Zucchini Casserole(New To Us)
A creamy zucchini casserole layered with cheese and bacon, baked to perfection. Ideal for family dinners or potlucks, offering comforting flavors with a savory crunch.
Ingredients
Instructions
- Cook whole squash in salted water for 5 minutes.
- Cool and slice the squash thinly; sprinkle with salt if desired.
- Mix egg yolks, sour cream, and flour; fold into beaten egg whites.
- Combine the mixture with sliced squash.
- In a 12 x 7 x 2-inch dish, layer half of the squash mixture with half of the shredded Cheddar cheese and crumbled bacon.
- Repeat with the remaining squash mixture, cheese, and bacon.
- Cover the top with bread crumbs, buttered if preferred.
- Bake at 350°F for 25 minutes until golden and bubbly.
Tips & Substitutions
To enhance the flavor, consider adding garlic or onion powder to the squash mixture. If you're looking for a lighter option, substitute Greek yogurt for sour cream. For a twist, try using different cheeses, such as Monterey Jack or mozzarella. Make sure to properly drain the squash after cooking to avoid excess moisture in the casserole.
Serving Suggestions
This zucchini casserole pairs beautifully with a fresh, green salad or crusty bread. For a heartier meal, serve it alongside grilled chicken or pork. It's an excellent side dish for gatherings, complementing dishes like Summer Pork Stew(Makes 4 Servings) or even a Special Club Sandwich.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F for about 15-20 minutes or until heated through. You can also microwave individual servings, but the texture may not be as crispy.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Casserole(New To Us) contains roughly 908 calories, with 46g protein, 57g carbohydrates, and 55g fat. It is an excellent source of protein (93% of the Daily Value), vitamin A (60% of the Daily Value), and calcium (54% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 955mg per serving (42% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of squash?
Yes, you can use a variety of squash such as yellow squash, pattypan, or even butternut squash for different flavors. Just ensure that the total weight remains around 2 pounds for proper cooking time and texture.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the casserole up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When you're ready to bake, let it sit at room temperature for about 30 minutes before placing it in the oven.
Can I make this casserole vegetarian?
Yes, simply omit the bacon and consider adding sautéed mushrooms or bell peppers for added flavor. You can also increase the amount of cheese to maintain richness without the meat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).