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Hey, friends!
Are you craving something warm and comforting? I’ve got a delicious recipe just for you!
Today, I’m sharing my baked zucchini and cheese casserole.
It’s cheesy, hearty, and packed with flavor. Plus, it’s a great way to sneak in some veggies!
Perfect for dinner or as a side dish.
Let’s dive in and get cooking!
Suggestions for Ingredient Substitution
Mayonnaise can be replaced with Greek yogurt or mashed avocado for a healthier option with less saturated fat. Use the same amount of Greek yogurt, or about 3/4 cup of mashed avocado. This substitution may slightly alter the texture but will maintain creaminess while adding protein or beneficial fats.
Cheddar cheese can be swapped with nutritional yeast for a vegan alternative, or with a dairy-free cheese substitute for those avoiding lactose. Use about 3/4 cup of nutritional yeast or a 1:1 ratio of dairy-free cheese. These options provide a similar savory flavor while accommodating dietary restrictions.
Panko crumbs can be substituted with crushed pork rinds for a low-carb option, or with ground nuts (such as almonds or cashews) for added nutrients and a gluten-free alternative. Use the same amount as called for in the recipe. These substitutions will provide a similar crunchy topping while altering the nutritional profile of the dish.
| Preparation Time | 10-15 minutes |
| Cooking Time | 35 minutes |
| Total Time | 45-50 minutes |
| Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 1200-1400
- Protein: 30-40 g
- Fat: 90-100 g
- Carbohydrates: 60-70 g
Ingredients
- 4 cups zucchini, chopped into 1-inch cubes
- 1 cup mayonnaise
- 1 cup cheddar cheese, shredded
- 2 eggs, gently beaten
- 1 teaspoon black pepper
- 3/4 to 1 teaspoon garlic powder
- 1/4 cup panko crumbs
- 1 tablespoon butter, melted
Step 1: Parboil the Zucchini
Bring a pot of water to a rolling boil.
Add the diced zucchini to the boiling water and cook for 3 minutes.
This process will slightly soften the zucchini.
Once cooked, drain the zucchini and run it under cold water to stop the cooking process and cool it down.
Step 2: Prepare the Casserole Mixture
In a large bowl, combine the cooled, parboiled zucchini with mayonnaise, cheddar cheese, eggs, a pinch of pepper, and a sprinkle of garlic powder.
Mix thoroughly until all the ingredients are well combined, ensuring the zucchini is evenly coated with the mixture.
Step 3: Assemble the Casserole
Lightly grease a 1 1/2 quart baking dish to prevent sticking.
Pour the zucchini mixture into the greased baking dish and spread it evenly across the bottom to ensure even cooking.
Step 4: Prepare and Add Breadcrumb Topping
In a separate bowl, combine Panko breadcrumbs with melted butter, stirring until the breadcrumbs are evenly coated.
Sprinkle this buttery breadcrumb mixture over the top of the zucchini casserole, ensuring it is evenly distributed for a crispy topping.
Step 5: Bake and Serve
Bake the casserole in a preheated oven at 350°F for 35 minutes, or until the zucchini is fork tender and the top is golden brown.
Once baked, allow it to cool slightly before serving.
Enjoy your delicious zucchini casserole!
