Description
A delicious and comforting zucchini casserole that combines fresh zucchini, cheese, and a crispy topping.
Ingredients
- 4 medium zucchini, sliced into ¼-inch rounds
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tbsp olive oil
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- ½ cup sour cream
- 2 large eggs
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp Italian seasoning
- ½ cup breadcrumbs
- 2 tbsp melted butter
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9×9-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Add the onion and sauté for 3–4 minutes, until softened.
- Add the minced garlic and cook for 30 seconds.
- Add the sliced zucchini and cook for 5–7 minutes, stirring occasionally, until slightly softened. Drain any excess liquid.
- In a large bowl, whisk together the sour cream, eggs, salt, black pepper, and Italian seasoning.
- Stir in the cheddar and Parmesan cheese.
- Add the cooked zucchini and onion mixture. Gently mix until evenly combined.
- Transfer the mixture to the prepared baking dish and spread evenly.
- Combine the breadcrumbs with melted butter, then sprinkle evenly over the top.
- Bake for 25–30 minutes, until the casserole is bubbly and the topping is golden brown.
- Let it rest for 5–10 minutes before serving.
Notes
- For a healthier option, you can use low-fat cheese and sour cream.
- Feel free to add other vegetables like bell peppers or mushrooms for extra flavor.
- This casserole can be made ahead of time and stored in the refrigerator before baking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 100mg