Gluten-Free Cheesy Zucchini Casserole
Indulge in comfort food bliss with this Gluten-Free Cheesy Zucchini Casserole, a hearty, flavor-packed dish that's perfect for weeknight dinners or special occasions. Featuring tender zucchini slices layered with a creamy, cheesy sauce of sharp cheddar and parmesan, this casserole is topped with buttery gluten-free breadcrumbs for the perfect golden crunch. Seasoned with garlic and Italian herbs, it bursts with savory goodness while catering to gluten-free diets. Quick to prep and baked to bubbling perfection in under an hour, this family-friendly recipe delivers a satisfying balance of texture and taste in every bite. Garnished with fresh parsley for a vibrant finish, it’s a versatile side dish or main course that’s impossible to resist!
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Recipe Information
Ingredients
- 3 medium-sized zucchini
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon dried Italian herbs
- 3 tablespoons gluten-free all-purpose flour
- 1.5 cups milk
- 1.5 cups sharp cheddar cheese, shredded
- 0.5 cup parmesan cheese, grated
- 0.75 cup gluten-free breadcrumbs
- 2 tablespoons butter, melted
- 2 tablespoons chopped fresh parsley
Instructions
Preheat your oven to 375°F (190°C).
Slice the zucchini into 1/4-inch rounds and set aside.
In a large frying pan, heat olive oil over medium heat. Add minced garlic and cook until fragrant, about 1 minute.
Add zucchini slices to the pan, sprinkle with salt, black pepper, and Italian herbs. Cook until zucchini is just tender, about 5-7 minutes. Remove from heat.
In a medium saucepan over medium heat, whisk together the gluten-free flour and milk until smooth. Cook while stirring constantly until the mixture begins to thicken, about 3-5 minutes.
Reduce the heat to low and add the cheddar cheese and half of the parmesan cheese to the saucepan. Stir until the cheese is melted and the sauce is smooth. Remove from heat.
Lightly grease a 9x13 inch baking dish. Spread half of the cooked zucchini over the bottom of the dish.
Pour half of the cheese sauce over the zucchini, spreading evenly. Layer the remaining zucchini on top, then finish with the rest of the cheese sauce.
In a small bowl, mix gluten-free breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Sprinkle the remaining parmesan cheese over the breadcrumbs.
Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the casserole is bubbly.
Allow the casserole to cool for a few minutes before garnishing with chopped fresh parsley. Serve warm.
Nutrition Facts
Calories |
2434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.0 g | 174% | |
| Saturated Fat | 68.0 g | 340% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 11190 mg | 487% | |
| Total Carbohydrate | 223.5 g | 81% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 65.1 g | ||
| Protein | 90.0 g | 180% | |
| Vitamin D | 5.3 mcg | 26% | |
| Calcium | 2378 mg | 183% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 2370 mg | 50% | |
*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.
