Simple Zucchini Parmesan

This zucchini casserole keeps things simple: simmer, mix, bake. Chopped zucchini gets a quick boil, then folds into a creamy sauce of sour cream, butter, Parmesan, and egg before baking under a crunchy layer of buttered bread crumbs and more cheese.

The egg in the sour cream mixture acts as a binder that sets up in the oven, turning what would otherwise be a loose, soupy casserole into something you can actually scoop cleanly onto a plate. Stirring the egg in off-heat is critical. If the saucepan is still hot, the egg will scramble on contact instead of blending smoothly into the cream.

Simmering the zucchini for just 6 to 7 minutes leaves it tender but not waterlogged. Drain it thoroughly before combining. Any excess water left in the zucchini will pool at the bottom of the casserole dish and make the whole thing watery instead of creamy.

Pro Tips

• Leave the skin on the zucchini. It adds color, holds the pieces together during baking, and contributes fiber.
• Drain the simmered zucchini in a colander and give it a gentle press with a spoon to squeeze out extra water.
• Use real Parmigiano-Reggiano for the strongest flavor. The pre-grated canned stuff melts differently and tastes flat.
• Buttered bread crumbs should be coarsely textured, not fine. Coarse crumbs bake up crunchier and create better contrast with the creamy filling.

Variations

• Add a pinch of garlic powder to the sour cream mixture for a savory boost.
• Layer thin-sliced tomatoes on top before adding the bread crumbs for a summery touch.
• Swap Parmesan for Gruyere or sharp cheddar for a different cheese profile.