Zucchini casserole with a cheese crust

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 6 - 8

If you're not a big fan of zucchini, you'll definitely change your mind after trying this dish. This casserole features a ton of juicy yellow zucchini tossed with sour cream, grated Parmesan, and sharp cheddar. Everything is topped with crushed crackers and baked, allowing the cheeses to warm through and meld with the zucchini, while the toppings brown and crisp up. It's a quick and easy dish to enjoy during zucchini season, when you're craving something new and unusual.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 medium yellow zucchini, thinly sliced
1 tbsp. vegetable oil
1 large Vidalia onion, thinly sliced
1 tbsp. butter
0.5 tbsp. grated parmesan
1 cup grated sharp cheddar
0.5 cup sour cream
1 package crackers, crushed (recommended: Ritz)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yellow zucchini, Parmesan cheese, cheddar cheese, sour cream, Vidalia onion

Cooking the dish according to the recipe:

Preheat oven to 175°C. Grease a 2-quart baking dish with butter.
Heat vegetable oil in a large skillet over medium heat. Sauté the zucchini, onion, and butter until soft. Transfer to a bowl and toss with Parmesan, Cheddar, and sour cream. Season with salt and black pepper to taste.