Zucchini Feta Cheesy Casserole

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Zucchini Feta Cheesy Casserole

Do you enjoy getting together with friends and trying their new recipes? The travel and company of sharing the meal at different residences makes it entertaining and fun. Plus, it’s a great way to pick up new recipes, tips, and ideas.

With the help and expertise of some fantastic blogger friends of mine, we’ve decided to host an online Recipe Swap. Hopefully, you will find this Recipe Swap Hop not only fun, but will find some wonderful new blogs to follow and pick up some new recipes and tips. Feel free to leave feedback for your hostesses as we plan for future Recipe Swaps.

Today our recipe hop theme is casseroles. Casseroles are great dishes to make because the are easy, they are frugal, and you can put pretty much any thing you like into one. You can also have them any time of the day, breakfast, lunch, dinner, as a side dish, or even for dessert! Today my dear blogger friends and I are teaming up to bring you a list of our favorite casserole recipes. I hope you enjoy them all!

Okay, I know that Zuchinni and Feta Cheese aren’t to everyone’s liking, so you might be more interested in checking out my friend, Melanie’s Cheesy Potatoes. If not, you may be more interested in the dessert that Tina’s serving up, a No Bake Eclair Cake.

Cheesecake from the County Seat Restaurant
Cheesecake from the County Seat Restaurant was unbelievably creamy and fluffy. Learn how to make it with step by step directions and pictures.
Ingredients
Cake:
Crust:
  • 2½ c crushed vanilla wafers **Gluten-Free Recipe Below
  • 1½ sticks melted butter
Tools:
Instructions
  1. Let cream cheese soften to room temperature.
  2. Preheat oven to 400*.
  3. Blend all ingredients for cake.
  4. MUST be WHIPPED at high speed for 25 minutes.
  5. While the cake ingredients are whipping, proceed with the crust.
  6. Pour melted butter or margarine over wafer crumbs till moist (may not need all butter or margarine). Excess will drip from the bottom of the cake pan and burn on the bottom of the stove.
  7. Line sides up ¼" to ½" thick Put remainder in bottom and mash flat.
  8. Pour cake mixture over crust.
  9. Bake in oven for 40 minutes.
  10. Turn off oven.
  11. Leave door cracked with cheesecake in oven for 1 hour, then cover with foil.
  12. Refrigerate for 6 hours.
  13. Use a knife (or pastry knife) to gently run around the inside rim before loosening the ring from the springform pan. Let return to room temperature to serve.
  14. Top with favorite toppings: fresh fruit, chocolate syrup, caramel, etc.

Recipe From

25 Healthy Low Cost Recipes

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