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Cheesy Zucchini Casserole Recipe
This easy Zucchini Casserole recipe brings together fresh zucchini, cheese, and a handful of simple ingredients to create a comforting and nutritious dish! It's an easy side dish that pairs perfectly with a variety of main courses, and it’s great flavor will be a hit with the whole family!
Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 6 servings
Calories: 438 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 2 pounds zucchini, sliced into 1/4-inch thick rounds
- 2 teaspoons kosher salt
- 3 tablespoons melted butter, divided
- 1 medium sweet onion, sliced
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 ½ teaspoons dried basil
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 1 cup shredded gruyere cheese (about 3 ounces), divided
- ½ cup sour cream
- ⅔ cup shredded Mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- ½ cup panko breadcrumbs
Instructions
- Preheat oven to 400°F. Toss zucchini with salt in a large bowl, then spread out in an even layer on a baking sheet lined with paper towels. Let rest for 15 to 30 minutes to allow water to leech out of the zucchini. Pat dry and brush off the salt from the sliced zucchini.
- Meanwhile, melt 1 Tablespoon of the butter in a large pan over medium-high heat. Add sliced onions and saute for 5-7 minutes until softened. Add garlic and saute for another seconds.
- Add heavy cream, dried basil, onion powder, thyme, oregano, salt, and pepper to the sauteed onions in the pan. Bring to a simmer for about 3 minutes. Remove the pan from the heat and stir in the sour cream and ¾ cup of the gruyere cheese until melted.
- Arrange half of the zucchini in the bottom of a 2-quart baking dish. It's okay for them to overlap. Spoon half of the onions and sauce over the zucchini. Layer the remaining zucchini and sauce. Sprinkle the remaining ¼ cup gruyere cheese, mozzarella cheese, and Parmesan cheese on top. Cover with foil and bake 30 minutes.
- While the casserole bakes, melt the remaining 2 Tablespoons of butter in another pan. Add the Panko breadcrumbs and toast over medium heat until golden brown.
- Remove the foil covering the casserole and sprinkle with the toasted breadcrumbs. Bake uncovered for 5 minutes. Let rest 5-10 minutes before serving.
Cup of Yum
Notes
- Make Ahead: Prepare the casserole up to the baking step, cover it, and refrigerate for up to a day before baking.
- Store: Store leftover cheesy zucchini casserole in an airtight container in the refrigerator for up to 3-4 days.
- Freeze: Freeze leftovers in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Make Ahead: Prepare the casserole up to the baking step, cover it, and refrigerate for up to a day before baking.
- Store: Store leftover cheesy zucchini casserole in an airtight container in the refrigerator for up to 3-4 days.
- Freeze: Freeze leftovers in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.
Nutrition Information
Calories
438kcal
(22%)
Carbohydrates
17g
(6%)
Protein
15g
(30%)
Fat
36g
(55%)
Saturated Fat
21g
(105%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
109mg
(36%)
Sodium
1393mg
(58%)
Potassium
591mg
(17%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Vitamin A
1518IU
(30%)
Vitamin C
31mg
(34%)
Calcium
430mg
(43%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 438
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 17g | 6% |
| Protein | 15g | 30% |
| Fat | 36g | 55% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 109mg | 36% |
| Sodium | 1393mg | 58% |
| Potassium | 591mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
| Vitamin A | 1518IU | 30% |
| Vitamin C | 31mg | 34% |
| Calcium | 430mg | 43% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.