Zucchini Casserole Cracker Crumbs
Elevate your dinner table with this comforting Zucchini Casserole topped with buttery cracker crumbs—a perfect blend of creamy, cheesy goodness and a satisfying crunch. Packed with tender slices of zucchini, a savory egg-milk mixture infused with garlic and onion, and melted cheddar cheese, this baked dish is a comforting classic with a crisp twist. The crushed Ritz cracker topping, lightly browned to perfection, adds a buttery, golden crust that perfectly complements the casserole's creamy interior. Ready in just an hour, this easy zucchini casserole is versatile enough for a family dinner side dish or a light vegetarian main course. Garnish with fresh parsley for a pop of color and herbaceous flair! Keywords: zucchini casserole, buttery cracker crumbs, vegetarian casserole, easy side dish, cheesy casserole recipes.
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Recipe Information
Ingredients
- 4 medium-sized zucchini
- 1 teaspoon salt
- 4 tablespoons butter
- 1 medium, finely chopped onion
- 2 cloves, minced garlic
- 1 large egg
- 0.5 cup milk
- 1 cup shredded cheddar cheese
- 1.5 cups, crushed Ritz crackers or buttery crackers
- 0.5 teaspoon paprika
- 0.25 teaspoon ground black pepper
- 2 tablespoons, chopped (optional garnish) parsley
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Wash the zucchinis, trim the ends, and slice them into thin rounds (about 1/4-inch thick).
Place the zucchini in a large pot, add water to cover, and sprinkle in the salt. Bring to a boil and cook for 5 minutes, or until slightly tender. Drain and set aside to cool slightly.
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and minced garlic, and sauté for 3-4 minutes, or until softened and fragrant. Remove from heat.
In a medium bowl, whisk together the egg and milk until well combined. Stir in the sautéed onions and garlic, shredded cheddar cheese, paprika, and black pepper.
Add the cooked zucchini to the prepared baking dish, spreading it evenly. Pour the egg and milk mixture over the zucchini, making sure to distribute it evenly.
In a small bowl, combine the crushed Ritz crackers with the remaining 2 tablespoons of melted butter. Sprinkle the cracker mixture evenly over the casserole.
Bake uncovered in the preheated oven for 25-30 minutes, or until the top is golden brown and crispy.
Remove from the oven and let cool for 5 minutes. Optionally, garnish with chopped parsley before serving.
Serve warm as a side dish or a vegetarian main course. Enjoy!
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 74 mg | 25% | |
| Sodium | 710 mg | 31% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 6.6 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 194 mg | 15% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 460 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.
