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Garden Zucchini Casserole: A Comforting Summer Dish

This Garden Zucchini Casserole is a delightful way to enjoy fresh summer vegetables. Packed with tender zucchini, cheesy goodness, and a crispy topping, it's perfect for family dinners or potlucks.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

Ingredients
  • 4 cups zucchini, sliced
  • 1 cup shredded carrots
  • 1 small onion, finely chopped
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup breadcrumbs
  • 2 tablespoons melted butter

Method
 

Instructions
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish. In a large bowl, combine the sliced zucchini, shredded carrots, and chopped onion.
  2. In a separate bowl, mix together the shredded cheddar cheese, grated Parmesan cheese, sour cream, mayonnaise, garlic powder, dried oregano, salt, and black pepper. Stir until well combined.
  3. Pour the cheese mixture over the zucchini mixture and stir until the vegetables are evenly coated. Transfer the mixture to the prepared baking dish and spread it out evenly.
  4. In a small bowl, mix the breadcrumbs with the melted butter. Sprinkle this mixture evenly over the top of the casserole.
  5. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the casserole is bubbly. Let it cool for a few minutes before serving.

Notes

Use fresh vegetables for the best flavor. You can customize the cheese or add other vegetables like bell peppers or spinach. The casserole can be made ahead and refrigerated or frozen for later use.