This rich and creamy zucchini casserole is packed with tender zucchini and bits of bacon smothered in a savory cheese sauce. Be sure to press the zucchini slices dry with paper towels to soak up extra water, to prevent the casserole from becoming watery once it’s baked.

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 4 medium zucchini, thinly sliced (about 7 cups)
  • 1 tablespoon unsalted butter
  • 1 1/2 tablespoons all-purpose flour
  • 3/4 cup whole milk
  • 2 tablespoons reduced-fat sour cream
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 1 teaspoon italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon salt
  • 1 large egg, beaten
  • 1/2 cup cooked and finely crumbled bacon (3 slices), divided
  • 2 tablespoons thinly sliced scallions

Directions

  1. Preheat oven to 350°F. Lightly coat an 8-inch-square baking dish with cooking spray.
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add sliced zucchini; cook, stirring occasionally, until very soft, about 15 minutes. Transfer to a colander; let drain for 5 minutes to drain. Press dry with paper towels.
  3. Melt 1 tablespoon butter in a medium saucepan over medium heat. Add 1 1/2 tablespoons flour; cook, whisking constantly, until thickened into a paste, about 15 seconds. Slowly whisk in 3/4 cup milk and 2 tablespoons sour cream, about 1 tablespoon at a time, until combined and smooth. Cook over medium-high heat, whisking often, until bubbling around the edges, about 1 minute. Stir in 1 cup Cheddar, 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon smoked paprika, 1/4 teaspoon pepper and 1/4 teaspoon salt; cook, stirring, until smooth, about 1 minute. Remove from heat. Whisk in 1 large egg until combined.
  4. Transfer the zucchini to the prepared baking dish. Pour the cheese sauce over the zucchini; sprinkle with 1/4 cup bacon and the remaining 1/2 cup Cheddar.
  5. Bake until the cheese is melted and bubbling, about 10 minutes. Sprinkle with 2 tablespoons scallions and the remaining 1/4 cup bacon. Let stand for 5 minutes before serving.