Description
This creamy and comforting casserole with Parmesan features tender sautéed zucchini mixed with a rich sour cream and egg yolk base, topped with a buttery Parmesan breadcrumb crust. Baked to golden perfection, this dish makes a delicious side or light main for any occasion.
Ingredients
Vegetables
- 8 cups sliced zucchini (from 2-3 medium zucchini)
Dairy & Eggs
- 3 tablespoons butter, divided
- 1/3 cup sour cream
- 1 large egg yolk, whisked
- 1/2 cup grated Parmesan cheese, divided
Seasonings & Herbs
- 1 teaspoon kosher salt, divided
- 1/4 teaspoon freshly ground black pepper
- 2 tablespoons chives, divided
Other
- 1/4 cup dried bread crumbs
Instructions
- Preheat oven: Preheat your oven to 375°F, preparing it for baking the casserole later.
- Sauté zucchini: Melt 1 tablespoon of butter in a large skillet over medium heat. Add the sliced zucchini and season with 1/2 teaspoon kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the zucchini is softened but still maintains its vibrant green color, about 10 minutes. Then remove from heat.
- Prepare sour cream mixture: While the zucchini cooks, melt the remaining 2 tablespoons of butter and let it cool slightly. In a medium bowl, combine 1 tablespoon of this melted butter with the sour cream, 1/2 teaspoon kosher salt, and the whisked egg yolk.
- Combine ingredients: Fold the sour cream mixture into the cooked zucchini in the skillet along with 1/4 cup grated Parmesan cheese and 1 tablespoon chopped chives, ensuring everything is well incorporated.
- Assemble casserole: Spray a 7×11-inch or 2-quart baking dish with cooking spray. Transfer the zucchini mixture to the dish and spread evenly.
- Make topping: In a small bowl, mix the dried bread crumbs with the remaining melted butter, Parmesan cheese, and the rest of the chopped chives. Sprinkle this evenly over the zucchini mixture in the baking dish.
- Bake covered: Cover the dish with foil and bake in the preheated oven until warmed through and the cheese starts to melt, about 15-20 minutes.
- Bake uncovered to brown: Remove the foil and increase the oven temperature to 450°F. Continue baking for about 10 minutes until the breadcrumb topping is browned and the filling is bubbling around the edges.
- Garnish and serve: Optionally, sprinkle with additional fresh chives before serving warm.
Notes
- Use fresh Parmesan cheese for best flavor and texture in both the filling and topping.
- Do not overcook the zucchini in the skillet; it should be tender but not mushy to retain some texture.
- For a crispier topping, ensure the oven is sufficiently hot for the final baking step.
- This dish can be prepared ahead to the baking stage, covered, and refrigerated; bake from chilled, adding a few extra minutes if needed.
- Try substituting chives with fresh thyme or parsley for a different herbal note.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American