ChefScribe
Inspired by videocasserolezucchini

Baked Zucchini, Bacon and Cheese Casserole

A comforting casserole with layers of zucchini, crispy bacon, and melted cheese, bound with a light egg custard and topped with golden breadcrumbs.

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Zucchini Überraschung by Essen&Food — recipe photo

A comforting casserole with layers of zucchini, crispy bacon, and melted cheese, bound with a light egg custard and topped with golden breadcrumbs.

20 min
Prep time
45 min
Cook time
1 hr 15 min
Total time
6 servings
Yield

Ingredients

14 ingredients
Per serving480 kcal
Fat
36g
Carbs
14g
Protein
26g

Whole recipe (6 servings): 2880 kcal

  • 4 medium zucchini (about 2 lb / 900 g), sliced into 1/4-inch rounds
  • 1 teaspoon salt, plus more to taste
  • 8 slices bacon (about 8 oz / 225 g), chopped
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon grated nutmeg (optional)
  • 2 cups shredded sharp cheddar cheese (about 8 oz / 225 g)
  • 1/2 cup grated Parmesan cheese (about 2 oz / 55 g)
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons chopped fresh parsley, for garnish (optional)

Method

8 steps
  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Toss zucchini slices with 1 teaspoon salt in a colander and let drain for 15 minutes. Pat dry with paper towels.
  3. In a large skillet over medium heat, cook bacon until crisp. Transfer to a paper towel-lined plate, reserving 1 tablespoon drippings in the skillet.
  4. Add onion to the skillet and cook until softened, about 5 minutes. Add garlic and cook 30 seconds more. Remove from heat.
  5. In a medium bowl, whisk together eggs, milk, sour cream, pepper, and nutmeg if using.
  6. Spread half the zucchini in the prepared baking dish. Top with half the bacon, half the onion mixture, and half the cheddar and Parmesan. Repeat layers with remaining zucchini, bacon, onion, and cheeses.
  7. Pour egg mixture evenly over the top. Sprinkle with panko breadcrumbs.
  8. Bake uncovered for 35-40 minutes, until bubbly and golden brown on top. Let stand 10 minutes before serving. Garnish with parsley if desired.

Recipe notes

Helpful tips

  • Salting and draining the zucchini prevents a watery casserole.
  • Let the casserole rest before serving for cleaner slices.
  • Use any melting cheese you like, such as Gruyère or mozzarella.

Equipment

  • 9x13-inch baking dish
  • Large skillet
  • Colander
  • Mixing bowls
  • Whisk
  • Knife and cutting board

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven until heated through.

Additional tips

  • Handle hot baking dish carefully. Ensure eggs are cooked through; internal temperature should reach 160°F (71°C).

Recipe inspiration

Inspired by Essen&Food

Watch video

Estimated nutrition

Per serving: 480 calories

Fat: 36 g · Carbs: 14 g · Protein: 26 g

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