Baked Zucchini Cheddar Casserole
Elevate your side dish game with this irresistible Baked Zucchini Cheddar Casserole, a comforting blend of tender zucchini, creamy cheddar cheese, and a golden breadcrumb topping. This dish strikes the perfect balance between wholesome and indulgent, with layers of thinly sliced zucchini coated in a savory egg and cheese mixture, crowned with a buttery, cheesy breadcrumb crust. Featuring simple, pantry-friendly ingredients like sautéed onions, garlic, and fresh parsley for garnish, this casserole is easy to prepare in under an hour and pairs beautifully with roasted meats, grilled fish, or even a hearty salad. Whether you're looking for a crowd-pleasing side dish or a satisfying vegetarian entrée, this baked zucchini casserole is guaranteed to deliver bursts of flavor and cheesy, golden perfection with every bite. Perfect for dinner parties or weeknight meals, it's a must-try recipe for zucchini lovers and cheese enthusiasts alike!
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Recipe Information
Ingredients
- 4 medium-sized zucchini
- 2 tablespoons olive oil
- 1 medium-sized, diced yellow onion
- 3 cloves, minced garlic
- 3 pieces large eggs
- 1 cup milk
- 2 cups, shredded sharp cheddar cheese
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup breadcrumbs
- 2 tablespoons, melted butter
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish lightly with cooking spray or oil.
Wash and thinly slice the zucchini into 1/4-inch rounds. Set aside.
Heat olive oil in a skillet over medium heat. Add diced onion and sauté for 4-5 minutes until softened. Add minced garlic and cook for another minute, stirring frequently. Remove from heat and let cool slightly.
In a large mixing bowl, whisk together the eggs, milk, salt, and black pepper. Stir in 1 1/2 cups of shredded cheddar cheese and the sautéed onion-garlic mixture.
Sprinkle the all-purpose flour evenly over the zucchini slices and toss to coat. Layer the zucchini evenly in the greased baking dish.
Pour the egg and cheese mixture over the zucchini, ensuring it spreads evenly. Shake the dish gently to distribute the mixture among the layers.
In a small bowl, mix the breadcrumbs with melted butter. Stir in the remaining 1/2 cup of shredded cheddar cheese. Sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the casserole is set in the middle.
Let the casserole cool for 5-10 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.1 g | 32% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 147 mg | 49% | |
| Sodium | 723 mg | 31% | |
| Total Carbohydrate | 17.7 g | 6% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 6.3 g | ||
| Protein | 16.8 g | 34% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 362 mg | 28% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 489 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
