Easy Zucchini Casserole


This summer I did not put in a garden (for a couple different reasons) so I've not been bombarded with the kazillion zucchini's that many of my readers are probably currently dealing with.  As a matter of fact, my next door neighbor did not put in a garden this summer either and my best friend did not plant zucchini... so if I want this versatile vegetable I'm finding that I have to actually buy it at the store!

This little guy however, was a freebie.  Left an orphan at the office with a sign that asked someone to please take him home, I was more than happy to oblige.  And last night I finished off the last of a very tasty, very homey, grandmother-like comfort food.  

Easy Zucchini Casserole

zucchini - to make about 6 cups shredded or diced
1 large onion, chopped
4 T butter
1/2 cup sour cream
salt to taste (about a teaspoon)
1/2 t Garlic/Pepper seasoning (or use garlic powder and regular black pepper)
1 cup grated cheddar cheese
1 sleeve Ritz Crackers, crushed (about a cup)

Cook the zucchini in a pan on the stove over medium high heat.  The zucchini will release a lot of liquid.  Drain it off, return it to the stove and continue cooking until the zucchini is tender.  Make an opening in the center of the pan and add the butter and onions to saute golden and add flavor.  (About 5 minutes).   Mix the zucchini and onion with the rest of the ingredients except the crackers.  Place it in a greased or foil lined casserole dish or pan.  Top with the Ritz or other buttery crackers.  Bake in the oven at 350-375 for 20-30 minutes until completely warmed through and crisp on top. 



Print Friendly and PDF