Ingredients for Baked Zucchini Cheddar Casserole
- 3 medium zucchini (about 3 cups, shredded)
- 1 cup shredded cheddar cheese
- Cream Of Chicken Soup
- 1/4 cup sour cream
- Butter
- Onion
- 1 teaspoon salt
How to Make Baked Zucchini Cheddar Casserole
- Preheat oven to 350°F (175°C).
- Shred 3 medium zucchini (about 3 cups) and place in a colander. Sprinkle with 1 teaspoon of salt.
- Toss zucchini and let drain for at least 15 minutes.
- After draining, use your hands to squeeze out as much excess liquid as possible.
- In a large bowl, combine the drained zucchini with 1 cup shredded cheddar cheese, 1/2 cup mayonnaise, 1/4 cup sour cream, 1/4 cup grated Parmesan cheese, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, and 2 large eggs, lightly beaten. Mix well.
- Pour the mixture into a greased 9x13 inch baking dish.
- Bake for 45-60 minutes, or until golden brown and bubbly. Let stand for 10 minutes before serving.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
15g
Fat
132g
Carbs
4g
