Zucchini and Bacon Casserole

Indulge in the irresistible flavors of this Zucchini and Bacon Casserole, a comforting bake that’s as hearty as it is wholesome. Perfectly tender zucchini slices are layered with crispy crumbled bacon, sautéed onions, and a rich, creamy blend of sour cream, eggs, and cheddar cheese. Topped with golden breadcrumbs and a sprinkle of parmesan, this casserole bakes to bubbly perfection in just under 40 minutes. The clever use of salting and draining the zucchini ensures a beautifully textured dish every time, while the garlic and fresh parsley add a burst of vibrant flavor. Whether you're serving this as a side dish or a main course, this easy-to-make recipe is sure to be a crowd-pleaser. Packed with protein, veggies, and irresistible cheesiness, it’s a winning addition to your dinner table or potluck lineup!

Nutriscore Rating: 52/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 4 medium zucchini
• 6 slices bacon
• 1 medium yellow onion
• 2 cloves garlic
• 1 tablespoon olive oil
• 1.5 cups cheddar cheese
• 1 cup sour cream
• 0.5 cups parmesan cheese
• 2 large eggs
• 0.5 cups breadcrumbs
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 tablespoons fresh parsley

Directions

Step 1

Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.

Step 2

Wash the zucchinis, trim the ends, and slice them into thin rounds. Place them in a colander, sprinkle with 1/2 teaspoon of salt, and let them drain for 10-15 minutes to remove excess moisture. Pat dry with paper towels after draining.

Step 3

While the zucchini is draining, cook the bacon in a large skillet over medium heat until crispy. Remove the bacon from the skillet and place it on a plate lined with paper towels to drain. Once cooled, crumble the bacon into small pieces.

Step 4

In the same skillet, remove excess bacon grease, leaving about 1 tablespoon. Add the olive oil if necessary. Sauté the onion (diced) until softened, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute until fragrant. Remove from heat.

Step 5

In a large mixing bowl, whisk together the eggs, sour cream, 1 cup of cheddar cheese, 1/4 cup of parmesan cheese, black pepper, and the remaining 1/2 teaspoon of salt until well combined.

Step 6

Fold the sautéed onion and garlic mixture, drained zucchini slices, and crumbled bacon into the egg mixture. Mix gently to coat everything evenly.

Step 7

Transfer the zucchini mixture into the prepared baking dish. Sprinkle the breadcrumbs evenly over the top, followed by the remaining 1/2 cup of cheddar cheese and 1/4 cup of parmesan cheese.

Step 8

Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and the casserole is bubbling around the edges.

Step 9

Remove from the oven and allow it to rest for 5 minutes. Garnish with freshly chopped parsley before serving.

Step 10

Serve warm and enjoy!

Nutrition Facts

Serving size	1607.4 grams (1607.4g)

Amount per serving	% Daily Value*
Calories	2398

Total Fat 155.40g	199%
Saturated Fat 80.10g	401%
Polyunsaturated Fat 4.90g
Cholesterol 720mg	240%
Sodium 13510mg	587%
Total Carbohydrate 152.80g	56%
Dietary Fiber 10.70g	38%
Total Sugars 78.70g
Protein 105.30g	211%

Vitamin D 90IU	449%
Calcium 1714mg	132%
Iron 8mg	46%
Potassium 2837mg	60%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.5%

Protein: 17.3%

Carbs: 25.1%