Zucchini Casserole
User Reviews
5
Zucchini Casserole
Description
Zucchini Casserole features thinly sliced zucchini tossed in olive oil and seasoned with Italian seasoning, salt, and black pepper. The zucchini layer is baked in a casserole dish, then covered with a thick cream sauce made by cooking butter, flour, and milk with grated garlic and lemon zest, which adds subtle brightness.
The Parmesan and breadcrumb topping, mixed with olive oil, provides a textured, golden crust when baked. The casserole cooks at 350˚F until the zucchini is tender yet not mushy, and the sauce bubbles gently. This results in a contrast between the creamy sauce, softened zucchini slices, and crisp topping.
This versatile side dish fits well with a variety of main courses, highlighting the fresh flavor of zucchini enhanced by herbs and lemon. It can complement meals needing a creamy vegetable option.
Use freshly grated Parmesan for best melting and flavor in the topping.Monitor baking time to keep zucchini slices tender but intact.
Ingredients
- 4 medium zucchini ends trimmed, sliced into ¼-inch thick slices
- 2 tablespoons olive oil divided, plus more for the pan
- 1 teaspoon Italian seasoning
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste
- 2 tablespoons butter
- 2 tablespoons flour
- 1 ½ cups milk
- 1 garlic grated, clove
- 1 lemon zested
- ½ cup Parmesan Cheese grated
- ¼ cup breadcrumbs
Instructions
- Preheat the oven to 350˚F. Lightly coat a 9 by 13-inch casserole dish with olive oil. Add zucchini to the baking dish, then add 1 tablespoon of olive oil and toss to coat. Season the zucchini with Italian seasoning, ¼ teaspoon salt and ¼ teaspoon pepper. Toss to evenly distribute the spices and set aside.
- In a medium saucepan, add butter and set over medium-low heat. Once the butter has melted, add the flour and stir constantly until the mixture turns lightly golden brown and smells slightly nutty. Whisk in the milk, garlic and lemon zest and cook, stirring almost constantly, until the mixture has thickened and can coat the back of a spoon, about 5 to 7 minutes. Remove from heat and season to taste with salt and pepper.
- Pour the cream sauce over the zucchini. Mix the remaining olive oil with the parmesan cheese and breadcrumbs, and sprinkle on top of the zucchini.
- Bake for 40 to 45 minutes, or until the zucchini is tender (but not mushy), the sauce is bubbling, and the breadcrumbs are golden brown.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Calories | 152kcal | 8% |
| Carbohydrates | 11g | 4% |
| Protein | 5g | 10% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 18mg | 6% |
| Sodium | 328mg | 14% |
| Potassium | 370mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 420IU | 8% |
| Vitamin C | 25mg | 28% |
| Calcium | 143mg | 14% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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