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Addictive Zucchini Casserole

A close-up of a square slice of Addictive Zucchini Casserole featuring shredded zucchini in a creamy filling and a golden, cheesy baked top.
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This cheesy zucchini bake uses simple ingredients to create a comforting, savory side dish that your family will request again and again.

Ingredients

Scale
  • 3 large zucchini, about 3 pounds, shredded
  • 1 teaspoon salt, plus more for drawing out moisture
  • 1 tablespoon olive oil
  • 1 small yellow onion, finely chopped
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 large eggs, lightly beaten
  • 1 cup milk
  • 1 cup sour cream
  • 1 cup shredded sharp cheddar cheese, divided
  • 1/2 cup grated Parmesan cheese
  • 1 cup crushed buttery crackers (like Ritz)
  • 4 tablespoons unsalted butter, melted

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Place the shredded zucchini in a colander set over a bowl. Sprinkle with 1 teaspoon of salt. Let it sit for 20 minutes to draw out excess water. Squeeze the zucchini firmly with your hands or press it in a clean kitchen towel to remove as much liquid as possible. This step is key for a non-watery casserole.
  3. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft, about 5 minutes. Remove from heat.
  4. In a large mixing bowl, whisk together the flour, baking powder, pepper, garlic powder, thyme, and cayenne pepper, if using.
  5. Add the squeezed zucchini, beaten eggs, milk, sour cream, 3/4 cup of the cheddar cheese, and the Parmesan cheese to the dry ingredients. Mix until just combined. Stir in the cooked onions.
  6. Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/4 cup of cheddar cheese evenly over the top.
  7. In a small bowl, combine the crushed crackers and the melted butter. Sprinkle this topping evenly over the cheese layer.
  8. Bake for 40 to 45 minutes, or until the casserole is set in the center and the topping is golden brown and crisp.
  9. Let the casserole rest for 10 minutes before cutting and serving.

Notes

  • For a richer flavor, substitute half of the cheddar cheese with Monterey Jack.
  • If you have a large garden harvest, this recipe is excellent for making ahead. Assemble the casserole completely, cover, and refrigerate for up to 24 hours before baking. Add 10 minutes to the baking time if baking straight from the refrigerator.
  • Use fresh zucchini for the best texture; frozen or thawed zucchini will result in a much wetter final product.

Nutrition

Find it online: https://rosatasty.com/addictive-zucchini-casserole-recipe/