Zucchini Casserole
A hearty and comforting zucchini casserole that brings warmth and joy to your family gatherings.
Ingredients
Main Ingredients
- 4 medium medium zucchinis Fresh and vibrant; they’re the star of the show!
- 1 cup shredded cheese Cheddar or mozzarella works wonders (feel free to mix!). Use a non-dairy option for a lighter take.
- 1 cup sour cream For creamy richness; swap with Greek yogurt for a healthier option.
- 1 cup breadcrumbs A crunchy topping that adds texture. Use gluten-free breadcrumbs if needed.
- 2 cloves garlic, minced The aromatic foundation of flavor.
- 1 small onion, chopped Sweetness that beautifully complements the zucchini.
- 1 teaspoon Italian seasoning A medley of dried herbs that brings warmth to the dish.
- Salt and pepper to taste Essential seasoning that elevates all the flavors.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Slice the zucchinis into thin rounds.
- In a large skillet over medium heat, add a drizzle of olive oil. Once it’s shimmering, toss in the chopped onion and minced garlic. Sauté for about 3-5 minutes, until fragrant and translucent.
- In a large mixing bowl, combine the sautéed onion and garlic, sliced zucchini, sour cream, half of the shredded cheese, Italian seasoning, salt, and pepper. Stir until everything is well coated.
- Pour the zucchini mixture into a greased baking dish. Sprinkle the breadcrumbs evenly on top, followed by the remaining cheese.
Baking
- Slide your casserole into the preheated oven and bake for 30 minutes, or until the top is golden and crispy.
- Let the casserole cool for a few minutes, then serve it hot, right from the oven.
Notes
Herb it up with fresh herbs, add protein for extra nutritional value, or mix different cheese varieties for a unique taste. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain texture.