A delightful and easy-to-make zucchini casserole with a cheesy twist, perfect for family dinners or potlucks.
Grate the zucchini using a grater and place it in a colander. Sprinkle with salt and let it sit for 15 minutes to draw out moisture.
Squeezing out the excess moisture ensures the casserole doesn't become watery.
After 15 minutes, squeeze the zucchini with your hands to remove as much liquid as possible.
You can use a clean kitchen towel to help wring out the moisture.
In a mixing bowl, combine the drained zucchini, shredded cheddar cheese, sour cream, melted butter, diced onion, and black pepper. Mix until well combined.
Ensure the ingredients are evenly distributed for consistent flavor.
Transfer the mixture into a greased baking dish and spread it out evenly.
Greasing the dish prevents sticking and makes cleanup easier.
Bake in a preheated oven at 350°F (175°C) for 45 minutes, or until the top is golden and bubbly.
Check the casserole halfway through to ensure even cooking.
Let the casserole cool for a few minutes before serving. Enjoy!
Allowing it to cool slightly helps the flavors meld together.
