Zucchini Jack Casserole
Indulge in the creamy, cheesy goodness of Zucchini Jack Casserole, a crowd-pleasing vegetable bake that’s perfect for showcasing fresh zucchini. This hearty dish layers tender zucchini slices with a rich blend of pepper jack and sharp cheddar cheeses, elevated by aromatic sautéed onions, garlic, and a hint of Italian seasoning. A crispy golden topping of buttery panko breadcrumbs adds irresistible texture, while a luscious egg and cream mixture binds it all together. Ideal as a comforting side dish or a satisfying vegetarian main, this casserole is easy to prepare and naturally gluten-free with breadcrumb substitutions. Ready in just an hour, it’s the perfect recipe for family dinners or potluck gatherings—finished with a sprinkle of fresh parsley for a pop of color and flavor!
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 4 medium-sized zucchini
- 2 tablespoons olive oil
- 1 small, diced yellow onion
- 2 cloves, minced garlic
- 2 cups, shredded pepper jack cheese
- 1 cup, shredded sharp cheddar cheese
- 2 large eggs
- 1 cup heavy cream
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup panko breadcrumbs
- 2 tablespoons, melted butter
- 2 tablespoons, chopped (optional) fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
Slice the zucchini into thin rounds, approximately 1/4-inch thick.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened.
Add the minced garlic to the skillet and cook for an additional 1 minute, being careful not to burn the garlic.
In a large mixing bowl, whisk together the eggs, heavy cream, Italian seasoning, salt, and black pepper.
Stir in the shredded pepper jack cheese and cheddar cheese until well combined.
Layer half of the sliced zucchini in the prepared baking dish. Top with half of the sautéed onion and garlic mixture, then pour half of the cheese mixture evenly over the top.
Repeat the layering with the remaining zucchini, onion mixture, and cheese mixture.
In a small bowl, toss the panko breadcrumbs with the melted butter. Sprinkle the breadcrumb mixture evenly over the top of the casserole.
Bake in the preheated oven for 35-40 minutes, or until the casserole is bubbly and the topping is golden brown.
Remove from the oven and let cool for 5-10 minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.7 g | 52% | |
| Saturated Fat | 22.5 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 821 mg | 36% | |
| Total Carbohydrate | 14.3 g | 5% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.9 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 448 mg | 34% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 416 mg | 9% | |
*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.
