Baked Cheesy Zucchini Casserole
Delightful cheesy, moist and creamy zucchini casserole will make your house smell amazing!
Servings: 8
Calories: 301kcal
Equipment
- casserole
- colander
Ingredients
- 2 zucchini medium to big size
- 2 tsp salt
- 1 1/2 cups pasta orzo cooked al dente
- 1 cup sour cream
- 1/2 tsp baking powder
- 4 eggs
- 1 tsp Italian herbs
- 8 oz gouda cheese 3 cups grated
- 4 cloves of spring garlic you can easily skip to regular garlic or garlic powder
- 1/2 cup chopped spring onion
Instructions
- Grate and drain 2 zucchini.
- Meanwhile, boil pasta orzo according to the instruction on the pack. Cook it to al dente and then drain.
- When the pasta cooled down completely start incorporating casserole. Into the bowl with drained zucchini, stir in 4 eggs, 2 cups of grated gouda cheese, 1 ½ cup of cooled al dente pasta orzo, chopped spring onion, minced garlic, ½ tsp of baking powder, and ⅔ cup of sour cream. Season with 1 tsp of salt, 1 tsp of Italian herbs, and black pepper to taste. Whit a rubber spatula mix gently all the ingredients
- Gently pour the mixture evenly into the buttered casserole dish. Spread a thin layer of sour cream over the top. Sprinkle the remaining 1 cup of cheese over the top and send it to a preheated oven at 400 °F. Bake for 40 minutes. 10 minutes before the time elapsed sprinkle on the top some grated parmesan if desired.
- Let the casserole rest for 10-15 minutes before slicing. Garnish cheese zucchini casserole with some chopped spring onion and/or parsley. Serve warm!
Nutrition
Calories: 301kcal | Carbohydrates: 24g | Protein: 15g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 129mg | Sodium: 874mg | Potassium: 327mg | Fiber: 1g | Sugar: 4g | Vitamin A: 556IU | Vitamin C: 9mg | Calcium: 273mg | Iron: 1mg