The Best Zucchini Casserole – Sour Cream Zucchini Casserole

Wondering how to use up zucchini from your garden? Sour Cream Zucchini Casserole is an easy side dish that combines a creamy, cheesy zucchini base with a crunchy Ritz cracker topping.

Sour Cream Zucchini Casserole Recipe:

I’ve got no shortage of ways to use up zucchini.  My go-to is often Cheesy Zucchini Casserole, but it’s nice to change it up a bit.  That’s why when I found a recipe called Zucchini with Sour Cream in my Savory Sampling Cook Book, I marked it for later.

All of the base ingredients were already in my fridge and cabinet – sour cream, butter, Ritz crackers, shredded cheddar cheese. I tend to gravitate to these types of recipes because I hate having to buy special ingredients that never get used up. What a waste of money!

Creamy Zucchini Casserole

I love how creamy this zucchini casserole is.  The sour cream and cheddar cheese base coats the cooked zucchini, and then a combination of crushed Ritz crackers, more shredded cheese and butter gives a nice crunchy topping.

This zucchini casserole with Ritz crackers got the seal approval from my hubs and kids. That’s always a relief. Maybe it’s the crunchy, buttery Ritz crackers.  In my opinion, this is the secret to making a kid-friendly casserole.

Try serving this along side a nice piece of grilled meat such as chicken, pork steak or T-bone that has been marinated to perfection.

Recipe Ingredients

• Zucchini
• Egg Yolk
• Dried Minced Onion
• Sour Cream
• Melted Butter
• Shredded Cheese
• Ritz crackers
• Salt
• Paprika
• Black pepper (optional)

How to Make Creamy Zucchini Casserole

Step By Step Instructions

1. Boil sliced zucchini in salted water until fork tender; drain well.
2. Beat egg yolk and dried minced onion; add sour cream, melted butter, 1/4 cup shredded cheese, salt and paprika.
3. Add the sour cream mixture to the drained zucchini.
4. Pour in a greased baking dish.
5. Sprinkle with garlic salt, 1/2 sleeve of crushed Ritz crackers, remaining shredded cheese and dot with butter.
6. Bake at 375 degrees F for 20 to 30 minutes until golden brown and bubbling.

Storage Instructions

Let leftovers cool. Transfer to an airtight container and store in the fridge for up to a week. Rewarm in the microwave.

For the full recipe for zucchini casserole with sour cream, scroll to the bottom of this post.

Recipe FAQs

• Try using yellow summer squash instead of zucchini.
• Drain the zucchini really well before combining with sour cream mixture.
• The sour cream mixture is thick in consistency and looks almost like pimento cheese.
• Generic butter crackers, bread crumbs, or crushed cornflakes will work instead of Ritz crackers in this creamy zucchini casserole.
• This sour cream zucchini can easily be doubled or tripled to serve a bigger crowd!
• Check out our Amazon shop for our favorite kitchen gadgets and pantry essentials.

Recipe Variations

• Stir in any herbs or spices such as dried oregano, basil, thyme or parsley.
• Substitute your favorite type of cheese in such as mozzarella cheese or Parmesan cheese.
• Use yellow squash instead of zucchini in this squash casserole.
• Use any type of crushed crackers or even panko bread crumbs.

How to Use Up Zucchini

Mom’s Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Cookies

Pan Fried Zucchini

Stir-Fried Italian Zucchini

Zucchini Cream Pie

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