Zucchini and Cream Cheese Casserole topped with Butter Crackers

I’ve grown my own zucchini for many years 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. 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 guest to an event I hosted brought me a bag of home grown zucchini, just fresh from her garden. I had already received two monster zucchini from a neighbor that I will shred and save in two cup portions to use for zucchini bread in the winter; now it was time to reach further and devise something different from the’ same old same old’ feeling that often happens when there is a glut of any crop.

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 everything I’ve made from it and this recipe is an all time favorite. Add to that it’s so easy..you will need to try it!

Zucchini and Cream Cheese Casserole topped with Butter Crackers
Prep time
Cook time
Total time
A unique and delicious casserole with zucchini, cream cheese and a butter cracker topping.
  • 6-8 small zucchini
  • 1 - 3 oz. pkg. cream cheese
  • 3 Tbsp butter
  • ¼ tsp garlic powder
  • Salt and Pepper to taste
  • Butter Crackers
  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.


    • Creative Culinary says

      Hope you love it like I do. I think I could sit and eat nothing but this old fashioned and delicious dish for dinner.

  1. Becky Massey says

    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.

    • Creative Culinary says

      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!


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