final step? Spoon the casserole onto plates, and dig right in!

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Print Recipe
5 from 13 votes

Zucchini Jack Casserole

Zucchini and Monterey Jack cheese, baked in a creamy custard until puffed and golden. Rich and delicious!
Prep Time10 mins
Cook Time50 mins
Course: Side Dish
Cuisine: American
Keyword: zucchini, monterey jack cheese, summer, pot-luck, picnic, casserole
Servings: 10

Equipment

  • a greased 9x13 baking dish
  • a large mixing bowl

Ingredients

For the filling:

  • 6-8 small zucchini (1 1/2 to 2 pounds total)
  • 5 large eggs
  • 1/2 cup milk
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 3 tablespoons flour
  • 1/4 cup chopped parsley
  • 1 garlic clove, minced
  • 1 small onion, finely chopped
  • 1 (7-ounce) can chopped green chiles
  • 3/4 pound Monterey Jack cheese, shredded (about 4 cups)

For the crouton topping

  • 3 tablespoons butter
  • 1 1/2 cups small seasoned croutons

Instructions

  • Center the oven rack, and preheat the oven to 350°F. Slice the zucchini into 1/4-inch-thick rounds.
  • In the large mixing bowl, beat eggs, milk, salt, baking powder and flour until smooth. Then stir in the parsley, garlic, onion, chiles, cheese, and zucchini. Pour into the greased baking dish.
  • Toss croutons in the melted butter and scatter on top of the casserole. Bake in the preheated oven until the casserole puffs and its center is set -- about 50 minutes. Let cool for 10 minutes before serving.

You may also like:


  • How I Freeze Zucchini

  • Summer Squash Pizza

  • Grilled Zucchini with Arugula Pesto

  • Easy Zucchini Appetizers

  • Angelic Zucchini Fritters
Skillet Steak Dinner Recipe
Pink Champagne Bundt Cake

Comments

  1. 1

    JoAnne says

    July 25, 2019 at 9:48 am

    Kevin, this looks really good. I used to make one with Bisquick. But I always like to try something new.
    However, I don’t like chili peppers. Can I just delete or add green pepper (saute or raw) ?

  2. 2

    Kevin Lee Jacobs says

    July 25, 2019 at 10:11 am

    Hi JoAnne – You can omit the chiles, or do what I did, and buy the “mild” version. My chiles offered no heat whatsoever. Let me know how the casserole turns out for you!

  3. 3

    Brenda Johnson says

    July 25, 2019 at 10:58 am

    You can never have too many zucchini recipes this time of year!!!! (And how can anything with 4 cups of cheese in it be anything but delicious!!??)

  4. 4

    Kevin Lee Jacobs says

    July 25, 2019 at 11:21 am

    Hi Brenda – And croutons!

  5. 5

    Sarah says

    July 25, 2019 at 1:32 pm

    Ohmygosh. Yum!

  6. 6

    shirley welch says

    July 25, 2019 at 8:32 pm

    5 stars
    Thank you for sharing this recipe, just in time for my out of town guests ! will be preparing this weekend. Love cheese and vegetable recipes~

  7. 7

    Lois says

    July 28, 2019 at 8:12 am

    Looks great! I’ll try this casserole!

  8. 8

    LynnAnn says

    July 28, 2019 at 9:23 am

    5 stars
    Hi Kevin
    I just popped mine into the oven.
    This is a terrific recipe that
    can be adjusted with so much of what is available
    at the farm stand. I added a little bit of tomato
    and chopped up the almost stale bread I had left instead of croutons
    Also used Romano for an Italian take on this great recipe
    Thank you so much – love your posts.

  9. 9

    Kevin Lee Jacobs says

    July 28, 2019 at 9:37 am

    Hi LynnAnn — Let me know how the dish (with your variations) turns out for you. Deliciously, I hope!

  10. 10

    Marcia Chambers says

    July 28, 2019 at 10:46 am

    Every year I tell myself that a dozen zucchini plants is too many. So this year I only planted one! I’m getting one squash every two days. I think I should have planted two!

  11. 11

    Sherri Gallant says

    July 28, 2019 at 11:46 am

    5 stars
    I made this the day after I saw it, and it is really wonderful! Wouldn’t change a thing (but maybe more croutons – they’re such a crunchy, buttery, delicious addition). Thanks for yet another new family favourite, Kevin ❤️

  12. 12

    Kevin Lee Jacobs says

    July 28, 2019 at 12:16 pm

    Hi Marcia – Would you believe that I have no zucchini in my garden? (Thank goodness for farm stands.)

    Hi Sherri – So pleased this recipe worked out for you. Thanks for the 5 stars!

  13. 13

    Catharine says

    July 28, 2019 at 2:07 pm

    5 stars
    Hi Kevin, I made the casserole about an hour ago and it is perfect! No substitutions. Buttery croutons were the “icing on the cake.” Thanks for another great way to use up the zucchini on my counter!

  14. 14

    Kevin Lee Jacobs says

    July 28, 2019 at 2:10 pm

    Hi Catharine – So happy the recipe worked for you! Oh, my — 5 stars!

  15. 15

    Vickie P. says

    July 29, 2019 at 2:55 pm

    This looks heavenly! Thanks for sharing, can’t wait to try it.

