5 from 111 votes
Zucchini Casserole with Parmesan
Zucchini Casserole with Parmesan combines sautéed zucchini with a creamy sour cream and egg yolk mixture enhanced by Parmesan cheese and chives. The dish is topped with a crisp breadcrumb and Parmesan crust, baked until golden, delivering a tender interior contrasted by a crunchy, cheesy topping. This casserole is an elegant vegetable side with rich flavors and varied textures.
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings:
8
Calories:
125 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 125
% 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.