Pioneer Woman Zucchini Casserole Recipe
Are you looking for a perfect side dish? The Pioneer Woman Zucchini Casserole Recipe is the best choice.
Ingredients
- 4 medium zucchinis sliced into rounds.
- 1 large yellow onion finely chopped.
- 2 tablespoons of salted butter.
- 1 cup of sour cream.
- 1 cup of grated cheddar cheese.
- 1 cup of crushed Ritz crackers.
- 1/2 cup of grated Parmesan cheese.
- 1 teaspoon of dried thyme.
- Salt and black pepper to taste.
- 1 tablespoon of olive oil.
Instructions
Preheat the Oven
- Set your oven to 350°F. Let it get nice and hot. Grease your baking dish with butter.
Sauté the Vegetables
- Put butter and oil in the skillet. Add the onions and cook until soft. Add the zucchini slices to the pan. Cook them for about five minutes. They should be slightly soft.
Make the Creamy Base
- In a bowl, mix the sour cream. Add half of the cheddar cheese. Stir in the thyme, salt, and pepper.
Combine Veggies and Sauce
- Pour the creamy mixture over the zucchini. Stir gently so you do not break slices. Ensure every piece is well coated.
Transfer to Baking Dish
- Spread the mixture into your prepared dish. Flatten it out with your spoon.
Add the Topping
- Mix the crushed crackers and Parmesan cheese. Sprinkle this over the top evenly. Add the remaining cheddar cheese now.
Bake the Casserole
- Place the dish in the oven. Bake for 20 to 25 minutes. The top should be golden brown. The edges should be bubbling nicely.
Rest and Serve
- Take it out of the oven. Let it sit for five minutes. This helps the sauce thicken up. Serve it warm to your guests.
Notes
- Do not overcook the zucchini in the pan. It will finish cooking in the oven.
- Drain excess water from the zucchini if needed. This prevents a soggy casserole.
- Use fresh zucchini for the best crunch and flavor.
- Try different cheeses like Gruyere or Monterey Jack.
- Crush crackers finely for a very even crust.
- Add a pinch of cayenne if you like a little heat.
- Grease the dish well to prevent sticking on edges.