Zucchini Casserole

I have many Zucchini Recipes and this is my latest favorite.

I added this Picture so you know to use Grated and Not Shredded. This is Fine and almost a Powder Texture.

Here's what you'll need:

Preheat the oven to 375 Degrees.

An 8" X 8" Baking Dish, Sprayed with a Vegetable Cooking Spray.

A Large Skillet

1/2 C Diced Onion

1 TBS Olive Oil

1/2 tsp Garlic Powder

4 Cups of  Diced Zucchini, unpeeled. (2-3 Medium Zucchinis)

1/2 tsp Dried Basil

Salt and Pepper to Taste

2 Large Eggs

1 C Shredded Cheddar Cheese

1/2 Cup Grated Parmesan Cheese 

1/2 C Sour Cream

1 C Bread Crumbs, divided.

2 TBS Butter Melted for the Topping

In the Skillet on Medium Heat:

Oil, until Hot.

Add:

Zucchini

Onion

Sauté about 5 - 7 Minutes.

Add:

Basil

Garlic Powder

Salt

Pepper

Stir to Combine Well

Set Aside to Cool while you prepare the Filling.

In a Large Mixing Bowl:

Eggs, whisk well.

Add:

Sour Cream

Cheddar Cheese

Parmesan Cheese

1/2 C  of the Bread Crumbs

Fold In:

Zucchini Mixture, Stir to Combine Well.

Spoon into the Pan.

In a Small Mixing Bowl:

Remaining 1/2 C Bread Crumbs

Melted Butter

Mix Well.

Sprinkle Evenly Over the Top of the Mixture in the Pan.

Bake Uncovered 25 - 30 Minutes until Golden Brown.

Remove from Oven and Set Aside to cool for 10 Minutes.

Enjoy!

Peace in the Kitchen!