Step by step

Method

4 steps

1. 1

   Heat the oven to 350°F. Sauté 4 cups sliced zucchini and 1 small diced onion in a skillet over medium heat until just tender, 6–8 minutes. Drain well in a colander and pat dry with paper towels — watery zucchini is what makes a soggy casserole.

2. 2

   In a bowl, mix 2 large eggs, 1 cup shredded cheddar, ½ cup sour cream (or mayo), ½ teaspoon garlic powder, ½ teaspoon salt, and black pepper. Fold in the drained zucchini until coated.

3. 3

   Spread the mixture in a greased baking dish. Toss 1 cup crushed buttery crackers with 2 tablespoons melted butter and scatter evenly over the top.

4. 4

   Bake 30–35 minutes until the center is set (a knife comes out mostly clean) and the cracker top is golden. Rest 10 minutes before scooping. You want a set, cheesy zucchini bake under a crisp cracker top — not a watery casserole or a pale soggy topping.