Zucchini Casserole

A comforting zucchini casserole baked with cheese, herbs, and a creamy savory base. Easy to prepare, perfect as a side dish or vegetarian main.

This zucchini casserole is a simple, comforting dish with tender zucchini, a creamy savory filling, and a golden cheesy topping. It is ideal for weeknight dinners, holiday tables, or as a satisfying vegetarian accompaniment to roasted meats and grilled dishes.

Ingredients

• 4 medium zucchinis, sliced into thin rounds
• 1 tablespoon salt, divided
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 3 large eggs
• 1 cup sour cream
• 1/2 cup whole milk
• 1 cup grated mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs
• 1/2 teaspoon black pepper
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat the oven to 375 F. Lightly grease a medium baking dish.
2. Place the zucchini slices in a colander, sprinkle with 2/3 of the salt, and let stand for 10 minutes. Pat dry with paper towels to remove excess moisture.
3. Heat the olive oil in a skillet over medium heat. Add the onion and cook until soft, about 4 minutes. Stir in the garlic and cook for 1 minute more.
4. In a large bowl, whisk together the eggs, sour cream, milk, black pepper, oregano, thyme, and remaining salt.
5. Add the cooked onion mixture, zucchini, mozzarella, Parmesan, and parsley to the bowl. Mix gently until well combined.
6. Transfer the mixture to the prepared baking dish. Sprinkle breadcrumbs evenly over the top.
7. Bake for 30 to 35 minutes, or until the casserole is set and the top is golden brown.
8. Let cool for 10 minutes before serving. Slice and serve warm.