Dilly Zucchini Casserole

Nutriscore Rating: 66/100

Transform your summer zucchinis into a comforting delight with this Dilly Zucchini Casserole—a creamy, herb-infused dish that’s equal parts hearty and fresh. Thinly sliced zucchini is layered with a velvety dill and sour cream sauce, then crowned with a golden, cheesy breadcrumb topping for the perfect crunch. This flavor-packed recipe combines fresh dill, Parmesan, and savory garlic for a standout casserole that’s ideal for weeknight dinners or potluck gatherings. Ready in just about an hour, this oven-baked dish is a delicious way to showcase seasonal zucchini without feeling heavy. Serve it warm as a main course or a decadent side dish—every forkful is brimming with creamy, herby goodness! Perfect for zucchini lovers and casserole enthusiasts alike.

Recipe Information

• Prep Time: 20 min
• Cook Time: 40 min
• Total Time: 1 hr
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 4 medium zucchini
• 1 teaspoon salt
• 2 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1.5 cups whole milk
• 0.5 cup sour cream
• 3 tablespoons fresh dill, chopped
• 0.5 cup Parmesan cheese, grated
• 0.5 cup breadcrumbs
• 1 tablespoon olive oil
• 0.5 teaspoon black pepper
• 0.25 teaspoon paprika (optional, for garnish)

📝 Instructions

11 steps

1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

2. Slice the zucchini into thin rounds, about 1/4 inch thick. Place the slices in a colander, sprinkle with 1 teaspoon of salt, and let sit for 10 minutes to draw out excess moisture. Pat dry with a clean kitchen towel.

3. In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened.

4. Sprinkle the flour over the onion and garlic mixture, stirring constantly, to make a roux. Cook for 1 minute to remove the raw flour taste.

5. Gradually pour in the milk while whisking to combine. Cook the mixture for 3-4 minutes, until it thickens into a smooth sauce.

6. Remove the skillet from heat. Stir in the sour cream, chopped dill, black pepper, and half of the grated Parmesan cheese.

7. In the prepared baking dish, layer half of the zucchini slices. Spread half of the sauce over the zucchini. Repeat with the remaining zucchini and sauce.

8. In a small bowl, mix the breadcrumbs, remaining Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the top of the casserole.

9. Bake in the preheated oven for 30-35 minutes, or until the top is golden and the casserole is bubbling.

10. If desired, sprinkle paprika over the top for added color before serving.

11. Let the casserole cool for 5-10 minutes before serving. Enjoy!

Nutrition Facts

1 serving (257.3g)

Calories		231
% Daily Value*
Total Fat		14.7 g	19%
	Saturated Fat	8.0 g	40%
	Polyunsaturated Fat	0.0 g
Cholesterol		33 mg	11%
Sodium		553 mg	24%
Total Carbohydrate		19.3 g	7%
	Dietary Fiber	2.1 g	7%
	Total Sugars	8.5 g
Protein		8.5 g	17%
Vitamin D		0.8 mcg	4%
Calcium		201 mg	15%
Iron		1.0 mg	6%
Potassium		478 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.

Source of Calories

Fat: 796 cal (54.5%%)

Protein: 204 cal (13.9%%)

Carbs: 462 cal (31.6%%)