Cheesy Zucchini Casserole
A warm, comforting Cheesy Zucchini Casserole layered with rich creaminess and golden cheesy crunch.
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Servings: 8
Calories: 395kcal
Cost: $12
Equipment
- 1 9x13 inch baking dish Used for baking the casserole
- 1 Box grater For shredding the zucchini
- 1 Sieve Used for draining salted zucchini
- 1 Kitchen towel Essential for squeezing excess moisture
- 1 Large mixing bowl Combines the filling ingredients
- 1 Whisk Used to blend the wet mixture
- 1 Small bowl For preparing the cracker topping
Ingredients
- 1 ½ Tablespoons unsalted butter for greasing and topping
- 7 medium zucchini fresh and firm for best texture
- ½ cup + 2 Tablespoons sour cream adds creaminess
- ½ cup + 2 Tablespoons mayonnaise adds richness
- 2 ¼ teaspoons garlic powder for rounded flavor
- 2 ¼ teaspoons onion powder for savory depth
- ¾ teaspoon baking powder for slight lift
- 4 large eggs binding ingredient
- 1 ⅔ cups freshly grated sharp cheddar cheese divided (melts smoothly)
- ⅓ cup grated Parmesan cheese adds salty nuttiness
- ⅔ cup crushed Ritz or cheddar crackers for crunchy topping
Instructions
- Preheat the oven to 375°F and coat a 9×13-inch baking dish thoroughly with butter.
- Trim the zucchini ends, grate them on the large holes of a box grater, and place the shreds into a sieve. Sprinkle with salt and allow them to rest for 10 minutes.
- Move the zucchini to a clean kitchen towel and squeeze firmly to remove as much moisture as possible, then set aside.
- In a mixing bowl, blend the sour cream, mayonnaise, garlic powder, onion powder, baking powder, eggs, and pepper until smooth.
- Fold in 1 ⅛ cups of the cheddar, the Parmesan, and the prepared zucchini, then spread the mixture evenly into the buttered dish.
- Bake for 30 minutes to set the casserole.
- While it bakes, mix the melted butter with the crushed crackers and the remaining cheddar in a small bowl.
- Take the casserole out, scatter the topping mixture over it, and return it to the oven until crisp and golden, about 10–15 minutes.
- Allow the casserole to cool for 10 minutes before cutting and serving.
Notes
A cozy casserole that transforms simple zucchini into a creamy, cheesy memory. Perfect for chilly evenings or when the garden overflows. A dish meant to be shared and savored slowly.
Nutrition
Serving: 210g | Calories: 395kcal | Carbohydrates: 13g | Protein: 15g | Fat: 33g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 135mg | Sodium: 530mg | Potassium: 515mg | Fiber: 2g | Sugar: 5g | Vitamin A: 935IU | Vitamin C: 28mg | Calcium: 330mg | Iron: 1mg