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Garden Zucchini Casserole

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A deliciously wholesome casserole packed with earthy flavors, vibrant veggies, and cheesy goodness.

Ingredients

Scale
  • 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

  1. Preheat the oven to 350°F (175°C).
  2. Sauté the onions in olive oil or butter until translucent, about 3-4 minutes.
  3. Prepare the zucchini by washing and slicing into thin rounds; add to the skillet with the garlic powder, dried basil, salt, and pepper.
  4. Mix in a large bowl the eggs, sour cream, cheddar cheese, and Parmesan until smooth; fold in the sautéed zucchini and onion.
  5. Combine 3/4 cup of breadcrumbs into the mixture.
  6. Transfer the mixture to a greased 9×13 inch baking dish.
  7. Top with a mixture of the remaining breadcrumbs and melted butter.
  8. Bake for about 30-35 minutes until bubbly and golden brown.
  9. Cool for 10 minutes before serving.

Notes

Feel free to use different herbs or add proteins for variations. Best with fresh ingredients.

Nutrition

Keywords: zucchini casserole, vegetarian dish, comfort food, easy casserole, summer recipes

Find it online: https://cleanplatecravings.com/one-pan-garden-zucchini-casserole-30-min-weeknight-dinner/