Ingredients
2 lbs fresh zucchini, sliced into 1/4 inch rounds
1 teaspoon salt (for draining zucchini)
2 tablespoons unsalted butter
1 medium onion, finely diced
2 cloves garlic, minced
1 cup sour cream
1 large egg, lightly beaten
1.5 cups sharp cheddar cheese, shredded
1/2 cup Parmesan cheese, grated
1 cup buttery crackers (like Ritz), crushed
1/2 cup Panko breadcrumbs
1/4 cup fresh parsley, chopped
Black pepper to taste
Instructions
Step 1: Slice the zucchini into rounds and place in a colander; sprinkle with salt and let sit for 20 minutes to draw out moisture. Rinse quickly and pat thoroughly dry.
Step 2: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking dish.
Step 3: In a skillet, melt 1 tablespoon of butter over medium heat and sauté onions and garlic until translucent and fragrant, about 5 minutes.
Step 4: In a large bowl, whisk together sour cream, egg, sautéed onion mixture, half of the cheddar, half of the Parmesan, and black pepper.
Step 5: Gently fold the dried zucchini slices into the sour cream mixture until well coated, then spread evenly into the prepared baking dish.
Step 6: In a small bowl, combine crushed crackers, Panko, the remaining cheeses, and 1 tablespoon of melted butter; sprinkle this mixture over the casserole.
Step 7: Bake for 30-35 minutes until the top is golden brown and the sauce is bubbling. Let rest for 10 minutes before serving.
Notes
Always salt and drain the zucchini to prevent the casserole from becoming watery. You can substitute Greek yogurt for sour cream for a tangier flavor.
- Prep Time: PT20M
- Cook Time: PT35M
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 245 kcal
- Sugar: 4g
- Sodium: 420mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0.5g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 65mg
Keywords: zucchini casserole recipes, summer squash, cheesy side dish, baked zucchini, garden recipes
