Zucchini Casserole with Parmesan
Ingredients
The casserole
-
8
cups
sliced zucchini
-
3
tablespoons
butter
-
1
teaspoon
kosher salt
-
¼
teaspoon
freshly ground black pepper
-
⅓
cup
sour cream
-
1
large
egg yolk
-
½
cup
grated Parmesan cheese
-
2
tablespoons
chives
The topping
Instructions
- Preheat the oven to 375°F.
- Melt 1 tablespoon of butter in a skillet, add zucchini, season with salt and pepper, and cook until softened.
- In a bowl, mix cooled melted butter with sour cream, salt, and egg yolk.
- Combine the sour cream mixture with the cooked zucchini and fold in ¼ cup of Parmesan cheese and 1 tablespoon of chives.
- Transfer the mixture to a baking dish.
- In a separate bowl, mix bread crumbs with remaining melted butter, Parmesan cheese, and chives.
- Sprinkle the bread crumb mixture over the zucchini.
- Cover with foil and bake for 15-20 minutes, then uncover and raise the temperature to 450°F to brown the top for about 10 minutes.
Nutrition Facts (estimated)
Servings
8
Calories
125
Total fat
9g
Total carbohydrates
7g
Total protein
5g
Sodium
467mg
Cholesterol
46mg
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