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Photo:Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Jennifer Wendorf
Active Time:25 minsTotal Time:40 minsServings:6Jump to Nutrition Facts
Active Time:25 minsTotal Time:40 minsServings:6
Active Time:25 mins
Active Time:
25 mins
Total Time:40 mins
Total Time:
40 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1tablespoonextra-virgin olive oil4mediumzucchini, thinly sliced (about 7 cups)1tablespoonunsalted butter1 1/2tablespoonsall-purpose flour3/4cupwhole milk2tablespoonsreduced-fat sour cream1 1/2cupsshredded sharp Cheddar cheese, divided1teaspoonItalian seasoning1/2teaspoongarlic powder1/4teaspoonsmoked paprika1/4teaspoonground pepper1/4teaspoonsalt1largeegg, beaten1/2cupcooked and finely crumbledbacon(3 slices), divided2tablespoonsthinly slicedscallions
Cook Mode(Keep screen awake)
Ingredients
1tablespoonextra-virgin olive oil
4mediumzucchini, thinly sliced (about 7 cups)
1tablespoonunsalted butter
1 1/2tablespoonsall-purpose flour
3/4cupwhole milk
2tablespoonsreduced-fat sour cream
1 1/2cupsshredded sharp Cheddar cheese, divided
1teaspoonItalian seasoning
1/2teaspoongarlic powder
1/4teaspoonsmoked paprika
1/4teaspoonground pepper
1/4teaspoonsalt
1largeegg, beaten
1/2cupcooked and finely crumbledbacon(3 slices), divided
2tablespoonsthinly slicedscallions
Directions
Preheat oven to 350°F. Lightly coat an 8-inch-square baking dish with cooking spray.
Heat oil in a large nonstick skillet over medium heat. Add zucchini; cook, stirring occasionally, until very soft, about 15 minutes. Transfer to a colander; let drain for 5 minutes to drain. Press dry with paper towels.
Melt butter in a medium saucepan over medium heat. Add flour; cook, whisking constantly, until thickened into a paste, about 15 seconds. Slowly whisk in milk and sour cream, about 1 tablespoon at a time, until combined and smooth. Cook over medium-high heat, whisking often, until bubbling around the edges, about 1 minute. Stir in 1 cup Cheddar, Italian seasoning, garlic powder, smoked paprika, pepper and salt; cook, stirring, until smooth, about 1 minute. Remove from heat. Whisk in egg until combined.
Transfer the zucchini to the prepared baking dish. Pour the cheese sauce over the zucchini; sprinkle with 1/4 cup bacon and the remaining 1/2 cup Cheddar.
Bake until the cheese is melted and bubbling, about 10 minutes. Sprinkle with scallions and the remaining 1/4 cup bacon. Let stand for 5 minutes before serving.
Frequently Asked QuestionsYes, this casserole offers plenty of nutrition.Zucchiniis a low-carb vegetable that provides fiber, vitamin C, potassium, magnesium and folate. It’s also loaded with antioxidants that protect your skin, heart, eyes and bones. The cheese and milk come together for a luscious, yet healthy, sauce that provides protein, calcium and other vitamins and minerals. Thecheeseeven provides probiotics for a healthy gut. While it doesn’t add much nutrition, the bacon adds a flavor profile only bacon can provide. If you want to reduce the calories and fat in this casserole, simply reduce the amount of bacon (you don’t need much to get the flavor of it) or leave it out.Casseroles like this are perfect for when you’re hosting cookouts or potlucks. They’re convenient and substantial. To round out the meal, put something on the grill: steak, chicken,pork,seafoodortofuwould all work well. If it’s not a day or season for grilling, simply forgo the grill and cook in the oven. Add a tossed salad and a basket of fresh bread and rolls, and you’re basically done—especially if guests are bringing dessert.Absolutely. Preparing the entire dish and baking it the following day is convenient and also helps the ingredients integrate for a more flavorful casserole. Keep the unbaked casserole in the refrigerator covered in foil. Putting a cold casserole into a hot oven can cause problems, even if you are using oven-safe pans, so about an hour before you plan to cook the casserole, set it out on a countertop to get it to room temperature. If you have leftovers, they should keep well in an airtight container in the fridge for about three to four days. This is one casserole we would not recommend freezing.Zucchini, like other refreshing summer veggies, is packed with water. If your casserole is watery, chances are you didn’t dry the zucchini enough before combining it with the other ingredients. To keep it from weeping water into your finished dish, make sure to drain the cooked zucchini in a colander and then press dry with paper towels. Your goal is to remove as much moisture as possible before adding the zucchini to the other ingredients.
Frequently Asked Questions
Yes, this casserole offers plenty of nutrition.Zucchiniis a low-carb vegetable that provides fiber, vitamin C, potassium, magnesium and folate. It’s also loaded with antioxidants that protect your skin, heart, eyes and bones. The cheese and milk come together for a luscious, yet healthy, sauce that provides protein, calcium and other vitamins and minerals. Thecheeseeven provides probiotics for a healthy gut. While it doesn’t add much nutrition, the bacon adds a flavor profile only bacon can provide. If you want to reduce the calories and fat in this casserole, simply reduce the amount of bacon (you don’t need much to get the flavor of it) or leave it out.
Casseroles like this are perfect for when you’re hosting cookouts or potlucks. They’re convenient and substantial. To round out the meal, put something on the grill: steak, chicken,pork,seafoodortofuwould all work well. If it’s not a day or season for grilling, simply forgo the grill and cook in the oven. Add a tossed salad and a basket of fresh bread and rolls, and you’re basically done—especially if guests are bringing dessert.
Absolutely. Preparing the entire dish and baking it the following day is convenient and also helps the ingredients integrate for a more flavorful casserole. Keep the unbaked casserole in the refrigerator covered in foil. Putting a cold casserole into a hot oven can cause problems, even if you are using oven-safe pans, so about an hour before you plan to cook the casserole, set it out on a countertop to get it to room temperature. If you have leftovers, they should keep well in an airtight container in the fridge for about three to four days. This is one casserole we would not recommend freezing.
Zucchini, like other refreshing summer veggies, is packed with water. If your casserole is watery, chances are you didn’t dry the zucchini enough before combining it with the other ingredients. To keep it from weeping water into your finished dish, make sure to drain the cooked zucchini in a colander and then press dry with paper towels. Your goal is to remove as much moisture as possible before adding the zucchini to the other ingredients.
EatingWell.com, May 2024
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Nutrition Facts(per serving)245Calories18gFat8gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
