Cheesy Baked Zucchini Casserole
Easy Cheesy Baked Zucchini Casserole with tender zucchini, a creamy sour cream and egg filling, sharp cheddar, and a golden buttery breadcrumb topping — ready in 45 minutes.
Equipment
- 9x13-inch baking dish
- skillet
- large mixing bowl
- whisk
- aluminum foil
Ingredients
Ingredients
- 4 medium zucchinis, sliced into thin rounds salted and patted dry
- 1 tbsp olive oil for sautéing
- 1 onion, diced
- 3 cloves garlic, minced
- 1 cup full-fat sour cream
- 2 large eggs
- 0.5 tsp Italian seasoning
- 1.5 cups sharp cheddar cheese, shredded freshly shredded
- 0.5 cup panko breadcrumbs
- 2 tbsp butter, melted
- 0.25 cup parmesan cheese, grated
- salt and black pepper to taste
- fresh parsley for garnish
Instructions
- Preheat the oven to 375°F. Grease a 9x13-inch baking dish.
- Slice the zucchinis into thin rounds. Sprinkle with salt and let sit for 10 minutes. Pat completely dry with paper towels.
- Heat olive oil in a skillet over medium heat. Sauté the diced onion and minced garlic for 4 to 5 minutes until soft. Set aside to cool slightly.
- In a large bowl, whisk together the sour cream, eggs, Italian seasoning, salt, and pepper.
- Add the dried zucchini, sautéed onion and garlic, and shredded cheddar to the bowl. Fold gently until combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- In a small bowl, mix the panko breadcrumbs with melted butter and grated parmesan. Sprinkle evenly over the top.
- Cover with foil and bake for 25 minutes. Remove foil and bake for another 15 to 20 minutes until the top is golden and the filling is set.
- Let rest for 10 minutes before serving. Garnish with fresh parsley.
Notes
Salt and thoroughly dry zucchini before mixing to prevent a watery casserole. Sauté onion and garlic before adding. Shred cheese fresh for the best melt. Cover with foil first then uncover to brown the topping. Rest 10 minutes before serving.