Zucchini Casserole
Sliced zucchini layered with sour cream, cheddar cheese and bacon, then topped with buttery bread crumbs. Makes a wonderful side dish.
Servings: 6
Ingredients
- 2 lbs. (6 cups) zucchini sliced
- Salt and pepper to taste
- 1 c. sour cream
- 2 eggs divided
- 2 T. flour
- 1 1/2 c. cheddar cheese shredded
- 6 slices bacon cooked until crisp, drained, crumbled
- 1/2 c. bread crumbs (I use Italian bread crumbs)
- 1 T. butter melted
Instructions
- Simmer zucchini in a small amount of water until tender, about 10 minutes. Drain and sprinkle with salt and pepper, set aside.
- In a medium bowl, whisk egg yolks, sour cream and flour
- In another bowl, beat egg whites until stiff; fold into the sour cream mixture.
- Layer half of the Zucchini in a 12 x 7-inch baking dish, half of the sour cream mixture, and half the cheddar cheese; sprinkle with all of the crumbled bacon. Repeat layers of zucchini, sour cream mixture, and cheese.
- In a small bowl, toss bread crumbs with melted butter; sprinkle over the top of the casserole.
- Bake, uncovered, at 350 degrees for 20 to 25 minutes.
Thank you for printing this recipe. I had lost my copy.
I have made this recipe for decades and my family loves it. I have found that there is no need to parboil the zucchini. Definitely saves time and the zucchini is crisp.
I also use three eggs instead of two to make more sauce. And finally I use buttery Ritz Crackers. No need to add any more butter.
Thanks, Candy! All great tips! It’s been a while since I’ve made this. I won’t parboil next time, and I’m definitely trying the Ritz crackers on top!
Yummy recipe, often requested in our house. I salt the zucchini and put it in a colander to get some of the excess water off, then rinse and pat dry. Like the other reviewer, we like more sauce, and also add a bit of thyme, onion and garlic powder to the sauce. A real keeper.