Ritz Cracker Zucchini Cheddar Casserole Recipe

Introduction

This Ritz Cracker Zucchini Cheddar Casserole is a comforting, cheesy dish perfect for using fresh summer zucchini. With a crispy Ritz cracker topping and creamy cheddar filling, it’s an easy side that everyone will love.

Ingredients

• 3 cups fresh zucchini, thinly sliced or shredded
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup sharp cheddar cheese, shredded (divided)
• 1 cup sour cream or Greek yogurt
• 2 large eggs, beaten
• 3 tablespoons butter, melted (for topping plus extra for greasing)
• 1 1/2 cups Ritz crackers, crushed into fine crumbs
• 1 teaspoon salt (for draining zucchini plus seasoning to taste)
• 1/2 teaspoon black pepper, or to taste

Instructions

1. Step 1: Wash and thinly slice or shred the zucchini. Sprinkle with 1 teaspoon salt and let it sit for 10 minutes to draw out excess moisture. Then, gently squeeze the zucchini with a clean kitchen towel or paper towels to remove as much water as possible to avoid a watery casserole.
2. Step 2: In a large bowl, combine the drained zucchini, finely chopped onion, minced garlic, sour cream or Greek yogurt, beaten eggs, and half of the shredded cheddar cheese. Season with salt and pepper, then stir well until all ingredients are fully incorporated.
3. Step 3: Crush the Ritz crackers into fine crumbs and place them in a small bowl. Add the melted butter and toss until the crumbs are evenly coated, which will create a golden and crispy topping when baked.
4. Step 4: Lightly grease a baking dish with butter or non-stick spray. Pour the zucchini mixture into the dish and spread it out evenly. Sprinkle the remaining cheddar cheese on top, then evenly distribute the buttered Ritz cracker crumbs over the entire surface.
5. Step 5: Preheat your oven to 350°F (175°C). Bake the casserole for 30 to 40 minutes, or until the top is golden brown, the casserole is bubbling, and it is set firmly. Remove from the oven and let it cool slightly before serving for easier slicing.

Tips & Variations

• For extra flavor, add a pinch of dried thyme or paprika to the zucchini mixture.
• Substitute sharp cheddar with a blend of cheddar and mozzarella for a milder, stretchier texture.
• To keep the casserole gluten-free, use gluten-free crackers in place of Ritz crackers.
• If using Greek yogurt, choose full-fat for the creamiest result.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave until warmed through, or cover loosely with foil and warm in a 350°F (175°C) oven for 10–15 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a few hours ahead and keep it covered in the refrigerator before baking. Just bake as directed when ready.

What if my zucchini is very watery?

Drain it well with salt and then squeeze out excess moisture before mixing. This step is key to preventing a soggy casserole.

Ritz Cracker Zucchini Cheddar Casserole Recipe

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★★★★★

4.7 from 130 reviews

• Author: Lana
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This Ritz Cracker Zucchini Cheddar Casserole is a delicious and comforting baked dish featuring fresh zucchini, sharp cheddar cheese, and a crispy Ritz cracker topping. Perfect as a side or a light main, it combines creamy, cheesy textures with a golden crunchy crust.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 3 cups fresh zucchini, thinly sliced or shredded
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup sharp cheddar cheese, shredded (divided)
• 1 cup sour cream or Greek yogurt
• 2 large eggs, beaten
• 1 teaspoon salt (for draining zucchini plus seasoning to taste)
• 1/2 teaspoon black pepper, or to taste

Topping

• 3 tablespoons butter, melted (for topping plus extra for greasing)
• 1 1/2 cups Ritz crackers, crushed into fine crumbs

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Instructions

1. Prepare the Zucchini: Wash and either thinly slice or shred the zucchini. Sprinkle the zucchini with about 1 teaspoon of salt and let it sit for 10 minutes to draw out excess moisture. After resting, gently squeeze the zucchini with a clean kitchen towel or paper towels to remove as much water as possible, preventing a watery casserole.
2. Mix the Base Ingredients: In a large bowl, combine the drained zucchini, finely chopped onion, minced garlic, sour cream or Greek yogurt, beaten eggs, and half of the shredded cheddar cheese. Season the mixture with salt and pepper, then stir well until fully incorporated.
3. Prepare the Ritz Cracker Topping: Crush the Ritz crackers into fine crumbs and place them in a small bowl. Add the melted butter and toss until the cracker crumbs are evenly coated, ensuring a golden and crispy topping once baked.
4. Assemble the Casserole: Lightly grease a baking dish with butter or non-stick spray. Pour the zucchini and cheese mixture into the dish, spreading it out evenly. Sprinkle the remaining shredded cheddar cheese on top, then evenly distribute the buttered Ritz cracker crumbs over the entire surface.
5. Bake Until Golden: Preheat your oven to 350°F (175°C). Bake the casserole for 30 to 40 minutes, or until the top turns golden brown, the casserole bubbles, and it is set firmly. Remove from the oven and allow it to cool slightly before serving for easier slicing.

Notes

• Make sure to drain the zucchini well to avoid a watery casserole.
• You can substitute sour cream with Greek yogurt for a healthier option.
• Use sharp cheddar cheese for best flavor, but you can mix cheeses if desired.
• If you want a spicier version, add a pinch of cayenne or smoked paprika to the mixture.
• This casserole can be prepared a day ahead and baked just before serving.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Side Dish
• Method: Baking
• Cuisine: American

Keywords: zucchini casserole, cheddar casserole, baked zucchini, Ritz cracker topping, cheesy zucchini bake