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Cheesy Zucchini Casserole
This cheesy zucchini casserole is rich, garlicky, and baked to perfection. A zucchini casserole recipe that's creamy, crisp, and flavorful!
Servings 10 servings
Calories 445kcal
Equipment
- Mandoline slicer optional
Ingredients
- 3 ⅓ lbs zucchini thinly sliced
- 3 cups mozzarella shredded
- 3 cups sharp cheddar shredded
- 1 cup Parmesan grated
- 1 ¼ cups sour cream
- 2 shallots minced
- 3 garlic cloves minced
- 2 tablespoon fresh thyme leaves
- ¼ cup unsalted butter
- ½ cup panko breadcrumbs
- 2 tablespoon olive oil
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 375°F (190°C).
- In a pan, sauté shallots and garlic in olive oil until soft.
- In a bowl, combine mozzarella and cheddar. Set aside 1 cup for topping.
- In a 9x13-inch baking dish, layer ¼ of the zucchini, followed by ¼ of the shallot mixture, ¼ of the cheese mix, and ¼ of the sour cream. Season with salt, pepper, and thyme. Repeat layers three more times.
- Mix panko with melted butter, reserved cheese, and Parmesan. Sprinkle over the casserole.
- Bake for 40-45 minutes until golden and bubbly.
- If desired, broil for 2-3 minutes for a crispier top.
- Let rest for 10 minutes before serving hot.
Nutrition
Calories: 445kcal | Carbohydrates: 12g | Protein: 22g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 96mg | Sodium: 637mg | Potassium: 528mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1335IU | Vitamin C: 30mg | Calcium: 597mg | Iron: 1mg