A cheesy zucchini casserole is a baked dish made with sliced or grated zucchini, cheese, eggs, and a few simple seasonings. It’s creamy in the center with a slightly crisp, golden crust on top. This casserole combines the mild sweetness of zucchini with the richness of melted cheese, creating a balanced and satisfying dish that pairs perfectly with meats, salads, or even pasta.
medium zucchinis (about 5–6 cups), sliced or shredded
1 small onion, finely chopped
2 cups shredded cheddar cheese (divided)
½ cup grated Parmesan cheese
2 large eggs
½ cup sour cream or Greek yogurt
½ cup breadcrumbs or crushed crackers (for topping)
2 tablespoons melted butter
½ teaspoon salt
¼ teaspoon black pepper
½ teaspoon garlic powder
½ teaspoon dried oregano or Italian seasoning
Preheat your oven to 375°F (190°C). Grease a 9×9-inch baking dish with butter or non-stick spray.
If using sliced zucchini, place them in a colander, sprinkle lightly with salt, and let sit for 10–15 minutes to draw out excess moisture. Pat dry with paper towels before using.
In a large bowl, whisk together eggs, sour cream, garlic powder, oregano, salt, and pepper until smooth. Add 1 ½ cups of cheddar cheese, Parmesan, and chopped onion. Stir to combine.
Fold the zucchini into the mixture until evenly coated. Pour into the prepared baking dish and spread evenly.
In a small bowl, mix breadcrumbs (or crushed crackers) with melted butter and the remaining ½ cup of cheddar cheese. Sprinkle evenly over the top.
Bake uncovered for 30–35 minutes, or until the casserole is bubbling and the top is golden brown.
Let the casserole rest for 5–10 minutes before slicing. Serve warm as a side or light main dish.
Find it online: https://gordonramsayeats.com/cheesy-zucchini-casserole/