Zucchini casserole

Votes: 1

Time: 1 hour 30 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 437, total fat 30 G., saturated fats 16 G., proteins 13 G., carbohydrates 33 G., fiber 4 G., cholesterol 160 mg, sodium 776 mg, sugar 2 G.

When it comes to casseroles, zucchini is often overlooked in favor of cauliflower or broccoli. However, with the addition of cheese and a crunchy cracker topping, it becomes the perfect summer casserole to pair with grilled meats.

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:

110 g unsalted butter
4 medium zucchini, sliced into 1cm thick rounds (about 1kg)
1 green bell pepper, diced
Half a medium onion, diced
2 cloves garlic, crushed
0.5 cup sour cream
4 large eggs
220 g grated cheddar (about 2 cups)
0.5 tsp thyme leaves (from 10 sprigs)
4 fresh chives, finely chopped
1 package buttery crackers, such as Ritz (about 30), crushed
0.5 tsp hot sauce

Ingredient Substitution Suggestions

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Recipes with similar ingredients: zucchini, sweet pepper, cheddar cheese, eggs, sour cream, crackers, hot sauce, thyme

Cooking the dish according to the recipe:

Preheat oven to 200°C. Place a large colander in a large bowl.
In a large skillet over medium heat, melt 2 tablespoons of butter. Place a third of the zucchini in the skillet, spreading them out in a single layer and sprinkling with 1/2 teaspoon of salt and a few grinds of black pepper. Cook, stirring occasionally, until the zucchini begins to soften and turns golden brown, about 5 minutes. Drain in a colander. Cook 2 more batches in the same manner, using 2 tablespoons of butter for each. Drain each batch in a colander.

Add 1 tablespoon of butter to the skillet along with the peppers and onion and cook, stirring occasionally, until the vegetables are softened, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes, then toss with the zucchini. Transfer the mixture to a 2-quart baking dish.
In a large bowl, combine sour cream, eggs, 0.5 teaspoon salt, and a few grinds of black pepper. Add the cheddar, thyme, and chives. Pour the mixture over the zucchini, making sure some settles to the bottom.
Microwave the remaining 1 tablespoon butter in a medium bowl. Add the crackers and hot sauce. Sprinkle the mixture evenly over the zucchini. Bake until the eggs are set and the crackers are golden brown, 30–35 minutes. Let cool for 10 minutes and serve.

Categories:

recipe / Calorie content of prepared meals / Summer dishes / Main courses / Casseroles / Vegetables and mushrooms / Eggs and dairy products / Food Network - recipes