Cheesy Baked Zucchini
Cheesy Baked Zucchini takes approximately 45 minutes from beginning to end. This recipe serves 6 and costs $2.08 per serving. Watching your figure? This gluten free, lacto ovo vegetarian, primal, and ketogenic recipe has 380 calories, 21g of protein, and 31g of fat per serving. 2414 people have made this recipe and would make it again. If you have butter, eggs, gouda cheese, and a few other ingredients on hand, you can make it. Several people really liked this main course. It is brought to you by Cinnamon Spice and Everything Nice. Overall, this recipe earns a solid spoonacular score of 57%. Baked Cheesy Zucchini Bites, Cheesy Baked Egg Tart with Tarragon, Tomato and Zucchini, and Cheesy & Crunchy Tex-Mex Baked Zucchini Sticks are very similar to this recipe.
Servings: 6
Preparation duration: 15 minutes
Cooking duration: 30 minutes
Ingredients:
butter, for greasing pan
coarse salt and fresh black pepper
fresh herbs like dill, basil, parsley or thyme
2 eggs
2 heaping cups shredded Gouda cheese
2/3 cup half & half or whole milk
1/2 cup sour cream (light or regular)
8 cups zucchini (or yellow squash or a mix) sliced 1/4 inch thick (3 - 4 medium to large)
Equipment:
casserole dish
colander
whisk
bowl
oven
frying pan
Cooking instruction summary:
Put the zucchini in a large colander set over a bowl and sprinkle with 1 teaspoon coarse salt or 1/2 teaspoon fine salt to remove some of the water so your casserole won't be soggy. Refrigerate at least 1 hour or 2 if you have time.Preheat oven to 400 degrees F. and butter an 8 x 10 casserole dish.In a medium bowl whisk the eggs, half & half and sour cream together. Season with a few pinches each of salt and pepper and a teaspoon or two of fresh herbs if you like.Layer half the zucchini in the pan then pour half the egg mixture over it. Sprinkle with half the Gouda. Repeat.Bake about 25 - 30 minutes until bubbly around the edges and lightly golden on top.
Step by step:
1. Put the zucchini in a large colander set over a bowl and sprinkle with 1 teaspoon coarse salt or 1/2 teaspoon fine salt to remove some of the water so your casserole won't be soggy. Refrigerate at least 1 hour or 2 if you have time.Preheat oven to 400 degrees F. and butter an 8 x 10 casserole dish.In a medium bowl whisk the eggs, half & half and sour cream together. Season with a few pinches each of salt and pepper and a teaspoon or two of fresh herbs if you like.Layer half the zucchini in the pan then pour half the egg mixture over it. Sprinkle with half the Gouda. Repeat.
2. Bake about 25 - 30 minutes until bubbly around the edges and lightly golden on top.
Nutrition Information:
covered percent of daily need
