Description
This Cheesy Zucchini Casserole combines fresh grated zucchini with creamy sour cream, mayonnaise, and sharp cheddar cheeses, baked into a hearty and comforting dish. Topped with a buttery, crunchy cracker crust, this casserole is perfect as a savory side or a light vegetarian main, delivering a flavorful, cheesy goodness with a crisp, golden topping.
Ingredients
Zucchini Mixture
- 1 tablespoon unsalted butter, plus more for greasing baking dish
- 6 medium zucchini
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1/2 teaspoon baking powder
- 3 large eggs
- 1 cup freshly grated sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon black pepper
Topping
- 1/2 cup crushed Ritz or cheddar cheese crackers
- 1/2 cup freshly grated sharp cheddar cheese
- 1 tablespoon melted unsalted butter
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Generously grease a 9x13-inch baking dish with butter to prevent sticking and add flavor.
- Grate Zucchini and Release Moisture: Trim the ends of the zucchini and grate them using the large holes on a box grater. Transfer the grated zucchini to a sieve, sprinkle with 1 teaspoon kosher salt, and let it sit for 10 minutes. This step helps draw out excess moisture.
- Squeeze Out Excess Liquid: Place the salted zucchini onto a clean kitchen towel and squeeze out as much liquid as possible using the towel or your hands. This prevents the casserole from becoming soggy.
- Mix Casserole Ingredients: In a large bowl, whisk together sour cream, mayonnaise, garlic powder, onion powder, baking powder, eggs, and black pepper until smooth. Stir in 1 cup of cheddar cheese, Parmesan cheese, and the drained zucchini until evenly combined. Transfer the mixture to the prepared baking dish.
- Bake the Casserole: Place the casserole in the oven and bake uncovered for 30 minutes. This allows the mixture to set and start to brown.
- Prepare Topping: While the casserole bakes, mix melted butter, crushed crackers, and the remaining 1/2 cup sharp cheddar cheese in a small bowl until combined.
- Add Topping and Finish Baking: Remove the casserole from the oven and evenly sprinkle the cracker-cheese mixture on top. Return to the oven and bake for an additional 10 to 15 minutes, or until the topping is toasted and golden.
- Cool and Serve: Let the casserole cool for 10 minutes before slicing. This resting time helps it set and makes serving easier. Enjoy warm.
Notes
- Be sure to squeeze out the zucchini thoroughly to avoid excess moisture in the casserole.
- You can substitute mayonnaise with Greek yogurt for a tangier, lighter version.
- Use sharp cheddar cheese for the best flavor impact.
- For a gluten-free option, replace crackers with gluten-free crunchy toppings such as crushed gluten-free breadcrumbs or nuts.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
