Zucchini casserole

1 stick (8 tbsp) unsalted butter

4 medium zucchini (about 2 ½ lbs), cut into ½” thick rounds 

Kosher salt 

Ground black pepper

1 yellow bell pepper, diced

½ medium onion, diced

2 cloves garlic, minced

½ cup sour cream

4 large eggs

8 oz shredded cheddar (about 2 cups)

½ cup fresh flat-leaf parsley, chopped

½ tsp Italian seasoning

2 cups cornflakes

½ tsp hot sauce, such as Tabasco

1. Preheat the oven to 400℉. Put a large colander inside a large bowl.

2. Melt 2 tbsp of the butter in a large skillet over medium heat. Add one third of the zucchini to the skillet, arrange in a single layer and sprinkle with ½ tsp salt and a few grinds of black pepper. Cook, tossing occasionally, until the zucchini begins to soften and is golden brown in spots, about 5 minutes. Transfer to the prepared colander.

3.  Repeat to cook remaining zucchini in 2 more batches, using 2 tbsp of butter and sprinkling with ½ tsp salt and a few grinds of black pepper for each batch. Transfer each batch to the colander.  

4. Add 1 tbsp of butter to the same skillet along with the bell pepper and onion and cook, stirring occasionally and scraping up any brown bits with a wooden spoon, until the vegetables are soft, about 5 minutes. 

5. Add the garlic and cook, stirring, until fragrant, about 1 minute. Let cool for 5 minutes, then fold into the zucchini. Transfer the mixture to a 2-quart casserole dish.  

6. Whisk together the sour cream, eggs, ½ tsp salt and a few grinds of black pepper in a large bowl. Fold in the cheddar, parsley and Italian seasoning. Pour over the zucchini mixture, making sure that some of the egg mixture sinks down to the bottom.  

7. Microwave the remaining 1 tbsp butter in a medium bowl until melted. Fold  the cornflakes and hot sauce into the butter. Sprinkle mixture evenly over the top of the casserole. Bake until the eggs are set and the cornflakes are deeply golden, 30 to 35 minutes. Let sit for 10 minutes before serving.  

8. Serve.