Pioneer Woman Zucchini Casserole Recipe

Pioneer Woman Zucchini Casserole Recipe is a creamy Southern side dish topped with buttery cracker crumbs. Sliced summer squash baked in a rich sour cream and sharp cheddar sauce makes this a comforting way to eat your greens.

Ree Drummond’s approach here is all about managing the moisture in the vegetables. Most recipes end up as a watery mess, but this one is better because you sauté the squash to cook out the liquid before it ever hits the baking dish. This results in a thick, velvety sauce that stays put on your plate.

The first time I made this Zucchini Casserole Recipe, I sliced the zucchini too thin and it turned into mush. Now I always cut the rounds into thick half-inch slices so they keep their bite after the long bake. I’ve found that using a mix of yellow squash and green zucchini makes the final dish look much brighter on the dinner table.

Pioneer Woman Zucchini Casserole Recipe Ingredients

• 1 1/2 pounds (680g) zucchini, sliced into 1/4-inch rounds
• 1/2 teaspoon kosher salt
• 2 tablespoons butter
• 1 small yellow onion, diced
• 1 cup (245g) sour cream
• 1 large egg, lightly beaten
• 2 cups (225g) sharp cheddar cheese, grated
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1 cup (60g) Ritz-style buttery crackers, crushed
• 2 tablespoons melted butter

How To Make Pioneer Woman Zucchini Casserole Recipe

• 1. Drain the squash: Toss the zucchini rounds with the salt in a large bowl or colander and let them sit for 20 minutes. Pat them completely dry with paper towels to make sure no surface moisture remains before you start cooking.
• 2. Soften the onion: Melt the 2 tablespoons of butter in a large skillet over medium heat. Sauté the diced onion for about 5 minutes until it’s soft and see-through, then add the zucchini slices and cook for just 3 minutes to give them a head start.
• 3. Build the binder: Whisk the sour cream and the beaten egg together in a small bowl until the mixture is smooth. Stir in half of the grated cheddar cheese, the black pepper, and the cayenne pepper until everything is evenly mixed.
• 4. Combine and transfer: Fold the warm zucchini and onions into the sour cream mixture gently so you don’t break the squash rounds. Pour the whole mess into a greased 2-quart baking dish and spread it out into an even layer.
• 5. Prep the topping: Toss the crushed buttery crackers with the 2 tablespoons of melted butter in a separate bowl. Sprinkle the remaining cheddar cheese over the zucchini first, then cover the top with a thick layer of the buttery cracker crumbs.
• Don’t crush the crackers into a fine dust or they’ll turn into a paste once they hit the butter. Leave some larger chunks so the topping stays light and airy while it browns in the oven.
• 6. Bake until bubbly: Slide the dish into a 350°F (180°C) oven and bake for 25 to 30 minutes. You’re looking for the cheese to be melted and the cracker topping to be a deep, golden brown color.
• 7. Let it set: Pull the casserole out and let it rest for at least 5 minutes before you spoon it out. This brief pause helps the creamy sauce thicken up so it doesn’t run all over the plate.

Recipe Tips

• Use a box grater for the cheese: Pre-shredded cheese is coated in a waxy starch that prevents it from melting into a smooth, cohesive sauce. Grating a fresh block of sharp cheddar gives you a much creamier texture that binds the zucchini together.
• Pick small to medium zucchini: Larger squash tend to have big seeds and a higher water content, which can make the casserole watery. Smaller zucchini are firmer and have a sweeter flavor that holds up better during the long bake.
• Don’t overcook the initial sauté: You only want the zucchini to soften slightly in the pan, not turn into mush. The real cooking happens in the oven, so keep that first step quick to preserve the texture of the vegetables.
• Swap the crackers if needed: If you don’t have buttery crackers, crushed cornflakes or even panko breadcrumbs mixed with extra butter will work. Just make sure whatever you use has enough fat to crisp up properly under the broiler.
• Add a pinch of cayenne: Even if you don’t like heat, that tiny bit of spice helps wake up the flavor of the squash. It doesn’t make the dish hot, but it stops the creamy sauce from tasting too flat or one-dimensional.
• Keep the slices uniform: Use a mandoline or a very sharp knife to make sure every zucchini round is the same thickness. If they’re uneven, some pieces will be crunchy while others turn into a puree, which ruins the mouthfeel.

What To Serve With Zucchini Casserole

A simple roasted chicken or a thick grilled pork chop is the best partner for this rich side dish. The creamy sauce acts almost like a gravy for the meat, so you don’t need much else on the plate.

Steamed white rice or a pile of mashed potatoes helps soak up any extra cheese sauce from the squash. If you want a lighter meal, a crisp green salad with a sharp lemon dressing provides a fresh contrast to the buttery crackers.

How To Store Zucchini Casserole

• Fridge: Keep any leftovers in a covered container for up to 3 days. The cracker topping will lose its crunch as it sits in the fridge, but the flavors of the zucchini and cheese will actually deepen.
• Reheat: The best way to get that crunch back is to put a portion in a small baking dish and heat it in a 175°C (350°F) oven for 10 minutes. A microwave is faster but it will make the crackers very soft and the zucchini a bit rubbery.
• Freeze: Don’t freeze this dish because the sour cream and egg binder will break and become grainy when thawed. The zucchini will also release too much water, leaving you with a very messy texture.

Pioneer Woman Zucchini Casserole Recipe Nutrition Facts

Per serving (1 of 6):

• Calories: 310 kcal
• Protein: 12g
• Fat: 24g
• Carbohydrates: 14g
• Sugar: 4g
• Sodium: 480mg

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Sausage Rice Casserole Recipe
• Pioneer Woman Sausage Breakfast Casserole Recipe
• Pioneer Woman Hominy Casserole Recipe