Zucchini Casserole

Description

This comforting Zucchini Casserole is a wholesome, cheesy, and satisfying dish that highlights the natural sweetness of zucchini. It’s layered with tender zucchini, a creamy sauce, and a golden cheesy topping. Perfect as a side dish for family dinners, potlucks, or even as a vegetarian main course. It’s a great way to use up summer zucchini while keeping the meal nutritious and hearty.

Ingredients for Zucchini Casserole

• 4 medium zucchinis (sliced into thin rounds)

• 1 small onion (finely chopped)

• 2 cloves garlic (minced)

• 1 cup shredded cheddar cheese (divided)

• ½ cup grated Parmesan cheese

• 1 cup sour cream (or Greek yogurt for a lighter option)

• 2 large eggs

• 1 cup breadcrumbs (panko or regular)

• 2 tbsp butter (melted)

• 1 tbsp olive oil

• 1 tsp dried Italian herbs (oregano, basil, thyme)

• ½ tsp paprika

• Salt and black pepper (to taste)

• Fresh parsley (for garnish, optional)

Instructions

1. Prep the zucchini: Preheat oven to 375°F (190°C). Slice zucchini into thin rounds and lightly salt them. Let sit for 10 minutes, then pat dry with paper towels to remove excess moisture.

2. Cook aromatics: In a skillet, heat olive oil. Sauté onion and garlic until softened and fragrant (2–3 minutes).

3. Prepare the creamy mix: In a bowl, whisk together sour cream, eggs, half of the cheddar cheese, Parmesan, herbs, paprika, salt, and pepper. Stir in the cooked onion and garlic.

4. Assemble the casserole: Grease a baking dish. Layer zucchini slices, then spread some creamy mixture over them. Repeat layers until all zucchini is used.

5. Topping: Mix breadcrumbs with melted butter and the remaining cheddar cheese. Sprinkle evenly on top.

6. Bake: Place in preheated oven and bake for 30–35 minutes, until golden brown and bubbly.

7. Serve: Let cool slightly before serving. Garnish with fresh parsley.

Notes

• Salting the zucchini first helps prevent a watery casserole.

• You can substitute yellow squash or a mix of both.

• For extra protein, add cooked ground chicken, turkey, or beef between layers.

• Gluten-free option: Use almond flour or gluten-free breadcrumbs.

Tips

• Use a mandoline slicer for evenly thin zucchini slices.

• If zucchini is very watery, you can lightly roast or sauté slices before layering.

• Add a pinch of red chili flakes for a spicy kick.

• For a creamier texture, add ½ cup ricotta or cottage cheese to the mixture.

Servings

• Serves: 6 people

• Serving Size: ~1 cup baked casserole

Nutritional Info (per serving, approx.)

• Calories: 230

• Protein: 10g

• Carbohydrates: 14g

• Fat: 15g

• Fiber: 3g

• Sugar: 4g

• Sodium: 320mg

Health Benefits

• Zucchini is rich in antioxidants, vitamin C, potassium, and fiber.

• Eggs & cheese provide protein and calcium.

• Lower in carbs compared to pasta-based casseroles, making it suitable for lighter meals.

• Great way to incorporate more vegetables into the diet.

Q & A

Q: Can I make this casserole ahead of time?
A: Yes! Assemble the casserole, cover, and refrigerate for up to 24 hours. Bake when ready to serve.

Q: Can I freeze zucchini casserole?
A: It can be frozen, but zucchini tends to release water after thawing. For best results, freeze after baking and reheat in the oven.

Q: How do I make it vegan?
A: Use dairy-free cheese, plant-based sour cream, and a flax egg (1 tbsp ground flax + 3 tbsp water) instead of eggs.

Q: What pairs well with zucchini casserole?
A: It’s perfect alongside grilled chicken, fish, roasted potatoes, or a fresh garden salad.