Zucchini Sour Cream and Jack Cheese Bake
Elevate your side dish game with this irresistible Zucchini Sour Cream and Jack Cheese Bake, a creamy, cheesy casserole that’s packed with flavor and perfect for any occasion. Tender zucchini slices are coated in a rich sour cream mixture, layered with Monterey Jack cheese, and topped with buttery, golden breadcrumbs for an irresistible crunch. Sautéed onions and garlic add a savory depth, while a touch of Italian seasoning brings a hint of aromatic herbs to the dish. Ready in just 50 minutes, this easy zucchini bake is ideal for busy weeknight dinners or as a show-stopping addition to your holiday table. Serve it warm and enjoy the perfect balance of creamy, cheesy, and crispy textures in every bite!
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Recipe Information
Ingredients
- 4 medium zucchini
- 1 cup sour cream
- 1.5 cups Monterey Jack cheese
- 1 small yellow onion
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 1 teaspoon Italian seasoning
- 0.5 cups breadcrumbs
- 1 tablespoon butter
- 2 tablespoons parsley (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9x9-inch or similar-sized baking dish.
Slice the zucchinis into 1/4-inch thick rounds. Set aside.
Dice the yellow onion and mince the garlic.
Heat the olive oil in a skillet over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant. Remove from heat.
In a large mixing bowl, combine the sour cream, sautéed onion and garlic, salt, black pepper, and Italian seasoning. Stir until well mixed.
Add the zucchini slices to the mixing bowl and toss to coat them evenly in the sour cream mixture.
Spread half of the zucchini mixture evenly into the prepared baking dish. Sprinkle half of the shredded Monterey Jack cheese on top.
Repeat the layers with the remaining zucchini mixture and the rest of the cheese.
In a small bowl, mix the breadcrumbs with the melted butter until evenly coated. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and bubbly.
Remove from the oven and allow the casserole to cool for 5 minutes before serving.
Optional: Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.3 g | 180% | |
| Saturated Fat | 75.8 g | 379% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 324 mg | 108% | |
| Sodium | 12167 mg | 529% | |
| Total Carbohydrate | 131.7 g | 48% | |
| Dietary Fiber | 10.2 g | 36% | |
| Total Sugars | 76.7 g | ||
| Protein | 66.9 g | 134% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 1762 mg | 136% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 1971 mg | 42% | |
*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.
