Cheesy Baked Zucchini Casserole
User Reviews
3.9
Cheesy Baked Zucchini Casserole
Description
This casserole starts by preparing thinly sliced zucchini seasoned with salt and rested on paper towels to draw out excess water, helping maintain a firmer texture when baked. The zucchini slices are layered in a baking dish, then topped with a rich sauce made by melting butter and gently sautéing diced onions and minced garlic. Heavy cream is added, and cheese - a combination of Gruyere and Parmesan - is melted into the sauce to create a silky mix.
The cheese sauce is poured evenly over the zucchini layers. Covered with foil, the casserole bakes at a high temperature, allowing the zucchini to cook through and the sauce to thicken. This method results in tender vegetable slices coated in a smooth, flavorful cheese sauce with aromatic hints from the onions and garlic.
Once baked, the casserole can be served warm as a side dish complementing poultry or meat, or as a light main for those favoring vegetable-centered meals. The interplay of the nutty Gruyere and savory Parmesan enriches the mild zucchini base.
Ingredients
- 40 ounces (approximately) zucchini large, sliced 1/4 inch thick
- 1 teaspoon salt
- 2 tablespoons butter
- 5 ounces onion diced
- 2 cloves garlic minced
- ½ cup heavy cream
- 6 ounces gruyere cheese grated and divided
- 4 ounces Parmesan Cheese grated and divided
Instructions
- Preheat oven to 450 degrees F.
- Prepare zucchini by slicing it and then lightly salting it on both sides. Place the salted zucchini slices on a layer of paper towels and let sit for 15 minutes before flipping and letting sit for another 15 minutes. This will remove the excess water from the zucchini before baking.
- In a baking dish place the prepared zucchini slices in rows one on top of another until the dish is filled. Set dish aside.
- In a large skillet, melt butter over medium heat.
- Add onion to the skillet and cook for 2-3 minutes until it begins to soften. Then add garlic and cook for 2 minutes more.
- Pour the heavy cream into the pan stirring until it begins to bubble.
- Add 2 ounces of Parmesan cheese and 4 ounces of Gruyere cheese to the heavy cream, onions, and garlic. Stir together until the cheese melts.
- Pour the cheese sauce over the zucchini spreading it evenly over the zucchini.
- Cover the casserole dish with foil and place in the oven and bake at 450 degrees F for 15 minutes. Then remove the foil, top with the remaining Gruyere and Parmesan cheese and bake for 5 minutes more or until the cheese is melted and bubbling and the zucchini is tender.
- Remove from oven and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 275 kcal
% Daily Value*
| Calories | 275kcal | 14% |
| Carbohydrates | 7g | 2% |
| Protein | 13g | 26% |
| Fat | 21g | 32% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 69mg | 23% |
| Sodium | 520mg | 22% |
| Potassium | 419mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 975IU | 20% |
| Vitamin C | 25.4mg | 28% |
| Calcium | 411mg | 41% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.9
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