Zucchini Casserole
User Reviews
5
Zucchini Casserole
Description
The casserole begins by sautéing zucchini and onion in butter until tender, then mixing in garlic and seasoning. A roux is prepared by cooking flour in butter before adding milk, cream, thyme, salt, and pepper, forming a velvety sauce. This is combined with the sautéed vegetables and shredded cheddar cheese.
The mixture is poured into a baking dish and topped with remaining cheese and crushed buttery crackers, adding a crisp topping when baked at 350°F. The contrast between the creamy interior and crunchy topping defines the dish’s texture.
As a side dish, it complements proteins with its rich cheese flavor and vegetable base. It showcases zucchini in a way that enhances natural moisture and mild sweetness.
The notes advise using freshly grated cheese for better melting and flavor compared to pre-shredded options, and suggest using buttery crackers such as Ritz, crushed by hand or mallet, for the topping.
Ingredients
- 6 tablespoons butter divided use
- 2 tablespoons flour
- 2 pounds zucchini cut into 1/2 inch thick slices
- 1/2 cup onion diced
- 2 teaspoons garlic minced
- salt to taste
- black pepper to taste
- 1/4 teaspoon thyme dried
- 1/2 cup heavy cream
- 1 1/4 cups milk
- 2 1/2 cups cheddar cheese divided use, shredded
- 1 1/4 cups crackers crushed, buttery
- 2 tablespoons parsley chopped
- cooking spray
Instructions
- Melt 2 tablespoons of butter in a large pan over medium heat. Preheat the oven to 350 degrees F.
- Add the zucchini and onion to the pan and cook for 5-6 minutes or until vegetables are tender. Add the garlic and cook for 30 seconds. Season with salt and pepper to taste.
- Remove the squash mixture from the pan and place in a large bowl. Cover to keep warm.
- Wipe out the pan with a paper towel.
- Melt 2 more tablespoons of butter in the pan. Add the flour and whisk to combine.
- Cook the flour mixture for 1 minute, stirring constantly.
- Whisk in the milk and cook for 2-3 minutes. Add the cream, thyme and salt and pepper to taste.
- Cook the sauce for an additional 2 minutes or until just thickened. Remove the sauce from the heat.
- Coat a 2 quart baking dish with cooking spray.
- Pour the sauce into the bowl with the zucchini and onions. Add 1 1/2 cups of cheese and stir to combine.
- Pour the squash and cheese mixture into the prepared dish.
- Sprinkle the remaining cup of shredded cheese over the top of the casserole.
- Melt the remaining 2 tablespoons of butter. Pour the butter into the crushed crackers and stir to combine.
- Sprinkle the crackers over the layer of shredded cheese in the casserole.
- Bake for 15-20 minutes until cheese has melted and crackers are golden brown.
- Sprinkle with parsley. Let stand for 5 minutes, then serve.
Notes
- For best melting and flavor, grate your own cheddar cheese instead of using pre-shredded cheese which may contain preservatives.
- Use buttery crackers like Ritz for the topping; crush them by hand or with a mallet inside a sealed bag for even coating.
- The buttery cracker topping adds a crisp texture and complements the creamy zucchini mixture inside the casserole.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 353 kcal
% Daily Value*
| Calories | 353kcal | 18% |
| Carbohydrates | 13g | 4% |
| Protein | 12g | 24% |
| Fat | 21g | 32% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 83mg | 28% |
| Sodium | 381mg | 16% |
| Potassium | 406mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 1145IU | 23% |
| Vitamin C | 20.5mg | 23% |
| Calcium | 332mg | 33% |
| Iron | 1.1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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