Description
Dive into summer’s bounty with this cheesy Zucchini Casserole that transforms garden vegetables into a bubbling, golden dish even veggie-skeptics can’t resist.
Ingredients
Scale
- 2½ pounds zucchini (about 5–6 medium), sliced into ¼-inch rounds
- 1 large yellow onion, finely diced (about 1½ cups)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese, divided
- 2 large eggs, lightly beaten
- ¼ cup sour cream or Greek yogurt
- 1 cup Italian seasoned breadcrumbs, divided
- 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh basil, chopped (for garnish)
Instructions
- Slice zucchini into ¼-inch rounds, place in a colander, sprinkle with 1 teaspoon salt and let sit for 15-20 minutes. Pat dry thoroughly with paper towels.
- Preheat oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Heat olive oil in a large skillet over medium heat. Sauté onions until translucent and slightly golden (5-7 minutes). Add garlic and cook for 1 minute until fragrant. Remove from heat.
- In a large bowl, combine zucchini, onion-garlic mixture, mozzarella, ¼ cup Parmesan, eggs, sour cream, half the breadcrumbs, herbs, paprika, red pepper flakes (if using), salt, and pepper.
- Transfer mixture to prepared baking dish. Mix remaining breadcrumbs and Parmesan with 1 tablespoon olive oil and sprinkle over the top.
- Bake uncovered for 35-40 minutes until golden and bubbling. Let rest 10-15 minutes before serving.
- Garnish with fresh basil and serve warm.