Zucchini Cheddar Casserole
Indulge in the creamy, comforting flavors of this Zucchini Cheddar Casserole, featuring layers of zucchini, sharp cheddar, and Parmesan in a rich, savory blend.
Ingredients
For the casserole
- 2 tablespoons Unsalted butter For greasing the baking dish.
- 4 medium Zucchini The star of the dish; adds flavor and texture.
- 1 cup Sour cream Adds creaminess without the extra calories.
- 1/2 cup Mayonnaise For extra smooth texture.
- 1 teaspoon Garlic powder Infuses the casserole with savory flavor.
- 1 teaspoon Onion powder Enhances the overall taste.
- 1 teaspoon Baking powder Ensures a fluffy consistency.
- 4 large Eggs Binds all ingredients together.
- 2 cups Sharp cheddar cheese Provides the cheesy flavor.
- 1/2 cup Grated Parmesan cheese Adds depth with salty notes.
- 1 cup Crushed Ritz or cheddar cheese crackers For a crunchy topping.
- 1/2 teaspoon Black pepper Adds a bit of spice.
- 1 teaspoon Kosher salt Essential for balancing flavors.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9x13-inch baking dish with unsalted butter.
- Wash and slice the zucchini into thin rounds for even cooking.
- In a mixing bowl, whisk together the sour cream, mayonnaise, garlic powder, onion powder, baking powder, and eggs until smooth.
Cooking
- In a large mixing bowl, combine the sliced zucchini with the sour cream mixture, mixing well.
- Stir in 1 cup of the sharp cheddar cheese and the Parmesan until fully incorporated.
- Transfer the mixture into the greased baking dish.
- Sprinkle the remaining cheddar cheese and crushed crackers evenly on top.
- Bake in the preheated oven for 35-40 minutes, or until golden brown and bubbly.
Serving
- Once baked, remove the casserole from the oven and let it cool for 10 minutes.
- Slice into squares and serve warm.
- Optionally, garnish with fresh herbs like parsley or chives.
Notes
For a cleaner slice, let the casserole cool slightly before serving. Substitute gluten-free crackers to cater to gluten-free diets. Keep in mind to squeeze excess moisture from the zucchini before mixing.