Zucchini Casserole Recipe
Packed full of fresh zucchini and cheddar cheese, this easy, creamy, and cheesy Zucchini Casserole is a delicious dinner that comes together in just 30 minutes!
Servings: 6
Ingredients
- 2 to 4 zucchini sliced into half moons about 1/4-inch thick (you will need 6 cups total)
- ¼ teaspoon salt
- ⅓ cup heavy cream
- 3 whole eggs
- ¼ cup grated parmesan cheese
- 3 to 4 cloves garlic minced
- 1 teaspoon dried basil
- ¼ teaspoon freshly ground black pepper or to taste
- ⅛ teaspoon ground nutmeg
- 1½ cups shredded cheddar cheese divided
- 2 tablespoons butter sliced into 1/4-inch thick pieces
- chopped fresh parsley for garnish
Instructions
- Preheat the oven to 350˚F and grease a 9-inch baking dish with butter.
- Add the sliced zucchini to the baking dish and sprinkle with salt; mix and set aside.
- In a mixing bowl, whisk together the heavy cream, eggs, parmesan cheese, garlic, basil, pepper, and nutmeg.
- Layer 1/2 cup of shredded cheddar cheese over the zucchini.
- Pour the prepared cream sauce over the zucchini and scatter pieces of butter over the zucchini.
- Bake for 25 minutes.
- Remove from oven and sprinkle with remaining cheese.
- Bake for 7 to 10 more minutes, or until bubbly, browned, and zucchini is tender.
- Remove from oven and let stand 10 to 15 minutes.
- Garnish with parsley; cut and serve.
Notes
- Avoid a watery casserole by salting the zucchini slices and patting them dry before use.
- Bake until the casserole is golden and the zucchini is soft.
- Let the casserole rest after baking for easier serving.
- For variety, add different veggies or pre-cooked chicken to the mix.
- Keep any leftovers in airtight containers in the fridge for up to 3 days.
Nutrition
Calories: 256kcal | Carbohydrates: 4g | Protein: 13g | Fat: 22g | Saturated Fat: 13g | Cholesterol: 143mg | Sodium: 411mg | Potassium: 244mg | Fiber: 1g | Sugar: 2g | Vitamin A: 880IU | Vitamin C: 12.1mg | Calcium: 288mg | Iron: 1mg
