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Prepare oven and baking dish: Preheat oven to 400°F. Coat an 11- x 7–inch baking dish with cooking spray.
Cut zucchini: Cut zucchini lengthwise into quarters, then cut the quarters crosswise into ½-inch slices. Place cut zucchini in a large bowl and sprinkle with salt; toss well to coat. Turn zucchini out onto a double layer of paper towels. Let stand 10 minutes.
Make sour cream mixture: In same bowl (no need to rinse), whisk together sour cream, mayonnaise, black pepper, eggs, and garlic. Stir in cheeses.
Combine sour cream mixture and zucchini: After zucchini has rested for 10 minutes, pat dry with extra paper towels (do not rinse). Stir zucchini into sour cream mixture.
Add casserole mixture to baking dish, and bake: Pour zucchini mixture into prepared baking dish. Cover tightly with foil; bake at 400°F for 35 minutes.
Uncover and add topping: Uncover baking dish and sprinkle casserole with crackers and onions. Bake an additional 10 minutes or until topping is browned.