Zucchini and Bacon Casserole
Indulge in the irresistible flavors of this Zucchini and Bacon Casserole, a comforting bake that’s as hearty as it is wholesome. Perfectly tender zucchini slices are layered with crispy crumbled bacon, sautéed onions, and a rich, creamy blend of sour cream, eggs, and cheddar cheese. Topped with golden breadcrumbs and a sprinkle of parmesan, this casserole bakes to bubbly perfection in just under 40 minutes. The clever use of salting and draining the zucchini ensures a beautifully textured dish every time, while the garlic and fresh parsley add a burst of vibrant flavor. Whether you're serving this as a side dish or a main course, this easy-to-make recipe is sure to be a crowd-pleaser. Packed with protein, veggies, and irresistible cheesiness, it’s a winning addition to your dinner table or potluck lineup!
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Recipe Information
Ingredients
- 4 medium zucchini
- 6 slices bacon
- 1 medium yellow onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 1.5 cups cheddar cheese
- 1 cup sour cream
- 0.5 cups parmesan cheese
- 2 large eggs
- 0.5 cups breadcrumbs
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Wash the zucchinis, trim the ends, and slice them into thin rounds. Place them in a colander, sprinkle with 1/2 teaspoon of salt, and let them drain for 10-15 minutes to remove excess moisture. Pat dry with paper towels after draining.
While the zucchini is draining, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and place it on a plate lined with paper towels to drain. Once cooled, crumble the bacon into small pieces.
In the same skillet, remove excess bacon grease, leaving about 1 tablespoon. Add the olive oil if necessary. Sauté the onion (diced) until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant. Remove from heat.
In a large mixing bowl, whisk together the eggs, sour cream, 1 cup of cheddar cheese, 1/4 cup of parmesan cheese, black pepper, and the remaining 1/2 teaspoon of salt until well combined.
Fold the sautéed onion and garlic mixture, drained zucchini slices, and crumbled bacon into the egg mixture. Mix gently to coat everything evenly.
Transfer the zucchini mixture into the prepared baking dish. Sprinkle the breadcrumbs evenly over the top, followed by the remaining 1/2 cup of cheddar cheese and 1/4 cup of parmesan cheese.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Remove from the oven and allow it to rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Serve warm and enjoy!
Nutrition Facts
Calories |
2398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.4 g | 199% | |
| Saturated Fat | 80.1 g | 400% | |
| Polyunsaturated Fat | 4.9 g | ||
| Cholesterol | 720 mg | 240% | |
| Sodium | 13510 mg | 587% | |
| Total Carbohydrate | 152.8 g | 56% | |
| Dietary Fiber | 10.7 g | 38% | |
| Total Sugars | 78.7 g | ||
| Protein | 105.3 g | 211% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 1714 mg | 132% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2837 mg | 60% | |
*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.