  16. 16

    Karen says

    August 2, 2019 at 7:19 am

    5 stars
    Delish! Made this last evening; it’s now in my “keeper” recipe file. I can’t wait to share this dish with friends and family at our next pot luck! Perfect! Thanks for sharing!

  17. 17

    Kevin Lee Jacobs says

    August 2, 2019 at 12:55 pm

    Hi Karen – Happy to know the recipe worked out for you. Thanks for the 5 stars!

  18. 18

    Honeybee says

    August 2, 2019 at 11:41 pm

    5 stars
    Once again another keeper recipe. We have eaten this for 3 nights and are thrilled with it.

  19. 19

    Kevin Lee Jacobs says

    August 3, 2019 at 12:49 pm

    Hi Honeybee – So glad you enjoyed this classic dish. Hugs to you for the 5 stars!

  20. 20

    Allison H. says

    August 6, 2019 at 11:50 pm

    5 stars
    I added 3 large garden-ripe tomatoes, an equal amount (to the parsley) of fresh basil, doubled the garlic, and used heavy cream instead of milk (it was all I had). DELISH. Definitely will be making this again. The casserole is substantial – it weighed like 12 pounds!

  21. 21

    Kevin Lee Jacobs says

    August 7, 2019 at 5:36 am

    Hi Allison – Everything’s better with heavy cream! Glad the recipe — with your extras — worked out so well for you. Thanks for the stars!

  22. 22

    pattyM says

    August 8, 2019 at 7:21 pm

    This looks so good! Almost wish I wasn’t Keto!

  23. 23

    Ardelle F Tuxen says

    August 10, 2019 at 8:22 pm

    5 stars
    This is a great recipe and I made it today after a trip to the farmers market – served some sliced fresh tomatoes on the side – yum. Just a note, instead of croutons I use bread crumbs made with my own bread. I let dry a bit and run through my food processor, bag it in zip-loc bag and store in freezer – I can measure out what I need, season per taste and recipe, warm in the microwave with some butter and put on top of the casserole – I use it for many other recipes as well.

  24. 24

    Lois says

    August 11, 2019 at 10:47 am

    I really did make this and it will become a wonderful go-to for us! We loved it, and yes! We were comforted by the creamy deliciousness of it! We also love those Angelic fritters!

  25. 25

    Lois says

    August 11, 2019 at 10:49 am

    It’s a tough choice between this and the Angelic fritters! We love both dishes.

  26. 26

    Edna V. says

    August 11, 2019 at 1:42 pm

    Your Zucchini Jack is amazingly delicious! Today I will gather my blueberries from the market – grown locally and make this delicious loaf you so sweetly described.
    Thanks for all the inspiration and recipes!

  27. 27

    Reenie says

    August 13, 2019 at 9:11 pm

    5 stars
    I made this tonight and it was a hit – everyone had seconds and one of my guys had thirds :0
    Zucchini from the garden and I made croutons from some leftover baguettes – high five!
    Thank you for another keeper!

  28. 28

    Kevin Lee Jacobs says

    August 14, 2019 at 5:43 am

    Hi Reenie – Happy you enjoyed the dish. Thanks for the 5 stars!

  29. 29

    Jane says

    August 19, 2019 at 4:57 pm

    5 stars
    Just finished making this and eating it for lunch. Super flavor and it makes a lot! I think it will make a great breakfast for the next few days!

  30. 30

    Sue Snyder says

    July 25, 2021 at 11:10 am

    Kevin, this looks DELISH! SO excited to try something else to get my husband to eat the zucchini that everyone wants to give to me when it overflows their gardens!!

  31. 31

    Kevin Lee Jacobs says

    July 25, 2021 at 11:17 am

    Hi Sue – Let me know how the casserole turns out for you!

  32. 32

    GinaG says

    July 25, 2021 at 12:37 pm

    Hey Kevin… Since zucchini has so much water in it, should we dry the zucchini before making the casserole? Usually I shred zucchini and then ring it out in a towel. But I don’t see you calling for that in the recipe… I just want to make sure the casserole isn’t watery.

  33. 33

    Kevin Lee Jacobs says

    July 25, 2021 at 1:18 pm

    Hi Gina – Flour in the batter will absorb moisture from the sliced zucchini. (No need to shred/wring-out the squash.) Enjoy!

  34. 34

    Sherry says

    July 26, 2021 at 10:19 am

    This looks delicious – as always! Can I sub almond flour for the regular flour? I thought I would make the croutons out of keto bread (or, gasp, leave them out altogether).

  35. 35

    Diana Law says

    July 25, 2022 at 2:45 am

    I got a “damn, that was good!” Will be making this dish again.

  36. 36

    Gene says

    July 25, 2022 at 2:32 pm

    Always – outstanding recipes using garden ingredients. Thanks
    God bless you,
    gene

  37. 37

    Christa Fraser says

    October 29, 2022 at 3:08 am

    5 stars
    I made this tonight, and it was amazing! It would be a wonderful side dish, but I had it as dinner. I will definitely be making this again.

Trackbacks

  1. Weekly Meal Plan Aug 5-11 says:
    August 5, 2019 at 9:26 am

    […] Zucchini Jack Casserole Oven Roasted Tomato Halves […]

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