Food and Recipes Dish Casserole Zucchini Casserole Deserves A Standing Ovation 4.7 (19) 15 Reviews A zucchini casserole is the summertime answer to winter's green bean casseroles. The zucchini gets to a crisp-tender texture and does not mush out when cooked this way. The casserole's creamy filling makes everything wonderfully cheesy, and the crunchy topping is savory and buttery. It has all the flavors you love in the classic side, thanks to Ritz crackers and fried onions. To keep this casserole tender and filling, you'll need to salt the zucchini. Salting the zucchini for a few minutes draws out a bit of its excess moisture so that the casserole doesn't get watery. Pull this up alongside grilled chicken, steaks, or other vegetables for the perfect summer side. By Ann Taylor Pittman Ann Taylor Pittman For 20 years, Ann Taylor Pittman built a career of creating healthy recipes at Cooking Light magazine, where she most recently served as Executive Editor. She is the recipient of two James Beard Foundation Awards: a feature writing award and a cookbook award. She is now a freelancer specializing in recipe development, writing, and video. Follow her on Instagram. Southern Living's editorial guidelines Published on June 11, 2024 Rate PRINT Share Close Photo: Caitlin Bensel, Food Stylist: Torie Cox Active Time: 16 mins Total Time: 1 hr Servings: 6 to 8 Caitlin Bensel, Food Stylist: Torie Cox Ingredients Cooking spray 1 1/2 lb. medium zucchini 1 tsp. kosher salt 1/2 cup sour cream 1/2 cup mayonnaise 1/2 tsp. black pepper 2 large eggs 2 large garlic cloves, grated on a Microplane 6 oz. extra-sharp Cheddar, shredded 1/2 cup grated Parmesan cheese 1 cup crumbled buttery crackers (such as Ritz) 1/2 cup canned fried onions (such as French’s) Directions Preheat oven to 400°F. Coat an 11 x 7–inch baking dish with cooking spray. Caitlin Bensel, Food Stylist: Torie Cox Cut zucchini lengthwise into quarters, then cut the quarters crosswise into 1/2-inch slices. Place cut zucchini in a large bowl and sprinkle with salt; toss well to coat. Caitlin Bensel, Food Stylist: Torie Cox Turn zucchini out onto a double layer of paper towels. Let stand 10 minutes. Caitlin Bensel, Food Stylist: Torie Cox In same bowl (no need to rinse), whisk together sour cream, mayonnaise, black pepper, eggs, and garlic. Caitlin Bensel, Food Stylist: Torie Cox Stir in cheeses. Caitlin Bensel, Food Stylist: Torie Cox After zucchini has rested for 10 minutes, pat dry with extra paper towels (do not rinse). Stir zucchini into sour cream mixture. Caitlin Bensel, Food Stylist: Torie Cox Pour zucchini mixture into prepared baking dish. Caitlin Bensel, Food Stylist: Torie Cox Cover tightly with foil; bake at 400°F for 35 minutes. Caitlin Bensel, Food Stylist: Torie Cox Uncover baking dish and sprinkle casserole with crackers and onions. Caitlin Bensel, Food Stylist: Torie Cox Bake an additional 10 minutes or until topping is browned. Caitlin Bensel, Food Stylist: Torie Cox Rate It Print