Zucchini Casserole
This delicious Zucchini Casserole is a perfect blend of eggs, cheese, and zucchini for a comforting dish.
Equipment
- baking dish
- Mixing Bowl
- food processor
Ingredients
For casserole
- 2 large eggs, lightly beaten
- 0.5 cup sour cream
- 0.5 cup 2% plain Greek yogurt
- 1 cup shredded sharp cheddar cheese (about 4 oz.)
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon Italian seasoning
- 4 cups coarsely grated zucchini (about 1 ¼ pounds)
- 2 cups cooked white rice (brown rice is good, too)
- 0.5 cup minced onion
For topping
- 0.25 cup panko bread crumbs
- 2 tablespoons grated Parmesan cheese
- 0.5 teaspoon Italian seasoning
Instructions
Preparation
- Preheat oven to 350°F. Lightly spray a 8 x 11 inch baking dish with nonstick cooking spray.
- In a large mixing bowl, lightly beat eggs. Stir in sour cream, Greek yogurt, cheddar cheese, Parmesan cheese, salt, black pepper, garlic powder, and Italian seasoning. Mix until well combined.
- Add shredded zucchini, rice, and onions and stir until ingredients are well mixed. Spread mixture into prepared pan.
- Make topping: In a small bowl, combine breadcrumbs, Italian seasoning, and Parmesan cheese. Sprinkle evenly over zucchini mixture.
- Bake for 1 hour or until golden brown and heated through.
Notes
Use a food processor with a coarse shredding disc for best results. Store leftovers in the refrigerator for up to 4 days. It does not freeze well.
Nutrition
Serving: 1servingCalories: 201kcalCarbohydrates: 18gProtein: 10gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 67mgSodium: 483mgPotassium: 251mgFiber: 1gSugar: 3gVitamin A: 455IUVitamin C: 12mgCalcium: 189mgIron: 1mg
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