This dish is a staple at Christmas Eve dinner for our family, and for many years, I refused to sacrifice plate space for this casserole. Zucchini? Vegetables? No thank you says my adolescent self.
But as I began expanding my palate and grew older, zucchini became okay. I even began to spiralize it and eat it, so it was time to try this casserole. This zucchini casserole is cheesy, bacon-y goodness. I highly recommend you don’t wait 10+ years to make this like I did.
Mom’s Zucchini Casserole
From Cinnamon Freud’s mom
6 cups thinly sliced zucchini (or other squash)
2 eggs, separated
1 cup sour cream
2 tablespoons flour
1 1/2-2 cups shredded sharp cheddar cheese
8 slices bacon, cooked and crumbled
1 tablespoon butter, melted
1/4 cup panko bread crumbs
Preheat oven to 350°F.
Bring large pot of water to a boil. Boil zucchini slices for 2-3 minutes, until cooked through. Drain and set aside to cool slightly.
In a bowl, combine egg yolks, sour cream, and flour. Stir together and season with salt and pepper. Whip egg whites until stiff peaks form. Fold egg whites into sour cream mixture.
In a 9 x 13 pan, place half of the zucchini in a single layer. Season zucchini with salt and pepper. Crumble bacon on top. Spread half of the sour cream mixture. Sprinkle with cheese. Layer the remaining zucchini and repeat, sprinting cheese on top.
Mix butter and breadcrumbs together. Sprinkle on top. Bake for 20-25 minutes.