Old Fashioned Zucchini Casserole
User Reviews
5
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Prep Time
15 mins
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Cook Time
25 mins
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Servings
6 people
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Calories
309 kcal
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Course
Main Course
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Cuisine
American
Old Fashioned Zucchini Casserole
Description
Old Fashioned Zucchini Casserole relies on sautéing grated or sliced zucchini with onions, garlic, Italian herbs, salt, and pepper until softened and fragrant. Mozzarella cheese and sour cream are stirred in off the heat, creating a mild, creamy filling laid out in a casserole dish. The crunchy topping mixture of panko breadcrumbs coated in melted butter and olive oil, sprinkled with grated Parmesan cheese, adds a toasted, savory crust after baking.
The texture highlights tender, juicy cooked zucchini balanced by the rich melt of mozzarella. The topping crisps to a golden brown, providing textural variety. The Italian seasoning mix, along with garlic and onion, gives the casserole a subtle herbaceous flavor that complements the mild squash.
It can be served warm as a side dish to meats or as a vegetarian entrée. Variations include using summer squash or mixing grated with sliced zucchini for presentation. It is suited to home cooks looking for a baked vegetable dish with a satisfying topping.
Frozen zucchini can be used but should be thawed and drained of excess moisture before cooking. The casserole keeps well refrigerated 3-4 days and reheats in microwave or oven. The dish freezes best before baking, wrapped tightly and baked from frozen with extended baking time. Breadcrumbs can be omitted or substituted for gluten-free diets.
Ingredients
For the zucchini casserole:
- 2 tablespoon butter 28g, unsalted
- 1 onion finely diced
- 4 garlic cloves, crushed
- 4 cups zucchini 1 lb, 600 g, grated or cores or 1/2 cup sliced for visual appeal, optional; or squash
- 1 teaspoon Italian seasoning or 1/2 teaspoon dried basil and 1/2 teaspoon dried oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup mozzarella cheese 8 oz, 225g, shredded
- 1/2 cup sour cream 120g
For topping:
- 1 tablespoon olive oil
- 1 tablespoon butter unsalted
- 1 cup panko breadcrumbs 65g
- 1/4 cup Parmesan Cheese 25g, fresh grated
Instructions
For the zucchini casserole:
- Preheat oven to 350 F (180C) and place oven rack in the center of the oven.
- In a large skillet, add the 2 tablespoon of butter. Heat over medium heat, and once butter is melted, add the diced onion, garlic, zucchini, Italian seasoning, salt and pepper.
- Saute for 6-8 minutes until softened and fragrant. If there's a lot of extra liquid, drain it out.
- Turn off the heat, and stir in the mozzarella cheese and sour cream. Mix until well combined, then transfer this mixture to an 11x7 inch pyrex or casserole dish, spread out with a spatula until even.
For topping and baking:
- Melt the 1 tablespoon of butter and olive oil in the microwave. Add to the panko breadcrumbs, and toss to thoroughly coat.
- Sprinkle the buttered panko breadcrumbs all over the top of the zucchini mixture in the casserole dish. Sprinkle with grated parmesan.
- Bake for 20-25 minutes or until bubbling and golden brown. If you want a deeper color, you can turn the oven to broil for 1-2 minutes to crisp up the topping further.
- Let casserole rest for 5-10 minutes, then serve while still hot. Enjoy!
Notes
- Frozen grated zucchini can be used after thawing and draining excess liquid.
- Mix grated and sliced zucchini for varied texture and visual appeal.
- To achieve a golden-brown breadcrumb topping, thoroughly coat panko in melted butter and olive oil before sprinkling.
- Gluten free version: omit breadcrumbs or substitute with gluten-free alternatives.
- Leftovers keep 3-4 days refrigerated; reheat in microwave or oven.
- Freeze casserole unbaked by wrapping tightly; bake from frozen adding 10 minutes to baking time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 26g | 9% |
| Protein | 8g | 16% |
| Fat | 20g | 31% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 53mg | 18% |
| Sodium | 692mg | 29% |
| Potassium | 287mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 619IU | 12% |
| Vitamin C | 16mg | 18% |
| Calcium | 183mg | 18% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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