Description
Homemade cheesy zucchini casserole brings Mediterranean comfort to dinner tables. Simple ingredients blend into a creamy, satisfying dish that you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 4 medium zucchinis, sliced
- 2 cups (480 milliliters) shredded cheddar cheese
- 1 cup (240 milliliters) mozzarella cheese
- 1/2 cup (120 milliliters) grated Parmesan cheese
Dairy and Binding Ingredients:
- 2 large eggs
- 1 cup (240 milliliters) sour cream
- 3 tablespoons (45 milliliters) unsalted butter, melted
Seasoning and Topping:
- 1 cup (240 milliliters) panko breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Prepare the oven at 375F (190C) and generously coat a 9×13-inch baking dish with cooking spray or butter.
- Create a creamy base by whisking eggs with sour cream, incorporating garlic powder, onion powder, salt, and pepper until smoothly blended.
- Gently fold zucchini slices into the seasoned mixture, ensuring each slice is thoroughly coated with the creamy mixture.
- Distribute half of the zucchini mixture evenly across the greased baking dish, creating the first layer.
- Sprinkle a generous layer of cheddar, mozzarella, and Parmesan cheeses over the initial zucchini layer, covering the entire surface.
- Carefully add the remaining zucchini mixture on top of the cheese layer, creating a second complete layer.
- Finish by topping the casserole with the remaining cheese blend, ensuring full coverage.
- Combine panko breadcrumbs with melted butter, then evenly scatter the buttery crumb mixture across the casserole’s surface.
- Bake in the preheated oven for 25-30 minutes until the top turns golden brown and the edges become bubbly and crisp.
- Remove from oven and allow the casserole to rest for 5-7 minutes before serving, which helps set the texture and enhance flavors.
Notes
- Pat zucchini dry with paper towels to prevent excess moisture, ensuring a crispy and not soggy casserole.
- Swap sour cream with Greek yogurt for a lighter, protein-packed version that maintains creamy texture.
- Use gluten-free breadcrumbs or crushed nuts like almonds for a low-carb and keto-friendly topping alternative.
- Experiment with different cheese combinations like gruyère or goat cheese to add unique flavor dimensions to the dish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 393
- Sugar: 2 g
- Sodium: 490 mg
- Fat: 30 g
- Saturated Fat: 17 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 10 g
- Fiber: 1.5 g
- Protein: 23 g
- Cholesterol: 110 mg