Description
This baked zucchini and cheese casserole is creamy, cheesy, and irresistible. Perfect as a side dish or light main course.
Ingredients
Scale
- 3 medium zucchini, sliced
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream
- 2 eggs, beaten
- 1/4 cup chopped onion
- 2 tablespoons butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 cup breadcrumbs
Instructions
- Preheat oven to 350°F (175°C).
- In a large skillet, melt butter over medium heat. Add onion and cook until softened.
- Add zucchini slices and cook for 3-4 minutes, until slightly tender.
- In a bowl, combine sour cream, beaten eggs, salt, pepper, and garlic powder.
- Place half of the zucchini in a greased baking dish. Sprinkle with half of the cheddar and Parmesan.
- Pour half of the sour cream mixture over the top.
- Repeat layers with remaining zucchini, cheeses, and sour cream mixture.
- Top with breadcrumbs.
- Bake for 20-25 minutes until golden and bubbly.
- Let stand for 5 minutes before serving.
Notes
For a gluten-free version, use gluten-free breadcrumbs or omit. Add fresh herbs like parsley or basil for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Method: Side Dish
- Cuisine: American
Nutrition
- Calories: 220
- Sugar: 3g
- Fat: 16g
- Carbohydrates: 8g
- Protein: 12g