Zucchini Parmesan Casserole

Name: Zucchini Parmesan Casserole
Total time: 1200 s
Yield: 6 servings
Cuisine: American
Ingredients: 3 tbsp butter, melted; 3 cup corn chex, crushed (or chex of your choice); 1/3 cup grated parmesan cheese; 10 3/4 oz Cream of chicken soup; 1/4 tsp onion powder; 1 tbsp chopped parsley; 1/4 tsp salt; 1 dash white pepper; 6 cup zucchini, unpeeled, thinly sliced; 1/2 tsp paprika

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

Yummy!

Stephanie Goldman @cook_3867977

Burns Flat, Oklahoma

Yummy!

Saved

Ingredients

20 mins

6 servings

3 tbspbutter, melted
3 cupcorn chex, crushed (or chex of your choice)
1/3 cupgrated parmesan cheese
10 3/4 ozCream of chicken soup
1/4 tsponion powder
1 tbspchopped parsley
1/4 tspsalt
1 dashwhite pepper
6 cupzucchini, unpeeled, thinly sliced
1/2 tsppaprika

Saved

Steps

20 mins

1

Combine butter, chex, & parmesan cheese. Set aside.
2

Combine soup, onion powder, parsley, salt, & white pepper. Stir in zucchini & 2/3 cup chex mixture. Mix well. Pour into shallow baking dish. Top with remaining crumbs. Sprinkle with paprika.
3

Bake in 350°F oven for 30 minutes or until zucchini is tender & chex are golden brown.