Zucchini Biscuit Casserole
Turn your mealtime into a warm, comforting experience with this cheesy, golden-brown Zucchini Biscuit Casserole. Perfect for busy weeknights or a cozy weekend dinner, this recipe combines tender zucchini layered with a rich, homemade cheddar cheese sauce and fluffy canned biscuits baked to perfection. The secret lies in drawing out the zucchini's natural moisture for a casserole that's delightfully creamy, not soggy. Topped with a sprinkle of parsley for a fresh finish, this easy, one-dish meal is sure to be a family favorite. Whether you're looking for a creative way to use up summer zucchini or craving the ultimate comfort food, this casserole recipe is a must-try!
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Recipe Information
Ingredients
- 4 cups zucchini
- 0.5 teaspoons salt
- 3 tablespoons butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 1.5 cups cheddar cheese, shredded
- 0.25 teaspoons black pepper
- 8 pieces canned biscuits
- 2 tablespoons parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish and set aside.
Wash and slice the zucchini into thin rounds, about 1/4-inch thick. Sprinkle the slices with 1/2 teaspoon of salt and set them in a colander for 10 minutes to draw out excess moisture.
While the zucchini is resting, heat a large skillet over medium heat and melt the butter. Add the diced onion and cook until translucent, about 3-4 minutes. Add the minced garlic and cook for 1 minute more.
Sprinkle the all-purpose flour over the onion and garlic mixture. Stir well for 1 minute to cook off the raw flavor of the flour.
Gradually whisk in the milk, stirring constantly to create a smooth sauce. Cook until the mixture thickens, about 3-4 minutes.
Reduce the heat to low and slowly stir in 1 cup of the shredded cheddar cheese until melted. Season the sauce with black pepper.
Pat the salted zucchini slices dry with a paper towel and layer them evenly across the prepared baking dish.
Pour the cheese sauce over the zucchini slices, spreading it evenly to ensure all the zucchini is coated.
Arrange the biscuit dough on top of the cheese and zucchini mixture, leaving a little space between each biscuit for proper baking.
Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the biscuits if desired.
Bake the casserole in the preheated oven for 25-30 minutes, or until the biscuits are golden brown and cooked through.
Remove from the oven and let the casserole rest for 5 minutes before serving. Garnish with chopped parsley if desired.
Nutrition Facts
Calories |
2952 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.6 g | 208% | |
| Saturated Fat | 84.3 g | 422% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 312 mg | 104% | |
| Sodium | 13100 mg | 570% | |
| Total Carbohydrate | 282.9 g | 103% | |
| Dietary Fiber | 16.2 g | 58% | |
| Total Sugars | 86.2 g | ||
| Protein | 88.8 g | 178% | |
| Vitamin D | 5.1 mcg | 25% | |
| Calcium | 1986 mg | 153% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2834 mg | 60% | |
*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.
