I was inspired to create a zucchini casserole recipe because my German friend gave me two massive zucchinis from her garden.

Note that I have used weight (grams) as my measure of choice, as this is common in Europe. I have added an approximation of what the Imperial measurements would be… but please use your judgment and discretion as you use the converted amounts.

Ingredients
150 grams diced onion (1 medium)
750 grams grated zucchini** - I used the large-holed side of a cheese grater (4 cups)
200 grams Gouda cheese (1 ¼ cup)
100 grams bread crumbs (1/2 cup)
1 egg
250 grams of crème fraiche (3/4 cup)
Salt/pepper to taste
Large pinch cayenne pepper (1/4 tsp)

** Be sure to drain the grated zucchini before mixing with all other ingredients. I put it in a colander and pressed it gently with my hand after letting it sit for a few minutes. Try to get at least a third of a cup of liquid out of the zucchini. The less liquid left in the zucchini, the better, because your casserole will be drier.

Method
Mix onion, grated and pressed zucchini, cheese and bread crumbs together with spices. In a separate container, combine the crème fraiche and the egg. Pour the wet mixture into the zucchini mixture and mix well.

Transfer the mixture into ceramic casserole dish, about 25 X 25 cm, or at least 9" in diameter. The baking dish should be at least 4 cm or 1 ½" deep because it rises during baking and then resettles. If using a shallow baking dish, make sure to put something under the dish to catch drippings while baking.

Cover and bake at 200°C or almost 400°F for 30 minutes, then remove cover and bake for 30 to 45 minutes more (depends on how "wet" the casserole is after the second 30 minutes).

Variations and substitutions
- I used Gouda as this cheese is a readily available pre-grated cheese in Germany. Cheddar cheese would be an excellent alternative.
- Crème fraiche is thinner than North American sour cream. Try sour cream, mayonnaise or even a Cambell's-type cream soup (I recommend trying cream of cheddar soup).
- Instead of cayenne pepper, add your favourite spice such as herbs de Provence or dried tarragon. I think I will use even more cayenne next time to add a bit more zest to the flavour.
- I used yellow zucchini. Try normal green zucchini for a more colourful casserole.
- I used store-bought bread crumbs. Try crushed crackers or flavourful croutons as alternatives.
- A word about the amount of onion I used: the onion flavour was quite strong in my casserole. If you are not a big onion fan, use less. Or better yet, try a sweeter Vidalia onion.

This zucchini casserole would be an excellent complement to any meal: A roast beef and potato evening meal or a scrambled egg and bacon brunch. When refrigerated, the casserole becomes firmer. It could then be served at room temperature at a brunch buffet. I heated up leftovers as a warm snack when I wasn’t hungry enough for a full meal.

This recipe would serve 8 people as a side dish.

Tip: After cooking and removing the first "slice" of the casserole, drain any liquid on the bottom of the casserole dish with a spoon or soak it up with a paper towel. This will ensure the casserole stays firm.