Ingredients
- 3 medium zucchini, sliced into half-moons
- 1 cup shredded cheddar cheese
- ½ cup shredded mozzarella cheese
- ¾ cup sour cream
- ½ cup heavy cream or whole milk
- 2 eggs
- 2 cloves garlic, minced
- ½ tsp onion powder
- ½ tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp paprika
- 1 tbsp butter or olive oil
- 2 tbsp grated Parmesan, optional
- 1 tbsp chopped fresh parsley, optional
Instructions
- Preheat: Heat oven to 375°F (190°C). Grease an 8×8-inch baking dish.
- Prepare zucchini: Slice zucchini into thin half-moons. Sprinkle lightly with salt and let sit for 10 minutes, then pat dry with paper towels. This helps prevent a watery casserole.
- Make the creamy mixture: Whisk together sour cream, milk/cream, eggs, garlic, onion powder, Italian seasoning, black pepper, and paprika.
- Add cheese: Stir in about ¾ cup cheddar and all the mozzarella.
- Combine: Add zucchini and gently toss until completely coated.
- Fill the dish: Transfer the mixture to the greased baking dish and spread evenly.
- Top: Sprinkle the remaining cheddar and Parmesan over the top. Dot lightly with butter if desired.
- Bake: Bake uncovered for 30–35 minutes, until the zucchini is tender and the cheese is bubbling and golden brown.
- Brown the top: If needed, broil for 1–2 minutes for a deeper golden crust. Watch closely.
- Rest: Let stand for 5–10 minutes before serving so the creamy filling can set.
- Garnish: Sprinkle with fresh parsley and serve warm.
Nut Information
No nuts are required.
- This recipe contains no peanuts or tree nuts in its basic ingredients.
- Check labels on packaged cheese, sour cream, cream, and seasonings for allergy warnings.
- For a severe nut allergy, use products labeled appropriately for your allergy needs and avoid any ingredients with shared-equipment warnings.
Quick Q&A
Q: Why is my zucchini casserole watery?
Zucchini releases a lot of water. Salting, resting, and thoroughly patting it dry before mixing helps considerably.
Q: Can I use only cheddar?
Yes. Use about 1½ cups shredded cheddar in total.
Q: Can I use Greek yogurt instead of sour cream?
Yes. Plain full-fat Greek yogurt works well.
Q: Can I add chicken?
Yes. Add 1½ cups cooked shredded or diced chicken for a heartier meal.
Q: Can I make it ahead?
Yes. Assemble it, cover, and refrigerate for up to 24 hours. Bake when ready, adding a few extra minutes if necessary.
Q: Can I freeze it?
Freezing is not ideal because zucchini and the creamy sauce can become watery after thawing. It is best served fresh.
Q: How do I get the browned cheese shown in the picture?
Use a generous cheese layer on top and broil for 1–2 minutes at the end.