Low Sodium Cheesy Zucchini Casserole
Indulge guilt-free with this Low Sodium Cheesy Zucchini Casserole, the perfect blend of wholesome flavors and creamy textures. This heart-healthy twist on a classic comfort food features tender zucchini rounds sautéed with sweet onions and garlic, layered with a velvety mix of low sodium cheddar cheese, tangy low-fat sour cream, and aromatic herbs like oregano and basil. Topped with crisp breadcrumbs and a golden layer of melted cheese, this casserole promises both crunch and creaminess in every bite. With only 20 minutes of prep time and minimal sodium, this dish is ideal for anyone seeking a lighter yet satisfying meal packed with vegetables and cheesy goodness. Whether served as a crowd-pleasing side or a standalone vegetarian entrée, this recipe is sure to delight your taste buds while keeping your dietary goals in check!
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 medium yellow onion
- 3 cloves garlic
- 2 tablespoons olive oil
- 1 cup low sodium breadcrumbs
- 1 cup, shredded low sodium cheddar cheese
- 2 large egg
- 1 cup low fat sour cream
- 0.5 teaspoon black pepper
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.25 cup, optional grated Parmesan cheese
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchinis into thin rounds, approximately 1/4-inch thick.
Peel and thinly slice the onion.
Mince the garlic cloves.
In a large skillet, heat the olive oil over medium heat.
Add the sliced onions and garlic to the skillet, sautéing them for about 3-4 minutes until they become translucent.
Add the zucchini slices to the skillet and cook for an additional 5 minutes, stirring occasionally, until they begin to soften.
Remove the skillet from heat and set it aside to cool slightly.
In a large bowl, whisk together the eggs and low fat sour cream until smooth.
Stir in the black pepper, dried oregano, and dried basil into the egg mixture.
Incorporate the sautéed zucchini and onion mixture into the bowl, mixing until evenly coated with the egg mixture.
Grease a 9x13-inch casserole dish with a little olive oil.
Spread the zucchini mixture evenly into the prepared casserole dish.
Sprinkle the low sodium breadcrumbs over the zucchini mixture.
Top the breadcrumbs with the low sodium shredded cheddar cheese and optional grated Parmesan cheese.
Cover the casserole dish loosely with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the cheese is melted and bubbly.
Allow the casserole to cool for about 5-10 minutes before serving.
Nutrition Facts
Calories |
2152 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.1 g | 150% | |
| Saturated Fat | 53.7 g | 268% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 671 mg | 224% | |
| Sodium | 8249 mg | 359% | |
| Total Carbohydrate | 172.3 g | 63% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 76.1 g | ||
| Protein | 95.3 g | 191% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 1941 mg | 149% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 3095 mg | 66% | |
*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.
