Dilly Zucchini Casserole
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.
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Recipe Information
Ingredients
- 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
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
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.
In a large skillet, melt the butter over medium heat. Add the chopped onion and garlic, and sauté for 3-4 minutes until softened.
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.
Gradually pour in the milk while whisking to combine. Cook the mixture for 3-4 minutes, until it thickens into a smooth sauce.
Remove the skillet from heat. Stir in the sour cream, chopped dill, black pepper, and half of the grated Parmesan cheese.
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.
In a small bowl, mix the breadcrumbs, remaining Parmesan cheese, and olive oil. Sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 30-35 minutes, or until the top is golden and the casserole is bubbling.
If desired, sprinkle paprika over the top for added color before serving.
Let the casserole cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
1540 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.2 g | 116% | |
| Saturated Fat | 47.5 g | 238% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 11573 mg | 503% | |
| Total Carbohydrate | 149.6 g | 54% | |
| Dietary Fiber | 11.5 g | 41% | |
| Total Sugars | 88.3 g | ||
| Protein | 51.0 g | 102% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1253 mg | 96% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 2540 mg | 54% | |
*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.
