Baked Zucchini Casserole
This baked zucchini casserole with cheese, carrots, zucchini, and a sour cream herb sauce - is so dang good! Easy to make and the perfect side dish for your next weeknight dinner or a holiday meal.
Ingredients
- 3 tablespoons butter
- 4 medium zucchini sliced (about 4 to 5 cups)
- 3 carrots (thinly sliced)
- ½ cup onion (chopped)
- 1 garlic clove (minced)
- 8 ounces sour cream
- 1 cup cheddar cheese (grated)
- ½ teaspoon salt
- ½ teaspoon pepper
- ½ tablespoon Italian seasoning
- ¼ cup seasoned breadcrumbs or crushed pork rinds (low carb and keto: use crushed pork rinds - also called pork panko)
Instructions
- Preheat oven to 350 degrees F. In a large skillet, melt butter. Saute onions and carrots until almost tender. Add zucchini and garlic to pan with onions and carrots. Saute until all vegetables are tender. Remove from heat and mix in sour cream, cheese, salt, pepper, and Italian seasoning.
- Spray a 1.5-quart baking dish with nonstick spray. Spoon the vegetables into the casserole dish. Sprinkle the breadcrumbs or pork panko over the mixture. Bake uncovered for 20 to 25 minutes, until the cheese is melted and the topping is golden brown.
Kori's Tips
Make this a one-pan casserole by sauteing vegetables in an ovenproof or cast-iron skillet, adding remaining ingredients, then sending straight to the oven.
Nutrition
Calories: 334kcalCarbohydrates: 9gProtein: 17gFat: 25.5gCholesterol: 51.9mgSodium: 731mgFiber: 1.6gSugar: 5g
DID YOU MAKE THIS RECIPE?Mention @seekinggoodeatsofficial or tag #seekinggoodeats! Be sure to subscribe to my newsletter to receive more healthy delicious recipes straight to your inbox.
© 2025 Seeking Good Eats™