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Zucchini Casserole

Rich, cheesy zucchini casserole that transforms humble garden vegetables into pure comfort food magic, perfect for using up summer squashes.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 8
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 4 medium zucchini, sliced into ¼-inch rounds
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 cup shredded cheddar cheese
  • ½ cup shredded mozzarella cheese
  • ½ cup sour cream
  • 2 large eggs, beaten
  • ¼ cup breadcrumbs
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

  1. Preheat oven to 375°F and grease a 9x13-inch baking dish. Slice zucchini into even rounds, lay on paper towels and sprinkle lightly with salt. Let sit for 10 minutes to draw out excess moisture, then pat dry.
  2. Heat olive oil in a large skillet over medium heat. Add diced onion and cook for 4-5 minutes until softened and fragrant. Stir in minced garlic and cook for another 30 seconds until aromatic but not browned.
  3. In a large bowl, whisk together sour cream, beaten eggs, oregano, salt, and pepper. Fold in ¾ cup of the cheddar cheese and all the mozzarella.
  4. Arrange half the zucchini slices in prepared baking dish, overlapping slightly. Spread sautéed onions evenly over zucchini, then pour half the cheese mixture on top. Add remaining zucchini slices, then rest of cheese mixture. Sprinkle with remaining cheddar and breadcrumbs.
  5. Cover with foil and bake for 30 minutes. Remove foil and bake another 15 minutes until top is golden brown and center is set. Let rest for 5 minutes before serving.

Notes

Salt and drain zucchini for 10 minutes to prevent watery casserole. Can be assembled 24 hours ahead and refrigerated. Let rest 5 minutes before serving for clean slices. Refrigerate leftovers up to 4 days or freeze individual portions up to 3 months. Reheat in 350°F oven covered with foil.