Ultimate Cheesy Zucchini Casserole Recipe

Ingredients

• 12 small zucchinis
• 1.5 cups all-purpose flour
• 1 tablespoon garlic powder
• salt and pepper to taste
• 1 cup milk
• 2 teaspoons garlic powder
• salt and pepper to taste
• 16 ounces sour cream
• 3 cups shredded sharp Cheddar cheese
• 0.33 cup vegetable oil

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish with non-stick cooking spray.
2. Bring a large pot of water to a rolling boil; quickly blanch the zucchini slices, then drain thoroughly and cool slightly.
3. In a shallow dish, combine 1 1/2 cups of all-purpose flour, 1 tablespoon of garlic powder, and salt and pepper to your liking. In another bowl, whisk together the milk, 2 teaspoons minced garlic, and salt and pepper to taste.
4. Trim the ends off each zucchini and cut the zucchini into thirds. Dredge each zucchini piece in the flour mixture, then dip it in the milk mixture, and finally coat it again in the flour. Place the coated zucchini on parchment paper to rest while you prepare the rest.
5. Heat a large skillet over medium-high heat, add cooking oil, and brown the zucchini on all sides until golden. Remove the zucchini from the skillet and arrange the slices in a single layer in the prepared 9x13 inch baking dish. Spread sour cream evenly over the zucchini, and then generously top with shredded cheddar cheese.
6. Bake in the preheated oven for 20 to 25 minutes, or until the cheese is melted, bubbly, and starting to turn golden brown. Remove the casserole from the oven and let it rest for 10 minutes before serving.

Nutrition

• Calories: 397 kcal
• Fat Content: 29 g
• Fiber Content: 2 g
• Sugar Content: 4 g
• Sodium Content: 278 mg
• Protein Content: 15 g
• Cholesterol Content: 60 mg
• Carbohydrate Content: 22 g
• Saturated Fat Content: 15 g
• Unsaturated Fat Content: 0 g