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Crispy Zucchini Casserole with Cheddar and Ritz Topping

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A crispy and comforting zucchini casserole featuring a creamy cheddar filling topped with a buttery, crunchy Ritz cracker crust. Perfect as a side dish or light main, especially during summer.

Ingredients

Scale
  • 4 medium zucchinis, thinly sliced (about 4 cups)
  • 2 cups shredded sharp cheddar cheese
  • 1.5 cups crushed Ritz crackers
  • 4 tablespoons unsalted butter, melted
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 1 cup milk (whole or 2%)
  • Salt and black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional)

Instructions

  1. Thinly slice about 4 medium zucchinis (about 4 cups). Sprinkle with 1 teaspoon salt and set in a colander for 20 minutes to draw out excess moisture. After 20 minutes, gently squeeze the zucchini slices to remove any remaining water.
  2. In a medium skillet over medium heat, melt 1 tablespoon of butter. Add finely chopped onion and cook until translucent, about 5 minutes. Stir in minced garlic and cook for another 1 minute until fragrant. Remove from heat and set aside.
  3. In a saucepan over medium heat, melt remaining 3 tablespoons of butter. Whisk in 2 tablespoons of all-purpose flour and cook for 1-2 minutes, stirring constantly to avoid lumps. Slowly whisk in 1 cup of milk, continuing to stir until the mixture thickens—about 3-5 minutes. Remove from heat and season with salt and pepper to taste.
  4. In a large bowl, mix the drained zucchini, sautéed onions and garlic, and the creamy milk sauce. Stir in 2 cups shredded sharp cheddar cheese, reserving about 1/4 cup for topping. Mix until evenly combined.
  5. Crush 1.5 cups of Ritz crackers in a zip-top bag using a rolling pin until mostly fine with some small chunks. In a small bowl, toss the crushed crackers with the reserved cheddar and 4 tablespoons melted butter until evenly coated.
  6. Transfer the zucchini mixture into a greased 9×9-inch baking dish and spread evenly. Sprinkle the Ritz and cheddar topping evenly over the casserole.
  7. Preheat oven to 375°F (190°C). Bake uncovered for 25-30 minutes, until the topping is golden brown and crispy and the filling is bubbly around the edges.
  8. Let the casserole cool for 5 minutes before serving. Garnish with chopped fresh parsley for a pop of color and freshness.

Notes

Salting and draining zucchini is crucial to prevent sogginess. Sautéing onions and garlic adds depth of flavor. Coat cracker crumbs with melted butter for best crispy topping. Watch the casserole in the last 5 minutes to avoid burning; cover with foil if needed. Shredding your own cheddar improves melt and flavor. For gluten-free, substitute flour and crackers accordingly.

Nutrition

Keywords: zucchini casserole, crispy casserole, cheddar cheese, Ritz topping, summer side dish, easy casserole, vegetable casserole

Find it online: https://platebelle.com/crispy-zucchini-casserole-with-cheddar-and-ritz-topping-easy-recipe/