Description
Loaded Zucchini Casserole combines tender zucchini, creamy cheese sauce, and crispy bacon for a comforting, flavorful side or light main dish. Perfect for family dinners, potlucks, or summer cookouts!
Ingredients
1 tablespoon extra-virgin olive oil
4 medium zucchini, thinly sliced (about 7 cups)
1 tablespoon unsalted butter
1 ½ tablespoons all-purpose flour
¾ cup whole milk
2 tablespoons reduced-fat sour cream
1 ½ cups shredded sharp Cheddar cheese, divided
1 teaspoon Italian seasoning
½ teaspoon garlic powder
¼ teaspoon smoked paprika
¼ teaspoon ground black pepper
¼ teaspoon salt
1 large egg, beaten
½ cup cooked, finely crumbled bacon (about 3 slices), divided
2 tablespoons thinly sliced scallions
Instructions
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Preheat & Prep: Preheat your oven to 350°F and lightly coat an 8-inch square baking dish with cooking spray.
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Cook the Zucchini: Warm olive oil in a large nonstick skillet over medium heat. Add the sliced zucchini and sauté, stirring occasionally, until very tender—about 15 minutes. Transfer to a colander and allow it to drain for 5 minutes.
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Make the Cheese Sauce: In a medium saucepan, melt butter over medium heat. Stir in flour and cook for about 15 seconds, whisking constantly. Gradually add milk and sour cream, whisking until smooth. Cook until the sauce starts bubbling at the edges, then stir in 1 cup Cheddar cheese, Italian seasoning, garlic powder, smoked paprika, pepper, and salt. Remove from heat and whisk in the beaten egg.
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Assemble the Casserole: Arrange the cooked zucchini evenly in the prepared baking dish. Pour the cheese sauce over the top, then sprinkle with ¼ cup of bacon and the remaining ½ cup of Cheddar cheese.
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Bake & Garnish: Bake for approximately 10 minutes, or until the cheese is fully melted and bubbling. Top with scallions and the remaining bacon. Let stand for 5 minutes before serving.
Notes
For a protein-packed main dish, add shredded chicken or ground turkey.
For a vegetarian option, skip the bacon or replace with crispy fried onions.
Make it dairy-free by using plant-based milk, vegan sour cream, and dairy-free cheese.
Best enjoyed fresh. Leftovers keep in the fridge for up to 4 days
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: ¾ cup
- Calories: 245
- Sugar: 4g
- Carbohydrates: 8g
- Protein: 13g