Name: Creamy Zucchini Casserole
Cook time: 20 min
Ingredients: 2 pound zucchini, sliced (3 medium); 1 tablespoon butter; 1/4 cup dairy sour cream; 1 tablespoon grated Parmesan cheese; 1/2 teaspoon salt; 1/8 teaspoon paprika; 1 egg yolk, beaten; 1 tablespoon chopped chives; 1/2 cup cracker crumbs; 2 tablespoon melted butter

Creamy Zucchini Casserole

2 Comments

Not only is this zucchini casserole recipe the creamiest you'll find, it's also probably the easiest and fastest. At our house, we cook it fast and eat it even faster, because it's so delicious!

Notes

For more delectable zucchini casserole recipes, click here.

Learn how to freeze zucchini and get even more fantastic zucchini recipes in our article 15 Zippy Zucchini Recipes: How to Make Use of Summer's Bounty.

Cooking Time20 min

Cooking MethodCasserole

Ingredients

2 pounds zucchini, sliced (3 medium)
1 tablespoon butter
1/4 cup dairy sour cream
1 tablespoon grated Parmesan cheese
1/2 teaspoon salt
1/8 teaspoon paprika
1 egg yolk, beaten
1 tablespoon chopped chives
1/2 cup cracker crumbs
2 tablespoons melted butter

Instructions

Preheat oven to 350F degrees.
Cook zucchini in a small amount of boiling salted water until tender-crisp.
Drain and place in greased 1 1/2-quart casserole.
Meanwhile, melt the 1 tablespoon of butter.
Stir in sour cream, cheese, salt and paprika; cook over low heat, stirring constantly, until cheese is melted.
Remove from heat and stir in egg yolk and chives.
Stir into zucchini.
Toss crumbs with the 2 tablespoons of melted butter.
Place over zucchini.
Bake in moderate oven (350F degrees) for 20 minutes.

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Janice L

Mar 03, 2017

I don't know why my comment posted twice. Please delete one of them. Thanks.

Janice L

Mar 03, 2017

This sounds like a good vegetable casserole. It's quick and easy for a dinner that will be ready in no time. For a slightly healthier version, I would use lite sour cream. I might also reduce the amount of butter used in this recipe.