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Chilean Zucchini Casserole

An easy and delicious way to eat zucchini.

  • Total Time: 1 hour
  • Yield: 6


  • 3 zucchinis
  • 1 large onion, diced
  • 2 cloves garlic, optional
  • 1 tablespoon oil
  • 3 slices of bread soaked in milk
  • 3 eggs, separated yolks and whites
  • 4 slices of cheese


  1. You can use a skillet or pot that can go in the oven and save some washing.
  2. In a skillet heat the oil over medium-high heat and fry the onion until it is translucent about 5 minutes, add garlic finely chopped or passed through the press, cook for 1 more minute.
    Onion browning
  3. Add the chopped zucchini thinly sliced. Cook until zucchini is tender and just cooked through, about 8-10 minutes, season and taste. Turn off the heat.
    Chilean Zucchini Casserole Cooking zucchini
  4. Preheat oven to 180C or 350F.
  5. Drain any milk left on the soaked bread, add the egg yolks and combine. It should resemble a paste.
    egg yolks with bread
  6. Beat the egg whites to soft peaks.
  7. Add the egg yolks and bread mixture to the zucchini, and mix well.bread added to zucchini
  8. Add the egg whites, fold carefully.
    Adding the egg whites
  9. Cover with slices of cheese and bake for 35-40 minutes or until golden and cheese is melted.
    top with sliced cheese
  10. Serve hot.
    Chilean Zucchini Casserole
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Casserole
  • Method: Oven-baked
  • Cuisine: Chilean


  • Serving Size:
  • Calories: 178
  • Sugar: 6.1 g
  • Sodium: 200.2 mg
  • Fat: 9.6 g
  • Saturated Fat: 3.7 g
  • Carbohydrates: 15.4 g
  • Fiber: 2.5 g
  • Protein: 8.9 g
  • Cholesterol: 75.9 mg

Keywords: zucchini cheese casserole