Zucchini Casserole with a Cheese Crust

If you are not a big fan of zucchini, then after trying this dish, you will definitely change your mind. The casserole has a lot of juicy yellow zucchini mixed with sour cream, grated Parmesan, and spicy cheddar. Sprinkle everything with crushed crackers and bake so that the cheeses are well warmed up and mixed with the zucchini, and the top is toasted and crispy. A quick and simple dish that can be enjoyed during the zucchini season, when there are too many of them and you want something new and different.

Cook: 40 mins

Servings: 6-8

Ingredients

6 medium yellow courgettes, thinly sliced
1 tbsp vegetable oil
1 large onion, thinly sliced
1 tbsp butter
0.5 tablespoon. grated parmesan
1 tablespoon. grated hot cheddar
0.5 tablespoon. sour cream
1 pack of rusks, chopped

Directions

Preheat oven to 175 ° C.
Grease a 2-liter baking dish with oil.
Heat the oil in a large skillet over medium-high heat. Saute the zucchini, onions, and butter until soft.
Transfer to a bowl and toss in the Parmesan, Cheddar, and Sour Cream. Season with salt and black pepper to taste.
Place in a prepared baking dish and sprinkle evenly with chopped crackers.
Bake for 20 minutes or until the top is browned.

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Zucchini Casserole with a Cheese Crust

Ingredients

Directions

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