Go Back

Garden Zucchini Casserole

A cheesy baked zucchini casserole with fresh herbs, tender vegetables, and a golden top.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Brunch, Side Dish
Cuisine American
Servings 8 servings
Calories 210 kcal

Equipment

  • 1 9x9-inch baking dish buttered
  • 1 box grater for grating zucchini
  • 1 colander for draining zucchini
  • 1 large skillet for cooking onion and garlic
  • 1 Large mixing bowl for combining ingredients
  • 1 Whisk for mixing eggs and sour cream

Ingredients
  

Zucchini and vegetables

  • 4 medium zucchini grated
  • 1 small yellow onion finely chopped
  • 2 cloves garlic minced
  • 1 tablespoon olive oil

Dairy, eggs, and herbs

  • 3 large eggs
  • 1 cup sour cream
  • 1 cup sharp cheddar cheese shredded
  • 1/2 cup mozzarella cheese shredded
  • 1/2 cup Parmesan cheese grated, divided
  • 1 tablespoon fresh parsley chopped
  • 1 tablespoon fresh chives chopped

Dry ingredients and seasoning

  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt divided
  • 1/2 teaspoon black pepper

For the dish

  • 1 tablespoon butter for greasing baking dish

Instructions
 

  • Preheat the oven to 375°F and butter a 9x9-inch baking dish.
  • Place the grated zucchini in a colander, sprinkle with 1/2 teaspoon of the salt, and let it rest for 10 minutes.
  • Heat the olive oil in a skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Add the garlic and cook for 30 seconds more, then remove from the heat.
  • Wrap the zucchini in a clean kitchen towel or paper towels and squeeze out as much liquid as possible.
  • In a large bowl, whisk together the eggs and sour cream until smooth.
  • Add the cheddar, mozzarella, half of the Parmesan, flour, baking powder, black pepper, parsley, chives, remaining 1/2 teaspoon salt, cooked onion mixture, and squeezed zucchini. Stir until evenly combined.
  • Spread the mixture evenly in the prepared baking dish and sprinkle the remaining Parmesan over the top.
  • Bake for 35 to 40 minutes, until the center is set and the top is golden brown.
  • Let the casserole rest for 10 minutes before slicing and serving.

Notes

Squeeze the zucchini very well to prevent excess moisture. Let the casserole rest before slicing for cleaner portions. Greek yogurt can replace sour cream if desired.