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Pioneer Woman Zucchini Casserole

Pioneer Woman Zucchini Casserole - recipe card
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This creamy, cheesy zucchini casserole is comfort food at its finest, with tender zucchini and onion baked in a rich, tangy sour cream and Cheddar sauce, topped with a buttery cracker crumb crust. The casserole is savory, satisfying, and perfect as a side dish or light main course.

Ingredients

Scale
  • 4 cups zucchini, sliced into 1/4-inch rounds (from about 3 medium zucchini, 1.25 lb total)
  • 1 cup yellow onion, halved and thinly sliced (1 medium onion)
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper, freshly ground
  • 1/2 cup sour cream, full-fat
  • 1/2 cup mayonnaise, full-fat
  • 1 cup sharp Cheddar cheese, shredded (4 oz)
  • 1 large egg, lightly beaten
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)
  • For the topping:
  • 1/2 cup buttery round crackers (such as Ritz), crushed into coarse crumbs (about 12 crackers)
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat the oven to 350°F (177°C). Lightly grease an 8×8-inch (2-quart) baking dish with butter or nonstick spray. This ensures the casserole lifts cleanly and the edges brown evenly.
  2. Place the sliced zucchini and onion in a large microwave-safe bowl. Microwave on high for 5 minutes, stirring halfway, until the vegetables are softened and have released most of their liquid. Squeeze the cooked zucchini and onion in a clean kitchen towel or press between paper towels to remove as much moisture as possible—excess water will make the casserole soggy.
  3. In a large mixing bowl, whisk together the sour cream, mayonnaise, shredded Cheddar cheese, beaten egg, kosher salt, and black pepper until smooth and well combined. The egg helps bind the casserole while the sour cream and mayo create a rich, tangy base.
  4. Add the drained zucchini and onion to the bowl and fold gently with a spatula until every piece is evenly coated. Scrape the mixture into the prepared baking dish and spread into an even layer.
  5. In a small bowl, mix the crushed cracker crumbs with the melted butter until all crumbs are moistened. Sprinkle the buttered crumbs evenly over the top of the casserole—this will form a golden, crunchy crust during baking.
  6. Bake for 20-25 minutes, or until the filling is bubbly around the edges and the topping is deep golden brown. Let the casserole rest for 5 minutes before serving to allow the custard to set; garnish with fresh parsley if desired.

Notes

Storage: Cool completely, cover tightly with foil or plastic wrap, and refrigerate for up to 3 days. Freezing: Not recommended—the creamy sauce may separate and the cracker crust will become soggy upon thawing. Reheating: Warm individual portions in a 350°F (177°C) oven for 10-15 minutes, or microwave on medium power in 30-second bursts until hot. For best texture, reheat in the oven.

Nutrition

Keywords: zucchini casserole, cheesy zucchini bake, summer squash casserole, Pioneer Woman style, baked vegetable casserole, creamy zucchini, cracker crumb topping, weeknight side dish, garden zucchini recipe, comfort food casserole

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-zucchini-casserole/