Zucchini and Cheese Casserole
Dive into comfort food bliss with this Zucchini and Cheese Casserole, a dish that perfectly combines garden-fresh zucchini, creamy cheddar, and an irresistible breadcrumb topping. This easy-to-make casserole layers tender, seasoned zucchini slices with a savory mixture of eggs, milk, garlic, and two types of cheese, creating a rich, custardy texture. Topped with golden, buttery breadcrumbs for a satisfying crunch, this recipe is baked to perfection in just 40 minutes. It's a versatile side dish or light main course that celebrates summer produce in every bite. Plus, with simple prep and wholesome ingredients, it’s a crowd-pleasing option for busy weeknights or family gatherings.
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Recipe Information
Ingredients
- 4 medium (about 1.5 lbs total) zucchini
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 medium (diced) yellow onion
- 2 cloves (minced) garlic
- 2 large eggs
- 0.5 cup milk
- 1.5 cups (shredded) cheddar cheese
- 0.5 cup (grated) Parmesan cheese
- 1 cup breadcrumbs
- 2 tablespoons (melted) butter
- 0.5 teaspoon black pepper
- 2 tablespoons (chopped, optional for garnish) fresh parsley
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Wash the zucchini and cut them into thin slices, about 1/4-inch thick. Place the slices in a colander and sprinkle with 1 teaspoon of salt. Toss gently and let drain for about 10 minutes to remove excess moisture.
While the zucchini is draining, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute, stirring frequently. Remove from heat and set aside.
In a large mixing bowl, whisk together the eggs and milk until smooth. Stir in 1 cup of the shredded cheddar cheese, all of the Parmesan cheese, the cooked onion and garlic mixture, and black pepper. Mix well.
Pat the drained zucchini slices dry with a clean kitchen towel or paper towels. Layer half of the zucchini slices evenly in the prepared baking dish.
Pour half of the egg and cheese mixture over the zucchini layer, spreading it evenly. Add the remaining zucchini slices in a second layer, followed by the rest of the egg and cheese mixture.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the top.
In a small bowl, combine the breadcrumbs and melted butter, mixing until the crumbs are evenly coated. Sprinkle the breadcrumb mixture over the top layer of cheese.
Bake in the preheated oven for 35-40 minutes, or until the casserole is bubbly and the top is golden brown.
Remove from the oven and let the casserole rest for 5-10 minutes before serving. Sprinkle with fresh parsley, if desired, and enjoy!
Nutrition Facts
Calories |
409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 12.1 g | 60% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 775 mg | 34% | |
| Total Carbohydrate | 31.7 g | 12% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 12.7 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 388 mg | 30% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1334 mg | 28% | |
*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.
