Fresh Peach and Zucchini Casserole
Discover a delightful twist on comfort food with this Fresh Peach and Zucchini Casserole, a savory-sweet masterpiece that combines garden-fresh zucchini and ripe peaches in a luscious Parmesan cream sauce. Perfectly layered and baked to golden perfection with a crisp topping of panko breadcrumbs infused with olive oil and optional fresh thyme, this casserole balances creamy, crunchy, sweet, and savory flavors like no other. A hint of cinnamon adds warmth and depth, while the naturally juicy peaches bring an unexpected burst of brightness to every bite. Ideal as a side dish or a stand-alone vegetarian option, this colorful casserole is ready in just over an hour and makes a comforting yet elegant addition to any dinner table. Whether you’re looking for a unique way to use seasonal produce or an impressive dish for entertaining, this recipe offers irresistible charm and flavor.
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Recipe Information
Ingredients
- 3 medium (about 1.5 lbs) zucchini
- 4 large (about 1 lb) fresh peaches
- 4 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- 0.5 teaspoon ground cinnamon
- 1 teaspoon salt
- 0.5 teaspoon ground black pepper
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 teaspoon fresh thyme (optional)
Instructions
Preheat your oven to 375°F (190°C).
Wash and thinly slice the zucchini into 1/4-inch rounds. Set aside.
Peel, pit, and slice the peaches into 1/4-inch wedges. Set aside.
In a large skillet, melt 4 tablespoons of butter over medium heat. Once melted, whisk in the all-purpose flour and cook for 1-2 minutes, stirring continuously, to form a roux (paste).
Gradually whisk in the milk until smooth. Cook for 3-4 minutes, stirring frequently, until the mixture thickens. Remove from heat and stir in the grated Parmesan cheese, cinnamon, salt, and black pepper. This will form your sauce.
In a lightly greased 9x13-inch baking dish, layer half of the zucchini slices in an even layer. Top with half of the sliced peaches. Pour half of the sauce evenly over the layer.
Repeat the layering process with the remaining zucchini, peaches, and sauce.
In a small bowl, toss the panko breadcrumbs with olive oil and, if desired, fresh thyme. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 20 minutes, or until the top is golden brown and the casserole is bubbling around the edges.
Let the casserole cool for 5-10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
446 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 38 mg | 13% | |
| Sodium | 791 mg | 34% | |
| Total Carbohydrate | 59.4 g | 22% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 35.9 g | ||
| Protein | 16.1 g | 32% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 275 mg | 21% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1556 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
