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Crispy Cheesy Zucchini Casserole Recipe Easy Homemade with Sour Cream Topping

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A cozy, crowd-pleasing zucchini casserole featuring a crispy cheesy crust and a tangy sour cream topping, perfect for a quick and comforting meal.

Ingredients

Scale
  • 4 medium zucchinis, grated and squeezed dry
  • 2 cups shredded white cheddar cheese
  • ½ cup grated Parmesan cheese
  • 2 large eggs, beaten
  • ½ cup all-purpose flour (or almond flour for gluten-free)
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • ¾ cup sour cream (full-fat recommended)
  • 2 tablespoons butter, melted
  • Salt and freshly ground black pepper, to taste
  • Fresh parsley or dill for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Grate the zucchinis using a box grater. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
  3. In a large mixing bowl, combine the squeezed zucchini, shredded white cheddar, grated Parmesan, beaten eggs, flour, minced garlic, chopped onion, melted butter, salt, and pepper. Stir gently until well mixed but still slightly chunky.
  4. Transfer the mixture to the prepared baking dish and spread evenly with a spatula, packing it lightly but not compressing.
  5. Bake uncovered for 30-35 minutes, or until the top is golden brown and crispy.
  6. While baking, prepare the sour cream topping by mixing sour cream with a pinch of salt and freshly ground black pepper. Optionally, add a little lemon juice for tang.
  7. Once the casserole is out of the oven, let it rest for about 5 minutes. Then spread the sour cream topping evenly over the surface.
  8. Garnish with fresh herbs like parsley or dill and serve warm.

Notes

Squeezing out zucchini moisture is essential to avoid a watery casserole. Use two types of cheese for flavor depth and texture contrast. Add the sour cream topping after baking to keep its fresh tang and creamy texture. For extra browning, broil for 1-2 minutes at the end, watching closely to prevent burning. Leftovers reheat best in the oven to maintain crispiness. Substitute almond flour for gluten-free and use dairy-free cheese and flax egg for a vegan version.

Nutrition

Keywords: zucchini casserole, cheesy zucchini bake, sour cream topping, easy zucchini recipe, summer vegetables, comfort food, gluten-free option

Find it online: https://merrymorsel.com/crispy-cheesy-zucchini-casserole-recipe-easy-homemade-with-sour-cream-topping/