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Description
A delightful casserole that highlights fresh zucchini flavors, perfect for summer meals.
Ingredients
- 1/2 cup chopped onion
- 1 tablespoon olive oil or butter
- 1/2 teaspoon garlic powder
- 4 cups zucchini, sliced (about 2–3 medium)
- 1/2 teaspoon dried basil or Italian seasoning
- Salt & black pepper, to taste
- 2 large eggs
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream or Greek yogurt
- 1 cup breadcrumbs (divided)
- 2 tablespoons melted butter (for topping)
Instructions
- Preheat the oven to 375°F (190°C) and grease an 8×8-inch baking dish.
- Sauté the zucchini and onion in olive oil until they are tender. Season with garlic powder, basil, salt, and pepper. Let it cool slightly.
- Beat the eggs in a large bowl. Stir in the sour cream, cheddar cheese, Parmesan cheese, and 1/2 cup of breadcrumbs. Gently fold in the zucchini mixture.
- Pour the mixture into the baking dish.
- Mix the remaining breadcrumbs with melted butter and sprinkle them over the top of the casserole.
- Bake uncovered for 25–30 minutes, until golden and set. Let it rest for 5–10 minutes before serving.
Notes
Drain excess moisture from zucchini after sautéing to prevent the casserole from becoming watery. You can also add other vegetables or substitute cheeses as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian