The Forked Spoon · by Jessica Randhawa★ 4.9 (267)
Zucchini Casserole Recipe
NUTRITION · PER SERVING85M COOK
CAL 17%·PRO 22%
CARBS 16G18% OF CAL
2G FIBER3G SUGAR11G OTHER
FAT 27G71% OF CAL
8G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A cheesy, creamy baked zucchini and squash casserole bound with sour cream, mayonnaise, and eggs, topped with crunchy panko breadcrumbs. This comforting side dish is rich and vegetable-forward.
sideamericancasserole🥧 baking dish⚡ microwave🍳 skillet🔥 ovenvegetarian
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 4 medium zucchini squash ((sliced in 1/4" thick slices) see notes)
- salt
- 4 tbsp butter (divided)
- 1 yellow onion (finely chopped)
- 2 cloves garlic (minced)
- ¼ tsp black pepper
- ½ cup sour cream
- ½ cup mayonnaise
- 2 eggs (slightly beaten)
- ½ cup grated parmesan cheese
- 1 cup shredded cheddar cheese (divided)
- ½ cup shredded mozzarella cheese
- 1 cup panko breadcrumbs
At a glance
PER SERVING · TIME 85M
CAL 17%·PRO 22%
CARBS 16G18% OF CAL
2G FIBER3G SUGAR11G OTHER
FAT 27G71% OF CAL
8G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 40m
- Sodium
- 635mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 162mg
- Calcium
- 268mg
- Iron
- 0.73mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 635MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.