Easy Baked Zucchini Casserole Recipe: Perfect Summer BBQ Side Dish
Easy Baked Zucchini Casserole Recipe: Perfect Summer BBQ Side Dish
Looking for a delicious and easy side dish to complement your summer BBQ? This Easy Baked Zucchini Casserole is the perfect choice! Packed with tender zucchini, gooey cheese, and a golden crust, this dish is sure to be a hit at any gathering. Whether you’re hosting a family potluck or a rustic grilled meal, this casserole is a crowd-pleaser that’s simple to prepare and full of flavor.
For more zucchini inspiration, check out this Garden Zucchini Casserole or try a twist with this Cheesy Zucchini Corn Tomato Bake.
Ingredients
- 4 medium zucchinis, thinly sliced
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 2 tablespoons olive oil
Step-by-Step Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare the Zucchini: Thinly slice the zucchinis and place them in a large bowl. Sprinkle with salt and let them sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.
- Mix the Cheese Sauce: In a separate bowl, combine the shredded cheddar cheese, Parmesan cheese, sour cream, mayonnaise, garlic powder, onion powder, black pepper, and chopped parsley. Mix well.
- Assemble the Casserole: Spread a thin layer of the cheese mixture in the bottom of the baking dish. Layer the zucchini slices evenly over the mixture. Spread the remaining cheese mixture over the zucchini.
- Add the Topping: Sprinkle the breadcrumbs evenly over the top of the casserole and drizzle with olive oil.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
- Serve: Let the casserole cool for a few minutes before serving. Garnish with additional fresh parsley if desired.
Expert Tips
- Drain the Zucchini: Salting and patting dry the zucchini helps remove excess moisture, ensuring your casserole isn’t watery.
- Customize the Cheese: Feel free to experiment with different cheeses like mozzarella or Swiss for a unique flavor.
- Add a Crunch: For extra texture, mix some crushed crackers or nuts into the breadcrumb topping.
- Make Ahead: You can assemble the casserole ahead of time and refrigerate it until you’re ready to bake. Just add a few extra minutes to the baking time if it’s cold.
FAQ
Can I use yellow squash instead of zucchini?
Yes, yellow squash works well in this recipe and adds a nice color variation.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.
Can I freeze this casserole?
Yes, you can freeze the casserole before or after baking. If freezing before baking, assemble the casserole, cover tightly, and freeze. Thaw in the refrigerator before baking. If freezing after baking, let it cool completely, then cover and freeze. Reheat in the oven until warmed through.
For another delicious summer side, try this Creamy Caprese Pasta Salad or explore more casserole ideas with this Baked Zucchini, Spinach, and Feta Casserole.
Easy Baked Zucchini Casserole Recipe: Perfect Summer BBQ Side Dish
Ingredients
Method
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Thinly slice the zucchinis and place them in a large bowl. Sprinkle with salt and let them sit for 10 minutes to draw out excess moisture. Pat dry with a paper towel.
- In a separate bowl, combine the shredded cheddar cheese, Parmesan cheese, sour cream, mayonnaise, garlic powder, onion powder, black pepper, and chopped parsley. Mix well.
- Spread a thin layer of the cheese mixture in the bottom of the baking dish. Layer the zucchini slices evenly over the mixture. Spread the remaining cheese mixture over the zucchini.
- Sprinkle the breadcrumbs evenly over the top of the casserole and drizzle with olive oil.
- Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly.
- Let the casserole cool for a few minutes before serving. Garnish with additional fresh parsley if desired.
