Updated: Nov 9
4 - 5 medium zucchinis
1/4 Cup (1/2 stick) butter, melted
1 Cup Flavored panko breadcrumbs (you can use flavored regular bread crumbs also)
2 Cups grated cheddar cheese (reserve ½ cup for the top)
1 8oz. sour cream
1 Can Cream of Mushroom Soup
Slice Zucchini into ¼” rounds and boil for 10 mins. Drain Well.
Mix the breadcrumbs and melted butter together and line an 8 x 9 baking pan or casserole dish with the buttered crumbs just to cover the bottom of the pan.
Mix the soup, 1 Cup of the grated cheese and sour cream together.
Alternate layers of the zucchini (first layer) – layer the zucchini over the breadcrumbs and top with 1/3 of the mixture and continue with the remaining 2 layers. Sprinkle some breadcrumbs on the top of the last layer and top with the rest of the cheddar cheese.
Bake in a pre-heated 350-degree oven for 45 minutes.