Ingredients for Quick Zucchini Casserole
- 2 medium zucchini, sliced into 1/4-inch thick rounds
- Boiling Water
- 2 tablespoons butter
- Low Fat Sour Cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cheddar Cheese
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How to Make Quick Zucchini Casserole
- Bring a pot of salted water to a boil. Add zucchini slices and blanch for 2 minutes.
- Immediately drain zucchini in a colander and rinse with cold water to stop the cooking process. Set aside.
- In a medium saucepan, melt butter over low heat. Remove from heat and stir in sour cream, salt, and pepper until smooth.
- Gently fold in the blanched zucchini slices, ensuring they are evenly coated in the creamy sauce.
- Pour the zucchini mixture into a greased 8x8 inch casserole dish.
- Sprinkle generously with shredded cheddar cheese.
- Place the casserole under the broiler for 2-3 minutes, or until the cheese is melted, bubbly, and golden brown. Watch carefully to prevent burning.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
6g
Fat
103g
Carbs
1g
