Zucchini Hater'S Casserole
A creamy zucchini casserole with cheesy top, perfect for a comforting vegetarian main or side dish, featuring tender zucchini blended with sour cream, eggs, and cheeses.
Ingredients
Instructions
- Cook sliced zucchini in salted water until tender.
- Drain and mash the cooked zucchini.
- Mix mashed zucchini with sour cream, eggs, cracker crumbs, and Cheddar cheese.
- Pour the mixture into a buttered 8 x 8-inch casserole dish.
- Bake at 350°F (175°C) for 1 hour.
- Top with grated Mozzarella cheese and bake until melted and bubbly.
Tips & Substitutions
For a creamier texture, consider substituting Greek yogurt for the sour cream. If you're not a fan of cheddar, feel free to use a sharp or pepper jack cheese for a different flavor profile. Ensure the zucchini is well-drained after cooking to avoid excess moisture in the casserole. A sprinkle of Italian seasoning can enhance the flavor further.
Serving Suggestions
This casserole can be served as a main dish or a side. Pair it with a fresh garden salad or serve alongside grilled chicken for a complete meal. It also complements well with crusty bread or can be enjoyed with a slice of Louisiana Crunch Cake for dessert. For a vegetarian option, consider serving it with a side of roasted vegetables.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual servings in the microwave for about 1-2 minutes, or bake in the oven at 350°F (175°C) until warmed through. This casserole also freezes well; just thaw overnight in the fridge before reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini Hater'S Casserole contains roughly 375 calories, with 17g protein, 34g carbohydrates, and 19g fat. It is an excellent source of calcium (41% of the Daily Value), protein (34% of the Daily Value), and vitamin A (24% of the Daily Value). Note that it is relatively high in sodium, at 518mg per serving (23% 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 other vegetables in this casserole?
Yes! You can substitute or add other vegetables like yellow squash or bell peppers to the casserole. Just make sure to adjust cooking times accordingly, as some vegetables may require longer to soften.
What can I use instead of eggs?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce or a flaxseed meal mixture (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) for each egg. This will help bind the casserole together.
How can I make this recipe gluten-free?
To make this casserole gluten-free, simply replace the cracker crumbs and bread crumbs with gluten-free alternatives. Additionally, check the labels on your cheese to ensure they're gluten-free, as some processed cheeses may contain gluten.
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).