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Crispy Cheesy Zucchini Casserole with Ritz Cracker Crust

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A quick and easy cheesy zucchini casserole topped with a buttery, crispy Ritz cracker crust, perfect for a comforting meal or side dish.

Ingredients

Scale
  • 4 medium zucchinis, shredded and squeezed dry
  • 1 ½ cups shredded sharp cheddar cheese
  • ½ cup grated Parmesan cheese
  • 2 large eggs, beaten
  • ½ cup sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 ½ cups crushed Ritz crackers (about one sleeve)
  • 4 tablespoons butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Shred the zucchinis using a box grater or food processor. Place the shredded zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
  3. In a large bowl, combine the shredded zucchini, shredded sharp cheddar, grated Parmesan, beaten eggs, and sour cream. Add garlic powder, onion powder, salt, and black pepper to taste. Stir gently until evenly mixed.
  4. In a small bowl, combine crushed Ritz crackers with melted butter. Mix until crumbs are evenly coated and slightly clump together.
  5. Lightly grease a 9×13-inch baking dish. Spread the zucchini and cheese mixture evenly in the dish.
  6. Sprinkle the buttery Ritz cracker crumbs evenly over the top, pressing gently to help them stick.
  7. Bake for 35-40 minutes, or until the top is golden brown and crispy and the filling is bubbling around the edges.
  8. Let the casserole rest for 10 minutes before serving to set and meld flavors.

Notes

Squeeze out excess moisture from zucchini to avoid sogginess. Use sharp cheddar and Parmesan for best flavor. Crush crackers finely but not to dust for texture. Butter the cracker crumbs well for a golden crust. Tent with foil if crust browns too quickly. Let casserole rest before serving for cleaner slices.

Nutrition

Keywords: zucchini casserole, cheesy zucchini bake, Ritz cracker crust, easy casserole, comfort food, quick dinner, vegetarian casserole

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