Zucchini Casserole

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 9x9-inch baking dish or casserole pan.

Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. Add the sliced zucchini, diced onion, and 1 teaspoon salt. Cooking, stirring frequently, for 7 to 10 minutes, or until zucchini just starts to soften and liquids have been released. Drain the mixture well.

In a large mixing bowl, stir together 8 ounces sour cream, 1 cup shredded cheddar cheese, 1/2 cup grated parmesan cheese, and 1 large egg until well combined. Add the cooked zucchini and onion mixture to the bowl and gently fold until evenly coated. Transfer the mixture into the prepared baking dish.

In a small bowl, combine the crushed Ritz crackers, 2 tablespoons butter, 1/4 cup grated parmesan cheese, and 1 teaspoon garlic powder. Sprinkle this topping evenly over the zucchini mixture.

Bake uncovered in the preheated oven for 20 to 25 minutes, or until the topping is golden brown. Serve hot.

Side Dish