Although this zucchini casserole recipe with sour cream uses summer vegetables, I promise you’re going to want to make it year round. It is seriously the best zucchini casserole recipe ever!
It’s creamy, cheesy and – the best part – never watery! We’re devouring it this summer, but I also can’t wait to make it during the holidays.
Every August, I find myself needing to get very creative with zucchini recipes. It’s growing like crazy in the garden, and we cannot eat it fast enough.
But when I tell you that The Prince took one bite of this cheesy zucchini casserole with sour cream and said, “Mom! This is so good!” Oh, my heart.
Ingredients for this Zucchini Casserole Recipe
This easy side dish offers a great way to use up that garden zucchini. Here’s what you’ll need:
- Fresh zucchini
- Sour Cream
- Gruyere cheese
- Cream cheese
- Parmesan cheese
- Panko bread crumbs
How to Make this Cheesy Zucchini Casserole
Start by pre-cooking the zucchini. This will help to drain out some of the excess water that’s naturally present in zucchini.
After we cook the zucchini, we’re going to salt it and let it drain in a colander. This step will ensure that we don’t end up with a watery casserole.
Combine your cooked zucchini with all of those delicious cheeses. Finish by placing cubes of gruyere cheese and panko bread crumbs on top of the zucchini mixture before baking.
Then, simply bake it until it’s golden brown and bubbling. So good!
How to Serve this Zucchini Casserole
This delicious zucchini casserole recipe with sour cream is right at home in the summer months as a side dish for grilled chicken, fish, steak or kebabs. It’s also a perfect addition to your holiday table, as it’s a natural complement to roasts and turkey.
It’s also a perfect side dish for anyone following a low carb or keto diet. The only carbs are in the bread crumb topping, which can easily be omitted.
How to Keep Zucchini from Getting Watery
Did you know that zucchini contains 95% water? Just like cucumber, zucchini and other summer squash are super high in water. When zucchini is cooked, that water has to go somewhere, and it’s usually into whatever you’re cooking unless you take preventative measures.
The best way to reduce the water content of zucchini is to salt it. Salt draws out the excess liquid and will reduce the soggy factor of the final dish.
We take an extra step here by also pre-cooking the zucchini. Cooking the zucchini ahead of time will further reduce the moisture in the final dish.
And I can guarantee that if you follow the steps in the recipe card, your zucchini casserole won’t be mushy at all.
Which diets is this zucchini casserole recipe good for?
If you are following a low carb, keto or gluten free diet, this recipe is for you! Simply omit the bread crumb topping and you’ll be good to go.
Variations on this Zucchini Casserole Recipe with Sour Cream
Here are some delicious ways to experiment with this recipe:
- Add Protein: Boost the nutritional value of your casserole by adding rotisserie chicken, turkey, or ground beef. This addition not only adds protein but also takes it from simple side dish to satisfying meal.
- Do a veggie swap: Love this recipe with zucchini? How about trying it using broccoli, cauliflower or green beans next time?
- Try Fresh Herbs: If you’ve got herbs growing in your garden, toss ’em in! Fresh herbs like basil, thyme, or parsley will complement the zucchini’s natural flavors and add a burst of freshness.
Can this zucchini casserole be made ahead?
This casserole recipe can be made ahead of time, which is especially convenient during busy holiday times. Prepare the casserole according to the recipe card and cover it tightly with plastic wrap before baking. Store it in the refrigerator for up to 24 hours.
When you’re ready to enjoy it, just bake according to the instructions. You may need to add a few minutes to the baking time if your casserole is cold from the refrigerator.
If you have left over zucchini casserole, allow it to cool to room temperature before storing. Cover it tightly with plastic wrap or aluminum foil or – better – transfer it to an airtight container before refrigerating. This dish will keep in the refrigerator for 3-4 days.
If you want to store it for longer, pop it into the freezer.
When you make this cheesy zucchini casserole recipe with sour cream, I’d love to hear about it! Drop a rating or leave a comment below. Enjoy!
For more zucchini recipes, try these:
- Chocolate Chip Zucchini Muffins
- Zucchini Rollatini with Summer Marinara
- Best Ever Cinnamon Zucchini Bread with Pecans
For more low carb side dishes, try these:
- Healthy Southwestern Coleslaw Recipe (No Mayo!)
- Spicy Asian Cucumber Salad with Ginger & Garlic
- Easy Broccoli & Cheddar Bake
Cheesy Zucchini Casserole Recipe with Sour Cream
- 6 cups sliced zucchini about 3-4 medium
- 1 onion
- 5 oz. gruyere cheese
- 4 oz. cream cheese room temperature
- 1/2 cup sour cream
- 1/2 cup Parmesan cheese
- 1/2 cup panko bread crumbs
- 1 egg
- 3 Tbsp. unsalted butter divided
- 1 tsp. salt
- Preheat oven to 375 degrees.
- Slice zucchini into half circles. Dice onion. Cut gruyere cheese into cubes.
- Melt 1 Tbsp. butter in a large nonstick pan. Saute the zucchini and onions until tender. Add the salt and combine well. Transfer the zucchini mixture to a colander over the sink. Allow to drain for 20 minutes.
- In a large bowl, combine the sour cream, cream cheese and Parmesan. Gently fold the zucchini mixture into the sour cream mixture. Transfer to an 8×8 baking dish. Arrange gruyere cubes over top.
- Melt the remaining 2 Tbsp. of butter in a small bowl. Combine with the panko bread crumbs. Sprinkle panko mixture evenly over the zucchini. Bake 40 minutes.