Oh my goodness, it’s zucchini season again! Seriously, does anyone else feel like they’re drowning in zucchini this time of year? My garden is OVERFLOWING. But hey, I’m not complaining, because it means I get to make my family’s absolute favorite: this amazing Zucchini Casserole Recipe!
And let me tell you, even my pickiest eaters gobble this one up. It’s cheesy, it’s flavorful, and it’s seriously the easiest thing to throw together. Trust me, if I can make it (and I’m not exactly a gourmet chef!), anyone can. I’ve been making this particular Zucchini Casserole Recipe for years, ever since my neighbor, bless her heart, gave me a zucchini the size of my arm! I was like, “What am I gonna do with this?!” And she shared THIS recipe. Now I’m sharing it with you!
Seriously, if you’re looking for a way to use up all that zucchini, this Zucchini Casserole Recipe is IT. You won’t be disappointed, I promise!
Why You’ll Love This Zucchini Casserole Recipe
Okay, so why *this* Zucchini Casserole Recipe? Well, let me tell ya! It’s got so much going for it. I mean, seriously, what’s not to love? Here’s the lowdown:
- Super quick and easy to throw together (even on a busy weeknight!)
- Seriously cheesy and flavorful – the kids actually ASK for it!
- Uses simple ingredients you probably already have in your fridge and pantry.
- Totally kid-friendly (sneaky veggies, you know?)
- Easy to customize with your favorite cheeses, spices, or even some cooked meat.
Quick and Easy Zucchini Casserole Recipe
Seriously, I’m talking minimal prep time here. Just shred some zucchini, chop an onion, mix everything together, and bake! It’s so straightforward, you could practically make it with your eyes closed (but, uh, don’t actually do that!).
Cheesy and Flavorful Zucchini Casserole Recipe
Oh, the cheese! The combination of cheddar and Parmesan is just *chef’s kiss*! It’s the perfect balance of sharp and nutty, and it makes this Zucchini Casserole Recipe unbelievably delicious. My favorite part is the crispy cheese on top!
A Great Way to Use Zucchini
Let’s be honest, we’ve all been there – drowning in zucchini! This Zucchini Casserole Recipe is the perfect way to use up that abundance and reduce food waste. Plus, you’re getting a healthy dose of veggies in a super tasty way. Win-win!
The Best Ingredients for Zucchini Casserole Recipe
Okay, let’s talk ingredients! This Zucchini Casserole Recipe is super forgiving, but using good-quality stuff *does* make a difference, trust me. I’m super particular about this! So, here’s what you’ll need to make this amazing dish:
What You’ll Need
- 4 cups shredded zucchini (Don’t pack it down when you measure!)
- 1 small onion, chopped (About a half-cup, give or take)
- 1 cup shredded cheddar cheese (I like sharp cheddar, but mild works too!)
- ½ cup grated Parmesan cheese (The real stuff, not the powdery kind, okay?)
- ½ cup sour cream (Full-fat is best for flavor, but you can use light if you want)
- ¼ cup all-purpose flour (Just regular ol’ flour)
- 2 large eggs, beaten (Give ’em a good whisk!)
- ¼ cup melted butter (Unsalted is my go-to)
- 1 teaspoon garlic powder (Adds a nice little kick!)
- Salt and pepper to taste (Don’t be shy!)
How to Make This Zucchini Casserole Recipe: Step-by-Step Instructions
Alright, ready to get started? Don’t worry, this Zucchini Casserole Recipe is so easy, it’s practically foolproof! Just follow these simple steps, and you’ll have a delicious, cheesy casserole in no time. I promise!
Preparing the Zucchini Mixture
Okay, first things first, grab a big ol’ bowl. Throw in your shredded zucchini, chopped onion, cheddar cheese, Parmesan cheese, sour cream, flour, beaten eggs, melted butter, and garlic powder. Now, season it all with salt and pepper. Don’t be afraid to give it a good mix! Make sure everything is evenly distributed. My secret? I use my hands! (Just make sure they’re clean, of course!). It really gets everything combined perfectly, you know?
Baking Your Zucchini Casserole Recipe
Now, before you do *anything* else, preheat your oven to 350°F (175°C). This is super important! Then, grease a 9×13 inch baking dish. I use butter, but cooking spray works too. Pour that zucchini mixture into the prepared dish and spread it out evenly. Pop it in the oven and bake for 30-40 minutes, or until it’s golden brown and set. You’ll know it’s ready when a toothpick inserted into the center comes out clean. Let it stand for about 10 minutes before serving. This helps it set up a bit, so it’s easier to slice.
Tips for a Perfect Zucchini Casserole Recipe
Want to take your Zucchini Casserole Recipe to the next level? Here’s a little tip: Don’t overbake it! Overbaking can make it dry. Also, make sure you squeeze out any excess moisture from the shredded zucchini before you mix it in. Otherwise, your casserole might be a little watery. Oops! Nobody wants THAT!
