Zucchini Casserole That Even Foodies Will Love
Elevate your weeknight dinner game with this irresistible Zucchini Casserole that even the most discerning foodies will adore! Packed with tender slices of zucchini layered in a rich blend of cream, mozzarella, and Parmesan cheese, this baked dish strikes the perfect balance between comfort food and fresh, vibrant flavors. Sautéed onions and garlic infuse the casserole with a savory depth, while a golden, buttery panko breadcrumb topping adds a delightful crunch in every bite. With a quick 20-minute prep time and just the right amount of indulgence, this versatile casserole makes a show-stopping side dish or a standout vegetarian main. Perfectly seasoned and garnished with fresh parsley, it’s a crowd-pleaser that’s as easy to make as it is delicious! Serve it hot from the oven and watch it disappear faster than you can say "zucchini casserole."
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Recipe Information
Ingredients
- 4 medium zucchini
- 2 tablespoons olive oil
- 1 medium, diced onion
- 3 minced garlic cloves
- 1 cup cream
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 tablespoons, melted butter
- 2 tablespoons, chopped fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set it aside.
Wash and slice the zucchinis into thin, even rounds (about 1/4-inch thick).
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened. Add the minced garlic and sauté for an additional 1 minute until fragrant.
In a large mixing bowl, combine the sautéed onion and garlic with the zucchini slices. Season with salt and black pepper, and toss to coat evenly.
Layer half of the zucchini mixture into the prepared baking dish. Pour half of the cream over the top, then sprinkle with half of the mozzarella and Parmesan cheeses. Repeat the layering with the remaining zucchini, cream, and cheeses.
In a small bowl, mix the panko breadcrumbs with the melted butter and chopped parsley. Spread this mixture evenly over the top of the casserole.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and continue baking for an additional 20 minutes, or until the top is golden brown and the casserole is bubbling at the edges.
Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
2014 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.2 g | 168% | |
| Saturated Fat | 64.7 g | 324% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 310 mg | 103% | |
| Sodium | 12587 mg | 547% | |
| Total Carbohydrate | 131.4 g | 48% | |
| Dietary Fiber | 11.0 g | 39% | |
| Total Sugars | 75.2 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 2149 mg | 165% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 2387 mg | 51% | |
*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.
