Last updated on July 28th, 2019
Ah, 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.
Take six small zucchinis (1 1/2 to 2 pounds total)…
And slice ’em into 1/4-inch rounds.
Then mince up a garlic clove…
And chop up a small onion.
Chop up some parsley, too — enough to equal 1/4 cup.
Now put 3 tablespoons of butter in a medium bowl, and heat in the microwave until melted — about 30 seconds.
To the butter, add 1 1/2 cups of small, seasoned croutons…
And toss with a spatula to coat.
Let’s assemble our Zucchini Jack Casserole!
Break 5 large eggs into a big mixing bowl…
And whisk them to smithereens.
Now whisk in 1/2 cup milk…
1 teaspoon salt…
2 teaspoons baking powder…
And 3 tablespoons flour.
Then trade your whisk for a big spoon, and use it to stir in the garlic, onion, and parsley.
Now stir in a large (7 ounce) can of chopped green chiles…
And an ungodly amount of shredded Monterey Jack cheese — about 4 cups of it.
Add the zucchini rounds, and stir to coat.
Then transfer the goods to a greased 9×13 baking dish, and scatter the croutons over the top!
Bake the casserole at 350°F until puffed and golden — about 50 minutes. Let cool for 10 minutes.
Are you ready for this final step? Spoon the casserole onto plates, and dig right in!
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Zucchini Jack Casserole
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.
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JoAnne says
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) ?
Kevin Lee Jacobs says
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!
Brenda Johnson says
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!!??)
Kevin Lee Jacobs says
Hi Brenda – And croutons!
Sarah says
Ohmygosh. Yum!
shirley welch says
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~
Lois says
Looks great! I’ll try this casserole!
LynnAnn says
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.
Kevin Lee Jacobs says
Hi LynnAnn — Let me know how the dish (with your variations) turns out for you. Deliciously, I hope!
Marcia Chambers says
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!
Sherri Gallant says
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 ❤️
Kevin Lee Jacobs says
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!
Catharine says
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!
Kevin Lee Jacobs says
Hi Catharine – So happy the recipe worked for you! Oh, my — 5 stars!
Vickie P. says
This looks heavenly! Thanks for sharing, can’t wait to try it.
Karen says
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!
Kevin Lee Jacobs says
Hi Karen – Happy to know the recipe worked out for you. Thanks for the 5 stars!
Honeybee says
Once again another keeper recipe. We have eaten this for 3 nights and are thrilled with it.
Kevin Lee Jacobs says
Hi Honeybee – So glad you enjoyed this classic dish. Hugs to you for the 5 stars!
Allison H. says
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!
Kevin Lee Jacobs says
Hi Allison – Everything’s better with heavy cream! Glad the recipe — with your extras — worked out so well for you. Thanks for the stars!
pattyM says
This looks so good! Almost wish I wasn’t Keto!
Ardelle F Tuxen says
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.
Lois says
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!
Lois says
It’s a tough choice between this and the Angelic fritters! We love both dishes.
Edna V. says
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!
Reenie says
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!
Kevin Lee Jacobs says
Hi Reenie – Happy you enjoyed the dish. Thanks for the 5 stars!
Jane says
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!