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You are here: Home / Vegetables / Zucchini and Cream Cheese Casserole

Zucchini and Cream Cheese Casserole

September 3, 2015 28 Comments

Zucchini and Cream Cheese Casserole Served on a White Plate with Tomato Slices

This is an old recipe that remains one of our favorites.  Zucchini is mixed with garlic, cream cheese, and butter and topped with crumbs and baked. Yummy!

Zucchini and Cream Cheese Casserole

I’ve always grown my own zucchini for as long as I can remember but in the past couple of years I’ve cut way back on a big garden with veggies and now concentrate on growing a wide variety of herbs and some tomatoes in pots. That’s OK…it was getting to the point where at this time of year I did not want to see another zucchini!

My plan was foiled though when a neighbor brought me a bag of home grown zucchini, just fresh from her garden. I had already received two monster zucchini from another friend. Those I like to shred and freeze in two cup portions to use for zucchini bread in the winter; but for these perfect sized gifts I needed to reach no further than a tried and true recipe we have loved forever. Having a zucchini glut of your own? Try this easy side dish…perfect for a picnic too; it will be devoured, I promise.

Artist in the Kitchen - St Louis Art Museum Cookbook

This recipe is an oldie but goodie. It comes from a cookbook I love called ‘The Artist in the Kitchen’ from the St. Louis Art Museum and it was a fundraising cookbook published in 1977. I love old cookbooks but they would never pass muster today.

No big huge glamour shots of every dish grace the pages; your imagination has to come into play. Still, I love everything I’ve made from this book and this recipe is an all time favorite. I had forgotten that I had already shared it on my blog…but that was 5 years ago and we won’t even talk about the photo; it would have been better to have been like this cookbook and not had one!

Homegrown Tomatoes

The truth is that it’s sort of a plain Jane. There aren’t a lot of ingredients and it’s simple to put together; is it even worthy of sharing? Oh yeah…it’s that simplicity that helps to make it great; heck the topping of crumbs doesn’t even have any extra butter to bind them but you won’t mind.

There is something magical about a sauce of butter, cream cheese and garlic that fits so perfectly with what is really a pretty bland little veggie; the crumb topping is a nice added texture. I had to stop testing it after eating half the dish (kidding) (no I’m not).

Early Girl Tomato

It can be hard to photograph a casserole dish. As much as I love this simple dish, it’s not particularly beautiful. So I did throw some fresh from my garden tomatoes into the photo for a bit of color. I am not regretting planting those Early Girl tomatoes one bit even if they did get a late start.

I’ve planted nothing but cherry tomatoes since I started gardening in pots and this year thought I would try one more variety and I love the results; even with a late start they have been worth the wait. I must have picked a dozen last night…poor me I have to eat some with every meal. 🙂

Zucchini and Cream Cheese Casserole

Have a safe and fun filled Labor Day; I’ll be sitting here eating zucchini casserole, fresh corn, fresh tomatoes and fresh peaches and sobbing that summer is almost over. I won’t miss the heat but I sure will miss fresh fruits and veggies. Now I’m wishing I had planted some zucchini; I want more!

food network logo

This is the last post of our #SummerSoiree series for the Food Network featuring dishes perfect for a Labor Day get together. I’m having one; I’m actually hosting a baby shower on Sunday; we’re sort of hoping there won’t be a real labor day until after the party! Have a great weekend; enjoy some of these dishes from my friends!

  • The Lemon Bowl: Lemon Garlic Chicken Kabobs
  • Bacon and Souffle: Roasted Shrimp Orzo
  • The Hungry Traveler: Ginger Vanilla Fruit Salad
  • Homemade Delish: Festive Champagne Punch
  • Dishin & Dishes: Savory Tomato, Roasted Garlic and Mozzarella Tart
  • Creative Culinary: Zucchini and Cream Cheese Casserole
  • TasteBook: Apple-Pecan Chicken Salad
  • Elephants and the Coconut Trees: Batter Fried Pepper with Tzatziki Sauce
  • Healthy Eats: 6 Fall-Forward Recipes for Your Labor Day Celebration
  • Domesticate Me: Lobster Avocado Toast
  • Taste with the Eyes: “Margarita” Salmon Burger with Tequila, Lime, and Hatch Chiles
  • Napa Farmhouse 1885: Grilled Shrimp & Peaches with Arugula Pesto
  • Red or Green: Spicy Greek Chickpea Spread
  • The Heritage Cook: Smoked Chicken Salad (Gluten-Free)
  • The Mom 100: Yogurt Berry Pops
  • FN Dish: The Last Hurrah: Grill Absolutely Everything on Labor Day

PIN IT! ‘Zucchini and Cream Cheese Casserole’

Zucchini and Cream Cheese Casserole Served on a White Plate with Tomato Slices

Yield: 6 Servings

Zucchini and Cream Cheese Casserole

Zucchini and Potato Frietter with Garlic Herb Sauce from @creativculinary

A unique and delicious casserole with zucchini, cream cheese and a butter cracker topping.

