Zucchini is easily overlooked, but with the addition of melty cheese and a crunchy cornflake topping, you can transform this summer vegetable into a perfect casserole for a barbeque or potluck. Switch out the herbs with what you have on hand–chives, thyme, basil and cilantro would all work well and add great flavor!
| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 45 min |
| Yield: | 6 to 8 servings |
Ingredients
- 1 stick (8 tablespoons) unsalted butter
- 4 medium zucchini, cut into 1/2-inch-thick rounds (about 2 1/2 pounds)
- Kosher salt and freshly ground black pepper
- 1 yellow bell pepper, diced
- 1/2 medium onion, diced
- 2 cloves garlic, minced
- 1/2 cup sour cream
- 4 large eggs
- 8 ounces shredded Cheddar (about 2 cups)
- 1/2 cup fresh flat-leaf parsley, chopped
- 1/2 teaspoon Italian seasoning
- 2 cups cornflakes
- 1/2 teaspoon hot sauce, such as Tabasco
Instructions
- Preheat the oven to 400 degrees F. Put a large colander inside a large bowl.
- Melt 2 tablespoons of the butter in a large skillet over medium heat. Add one-third of the zucchini to the skillet, arrange in a single later and sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally, until the zucchini begins to soften and is golden brown in spots, about 5 minutes. Transfer to the prepared colander. Repeat to cook remaining zucchini in 2 more batches, using 2 tablespoons of butter and sprinkling with 1/2 teaspoon salt and a few grinds of black pepper for each batch. Transfer each batch to the colander.
- Add 1 tablespoon of butter to the same skillet along with the bell pepper and onion and cook, stirring occasionally and scraping up any brown bits with a wooden spoon, until the vegetables are soft, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes, then fold into the zucchini. Transfer the mixture to a 2-quart casserole dish.
- Whisk together the sour cream, eggs, 1/2 teaspoon salt and a few grinds of black pepper in a large bowl. Fold in the Cheddar, parsley and Italian seasoning. Pour over the zucchini mixture, making sure that some of the egg mixture sinks down to the bottom.
- Microwave the remaining 1 tablespoon butter in a medium bowl until melted. Fold in the cornflakes and hot sauce. Sprinkle evenly over the top of the casserole. Bake until the eggs are set and the cornflakes are deeply golden, 30 to 35 minutes. Let sit for 10 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 335 |
| Total Fat | 27 g |
| Saturated Fat | 15 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 12 g |
| Cholesterol | 160 mg |
| Sodium | 517 mg |
Reviews
It was to eggy and not cheesy enough.
I love summer squash and easy casseroles. The change up of ingredients makes this a nice change of pace variety! The addition of bell pepper is nice, so is the cornflake topping. I might use Panglossian bread crumbs sometimes as a change!