Ingredients
4 medium zucchini (about 2 lbs), thinly sliced
1 small onion, chopped
2 cloves garlic, minced
2 large eggs, lightly beaten
1/2 cup sour cream (or 1 can (10.5 oz) condensed cream of mushroom soup)
1/4 cup milk
1/4 cup unsalted butter, melted, plus 2 tbsp for topping
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon dried Italian seasoning
1 cup shredded Mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1/2 cup shredded sharp cheddar cheese, divided
1/2 cup breadcrumbs
Instructions
Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Step 2: Slice the zucchini into thin rounds, about 1/4 inch thick. If your zucchini seems particularly watery, lay the slices on paper towels, sprinkle lightly with salt, and let them sit for 15 minutes. Pat them dry thoroughly before proceeding.
Step 3: In a large bowl, combine the sliced zucchini, chopped onion, and minced garlic. Toss gently to mix.
Step 4: In a separate medium bowl, whisk together the eggs, sour cream (or condensed soup), milk, melted butter (1/4 cup), salt, black pepper, and dried Italian seasoning until well combined.
Step 5: Add half of the shredded Mozzarella, Parmesan, and cheddar cheeses to the wet mixture. Stir until just combined.
Step 6: Pour the cheesy-creamy mixture over the zucchini and stir gently to ensure all zucchini pieces are coated.
Step 7: Transfer the zucchini mixture evenly into your prepared baking dish.
Step 8: Sprinkle the remaining shredded Mozzarella, Parmesan, and cheddar cheeses over the top of the casserole.
Step 9: In a small bowl, melt the remaining 2 tablespoons of butter. Stir in the breadcrumbs until coated. Sprinkle the buttered breadcrumbs evenly over the cheese layer.
Step 10: Bake for 35-45 minutes, or until the casserole is bubbly, the zucchini is tender, and the topping is golden brown and crispy.
Step 11: Remove from the oven and let it rest for 5-10 minutes before serving. This allows the casserole to set, making it easier to serve.
Notes
For best results, try to use medium-sized zucchini. If your zucchini are very watery, salt and drain them before cooking to prevent a soggy casserole. This casserole also reheats beautifully!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 580 mg
- Fat: 23 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 95 mg
Keywords: zucchini casserole recipes, cheesy zucchini bake, zucchini side dish, summer zucchini recipes, vegetable casserole, easy zucchini recipes, garden zucchini, comfort food
