Description
This Cheesy Zucchini Casserole is a delicious and comforting dish that makes the most of fresh zucchini. Creamy, cheesy, and flavorful, it’s a perfect side dish for any meal.
Ingredients
Scale
Casserole:
- Cooking spray
- 2 1/2 pounds zucchini (6 to 8 medium)
- 1 small yellow onion, finely chopped or grated (about 1 cup)
- 2 1/2 teaspoons kosher salt, divided
- 1 3/4 cups panko breadcrumbs, divided
- 2 1/2 ounces finely grated Parmesan cheese (about 2/3 cup store-bought grated)
- 3 large eggs
- 2/3 cup full-fat plain Greek yogurt or sour cream
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon freshly ground black pepper
- 4 ounces shredded sharp cheddar cheese (about 1 1/4 cups)
- 2 tablespoons melted unsalted butter or olive oil
Instructions
- Preheat the Oven: Heat the oven to 375ºF. Coat a 9-x13-inch baking dish with cooking spray.
- Prepare Zucchini: Grate zucchini and onion, sprinkle with salt, and let sit to drain excess liquid.
- Mix Ingredients: Combine breadcrumbs, Parmesan, eggs, yogurt, mustard, spices, and zucchini mixture in a bowl.
- Assemble Casserole: Spread the mixture in the baking dish, top with cheddar cheese.
- Add Topping: Mix remaining breadcrumbs with melted butter and sprinkle over the casserole.
- Bake: Bake until golden brown and bubbly, about 35-45 minutes.
Notes
- You can customize this casserole by adding cooked bacon, diced bell peppers, or other favorite veggies.
- Make sure to squeeze out excess liquid from the zucchini mixture to prevent a watery casserole.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 120mg
Keywords: Zucchini Casserole, Cheesy Zucchini, Baked Zucchini
