Ingredients
- 4 medium zucchini, sliced into thin rounds
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 tbsp butter or olive oil
- 4 oz (115 g) cream cheese, softened
- ½ cup sour cream
- ½ cup heavy cream or milk
- 1 cup shredded mozzarella
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan
- 2 large eggs
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp chopped fresh parsley
- ¼ cup breadcrumbs, optional
👩🍳 Instructions
- Prepare the zucchini:
Preheat oven to 375°F (190°C). Slice the zucchini into thin, even rounds. Sprinkle lightly with salt and let them sit for about 10 minutes. Pat dry with paper towels to remove excess moisture. - Sauté the vegetables:
Heat butter or olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes. Add garlic and cook for another 30 seconds. - Make the creamy cheese mixture:
In a large bowl, beat together the cream cheese, sour cream, heavy cream, eggs, Italian seasoning, garlic powder, black pepper, and Parmesan until smooth. Stir in ½ cup mozzarella and ½ cup cheddar. - Combine:
Add the zucchini and sautéed onion mixture to the bowl. Gently toss until the zucchini is evenly coated in the creamy cheese sauce. - Assemble:
Grease a 9×13-inch baking dish. Spread the zucchini mixture evenly inside. Sprinkle the remaining mozzarella and cheddar over the top. Add breadcrumbs if using. - Bake:
Bake uncovered for 35–45 minutes, until the casserole is bubbling and the top is deeply golden. - Brown the top:
For an extra-crispy cheese crust, broil for 1–2 minutes at the end, watching carefully so it doesn’t burn. - Rest and serve:
Let the casserole rest for 10 minutes before serving. Garnish with fresh parsley.
⭐ Tips
- Don’t skip drying the zucchini—it helps prevent a watery casserole.
- For extra flavor, add cooked bacon, sausage, or shredded chicken.
- For a stronger cheese flavor, replace some of the cheddar with Gruyère.
- Leftovers keep refrigerated for about 3 days and reheat well in the oven.
Serves: 6–8
Prep: 20 minutes | Bake: 35–45 minutes