Easy and Delicious Cheesy Zucchini Casserole Recipe
- Carbohydrate 6.54308 g
- Cholesterol 237.95 mg
- Fat 69.18538 g
- Fiber 1.31950003266335 g
- Protein 19.4633 g
- Saturated Fat 43.477324 g
- Serving Size 1 1 Serving (234g)
- Sodium 905.4705 mg
- Sugar 5.22357996733665 g
- Trans Fat 4.583734 g
- Calories 714 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- Place bread cubes in a medium bowl and pour melted butter over the bread. Add the zucchini, onion, garlic salt and egg; mix well. Transfer the mixture into a 9x13 inch baking dish and top with the cheese.
- Bake, covered, in preheated oven for 30 minutes. Then uncover the dish and bake for another 30 minutes.
Zucchini contains over ninety percent water by weight, meaning untreated squash will quickly turn a baking dish into a pool of thin liquid rather than a cohesive bake. Coating bread cubes in melted butter creates a hydrophobic barrier that absorbs this moisture release as the cell walls break down during baking, trapping the hydration inside a structured starch network instead of letting it bleed into the pan. When the beaten egg proteins coagulate around 155 degrees Fahrenheit, they set the surrounding mixture into a firm matrix while the shredded cheddar melts uniformly over the top.
Pairing this rich, dairy-heavy side requires sharp, acidic elements to cut through the high fat content and clear the palate between bites. Roasted flank steak or a sharply dressed watercress and arugula salad dressed with a bright lemon vinaigrette provides the necessary contrast to the dense, buttery crumb. Tanninic red wines or crisp dry whites like Sauvignon Blanc also interact favorably with the lipids in the cheddar and melted butter.
Slicing zucchini into uniform cubes measuring roughly one-half inch ensures even thermal conductivity throughout the dish. Baking this preparation covered with aluminum foil for the initial thirty minutes allows internal steam to soften the raw onions and zucchini completely without scorching the cheese, while uncovering it for the final thirty minutes allows excess surface moisture to evaporate and encourages browning.
