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Cheesy Baked Zucchini Casserole Recipe

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3.8 from 71 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Diet: Vegetarian

Description

A comforting and creamy cheesy baked zucchini casserole featuring layers of tender zucchini slices smothered in a rich Gruyere and Parmesan cheese sauce. This easy and flavorful dish is perfect as a side or a light vegetarian main, baked to golden bubbly perfection in under an hour.

Ingredients

Zucchini Layer

  • 40 ounces (approximately) zucchini, large, sliced 1/4 inch thick
  • 1 teaspoon salt

Cheese Sauce

  • 2 tablespoons butter
  • 5 ounces onion, diced
  • 2 cloves garlic, minced
  • 1/2 cup heavy cream
  • 6 ounces Gruyere cheese, grated and divided
  • 4 ounces Parmesan cheese, grated and divided

Instructions

  1. Preheat the Oven: Set your oven to 450 degrees Fahrenheit to prepare for baking the casserole.
  2. Salt the Zucchini: Lightly salt both sides of the sliced zucchini and arrange them on paper towels. Let them sit for 15 minutes, then flip and sit for another 15 minutes to draw out excess moisture, ensuring a less watery casserole.
  3. Arrange Zucchini in Baking Dish: Layer the prepared zucchini slices in rows, stacking one on top of another, filling your baking dish evenly. Set aside while you make the cheese sauce.
  4. Cook Onion and Garlic: Melt butter in a large skillet over medium heat. Add diced onion and cook for 2 to 3 minutes until softened, then stir in minced garlic and cook for an additional 2 minutes, releasing their flavors.
  5. Make Cheese Sauce: Pour heavy cream into the skillet with the onion and garlic, stirring until it begins to bubble. Add 2 ounces Parmesan and 4 ounces Gruyere cheese, stirring until the cheese fully melts and the sauce thickens slightly.
  6. Pour Sauce Over Zucchini: Evenly spread the creamy cheese sauce over the layered zucchini in the baking dish, coating every slice thoroughly.
  7. Bake Covered: Cover the casserole dish with foil and bake in the preheated oven at 450°F for 15 minutes to cook the zucchini and meld the flavors.
  8. Add Remaining Cheese and Finish Baking: Remove the foil and sprinkle the remaining 4 ounces Gruyere and 2 ounces Parmesan cheese evenly on top. Bake uncovered for an additional 5 minutes or until the cheese topping is melted, bubbly, and golden, and the zucchini is tender.
  9. Serve: Remove the casserole from the oven and serve warm as a delicious cheesy vegetable side or light entrée.

Notes

  • Salting the zucchini is crucial to remove excess moisture which prevents a soggy casserole.
  • Gruyere can be substituted with mozzarella or fontina for a different but still creamy cheese flavor.
  • Use fresh Parmesan for best flavor, and grate it yourself if possible.
  • This dish works well for meal prep; leftovers reheat nicely in the oven or microwave.
  • For a lower-fat version, substitute heavy cream with half-and-half or whole milk and reduce cheese slightly.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Casserole
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/cheesy-baked-zucchini-casserole-recipe/