Description
A cheesy, creamy zucchini casserole with tender zucchini, onions, and a crispy breadcrumb topping. Perfect as a side or vegetarian main dish.
Ingredients
Scale
- 1/2 cup chopped onion
- 1 tablespoon olive oil or butter
- 1/2 teaspoon garlic powder
- 4 cups zucchini, sliced (about 2–3 medium)
- 1/2 teaspoon dried basil or Italian seasoning
- Salt & black pepper, to taste
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream or Greek yogurt
- 1 cup breadcrumbs (divided)
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat oven to 375°F (190°C) and grease an 8×8-inch baking dish.
- In a skillet, sauté zucchini and onion in olive oil until tender. Season with garlic powder, basil, salt, and pepper. Let cool slightly.
- In a large bowl, beat eggs. Stir in sour cream, cheddar, Parmesan, and 1/2 cup breadcrumbs. Fold in zucchini mixture.
- Pour mixture into baking dish. Mix remaining breadcrumbs with melted butter and sprinkle over top.
- Bake uncovered for 25–30 minutes, until golden and set. Let rest 5–10 minutes before serving.
Notes
- To avoid a soggy casserole, salt and drain zucchini slices before cooking.
- Make it ahead: assemble and refrigerate, then bake before serving.
- Swap breadcrumbs with almond flour for a low-carb version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 3g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 75mg
Keywords: garden zucchini casserole, cheesy zucchini casserole, summer zucchini bake, easy vegetable casserole