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Zucchini and Cheese Casserole

Zucchini and Cheese Casserole

A comforting Zucchini and Cheese Casserole filled with tender zucchini slices, sharp cheddar cheese, and a crispy topping, perfect for using up summer squash.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings servings
Course: Main Course
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 lbs fresh zucchini, sliced into 1/4 inch rounds
  • 2 cups sharp cheddar cheese, shredded
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 large eggs, beaten lightly
  • 1/2 cup sour cream
  • 3/4 cup panko breadcrumbs
  • 3 tbsp melted butter
  • Salt and pepper to taste
  • 1 tsp Italian seasoning

Method
 

  1. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Grease a 9x13 inch baking dish.
  2. Slice the zucchini into uniform rounds, sprinkle with salt, and let sit for 10 minutes. Rinse and pat dry.
  3. Sauté the diced onions in oil until translucent, then add minced garlic and cook for another minute.
  4. In a large bowl, whisk together eggs, sour cream, and Italian seasoning. Fold in half of the cheddar cheese, then add the cooked onions and garlic.
  5. Add the dried zucchini slices to the mixture and toss gently.
  6. Transfer the mixture to the prepared baking dish and spread evenly.
  7. In a small bowl, combine panko breadcrumbs, remaining cheddar cheese, and melted butter. Sprinkle over the zucchini mixture.
  8. Bake for 30 to 35 minutes until the cheese is bubbly and the top is golden. Let rest for 5 to 10 minutes before serving.

Notes

Ensure to salt and drain the zucchini to prevent excess moisture. Use freshly grated cheese for the best melting results.