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Creamy Cheesy Zucchini Casserole

This is one of my all-time favorite recipes from growing up. My mom made it every Thanksgiving. This side dish is sure to please your pickiest non-veggie eaters, as the zucchini is disguised in a creamy, cheesy sauce and has a crispy flavorful topping. I mean no insult to the great zucchini, since I love it dearly, but my hubby says the sauce makes the zucchini taste less like the veggie he does not love so dearly. In fact, he quite enjoys it! So that's a big win at my house!


  • 5 smallish zucchinis sliced ½ inch thick

  • ⅔ cups sour cream

  • 1 cup grated cheddar cheese

  • 1 Tablespoon softened butter

  • 1 teaspoon salt

  • 3 Tablespoons seasoned breadcrumbs

  • 3 Tablespoons grated Parmesan cheese


  1. Preheat oven to 450 degrees.

  2. Line a baking sheet with parchment paper and place the sliced zucchini in a single layer, then drizzle with olive oil, salt, and pepper. Bake 10 minutes until the zucchini is slightly softened.

  3. In a mixing bowl combine the sour cream, cheddar cheese, butter, and salt.

  4. Gently fold the roasted zucchini into the sour cream mixture, then sprinkle the breadcrumbs and grated cheese evenly over the top.

  5. Lower oven to 375 degrees and bake for 15 minutes until golden brown.

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Zucchni Casserole
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