Cracker Barrel Zucchini Casserole Recipe
This recipe combines tender zucchini with a rich cheese mix and a crunchy cracker topping, giving it that unforgettable bite.A key trick I’ve discovered is to let the zucchini thoroughly drain after cooking to avoid extra moisture in the casserole, which keeps it just the right texture.
Ingredients
- 3 cups Zucchini sliced
- 1/2 cup Onion chopped
- 1 cup Cheddar Cheese shredded
- 1/4 cup Sour Cream
- 1/4 cup Mayonnaise
- 1 Egg beaten
- 1 cup Crackers crushed
- 3 tbsp Butter melted
- Salt and Pepper to taste
Instructions
- Preheat your oven to 350°F.
- While it heats, lightly grease a 9×13-inch baking dish.
- Cook the zucchini and onions until tender.
- You can either sauté or boil them.
- Afterward, drain any excess liquid.
- In a large bowl, combine cheddar cheese, sour cream, mayonnaise, and the beaten egg with the cooked zucchini and onions.
- Mix everything well until evenly distributed.
- Spread this mixture evenly in the prepared baking dish.
- Combine the melted butter with the crushed crackers in a separate small bowl.
- Spread the cracker mixture evenly over the zucchini mixture in the baking dish.
- Bake for 30 to 35 minutes, or until the top is golden brown and the casserole is heated through nicely.
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