easy zucchini casserole

Easy Zucchini Casserole Recipe - Garden Fresh Zucchini au gratin bake is a french vegetarian dinner idea. Quick and easy to prepare!

Easy Zucchini Casserole Recipe

Zucchini

Grated Cheese (*see Notes)

Table Cream (heavy or sour cream

Tablespoon Italian Seasoning (or Pizza Seasoning)

Salt

½ Teaspoon Black Pepper

Tablespoon Olive Oil (to drizze)

Rinse your zucchini well to get rid of impurities. Cut your zucchini lengthwise and cut out the spongy seed core.

Slice your zucchini and arrange in your casserole dish.

Preheat your oven to 350° Fahrenheit/ 180° Celsius.

In a mixing bowl combine the egg, cheese, cream, Italian (or pizza) seasoning, salt and black pepper to a combined mixture.

Pour the cream cheese mixture evenly over the arranged zucchini slices in the casserole dish.

Drizzle the olive oil equally all over the uncooked zucchini casserole dish.

Bake your zucchini casserole dish at 350° Fahrenheit/ 180° Celsius for about 25- 30 minutes or until golden brown baked.

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Easy garden-fresh Zucchini Casserole Recipe. Prepare this delicious summertime meal whenever you are in a hurry. Totaly vegetarian plant-based, low carb, gluten-free!

How to make a baked Zucchini Casserole dish

Easy cheesy zucchini casserole with crispy breadcrumbs. Tender zucchini in a creamy sauce with a golden topping, it&#039;s a yummy, simple side.

Zucchini Casserole

small/medium zucchini (about 4

salt

onion

unsalted butter (divided)

black pepper

garlic (minced (about 4 teaspoons))

all-purpose flour

low-sodium chicken or vegetable broth

milk ((I used 1%))

milk

cheddar cheese

Parmesan (divided)

thyme leaves (or 1/2 teaspoon dried thyme)

breadcrumbs (divided)

herbs

Preheat

Preheat the oven to 400 degrees F. Coat a 2 ½-quart baking dish (such as an 8x10-inch casserole dish) with nonstick spray.

Slice

Slice the zucchini crosswise into ¼-inch thick rounds (I find this quickest with a mandoline). Place in a large colander. Sprinkle with 1/2 teaspoon of the salt. Toss to coat the zucchini with the salt, making sure to separate the slices if needed. Place the colander over a large bowl (or in the sink, but don&#39;t forget about it and accidentally turn on the water). Let drain at least 20 minutes.

Cut the onion in half through the stem ends, peel, and cut each half into thin, long strips.

Saute

In a Dutch oven or similar large, sturdy sauté pan, melt 2 tablespoons of the butter over medium heat. Add the onion, black pepper, and remaining 1/4 teaspoon salt. Sauté until the onion is beginning to soften and turn translucent, about 5 minutes. Stir in the garlic and let cook 30 seconds.

Cook

Sprinkle the flour over the top. Cook, stirring constantly, for 1 minute, until all of the flour turns golden and no white bits remain.

Slowly add the broth and milk a few splashes at a time, stirring between each addition to prevent lumps from forming. Increase the heat to medium high. Cook and stir, allowing the sauce to bubble, running a wooden spoon or spatula along the bottom of the pan. Continue cooking and stirring until the sauce reduces and thickens to resemble a very thick, creamy gravy, about 3 to 4 minutes. Remove from the heat.

Shake the colander to remove as much water as possible, then spread the zucchini onto paper towels or a clean kitchen towel. Blot dry, gently pressing out as much moisture as possible.

Stir

Cheese

Add the cheddar cheese a few handfuls at a time, stirring between each addition to ensure it melts smoothly.

Parmesan

Stir in 2 tablespoons of the Parmesan and the thyme.

Coat

Add the zucchini by handfuls, stirring as you go to coat the slices evenly.

Transfer

Stir in 1/4 cup panko, then transfer the mixture to the baking dish.

Sprinkle

In a small bowl, melt the remaining 1 tablespoon butter. Add the remaining 1/4 cup panko and remaining 2 tablespoons Parmesan, stirring to combine. Sprinkle evenly over the casserole.

Bake

Bake the zucchini casserole until the filling is hot and bubbly and the zucchini is tender but not mushy, 30 to 35 minutes. If desired, switch the oven to broil to brown the top (watch carefully! You will only need a minute or so). Let rest at least 5 minutes, then enjoy.

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Top 2 easy zucchini casserole recipes from across the web

The most viewed easy zucchini casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Easy Zucchini Casserole Recipe

Zucchini Casserole

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