Zucchini In Cream
Creamy zucchini layered with potatoes and cheese create a rich, comforting casserole perfect for family dinners or special occasions. A savory, cheesy vegetable dish with a tender texture.
Ingredients
- 6 small zucchini ⓘ
- 2/3 cup sour cream ⓘ
- 1 tablespoon butter
- 1/4 cup grated sharp Cheddar cheese
- 2 tablespoons grated sharp Cheddar cheese for garnish ⓘ
- 1 teaspoon seasoned salt ⓘ
- 3 tablespoons fresh bread crumbs ⓘ
- 2 large baking potatoes ⓘ
- 1 3/4 cups whipping cream
- 3/4 cup milk ⓘ
- 6 eggs
- 2 tablespoons freshly grated Parmesan cheese ⓘ
- 1 teaspoon salt ⓘ
- 1/2 teaspoon garlic powder ⓘ
- 1/4 teaspoon freshly ground white pepper ⓘ
- 1/4 teaspoon freshly grated nutmeg ⓘ
Instructions
- Preheat oven to 400°F.
- Butter a 6 x 10 x 2-inch baking dish.
- Peel the potatoes and cut into 1/16 inch thick slices lengthwise.
- Place potato slices in a large bowl.
- Cover with cold water; soak for 5 minutes.
- Drain, rinse, and pat dry the potato slices.
- Using an electric mixer, beat the remaining ingredients until smooth to prepare the cream mixture.
- Pour 1 cup of the cream mixture into the prepared baking dish.
- Arrange 3 to 4 layers of potato slices in a crisscross pattern over the cream.
- Top with another 1 cup of the cream mixture.
- Repeat layering with remaining potatoes and cream mixture, ending with the cream on top.
- Press the potatoes down to submerge them in the cream.
- Cover with foil and bake for about 2 hours, until a knife pierces easily.
- Remove foil and bake for an additional 10 minutes until golden brown.
- Cool for 15 minutes.
- Run a knife around the edge of the dish, then cut into squares and serve.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. If you want to reduce calories, fat-free sour cream can be a great substitute. To speed up the cooking process, pre-cook the potato slices in boiling water for a few minutes. Make sure to press the potatoes down carefully to ensure they soak up the cream mixture well.
Serving Suggestions
This Zucchini in Cream pairs beautifully with a fresh green salad or crusty bread for a complete meal. For a heartier dish, serve alongside grilled chicken or fish. You can also enjoy it as a side dish to accompany other vegetarian recipes, enhancing the flavors of your meal.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a preheated oven at 350°F until heated through, about 20-30 minutes. You can also microwave individual portions, covered, for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Zucchini In Cream contains roughly 299 calories, with 12g protein, 49g carbohydrates, and 7g fat. It is an excellent source of protein (25% of the Daily Value) and calcium (24% of the Daily Value), and a good source of iron and vitamin A.
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 cheese in this recipe?
Absolutely! While sharp Cheddar adds a nice flavor, you can experiment with other cheeses like Gruyère or Monterey Jack for a different taste. Just keep in mind that the melting characteristics may change slightly with different types of cheese.
How do I know when the dish is done baking?
The dish is done when a knife inserted into the center comes out easily, and the top is golden brown. If you find that the top is browning too quickly, you can cover it with foil during the last part of baking to prevent burning while the inside cooks through.
Can I prepare this dish in advance?
Yes, you can prepare the dish up to the baking stage a day ahead. Just cover it tightly with foil and refrigerate. When you’re ready to bake, let it sit at room temperature for about 30 minutes before popping it in the oven to ensure even cooking.
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).