Description
A healthy and delicious Zucchini and Potato Casserole that combines fresh vegetables with creamy cheese and a crunchy topping.
Ingredients
- 2 medium zucchinis, sliced
- 2 medium potatoes, thinly sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup shredded cheddar cheese
- 1 cup sour cream
- 1 teaspoon dried thyme
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish with cooking spray or olive oil.
- In a large bowl, combine the sliced zucchinis, sliced potatoes, chopped onion, and minced garlic. Add the thyme, salt, and black pepper, and mix well.
- In a separate bowl, combine the sour cream and half of the cheddar cheese. Stir this mixture into the vegetable mixture until everything is well coated.
- Transfer the vegetable mixture into the prepared baking dish, spreading it evenly.
- In a small bowl, mix the breadcrumbs with the remaining cheddar cheese, olive oil, and Parmesan cheese. Sprinkle this topping evenly over the casserole.
- Cover the baking dish with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the vegetables are tender.
- Let the casserole cool for about 5 minutes before serving.
Notes
- For a creamier texture, you can add an additional ½ cup of sour cream to the mixture.
- To make it a complete meal, consider adding cooked ground turkey or sausage to the vegetable mixture before baking.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 30mg