Cheesy Zucchini Bake
A warm, golden casserole loaded with tender zucchini, melted cheeses, and a buttery cracker topping that bakes up crisp, comforting, and absolutely irresistible.
Servings: 9 servings
Calories: 184kcal
Ingredients
For the Bake
- 3 cups zucchini (about 3 medium-sized) chopped or thinly sliced
- 1 medium onion finely chopped
- 1 tablespoon butter
- 1 large egg beaten
- 1 teaspoon garlic salt or ½ teaspoon garlic powder + ½ teaspoon salt
- 1 teaspoon Italian seasoning
- 1 pinch crushed red pepper flakes
- 1 cup shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese
- 1 cup Ritz crackers crushed
For the Topping
- ¼ cup grated Parmesan cheese
- 2 tablespoons butter melted
- ½ cup Ritz crackers crushed
- Optional garnish: fresh parsley or chives
Instructions
- Preheat oven to 350°F.
- Lightly grease a 9x9-inch or similar-sized baking dish.
- In a skillet over medium heat, cook the onion in olive oil or butter until soft and translucent, about 4–5 minutes. Remove from heat.
- In a large bowl, combine chopped zucchini, sautéed onion, beaten egg, garlic salt, herbs, crushed red pepper flakes, cheddar cheese, mozzarella cheese, and 1 cup of the crushed crackers. Mix until well combined.
- Spread mixture evenly in the prepared baking dish.
- In a small bowl, mix the remaining ½ cup of crushed crackers, Parmesan cheese, and melted butter. Sprinkle evenly over the top of the casserole.
- Bake uncovered for 35–40 minutes, or until the top is golden brown and the casserole is set.
- Let rest for 5–10 minutes before serving.
- Garnish with chopped herbs if desired.
Nutrition
Calories: 184kcal | Carbohydrates: 10g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 48mg | Sodium: 557mg | Potassium: 168mg | Fiber: 1g | Sugar: 3g | Vitamin A: 425IU | Vitamin C: 8mg | Calcium: 177mg | Iron: 1mg