Saturday, July 16, 2011

Zucchini Puff Casserole

UPDATE 2020: We still eat this recipe at least once a month in the summer and sometimes in the winter. We love it!

It's summer and I can guarantee you that we will make this recipe at least 6-8 times before the zucchini surplus is over.  I found this recipe years ago in a cookbook.  I wish  I could remember the book, but all I know is the cover was a red and white check.  Any ideas readers?  LOL  

Everyone knows my love for cheese.  What I love about this recipe is it's easy, yummy and has the BEST cheese topping.  I wanted to post this recipe next week but I just found a blog hop on Julie's Eats and Treats and I want to participate.  I am here late Saturday night frantically writing up the post and recipe.  It's crazy how the foodie in me can get CRAZY excited about these little things in life.  But, they do make me happy...LOL

My oldest daughter absolutely loves this recipe.  It is her favorite.  I usually make 2 large pans and we eat it for every meal.  I have never tried the topping on any other veggie but I bet it would be just as yummy on any squash that you have in your garden or get from a friend.  ENJOY!

 Zucchini Cheddar Puff

2 lb. zucchini or yellow squash (sliced 1/4 inch thick) 7 cups
1 c. dairy sour cream
2 egg yolk, beaten
2 T. all-purpose flour (GF flour blends work well too)
1/2 tsp. onion salt
1/4 tsp. pepper
1.5 c. shredded Cheddar
3 egg white
4 T. seasoned bread crumbs (I use GF bread crumbs)
2 tsp. butter

1.  In a medium saucepan cook squash, covered in a small amount of water for 3 to 5 minutes. Drain well and spread evenly into a 9X13 pan.

 2.  In a bowl combine sour cream, egg yolk, flour, onion, salt, and pepper. Stir in cheese. 

3.  In a bowl beat egg whites until fluffy stiff peaks form. Fold into sour cream mixture. Spoon onto squash. Mix bread crumbs and butter together and sprinkle over the dish. 

4.  Bake at 350 degrees for 20 to 25 minutes.

NOTES:  I like a lot of the "puff" on my zucchini, I have made the recipe 1.5 times and it works well.  This recipe heats very well in the microwave the next day.

Written by Sherron Watson


  1. I believe the red and white checked cover is a "Better Homes and Gardens" book... oh, and this recipe looks amazing. Can't wait to try it!

  2. Thank you for the information KingdomSeeker. It is so good. ENJOY!

  3. Gosh this sounds good! I've pinned it for future reference.

  4. How many servings does this recipe produce? I need this info so I can calculate the nutrition values so I know whether or not it is "safe" to serve to a family member who is on a medically restricted diet. Thanks!

    1. Good Morning, I am estimating on the serving size because it depends on if you will be eating this as a side or as a main dish. As a side, considering a 2x2 inch square, then the serving suggestion would be 20-24 servings in a 9X13 pan. For the main dish, I would say the serving suggestion would be 12 in a 9X13 dish. For my family of 5 we usually eat this as a main dish and we eat half of the pan. I hope this helps. Have a great day!

    2. This recipe is from the 1989 Better Homes and Gardens NEW COOK BOOK. page 406 Its called Cheddar-ZucchiniPuff. It is so good.

  5. Saw the final picture on RecipeLion. Had a difficult time actually connecting to the recipe. SO glad I finally got to it, because it was the only reason I opened up the "11 Simple Zucchini Casserole Recipes" from Lion to begin with.
    Sounds delicious, have added it to next week's menu.
    Just a note, I have the 2002 BHG -- it's not in there. Twice the reason to appreciate your posting.


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