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Zucchini Casserole with Cheesy Onion Cream and Crispy Panko Topping Recipe

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4.2 from 15 reviews

This creamy and cheesy zucchini casserole combines tender zucchini slices with a rich sour cream and cheese mixture, topped with buttery panko breadcrumbs for a delightful crispy finish. It’s a comforting, easy-to-make baked side dish perfect for family dinners.

  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings

Ingredients

Zucchini Preparation

  • 4 medium zucchini squash (sliced into 1/4″ thick slices)
  • Salt (1-2 teaspoons for draining zucchini)

Sautéed Onion Mixture

  • 4 tbsp butter (divided)
  • 1 yellow onion (finely chopped)
  • 2 cloves garlic (minced)
  • 1/4 tsp black pepper

Creamy Cheese Mixture

  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 2 eggs (slightly beaten)
  • 1/2 cup grated parmesan cheese
  • 1 cup shredded cheddar cheese (divided)
  • 1/2 cup shredded mozzarella cheese

Topping

  • 1 cup panko breadcrumbs

Instructions

  1. Preheat Oven and Prepare Dish: Set your oven to 375 degrees Fahrenheit and lightly spray a 1.5 quart casserole dish with non-stick cooking spray to prevent sticking.
  2. Drain Zucchini: Place the sliced zucchini in a colander and sprinkle with 1-2 teaspoons of salt. Let it drain over the sink for 30-45 minutes to remove excess moisture, preventing a soggy casserole. After draining, pat the zucchini dry with towels.
  3. Sauté Onions and Garlic: In a medium skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onions and cook, stirring often, until soft. Just before removing from heat, stir in minced garlic and black pepper. Let this mixture cool completely.
  4. Make Cheese Mixture: In a large bowl, combine sour cream, mayonnaise, beaten eggs, grated parmesan, half the cheddar cheese (1/2 cup), and mozzarella cheese. Once the sautéed onion mixture has cooled, fold it into the cheese mixture thoroughly.
  5. Assemble Casserole: Arrange the drained zucchini slices in overlapping rows in the prepared baking dish. Pour the creamy cheese and onion mixture evenly over the zucchini, smoothing the top with a spoon or spatula.
  6. Bake Initial Layer: Place the casserole in the preheated oven and bake for 20 minutes to allow the flavors to meld and the mixture to set.
  7. Prepare Topping: While baking, melt the remaining 2 tablespoons of butter in the microwave. In a small bowl, mix the melted butter with panko breadcrumbs.
  8. Add Topping and Finish Baking: Remove the casserole from the oven carefully. Sprinkle the buttery panko mixture and the remaining 1/2 cup shredded cheddar cheese evenly over the top. Return to the oven and bake for another 20-25 minutes, until the cheese is melted, bubbly, and the breadcrumbs are golden and crispy.

Notes

  • Draining the zucchini thoroughly is essential to avoid a watery casserole.
  • Using a clean kitchen towel lined with paper towels helps absorb extra moisture after draining.
  • You can substitute mayonnaise with Greek yogurt for a slightly tangier but healthier option.
  • For a milder flavor, omit the black pepper or replace with white pepper.
  • Allow the onion mixture to cool completely before mixing with egg-based cheese mixture to prevent curdling.
  • Author: Daisy
  • Prep Time: 45 minutes (includes draining time)
  • Cook Time: 45 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://dishiary.com/zucchini-casserole-with-cheesy-onion-cream-and-crispy-panko-topping-recipe/