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zucchini casserole recipe with tomatoes onions and cheesey sauce

Zucchini Casserole Recipe with Parmezan and Tomato

Creamy, cheesy layers of zucchini, tomato, onions and various cheeses make eating veggies fun.
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Servings 4 servings
Calories 240 kcal

Ingredients
  

  • 3 –4 medium zucchini thinly sliced
  • 2 large tomatoes sliced
  • 1 cup sour cream
  • 1 cup parmesan cheese grated
  • 1 cup sharp cheddar cheese grated
  • 2 eggs
  • 1 small sweet onion chopped
  • 2 cloves garlic minced
  • 2 tbsp fresh parsley or 1 tbsp dried Italian herbs
  • 1/2 cup panko breadcrumbs or almond flour + parmesan
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper

Instructions
 

  • Preheat oven to 180°C (350°F).
  • Salt zucchini slices and let sit for 15–20 minutes; pat dry.
  • In a large bowl, mix zucchini, onion, garlic, tomatoes, olive oil, and pepper.
  • In a small bowl, whisk eggs, sour cream, half the parmesan, and cheddar.
  • Combine mixtures and layer in a greased baking dish.
  • Top with remaining parmesan and almond flour or breadcrumbs, and a drizzle of olive oil.
  • Bake 35–40 minutes until golden brown.
  • Rest 10 minutes before serving.

Notes

Note: the nutritional values are for the casserole made with almond and Parmesan crust rather than panko crumbs. If you use panko crumbs instead, then the carbs will be around 16g, and fats will go down to 12 as we skip the almond flour. 

Nutrition

Calories: 240kcalCarbohydrates: 9gProtein: 8gFat: 16g
Tried this recipe?Let me know how it was in the comments below.