Zucchini Sour Cream Casserole

Zucchini Sour Cream Casserole

6 med zucchini (about 2 pounds), cut into ½ inch slices
1-8oz container of sour cream (not low fat)
1 cup of sharp shredded cheddar cheese
2 TBSP butter
1/2 onion, diced
1/3 cup parmesan cheese
1/3 cup chicken broth or water

Preheat oven 350

1. Steam zucchini for 10-15mins, drain well. Pat dry with dish towels.
2. Heat a medium sauté pan, add butter once melted add onion and sauté until golden brown and translucent. Pan should have “fawn” (brown bits). Deglaze pan by adding 1/3 cup of liquid and scraping up the fawn. Boil off the liquid.
3. Off heat, add sour cream and cheese to onions.
4. In a glass dish, lay out one layer of zucchini and add 1/3 of the sour cream mixture. Repeat.
5. Once your final layer in complete sprinkle parmesan on top and bake 25-30mins or until hot

Note: you can change the cheese--parmesan for goat cheese or whatever is your favorite.