Zucchini Casserole to Die for
Indulge in the ultimate comfort food with this "Zucchini Casserole to Die For," a dish that combines tender zucchini, rich cheeses, and a crispy breadcrumb topping for an irresistibly satisfying meal. Perfectly seasoned with garlic, onion, and Italian herbs, this casserole is both hearty and flavorful, making it a versatile side dish or a light main that will steal the spotlight at any table. The key to its melt-in-your-mouth texture lies in the simple yet effective step of salting and pressing the zucchini to remove excess moisture, ensuring a creamy and cohesive casserole. Topped with a golden blend of cheddar, Parmesan, and olive oil-kissed breadcrumbs, every bite is a delightful mix of savory and crunchy goodness. Quick to assemble and baked to perfection in just 40 minutes, this recipe is a crowd-pleaser for weeknight dinners or special occasions alike. Packed with fresh ingredients and bold flavors, this zucchini casserole is bound to become a family favorite!
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1 medium, diced yellow onion
- 2 cloves, minced garlic
- 2 large eggs
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup grated Parmesan cheese
- 1 cup bread crumbs
- 1 tablespoon olive oil
- 0.5 teaspoon black pepper
- 1 teaspoon dried Italian seasoning
Instructions
Preheat the oven to 375°F (190°C).
Wash and slice the zucchini into thin rounds. Place the slices in a large colander and toss with 1 teaspoon of salt. Let sit for 15 minutes to draw out excess moisture.
While the zucchini is resting, heat the butter in a skillet over medium heat. Add the diced onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and cook for another minute. Remove from heat and set aside.
Lightly press the zucchini slices with paper towels to absorb excess liquid, then pat them dry.
In a mixing bowl, whisk the eggs. Stir in the sour cream, sautéed onion and garlic, black pepper, and Italian seasoning. Mix until smooth.
Fold the zucchini slices into the egg mixture, ensuring all pieces are coated.
Spread the mixture evenly into a greased 9x13-inch baking dish.
Sprinkle the shredded cheddar cheese evenly over the mixture, followed by the grated Parmesan cheese.
In a small bowl, combine the bread crumbs and olive oil. Mix until the crumbs are lightly moistened, then sprinkle this mixture evenly over the top of the casserole.
Bake in the preheated oven for 30-40 minutes, or until the top is golden brown and bubbling.
Allow the casserole to rest for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 161.9 g | 208% | |
| Saturated Fat | 92.0 g | 460% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 750 mg | 250% | |
| Sodium | 13003 mg | 565% | |
| Total Carbohydrate | 169.7 g | 62% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 83.3 g | ||
| Protein | 104.7 g | 209% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 2423 mg | 186% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 2269 mg | 48% | |
*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.
