Description
Savory Garden Zucchini Casserole is a comforting, veggie-packed dish perfect for using up fresh summer zucchini. Blended with herbs, cheese, and a buttery breadcrumb topping, this casserole is creamy, flavorful, and ideal as a hearty side or light main course.
Ingredients
Scale
- 4 cups zucchini, sliced (about 3 medium)
- 1/2 cup chopped onion
- 1 tablespoon olive oil
- 2 large eggs, beaten
- 1/2 cup sour cream
- 1/2 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried basil
- Salt and pepper to taste
- 1 cup breadcrumbs
- 2 tablespoons melted butter
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 2-quart baking dish.
- In a large skillet, heat olive oil over medium heat. Add zucchini and onion and sauté until tender, about 5–7 minutes. Remove from heat and let cool slightly.
- In a large mixing bowl, whisk together eggs, sour cream, cheddar cheese, Parmesan cheese, garlic powder, basil, salt, and pepper.
- Fold in the sautéed zucchini mixture until well combined.
- Pour the mixture into the prepared baking dish and spread evenly.
- In a small bowl, combine breadcrumbs and melted butter. Sprinkle over the top of the casserole.
- Bake for 30–35 minutes, or until golden brown and set in the center.
- Let rest 5 minutes before serving. Garnish with fresh herbs if desired.
Notes
- Great way to use up garden-fresh zucchini.
- You can add corn, bell peppers, or chopped spinach for extra vegetables.
- Substitute Greek yogurt for sour cream for a lighter option.
- Makes a wonderful side dish for grilled meats or roasted chicken.
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 4g
- Sodium: 320mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 65mg
Keywords: zucchini casserole, garden vegetables, cheesy vegetable bake, easy side dish, summer recipes