This Easy Zucchini Casserole is a Family Favorite

Welcome to the ultimate way to celebrate fresh summer produce with a comforting twist that your whole family will absolutely adore. When the garden is overflowing with green squash, this creamy baked zucchini recipe steps in to transform simple ingredients into a warm, bubbling masterpiece. 🌿

This dish brings together tender, perfectly salted zucchini slices and a rich, velvety sour cream sauce infused with sharp cheddar and nutty Parmesan cheese. Baked to perfection under a blanket of buttery, crispy crushed crackers, it strikes the ultimate balance of creamy and crunchy textures in every single bite. ✨

Whether you are looking for a show-stopping side dish for your next weekend barbecue or a cozy weeknight accompaniment, this easy casserole is guaranteed to steal the spotlight. Gather your ingredients and let us bake up a dish that will have everyone reaching for a second helping. 😋

Ingredients

• 4 medium zucchinis (about 1.5 to 2 lbs), sliced into 1/4-inch rounds
• 1 medium yellow onion, diced
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup sour cream
• 1 large egg, beaten
• 1.5 cups shredded sharp cheddar cheese, divided
• 0.5 cup grated Parmesan cheese
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 cup crushed Ritz crackers
• 2 tablespoons unsalted butter, melted
• 1 tablespoon fresh parsley, chopped

Shopping List

• Produce: 4 medium zucchinis, 1 medium yellow onion, 2 cloves garlic, 1 bunch fresh parsley
• Dairy & Eggs: 1 cup sour cream, 1 large egg, 1.5 cups shredded sharp cheddar cheese, 0.5 cup grated Parmesan cheese, 4 tablespoons unsalted butter
• Pantry: 1 box Ritz crackers, Salt, Black pepper

Equipment Needed

• 9×13 inch baking dish
• Large skillet
• Colander
• Mixing bowl
• Wooden spoon
• Chef’s knife and cutting board

Helpful Tips

• Squeeze out every drop of excess moisture! Salting the zucchini and pressing it firmly with paper towels is essential because zucchini naturally contains a lot of water; skipping this step will result in a watery casserole.
• To lighten up the dish without losing richness, try swapping the sour cream for plain, thick Greek yogurt and opting for a reduced-fat sharp cheddar cheese.
• Boost the heartiness of this side dish by folding in pre-cooked proteins such as chopped smoky bacon, seasoned ground turkey, or leftover shredded rotisserie chicken before it heads into the oven.
• Customize your crunchy topping by replacing Ritz crackers with panko breadcrumbs tossed in garlic powder and Italian seasoning, or even crushed potato chips for a salty twist.

Step-by-Step Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish with non-stick cooking spray.
2. Place the sliced zucchini in a colander, toss with 1/2 teaspoon of salt, and let drain for 10 minutes to release excess moisture. Pat dry with paper towels.
3. In a large skillet, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook for 5 minutes until soft, then stir in the minced garlic and cook for 1 additional minute.
4. In a large mixing bowl, whisk together the sour cream, beaten egg, remaining salt, black pepper, grated Parmesan, and 1 cup of the cheddar cheese.
5. Gently fold the drained zucchini slices and cooked onions and garlic into the sour cream mixture until everything is evenly coated.
6. Transfer the mixture to the prepared baking dish and spread it in an even layer. Top with the remaining 1/2 cup of cheddar cheese.
7. In a small bowl, combine the crushed Ritz crackers and 2 tablespoons of melted butter. Sprinkle this buttery topping evenly over the casserole.
8. Bake uncovered for 30 to 35 minutes, or until the zucchini is tender, the cheese is bubbling, and the cracker topping is a beautiful golden brown.
9. Remove from the oven, let rest for 5 minutes, garnish with fresh parsley, and serve warm.

Variations & Serving Ideas

This decadent zucchini casserole pairs wonderfully with grilled proteins like rosemary-marinated chicken breast, garlic butter pork chops, or a perfectly seared ribeye. For a comforting meatless feast, serve a generous scoop alongside a crisp garden salad tossed in vinaigrette and warm, crusty garlic bread. To store, place leftovers in a shallow airtight container in the fridge for up to 3 days, and reheat in the oven or toaster oven at 350°F to revive that beautifully crisp cracker crust.

We can’t wait for you to experience this comforting baked dish at your table. Let us know how much your family loved it by leaving a comment and rating below, and happy baking!