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Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

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Saturday, February 6, 2016

3 Cheese Zucchini Casserole Recipe

I've been growing a veggie garden on and off for the past 25 years and this year has been the best year yet! Everything that I planted this year did extremely well and even better than I had hoped! As usual, I wasn't disappointed with my Zucchini growing at all. This year...they were even more plentiful, bigger and definitely tastier!

Over the past 2 months I've been trying out all kinds of new zucchini recipes to try and use up my plentiful harvest. I did chop and shred some of my zucchinis for the wintertime but even so...I still had a lot of fresh ones on my hands that needed to be used.

Back in early July I made this recipe and since then...made it 3 more additional times. My family loves it and we've been enjoying it as a vegetable side dish along our main course.

Note: At the grocery store I buy my shredded cheese in a prepackaged 3-cheese blend at the deli. Look for that blend or come up with your own blend using your favorite cheeses.

3 Cheese Zucchini Casserole Recipe

1 large fresh zucchini
1/4 cup butter
2/3 to 3/4 cup sour cream
1/2 tsp. salt
1/4 tsp. ground black pepper
1/2 tsp. parsley
1/2 tsp. oregano
2 tbsp. finely diced onion
1 tsp. garlic powder
1/2 cup to 3/4 cup 3-Cheese Blend Shredded

Wash your zucchini and cut it into 1/4" thick rounds, leaving the skin on! Place rounds into a large pot, cover with water and bring to a boil. Once boiling, simmer at a medium boil for 3-4 minutes. Remove from heat and place them in a colander to drain away the water.

In that same large pot (now emptied) melt the butter with the salt, ground black pepper, parsley, oregano, diced onion and garlic powder until melted. Simmer on low for 1 additional minute. Turn off heat. Stir in the sour cream and the cooked zucchini rounds. Stir until everything is combined and coated with the sour cream sauce.

Preheat oven to 375 degrees F. Pour zucchini mixture into a 2 or 3 quart glass casserole dish. Pour the shredded cheese blend on the top in an even layer. Bake uncovered in the oven for 7 to 9 minutes or until cheese has completely melted and turned lightly browned. Remove and serve immediately.

1 comment:

jopb said...

I Love this zucchini recipe that you invented and I love all the ingredients included. Thanks for the recipe.