Zucchini Casserole
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
8 servings
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Calories
238 kcal
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Course
Side Dish
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Cuisine
American, Vegetarian
Zucchini Casserole
Description
This zucchini casserole starts by slicing zucchini into quarter-inch discs and drawing out excess moisture by salting and resting on a towel before patting dry. Onions are sautéed until golden and tender, then combined with a roux made from butter and flour. Warm milk, salt, pepper, garlic powder, and nutmeg enrich the sauce, which is mixed with grated Gruyere and Gouda cheeses to create a smooth, creamy base.
The prepared zucchini is combined with the cheesy sauce and placed in a baking dish. The casserole is topped with buttered Italian seasoned breadcrumbs (or an alternative such as crushed Ritz crackers) before baking. This topping crisps during baking, adding a contrasting texture to the tender, flavorful zucchini and melted cheese beneath.
The casserole serves as a comforting side dish or light main, showcasing the mellow sweetness of zucchini balanced by the rich cheese and savory breadcrumb topping. Allowing the zucchini to release water prevents sogginess, ensuring a satisfying texture.
The recipe offers substitutions for the breadcrumb topping and notes on nutrition from calculation tools, helping in adapting the dish to available ingredients and dietary needs.
Ingredients
- 1 lb zucchini
- 2 cups onion finely diced
- 1 tsp olive oil
- 3 TBSP butter
- 3 TBSP all-purpose flour
- ¾ cup milk (warmed via microwave or stovetop)
- ¼ tsp salt plus extra as needed/desired
- ¼ tsp black pepper plus extra to taste
- ¼ tsp garlic powder
- ⅛ tsp ground nutmeg
- 4 oz gruyere cheese freshly grated
- 4 oz gouda cheese freshly grated
Crispy Italian Breadcrumb Topping
- ½ cup Italian seasoned breadcrumbs (panko or regular)
- 1 TBSP butter unsalted
Instructions
PREPWORK
- Measure out all your ingredients, this will come in handy as the sauce comes together fast!
- Discard the ends, then slice each zuchini into 1/4-inch discs. Take care not to slice them too thin or they will get too soft/mushy while cooking. If bite-sized forkfuls are preferred, feel free to cut the rounds in half lenghtwise.
- Sprinkle zucchini slices with sea salt and place on an absorbent (clean) dish towel. Allow to sit a minimum of 15 minutes, though 30-40 minutes will help draw out more water. You'll notice water droplets on top of the slices when this happens. Pat dry on both sides using paper towels to remove as much moisture as possible. No one likes soggy squash!
- Preheat oven to 375°F
GET COOKING!
- Heat a medium pot to medium-high heat with 1 tsp olive oil. Sauté onions, stirring occasionally. Continue cooking until onions are golden brown and tender.
- Move onions to the side (if possible) and add 3 TBSP butter. Once melted, add the flour, whisking with a metal whisk constantly for 2 minutes while it bubbles and darkens in color. This roux will thicken the sauce. Pour heated milk into the butter-flour mixture and whisk well. Bring to a light boil, whisking constantly for 1 minute or until the mixture has thickened.
- Remove from heat and add salt, pepper, garlic powder, and nutmeg. Working in 2-3 batches, add half the Gruyere cheese and all of the Gouda cheese, whisking in between each batch to gently melt the cheese.
- Arrange zucchini in a medium baking dish and top with your sauce. Sprinkle with remaining gruyere cheese. Bake at 375°F for approx. 20-25 minutes, until the top is golden brown and the zucchini has reached ideal tenderness.
- While the casserole bakes, add Italian-seasoned breadcrumbs to a heated pan/skillet with butter and gently toast until golden. Carefully sprinkle over casserole once ready and finish remaining bake time.
- Enjoy hot!
Notes
- If you don't have panko or seasoned breadcrumbs, crushed Ritz crackers make a tasty alternative for the topping.
- Salting sliced zucchini and letting it sit draws out moisture, which should be patted dry before cooking to avoid soggy casserole.
- Nutrition information provided is estimated; adjust ingredients as preferred for dietary needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 238 kcal
% Daily Value*
| Calories | 238kcal | 12% |
| Carbohydrates | 14g | 5% |
| Protein | 11g | 22% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 48mg | 16% |
| Sodium | 390mg | 16% |
| Potassium | 286mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 560IU | 11% |
| Vitamin C | 13mg | 14% |
| Calcium | 303mg | 30% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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