Garden Zucchini Casserole

🥘 Ingredients:

• 4 cups zucchini, sliced

• 1 cup carrots, shredded

• 1 small onion, diced

• 2 cloves garlic, minced

• 1 cup shredded cheddar cheese

• 1/2 cup sour cream (or Greek yogurt)

• 1/4 cup butter, melted

• 1 ½ cups breadcrumbs (or crushed crackers)

• 2 eggs, lightly beaten

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon dried thyme or Italian seasoning

👨‍🍳 Instructions:

1. Preheat Oven:
   Heat your oven to 375°F (190°C) and grease a medium baking dish.

2. Cook Vegetables:
   In a large pan, sauté onion and garlic in a bit of butter until soft.
   Add zucchini and carrots, cook 5–7 minutes until slightly tender.

3. Mix Filling:
   In a bowl, combine eggs, sour cream, cheese, salt, pepper, and thyme.
   Stir in the cooked vegetables.

4. Add Breadcrumbs:
   Mix in half of the breadcrumbs.

5. Assemble:
   Pour the mixture into the prepared baking dish.
   Sprinkle remaining breadcrumbs on top and drizzle with melted butter.

6. Bake:
   Bake uncovered for 25–30 minutes, or until golden and bubbly.

7. Serve:
   Let it cool slightly before serving. Great with grilled chicken or fish.

❓ Q&A 

Q1: Can I use yellow squash instead of zucchini?
✅ Yes! Yellow squash works perfectly, or use half zucchini and half squash for more color.

Q2: What cheese works best?
🧀 Cheddar gives a sharp flavor, but mozzarella or Monterey Jack make it creamier.

Q3: Can I make it ahead of time?
✅ Yes, prepare the mixture up to a day before, refrigerate, and bake just before serving.

Q4: How do I make it low-carb or gluten-free?
🌾 Use almond flour or crushed pork rinds instead of breadcrumbs.

Q5: Can I freeze this casserole?
❄️ Yes! Bake first, cool completely, wrap well, and freeze for up to 2 months. Reheat at 350°F until warm.