Description
Discover how to make a delicious loaded zucchini casserole that’s perfect for any meal. This easy recipe will become a family favorite!
Ingredients
- 1 tablespoon (15 ml) extra-virgin olive oil
- 4 medium zucchini, thinly sliced (about 7 cup (1680 ml) s)
- 1 tablespoon (15 ml) unsalted butter
- 1 1/2 tablespoon (23 ml) s all-purpose flour
- 3/4 cup (180 ml) whole milk
- 2 tablespoon (30 ml) s reduced-fat sour cream
- 1 1/2 cup (360 ml) s shredded sharp Cheddar cheese, divided
- 1 teaspoon (5 ml) Italian seasoning
- 1/2 teaspoon (3 ml) garlic powder
- 1/4 teaspoon (1 ml) smoked paprika
- 1/4 teaspoon (1 ml) ground pepper
- 1/4 teaspoon (1 ml) salt
- 1 large egg, beaten
- 1/2 cup (120 ml) cooked and finely crumbled beef bacon (3 slices), divided
- 2 tablespoon (30 ml) s thinly sliced scallions
Instructions
- Set your oven to 350°F and lightly grease an 8-inch square baking dish using cooking spray.
- Warm up 1 tablespoon of olive oil in a large nonstick pan over medium heat. Toss in the zucchini slices and stir them occasionally until they become very tender, which should take around 15 minutes. Move the zucchini to a colander and allow them to drain for 5 minutes before pressing them dry with paper towels.
- In a medium-sized pot, melt 1 tablespoon of butter over medium heat. Add 1 1/2 tablespoons of flour and whisk continuously until it forms a paste, which should take about 15 seconds. Gradually incorporate 3/4 cup of milk and 2 tablespoons of sour cream, adding roughly 1 tablespoon at a time, until you achieve a smooth mixture. Continue to cook on medium-high heat, whisking frequently, until you see bubbles forming around the edges, which takes about 1 minute. Mix in 1 cup of Cheddar cheese, 1 teaspoon of Italian seasoning, 1/2 teaspoon of garlic powder, 1/4 teaspoon of smoked paprika, 1/4 teaspoon of ground pepper, and 1/4 teaspoon of salt. Stir until the mix is smooth, approximately 1 minute, and then take it off the heat. Blend in 1 beaten egg until everything is well mixed.
- Place the drained zucchini into the greased baking dish. Pour the cheese mixture over the zucchini, and sprinkle 1/4 cup of bacon and the remaining 1/2 cup of Cheddar cheese on top.
- Bake the dish until the cheese is completely melted and starts to bubble, which should take about 10 minutes. After removing from the oven, garnish with 2 tablespoons of sliced scallions and the remaining 1/4 cup of bacon. Allow the dish to rest for 5 minutes before serving.
Notes
- Press cooked zucchini dry with paper towels to remove excess moisture before assembling to avoid a watery final dish.
- Customize by adding cooked, crumbled meats like sausage or turkey bacon for a different flavor.
- For a vegetarian option, omit beef bacon and add more vegetables like mushrooms or bell peppers for added texture and flavor.