Ingredients:

  • 2 lbs (900g) zucchini, thinly sliced
  • 1 medium yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1/4 cup (60ml) olive oil
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup (240ml) sour cream
  • 1 cup (240ml) mayonnaise
  • 1 cup (100g) shredded cheddar cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 1/4 cup (30g) chopped fresh parsley
  • 1/4 teaspoon garlic powder
  • 1 cup (50g) panko breadcrumbs
  • 2 tablespoons (30g) melted unsalted butter

Instructions:

  1. Sauté zucchini, onion, and garlic in olive oil with Italian seasoning, salt, and pepper until tender. (Approx. 8-10 minutes)
  2. In a bowl, combine sour cream, mayonnaise, cheddar cheese, Parmesan cheese, parsley, and garlic powder. Whisk until smooth.
  3. Layer half of the zucchini mixture in the baking dish. Spread half of the cheesy sauce over the zucchini. Repeat layers.
  4. Combine panko breadcrumbs with melted butter. Sprinkle evenly over the casserole.
  5. Bake in a preheated oven at 350°F (175°C) for 30-35 minutes, or until golden brown and bubbly.
  6. Let the casserole cool for 10 minutes before serving.