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A warm, comforting casserole featuring thinly sliced zucchini mixed with cheeses, sour cream or Greek yogurt, and eggs, topped with a crunchy breadcrumb crust, perfect for any meal.

  • Total Time: 45-50 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 4 medium zucchinis, thinly sliced
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup sour cream or Greek yogurt
  • 2 large eggs
  • 1/2 cup breadcrumbs (panko recommended)
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme or Italian seasoning
  • Salt and pepper to taste
  • Fresh parsley or chives for garnish

Instructions

  1. Preheat oven to 375°F (190°C) and lightly grease a 9×9-inch baking dish with nonstick spray or olive oil.
  2. Slice 4 medium zucchinis thinly.
  3. Sprinkle zucchini slices with a pinch of salt and let sit 10–15 minutes to draw out excess moisture.
  4. Gently pat zucchini slices dry with paper towels.
  5. Heat 2 tablespoons olive oil in a skillet over medium heat.
  6. Add 1 finely chopped onion and sauté 4–5 minutes until soft and translucent.
  7. Stir in 2 minced garlic cloves and cook 30–60 seconds, then remove skillet from heat.
  8. In a large bowl combine the drained zucchini, sautéed onion and garlic, 1 cup shredded cheddar, 1/2 cup grated Parmesan, 1 cup sour cream or Greek yogurt, 2 eggs, 1 teaspoon dried thyme or Italian seasoning, and salt and pepper to taste; stir until well mixed.
  9. Pour and spread the zucchini mixture evenly into the prepared baking dish.
  10. Evenly sprinkle 1/2 cup breadcrumbs (panko recommended) over the top.
  11. Bake uncovered for 35–40 minutes at 375°F (190°C), until the top is golden brown and edges are bubbling.
  12. Remove the casserole from the oven and let it rest a few minutes before slicing.

Notes

To prevent sogginess, slice zucchini thin, salt and rest it to draw out moisture, then pat dry before mixing., Cheeses can be swapped for mozzarella or plant-based alternatives, adjusting flavor accordingly., For make-ahead, assemble the casserole without breadcrumbs, refrigerate, then add crumbs and bake directly from fridge (add 5 extra minutes to bake time)., Store leftovers in airtight container in fridge up to 3 days; reheat in oven at 350°F (175°C) for best texture or microwave for convenience.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 35-40 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 1 slice
  • Calories: Approximately 250 calories per serving
  • Fat: Approximately 15g fat per serving
  • Carbohydrates: Approximately 15g carbohydrates per serving
  • Protein: Approximately 12g protein per serving