Zucchini Casserole with Parmesan
User Reviews
5
Zucchini Casserole with Parmesan
Description
The Zucchini Casserole with Parmesan recipe begins by lightly sautéing sliced zucchini in butter with salt and pepper until softened but still vibrant in color. The cooked zucchini is mixed with a blend of sour cream, egg yolk, Parmesan cheese, melted butter, and chives before being transferred to a baking dish. A topping of breadcrumbs combined with additional Parmesan, butter, and chives is sprinkled over and the casserole is baked to form a golden, crunchy crust.
This combination produces a creamy, well-flavored vegetable side dish where the tender zucchini contrasts with the crisp breadcrumb and cheese topping. The Parmesan adds a nutty, savory richness throughout.
The casserole pairs well with roasted or grilled meats and can be a comforting addition to any meal needing a vegetable component. It also benefits from substituting plain Greek yogurt for sour cream if preferred, which can offer a tangier taste and lower fat content.
Ingredients
- 8 cups zucchini from 2-3 medium zucchini, sliced
- 3 tablespoons butter , divided
- 1 teaspoon kosher salt , divided
- ¼ teaspoon black pepper freshly ground
- ⅓ cup sour cream
- 1 egg whisked, large, yolk
- ½ cup Parmesan Cheese divided, grated
- 2 tablespoons chives , divided
- ¼ cup bread crumbs dried
Instructions
- Preheat the oven to 375°F.
- Melt 1 tablespoon of the butter in a large skillet over medium heat. Add the zucchini slices and season with ½ teaspoon kosher salt and the black pepper. Cook, stirring occasionally, until the zucchini is softened but still vibrant and green, about 10 minutes. Remove from the heat.
- While the zucchini is cooking, melt 2 tablespoons of the butter in the microwave or on the stove top, and set aside to cool. In a medium bowl, mix 1 tablespoon of the cooled, melted butter with the sour cream, ½ teaspoon kosher salt, and then the egg yolk. Fold into the zucchini mixture with ¼ cup of the grated Parmesan cheese and 1 tablespoon of the chives.
- Spray a 7 X 11-inch or 2-quart baking dish with cooking spray, then transfer the zucchini mixture to the dish. In a small bowl, combine the bread crumbs with the remaining melted butter and Parmesan cheese, plus the remaining chopped chives. Sprinkle the bread crumb mixture evenly over the zucchini. Cover with foil and bake until warmed through and the cheese has started to melt, about 15-20 minutes. Remove the foil and raise the oven temperature to 450°F. Bake until the top is browned and the filling is bubbling at the edges, about 10 minutes. Sprinkle with more fresh chives if desired, and serve.
Notes
- Use plain whole milk Greek yogurt as a substitute for sour cream if desired for a tangier flavor.
- Ensure zucchini is cooked until softened but still holds its shape for the best texture.
- Baking with a breadcrumb and Parmesan topping creates a crisp, flavorful crust that contrasts with the creamy filling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 125 kcal
% Daily Value*
| Calories | 125kcal | 6% |
| Carbohydrates | 7g | 2% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 467mg | 19% |
| Potassium | 358mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 558IU | 11% |
| Vitamin C | 23mg | 26% |
| Calcium | 111mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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