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Spoon scooping up a portion of zucchini bake with the baking dish of casserole underneath it.
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Best Recipe for Zucchini Casserole

Author: Nikki Lee
Servings: 8
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 ½ pounds zucchini rinsed and sliced to ¼ to ½ inch thick (ends cut off) If slices are large you can halve them.
  • 2 tablespoons butter
  • ⅓ cup diced onion or 1/2 teaspoon onion powder
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder or one clove of garlic
  • 1 10.5 ounce can cream of mushroom soup
  • 1 cup sour cream
  • 2 to 3 cups sharp cheddar cheese shredded, divided
  • 1 large egg beaten

Topping

  • ½ to 1 cup sharp cheddar cheese shredded
  • 1 sleeve ritz crackers crushed or ¾ to 1 cup panko crumbs
  • 3 tablespoons butter

Instructions

  • Preheat oven to 350°F. Lightly grease a 9x9-inch baking dish.
  • Cook zucchini: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the zucchini and diced onion (if using fresh), and sauté for 6–9 minutes, stirring occasionally, until the zucchini is tender, lightly browned and excess water has evaporated. (A little char adds great flavor!)
  • Sprinkle in the salt, pepper, garlic powder, and onion powder (if using instead of onion) as it cooks. Drain any excess liquid.
  • Mix filling: In a large bowl, lightly beat egg, and add cream of mushroom soup, sour cream and and 2 cups cheese and stir together.
  • Then gently fold in the drained and cooked zucchini. Stir gently to mix everything evenly.
  • Assemble casserole: Spread the zucchini mixture into the prepared baking dish.
  • Make topping: In a small bowl, mix crushed crackers (or panko) with melted butter until evenly coated.
  • Add topping: Evenly spread top the casserole with ½ to 1 cup additional cheddar cheese. Then, sprinkle the cracker topping over the casserole.
  • Bake for 30–35 minutes, or until bubbly and golden on top.
  • Let it rest for 5–10 minutes before serving to help it set up.

Notes

Storage: Store leftovers covered in the refrigerator for up to 3-4 days. The casserole will release some liquid as it sits, but this doesn't affect the flavor. For best results when reheating, use the oven at 325°F until heated through to restore some of the topping's crispness.

Nutrition

Calories: 334kcal | Carbohydrates: 8g | Protein: 13g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 99mg | Sodium: 517mg | Potassium: 454mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1137IU | Vitamin C: 26mg | Calcium: 360mg | Iron: 1mg

Find it online:

www.soulfullymade.com/zucchini-casserole/