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients

  • 6-8 small zucchini
  • 1 - 3 oz. pkg. cream cheese
  • 3 Tbsp butter
  • 1/4 tsp garlic powder
  • Salt and Pepper to taste
  • Butter Crackers

Instructions

  1. Cut unpeeled zucchini into thin slices and microwave until just tender and still crunchy; 3-4 minutes.
  2. Drain thoroughly
  3. Melt cheese and butter and mix with garlic powder and zucchini; season with salt and pepper.
  4. Put in a baking dish and crumble crackers on top. Bake for 25 minutes at 350 degrees or until golden brown.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 141Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 30mgSodium: 152mgCarbohydrates: 8gFiber: 2gSugar: 5gProtein: 4g

The nutritional information is computer-generated and only an estimate.

© Creative Culinary
Cuisine: American / Category: Vegetables

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Comments

  1. Mary Frances says

    September 4, 2015 at 7:44 am

    Cheese and Zucchini? That's a great combination! I could make this tonight as a light snack. Thanks for sharing!!
    Reply
  2. John@Kitchen Riffs says

    September 3, 2015 at 5:19 pm

    I remember that cookbook! My mother also gave me an apron as a gift that had the Artist in the Kitchen logo on it. Anyway, really good recipe. Still loads of great zucchini out there, so this is really timely. Thanks.
    Reply
    • Creative Culinary says

      September 3, 2015 at 5:31 pm

      Really? It's got the BEST lemom bars recipe I've ever had too! I actually own the domain name artistinthekitchen.com - not sure why but once I saw the book was no longer in print and the folks at the museum don't even know what it is I couldn't help myself. :)
      Reply
  3. Lizzy says

    August 23, 2015 at 4:18 pm

    I'm making this tonight. :) It sounds so good and looks so simple to make.
    Reply
    • Creative Culinary says

      August 23, 2015 at 8:20 pm

      Hope you love it like I do. I think I could sit and eat nothing but this old fashioned and delicious dish for dinner.
      Reply
  4. Olga @ MangoTomato says

    August 21, 2013 at 3:03 pm

    ooh! cheesy!!! and it's almost healthy because of all the zucchini in it ;)
    Reply
    • Creative Culinary says

      August 22, 2013 at 11:48 am

      That is exactly what I tell myself each and every time I devour it.
      Reply
  5. Becky Massey says

    September 4, 2012 at 4:25 pm

    This sounds delish! I am making it tonight for supper. I added a teaspoon of dried onion flakes and about a half teaspoon of basil. It smells good baking...I can't wait! Thanks for the idea.
    Reply
    • Creative Culinary says

      September 5, 2012 at 12:19 am

      I hope you loved it Becky. I could sit and eat an entire casserole dish of this zucchini...who needs meat! Your additions sound yummy!
      Reply
  6. ZUCCHINI CASSEROLE says

    November 9, 2011 at 9:13 am

    Delicious!
    Reply
  7. Jenny says

    August 16, 2011 at 12:28 pm

    Thank heaven for blog archives... I'm hitting the squash jackpot every week with my CSA share and need some new options. Looks delish!
    Reply
  8. Betty Carlton says

    June 7, 2011 at 7:20 pm

    Sounds yummy. Can I use it in my blog Sunday???
    Reply
    • Creative Culinary says

      June 7, 2011 at 8:33 pm

      Certainly Betty; enjoy.
      Reply
  9. Lea Ann says

    September 17, 2010 at 5:33 pm

    This "oldie but goodie" looks like a fabulous goodie. Another bookmarked.
    Reply
  10. Jason Phelps says

    September 15, 2010 at 12:24 pm

    There isn't anything wrong with that at all!!! If I were to pair it I might go for a crisp dry Chardonnay or White Bordeaux. Might have to try that...
    Reply
    • Creative Culinary says

      September 15, 2010 at 12:29 pm

      So funny...or maybe not; kind of what I had for dinner the other night. Too tired or too lazy to make anything else, just a serving of this dish and a glass of Chardonnay!
      Reply
  11. chefrenee says

    September 14, 2010 at 3:24 pm

    OH! That sounds so great! It looks to die for! Thanks so much!
    Reply
  12. megan @ whatmegansmaking says

    September 14, 2010 at 5:29 am

    This looks delicious - just the way I like to eat zucchini! I think my mom makes a version of this for Thanksgiving, and it's one of my favorites!
    Reply
  13. Mardi@eatlivetravelwrite says

    September 13, 2010 at 1:23 pm

    What a fabulous dish Barb and so easy too. So rich!!
    Reply
  14. Tickled Red says

    September 13, 2010 at 12:43 pm

    Oh I bet that is some yummy bubbly goodness!! I can't wait to give it a try the next time I find that forgotten zucchini in the fridge :)
    Reply
  15. Heather says

    September 13, 2010 at 9:00 am

    I bet I could actually get Jeff to eat zucchini if I served it like this. Looks amazing - yet oh yea exceptionally decadent.
    Reply
    • Creative Culinary says

      September 13, 2010 at 10:06 am

      Thanks Heather...it is so good. Combined with simple too...so in my mind an almost perfect zucchini dish!
      Reply
  16. Brian @ A Thought For Food says

    September 13, 2010 at 8:55 am

    Oh my goodness... this looks terribly decadent. A scoop of this and I'd be done for (in a very good way). :-)
    Reply

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I’m Barbara Kiebel, the cook, photographer, author, and everyday eater at Creative Culinary. I hope you enjoy the recipes I prepare for family and friends and appreciate every one of you that come visit my virtual home! Read More…

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