Ingredient Notes and Substitutions for Your Zucchini Casserole Recipe
Okay, so here’s the thing about this Zucchini Casserole Recipe: it’s super flexible! Don’t have exactly what I listed? No worries! There are tons of easy swaps you can make. I do it all the time! Let’s break it down:
Cheese Variations in Zucchini Casserole Recipe
Not a cheddar fan? That’s cool! You can totally swap it out for mozzarella, Monterey Jack, or even a little bit of Gruyere if you’re feeling fancy! I’ve even used a mix of cheeses before – it’s all good! Just use whatever you have on hand, you know?
Spice It Up
Want to kick things up a notch? A pinch of red pepper flakes adds a nice little zing! You could also try adding some Italian seasoning, onion powder, or even a little bit of smoked paprika for a smoky flavor. Ooh, I’m getting hungry just thinking about it! Experiment and see what you like!
Tips for the Most Delicious Zucchini Casserole Recipe
Okay, listen up, because these are the *real* secrets to making this Zucchini Casserole Recipe absolutely amazing. First, and I can’t stress this enough, don’t overbake it! A slightly soft center is way better than a dry, crumbly mess. Trust me on this one!
Also, and this is key: after you shred the zucchini, put it in a colander and sprinkle it with a little salt. Let it sit for about 10 minutes, then squeeze out as much water as you can. Seriously, get all that extra moisture out! This will keep your Zucchini Casserole Recipe from being watery. Nobody wants a soggy casserole, right?
Serving Suggestions for Your Zucchini Casserole Recipe
Okay, so you’ve got this amazing Zucchini Casserole Recipe, but what do you serve with it? Hmm, let me think! It’s seriously good with grilled chicken or fish. A simple salad is always a winner, too. Or, you know what? It’s perfect as a side dish for a potluck! Everyone always raves about it. Seriously, you can’t go wrong!
Storing and Reheating Your Zucchini Casserole Recipe
So, you’ve got leftovers? Lucky you! This Zucchini Casserole Recipe is just as good (maybe even better!) the next day. Just pop it in an airtight container and stick it in the fridge. It’ll keep for about 3-4 days. To reheat, just microwave it until it’s warm, or bake it in the oven at 350°F until heated through. Easy peasy!
Frequently Asked Questions About This Zucchini Casserole Recipe
Got questions? I got answers! Here are a few of the most common questions I get asked about this amazing Zucchini Casserole Recipe. Hopefully, this helps!
Can I freeze this Zucchini Casserole Recipe?
Yep, you sure can! Let it cool completely, then wrap it tightly in plastic wrap and foil. It’ll keep in the freezer for up to 2 months. Thaw it overnight in the fridge before reheating. Just be aware the texture might be a *little* different after freezing.
How can I make this Zucchini Casserole Recipe lower in fat?
Easy peasy! Use light sour cream instead of full-fat, and reduce the amount of cheese. You could even use a lower-fat cheese. Also, you can use cooking spray instead of butter to grease the baking dish. Simple swaps!
Can I add meat to this Zucchini Casserole Recipe?
Absolutely! Cooked sausage, ham, or even ground beef would be delicious in this Zucchini Casserole Recipe. Just add about a cup of cooked meat to the zucchini mixture before baking. So yummy!
Estimated Nutritional Information for Zucchini Casserole Recipe
Okay, so everyone always asks about the nutrition stuff! Just a heads-up: these are just estimates, okay? But roughly, you’re looking at about 250 calories per serving, with around 18g of fat, 10g of protein, and 12g of carbs. Not too shabby!
Rate This Zucchini Casserole Recipe
Okay, friends, if you try this Zucchini Casserole Recipe, PLEASE let me know what you think! Leave a comment below and give it a star rating! And hey, if you loved it (and I know you will!), share it on social media! Spread the zucchini love!
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Disgustingly Delicious Zucchini Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6-8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Zucchini Casserole is a delicious and easy way to use up your garden zucchini. It’s cheesy, flavorful, and perfect as a side dish or light meal.
Ingredients
- 4 cups zucchini, shredded
- 1 small onion, chopped
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 2 eggs, beaten
- 1/4 cup melted butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F (175°C).
- Grease a 9×13 inch baking dish.
- In a large bowl, combine zucchini, onion, cheddar cheese, Parmesan cheese, sour cream, flour, eggs, melted butter, and garlic powder. Season with salt and pepper.
- Pour mixture into the prepared baking dish.
- Bake for 30-40 minutes, or until golden brown and set.
- Let stand for 10 minutes before serving.
Notes
- For a spicier casserole, add a pinch of red pepper flakes.
- You can substitute other cheeses, such as mozzarella or Monterey Jack.
- Add bread crumbs on top for a crispier topping.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg
